Traditional Poundcake

Total Time:
1 hr 45 min
Prep:
15 min
Cook:
1 hr 30 min

Yield:
6 servings

CATEGORIES
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.

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