My sister made this pound cake. Then I twisted her arm to give me the recipe.
It's a touch drier than the usual pound cake, but
I find it delicious.
- 2 cups of cake flour
- 5 eggs at room temperature
- 1/2 tsp of almond extract
- grated zest from one lemon
- grated zest from one orange
- 2 sticks of unsalted butter at room temperature
- 1 1/3 cups of sugar
- 1/4 tsp of salt
Preheat the oven to 325. Zest the fruit.
To do this, take a fine grater and grate the uncut fruit, but only get the colored part on the outside of the
peel, which has the flavor you want. Rubbing it lightly
as opposed to pressing the lemon or orange down, and rotating
the fruit as you go, works best.
In a medium bowl, whisk the eggs, vanilla, almond
extract, and zest together. In a large bowl, beat the
butter until it's creamy, then add the sugar and salt
and beat until the color & texture both lighten
up. If you have an electric mixer, good; if not, your
arm will get a workout. Then add in the egg mixture,
a few tablespoons at a time, and beat until the mix
is fluffy. (Either you have an electric mixer or your
arm is about to fall off by now.) Sift in the flour
a half cup at a time, beating at low speed or stirring
by hand until the texture smoothes out.
Line a 9"x5" loaf pan with parchment paper
(or grease it if you haven't been won over by the wonders
of parchment paper) and pour the batter in, then flatten
it out and bake it for an hour to an hour and 15 minutes.
At an hour, start checking it every 5 minutes by sticking
a toothpick into the center. When it comes out
clean, take the cake out and let it cool, then take
it out of the pan.