Recipe courtesy of Tanya Holland

Traditional Poundcake

  • Total: 1 hr 45 min
  • Prep: 15 min
  • Cook: 1 hr 30 min
  • Yield: 6 servings
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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


Special equipment:
9-inch by 5-inch loaf pan or three mini loaf pans
  1. 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.

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