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A traditional, moist pound cake with a lemon twist.
old-fashioned
pound cake
Preheat oven to 325°F (160°C). Spray two 9x5x3-inch
(23 x 13 x 6 cm) loaf pans with cooking spray.
Sift the flour and salt together in a small mixing bowl.
Reserve.
Place the butter in the Cuisinart
®
mixing bowl. Insert the
flat mixing paddle. Turn to speed 1. Cream butter for 30
seconds, then turn to speed 3 for 30 seconds. Scrape
both the paddle and mixing bowl well. Reduce to speed
2 and add the sugar. Increase to speed 4 until light and
fluffy, about 1 minute. Scrape both the paddle and bowl
well. Add the eggs one at a time on speed 2, beating
after each egg is added until mixture is smooth, before
adding the next. Mix in the vanilla and the lemon zest.
Add the dry ingredients, slowly in 3 additions, with the
stand mixer running on speed 1. Be sure to fully
incorporate ingredients and be careful not to overwork
the batter.
Pour batter into prepared loaf pans. Bake in preheated
325°F (160°C) oven for about 60 to 70 minutes, until a
cake tester comes out clean. Place on a wire rack to
cool. Cool completely before cutting.
cooking
spray
875 ml
3½ cups cake flour
5 ml
1 teaspoon salt
500 ml
2 cups unsalted butter,
at room temperature
625 ml
2½ cups granulated sugar
8
large eggs, at room
temperature
10 ml
2 teaspoons pure vanilla
extract
20 ml
1 tablespoon plus 1 teaspoon
lemon
zest
(approximately
2
lemons)
Makes two loaves, each yielding sixteen ½-inch (1.25 cm) slices
