4 cups unbleached flour
2 teaspoons baking powder
1 teaspoon salt
1 lb. (4 sticks) unsalted butter, at room temperature
2 cups white sugar
8 large eggs, at room temperature
1 tablespoon pure vanilla extract
finely grated zest and juice of one lemon
Preheat oven to 325 degrees.
Spray two 4”x12”x3” baking pans with PAM™.
Mix flour, baking powder and salt in a large bowl. Set aside.
In the bowl of an electric mixer beat butter until creamy. Gradually add sugar. Continue to beat until light and fluffy. Add eggs one at a time beating well after each addition.
Mix in vanilla and lemon zest and juice.
Gradually add the flour mixture to the butter mixture mixing gently until totally incorporated. Distribute the batter evenly between the two pans and bake in the preheated oven for 1 hour to 1 hour and 10 min. until an inserted wooden tooth pick comes out clean. Don’t over-bake.
Cool for 10 min. before turning cakes out onto a wire rack. Cool completely.
We bake this pound cake in loaf pans because we serve the sliced pieces flat topped with fresh strawberries, peaches or any fresh fruit in season.
Yield: 2 loaves or 16 to 20 servings
Bed and Breakfast Foodie