bakekrazy

Pound cake is rich and buttery and can be served just about and time. The word pound cake refers to the fact that you would normally use a pound of flour, sugar and butter. This is one cake that is served as is or with a light glaze. Try this recipe out;

This recipe will make two 9″ x 5″ by 2 1/2″ loafs

16 ounces all purpose flour
1 tablespoon baking powder
16 ounces unsalted butter at room temperature
16 ounces sugar
9 large eggs at room temperature
zest of one orange
zest of one lemon
1 teaspoon vanilla extract

Spray and flour two 9″ x 5″ loaf pans and preheat the oven to 350 degrees

Sift the flour and baking powder into a medium bowl and set aside
In a standing mixer fitted with a paddle, cream the butter, add the sugar and mix until light and fluffy. Add the eggs one at a time scraping the bowl as you go, it is important that you allow each egg to become completely incorporated before adding the next egg. Add the dry ingredients and beat until just combined.(do not over mix) Remove the bowl and fold in the zests and the extract. Pour equal batter into each of the loaf pans and bake for 20 minutes. Remove the loafs and run a knife down the center of the loafs and return back to the oven. Bake for another 40 minutes at 300 degrees until a toothpick can be remove cleanly from the center of the cake. If the cake appears to be turning to dark during the baking process cover loosely with aluminum foil. Remove the cakes from the pan and cool on a wire rack. Wrap the cooled cake and store in the refrigerator for up to one week or a month in the freezer.

Enjoy
Chef Brian Klauss