Author Notes: I found this wonderful buttery, fine textured, slightly spongy (which i like) cake in acakebakesinbrooklyn.com. The method of preparing batter is very interesting but apparently contributes to the cake's texture. Although you mix the butter with the flour and not the sugar as in most butter/pound cakes, and the egg and butter ratio is quite high, the cake surprisingly turns out much lighter than you would expect. It has been a while since I ate a Sara Lee Pound cake but I think that the same softness and uniform crumb of Sara Lee is also found in this cake. I like to serve it with rasberries or strawberries and a bit of whipped cream. But I also love a slice by itself or with coffee or tea. Enjoy! - Regine
- 1 1/2 cup Sifted all purpose flour (sift then measure)
- 1 1/3 cup Sugar
- 1 1/2 teaspoon Baking powder
- 5 Large eggs, room temperature
- 1 teaspoon Pure vanilla extract
- 1/4 teaspoon Almond extract (optional, i myself prefer it without)
- 1/4 teaspoon Grated orange, lemon, or lime zest (optional but i like to add it)
- 2 Sticks (8 oz or 16 tbsp) butter, very soft
- 1-2 tablespoon Fine breadcrumbs like Panko
- Preheat oven to 325 degrees. Grease a 10 inch tube pan (like the one used for angel cakes) with butter (not part of the 2 sticks of butter) or a baking spray, then sprinkle pan (and if you can the sides too) with the breadcrumbs.
- Place butter and flour in an electric mixing bowl and beat at low speed for 5 (yes FIVE) minutes. Add eggs one at a time, mixing each egg at slow speed. Mix with a fork the sugar and baking powder (yes, the baking powder). Gradually add the sugar mixture to the creamed mixture, then the extract(s) and zest. Mix for 2 minutes. Pour into pan.
- Bake for 1 hour or until a toothpick inserted closest to center comes out clean. Note this cake may only rise to 2/3 or less of pan's height. But that is ok. Let cool for 30 minutes ideally on a cooking rack, then carefully invert onto a plate. Sprinkle with powdered sugar before serving.