Recipe courtesy of Tanya Holland
Traditional Poundcake
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 695
- Total Fat
- 34
- Saturated Fat
- 21
- Carbohydrates
- 88
- Dietary Fiber
- 1
- Sugar
- 56
- Protein
- 9
- Cholesterol
- 215
- Sodium
- 154
- Total: 1 hr 45 min
- Prep: 15 min
- Cook: 1 hr 30 min
Ingredients
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
Special equipment:
9-inch by 5-inch loaf pan or three mini loaf pans- 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.