POUND CAKE
This classic pound cake recipe delivers a rich, buttery, and tender crumb, perfect for any occasion. The combination of lemon zest and brandy adds a subtle complexity and aromatic depth to the cake's flavor profile. Enjoy this comforting treat as a dessert, snack, or alongside a cup of coffee or tea.
Ingredients
- 1 pound Butter
- 1 pound Powdered sugar
- 1 tablespoon Lemon zest (Estimated quantity (not specified in original recipe))
- 1/4 cup Brandy (Estimated quantity (not specified in original recipe))
- 9 count Eggs
- 1 1/4 pound Flour
- 1/2 teaspoon Baking powder
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Instructions
- 1In a large bowl, cream together the butter and powdered sugar until light and fluffy. This may take several minutes with an electric mixer.
- 2Add the lemon zest and brandy to the creamed butter and sugar mixture. Mix until combined.
- 3Add the egg yolks one at a time, mixing well after each addition until fully incorporated.
- 4In a separate bowl, whisk together the flour and baking powder.
- 5Incorporate the beaten egg whites and sifted flour mixture into the batter. Gently fold until just combined. Do not overmix.
- 6Preheat oven to 325°F (160°C). Pour the batter into a greased and floured loaf pan. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
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