Vanilla Poundcake
This rich, buttery poundcake has a sweet hint of vanilla plus a zesty note of lemon for a perfectly balanced flavor that stands up to ice cream and sauces or is just perfect on its own. Top with confectioner's sugar and fresh berries for a truly delicious, anytime dessert.
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2
cups
sugar
-
1
cup
butter, softened
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3 1/2
cups
cake flour
-
1
cup
milk
-
6
egg yolks
-
1 1/2
tsp.
baking powder
-
2
tsp.
pure vanilla extract
-
1/4
tsp.
Kosher salt
-
1
tsp.
lemon zest
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Preheat oven to 350 degrees. Grease and flour two 9 x 5 loaf pans.
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With an electric mixer at high speed, beat sugar and butter until light and fluffy. Add eggs yolks, two at a time and combine well. Add lemon zest and mix until just combined.
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Add the flour, remaining dry ingredients and the milk, and combine on low speed. Beat until well mixed, constantly scraping the bowl with rubber spatula. Continue to beat at high speed for about 4 minutes, occasionally scraping the bowl.
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Pour batter evenly into the loaf pans and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Cool cakes in pans on wire rack for 10-15 minutes. Remove from pans and allow to cool completely on rack (approximately 30 minutes).
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Dust with confectioner's sugar before serving.