Old Fashioned Pound Cake

from ButterYum

makes one loaf (or several minis, or double for a bundt)

Ingredients

  • 2 cups all purpose flour, sifted

  • 1/2 teaspoon ground mace

  • 16 tablespoons butter, room temperature (1/2 pound)

  • 1 3/4 cups granulated sugar

  • 5 large eggs, room temperature

  • 1 tablespoon lemon juice

  • 1 teaspoon pure vanilla extract

Directions

  1. Preheat oven to 325F and place rack in center position.

  2. Prepare baking pan with baking spray (like Baker’s Joy).

  3. In a small mixing bowl, whisk together the flour and ground mace; set aside.

  4. In the bowl of a stand mixer fitted with the whip attachment, cream room temperature butter (see notes below) and sugar together for 5 minutes.

  5. Add the eggs, one at a time; waiting 20 seconds after each addition.

  6. Add the pure vanilla extract and lemon juice; mix just until combined.

  7. With the mixer on low, slowly add the reserved flour mixture just until no trace of dry flour remains.

  8. Pour batter in prepared pan and bake for 1 hour and 15 minutes, or until the cake starts to pull away from the sides of the pan and a toothpick inserted in the center comes out clean.

  9. Cool in pan for 10-15 minutes before turning out of pan; cool completely on a rack before serving.

Notes

  • Recipe can also be baked in mini loaf pans or doubled the recipe and bake in a bundt pan (baking times will vary).

  • Be sure to use room temperature butter (around 70F). Creaming the room temperature butter and sugar together as directed above contributes to a nice rise. If the butter melts, it won’t be able to suspend those air bubbles and your cake will be dense and greasy.