The BEST EVER Pound Cake recipe made completely from scratch!
Prep Time10 minutesmins
Cook Time1 hourhr
Total Time1 hourhr10 minutesmins
Course: Cake, Dessert
Cuisine: American
Keyword: pound cake
Servings: 8
Calories: 423kcal
Author: Kellie
Cost: $5
Equipment
1 mixer
1 loaf pan
Ingredients
1cupbutter
1cupgranulated sugar
4large eggs
1tablespoonfreshly grated lemon zest
1teaspoonvanilla extract
1 1/2cupsall-purpose flour
1/2teaspoonbaking powder
1/4teaspoonkosher salt
Instructions
Preheat oven to 350 degrees.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until fluffy.
Turn the mixer on low and slowly add the sugar to the butter. Beat until fluffy, approximately 2-3 minutes.
Add the eggs to the bowl one at a time, stopping to scrape down the sides of the bowl with a spatula. Add the lemon zest and vanilla mixing on medium speed for 30 seconds longer to combine.
Whisk together the flour, baking powder and salt. Slowly add to the mixer on low speed. Stop to scrape down the sides of the bowl and then continue beating on low for 1-2 minutes.
Transfer the batter to a 1-quart loaf pan coated with cooking spray or lightly greased with butter.
Bake the cake for 1 hour or until a toothpick inserted into the center of the cake comes out clean. Transfer to a wire rack to cool.
Once cooled, run a knife around the inside of the loaf pan to loosen the cake and turn out onto a platter to release.
Serve immediately or wrap tightly in plastic wrap and store at room temperature for up to 3 days.
Notes
Recipe adapted from the Neiman Marcus CookbookCake can be wrapped tightly in plastic wrap and foil, then frozen for up to 3 months.