Old-fashioned Butter Pound Cake

Step 1

Pre-heat oven to 325F. Grease the baking pan with oil or melted butter.

Step 2

Sift cake flour, baking powder, and salt together. Set aside for later use.

Step 3

In a mixing bowl fitted with the paddle attachment, cream unsalted butter on low speed until it is light, fluffy, and lump-free, approximately 2 minutes.

Step 4

Scrape down the sides and bottom of the bowl occasionally to ensure all the butter is blended evenly.

Step 5

Then add the sugar and continue creaming on low speed until the mixture is fluffy and smooth - about 2 minutes.

Step 6

Combine vanilla extract, lemon zest, and eggs in a small mixing bowl.

Step 7

Once the butter and sugar are properly creamed, slowly add the egg one at a time.

Step 8

Mix until one is already fully incorporated before adding the next one, about 30 seconds each. Remember to scrape down the bowl after each addition.

Step 9

Increase the speed to medium-high. Carefully add sifted dry ingredients in three stages.

Step 10

Remember to mix the batter minimally (just until everything is incorporated) after the flour is added (probably 10-15 seconds for each stage). Excessing mixing would develop gluten which can toughen the pound cake.

Step 11

Scrape down the bowl after each addition of dry ingredients.

Step 12

Then carefully pour the batter into a greased loaf pan. Pick up the pan 2-3 inches from your countertop and lightly drop it to eliminate any air bubbles in the batter.

Step 13

Bake the cake immediately until the crust turns golden brown, approximately 55 minutes. You can insert a toothpick in the middle of the cake to check for its doneness.

Step 14

Cool the cake in the pan for a few minutes, then unmold onto the rack to cool completely, about 1 to 2 hours.