Printable Area
Traditional Poundcake
Recipe courtesy Tanya Holland
- Total Time:
- 1 hr 45 min
- Prep:
- 15 min |
- Inactive Prep:
- -- |
- Cook:
- 1 hr 30 min
- Level:
- None
- Yield:
- 6 servings
Ingredients
- For 9-inch by 5-inch loaf pan or three mini loaf pans
- 1/2 pound unsalted butter
- 1 2/3 cups sugar
- 5 eggs
- 1 tablespoon vanilla
- 2 cups sifted unbleached all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon fresh lemon juice
- Whipped cream and seasonal berries, for garnish
Directions
Preheat oven to 350 degrees. Butter and flour bottom of pan. Cream butter and sugar in a standing mixer or hand held mixer. Add eggs one at a time. Add vanilla, then flour, salt and lemon juice. Pour into prepared pans and bake 1 1/4 to 1 1/2 hours (50 minutes for mini pans) or until a toothpick comes out clean. Cool in the pan for 5 minutes before taking out. Garnish with whipped cream and berries.for mini pans) or until a toothpick comes out clean. Cool in the pan for five minutes before taking out. Garnish with whipped cream and berries.