The Best Pound Cake

The Best Pound Cake

Simple and buttery, this recipe for the very BEST Pound Cake recipe is a classic with a twist. Pantry staples are blended together then baked into a tender, moist cake that will be a family favorite for years to come. Light lemon flavor gives it the edge that makes it the very best.

Ingredients

• 1 cup butter
• 1 cup granulated sugar
• 4 large eggs
• 1 tablespoon freshly grated lemon zest
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon kosher salt

Equipment

• 1 mixer
• 1 loaf pan

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.