Traditional Poundcake

Name: Traditional Poundcake
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT1H30M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 6 servings
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

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Total: 1 hr 45 min

Prep: 15 min
Cook: 1 hr 30 min

Yield: 6 servings

Total: 1 hr 45 min

Prep: 15 min
Cook: 1 hr 30 min

Yield: 6 servings

Ingredients

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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

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.