Pound Cake

Happy January everyone! With the mild 65 degree days we've had in Texas, it doesn't feel like winter, but more like spring. It put me in the mood to bake up something light and sweet. I know pound cakes aren't typically described as "light," but with its delicate crumb, this version tastes like a buttery chiffon. It would be great with a dollop of whipped cream and tart berries on the side.

Tish Boyle's original version includes soaking the cake with a lemon sugar syrup. I left this step out because I was too impatient. She also recommends cooling the cake completely before slicing and eating. I also left this step out. Yes, for the same reason mentioned above. Happy eating!
 

Pound Cake
adapted from Tish Boyle's Lemon Pound Cake

Cake:
2 cups sifted cake flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 1/4 cups granulated sugar
4 large eggs                                                                                                        
1 tablespoon finely grated lemon zest
1 tablespoon vanilla extract
1/3 cup heavy cream

Position a rack in the center of the oven and preheat the oven to 325°F. Grease the bottom and sides of a 9 1/2 x 5 1/2-inch loaf pan. Dust the pan with flour and set aside.

In a medium bowl, sift together the flour, baking powder, and salt. Whisk to combine well and set aside.

In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until very creamy, about 2 minutes. Gradually add the sugar and beat the mixture at medium-high speed until very light, about 4 minutes. Reduce the speed to low and add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl occasionally (the mixture should look curdled at this point). Beat in the citrus zest and vanilla extract. Add the flour mixture at low speed in three additions, alternating it with the heavy cream in two additions. Mix just until the flour is incorporated.

Scrape the batter into the prepared pan and smooth the top.

Bake the cake for 60 to 70 minutes, until a cake tester inserted into the center of the cake comes out clean.

Cool the cake before slicing and serving.