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The best pound cake I've ever tasted!
2 cups cake flour
1/4 cup finely grated lemon zest (from 3 lemons)
1 teaspoon baking powder
1/2 teaspoon salt
2 sticks unsalted butter, at room temperature
2 cups sugar
6 large eggs, at room temperature
1/4 cup whole milk
1/4 cup fresh lemon juice
1 teaspoon pure vanilla extract
1. Take the butter & eggs out of the fridge several hours or even the night before.
2. Preheat the oven to 325°. Spray a 9 1/2-by-5-inch loaf pan with nonstick cooking spray. In a medium bowl, whisk the cake flour with the lemon zest, baking powder and salt.
3. In a standing electric mixer fitted with the paddle, beat the butter with the sugar at medium speed until pale and fluffy, about 2 minutes. Scrape down the side of the bowl. Add the eggs one at a time, beating well between additions. At low speed, beat in the flour mixture just until incorporated. Beat in the milk, lemon juice and vanilla, scraping down the side of the bowl as necessary.
4. Scrape the batter into the prepared pan and bake for about 1 to 1 1/2 hours; start checking at around an hour. Remove the cake from the oven when it is golden and a toothpick inserted in the center comes out clean. Transfer the pan to a rack and let the cake cool for 20 minutes. Unmold the cake and let cool completely, about 3 hours.
Delicious served with lightly sweetened whipped cream & blueberries. Also great grilled: cut cake into thick slices, brush lightly with vegetable oil and set over a hot grill until slightly crisped and browned on each side.