Pound Cake
A dense, tender butter cake made with eggs, flour, sugar, and butter in equal proportions. Baked until golden and cooled, then topped or filled with swappable glazes, frostings, or fresh fruit.
Ingredients
Method
Preheat oven to 325°F (160°C). Grease and flour a 9-inch loaf pan.
Whisk together flour, baking powder, and salt in a bowl.
Cream together butter and sugar until light and fluffy, about 3 minutes.
Add eggs one at a time, beating well after each addition. Stir in vanilla and lemon juice.
Fold in flour mixture until just combined; do not overmix.
Pour batter into prepared pan and smooth the top.
Bake 55–65 minutes until a toothpick inserted in the center comes out clean.
Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
Whisk powdered sugar with milk to form a thin glaze; drizzle over cooled cake.
Top with jam, fresh fruit, or other optional topping before serving.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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