Buttery Classic Pound Cake (loaf)
Serves 1
15 mins prep
75 mins cook
90 mins total
Rich, buttery, and moist, this classic pound cake delivers a tender delicious crumb with a golden crust and a hint of tang.
tsplemon zest
ozcake flour8% protein, sifted (all purpose with 10.5-11% protein will work too)
ozunsalted butter (European style 82% butterfat)softened
ozbuttermilkroom temp
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Make Lemon Sugar
Place granulated sugar and lemon zest in a food processor and blitz a few spins until fine.
oz granulated sugar
tsp lemon zest
Pound Cake
Preheat the oven to 325℉ (160℃), then grease a 9x5-inch (1.25 pound) loaf pan for a wider loaf or a 8.5x4.5-inch loaf pan for taller loaf. Line the pan with overhanging parchment paper.
In a small bowl, whisk together the sifted flour, baking powder, and salt. Set aside.
oz cake flour
tsp baking powder
tsp fine sea salt
In the bowl of a stand mixer, fitted with paddle attachment on medium-high speed, cream together the softened butter and lemon sugar until light yellow and fluffy. This will take 3-4 minutes and I recommend scraping the bottom and sides of the bowl with a spatula a couple of times during. I use the number 6 speed on my stand mixer.
oz unsalted butter (European style 82% butterfat)
oz granulated sugar
tsp vanilla bean paste or pure vanilla extract
Mix in each egg one at a time. Scraping the bowl in between eggs to make sure everything is blending evenly. The mixture should be yellow and fluffy.
oz whole eggs
Next, mix in one third of the flour mixture completely. Stir the vanilla into the buttermilk and mix in half of the buttermilk until combined. Mixing well between each, scraping the bowl as needed.
oz buttermilk
Blend in the second third of flour, followed by the second half of buttermilk. It may look slightly curdled, but will smooth out in the final step.
Finally, mix in the remaining third of the flour mixture until just combined to make a thick smooth cake batter. Scrape that bowl again as needed. Don't leave anything stuck to the bottom.
Spoon the cake batter into the prepared cake pan. Take a small spatula and level the cake batter while knocking out any air gaps.
**For a picture-perfect crack down the middle, dip a sharp knife in melted butter and draw a line in the middle of the cake. Only cut about 1/8-inch deep. This is optional and only for aesthetics.
Place the pan on the middle oven rack and bake for 75-85 minutes. Tent with a piece of aluminum foil at the 50 minute mark to prevent over-browning. To check for doneness, insert a toothpick into the middle. If it comes out with just a few moist crumbs and no wet batter, the cake is done.
Place the pan on a wire rack to cool completely. To remove, pull up on the overhanging pieces of parchment paper and lift the cake from the pan.