Just made SavvyJulie's clementine poundcake. Am wondering why there is no baking powder in it? Is it missing? My pound cakes always have a leavener

Thank you so much for your answers. I will follow your suggestion and make it again.

Agree with betteirene and to add a bit..

Room temp butter and adding sugar in small increments during creaming helps with that stage of the process.

The next time you make it (and I'm sure you will), try beating it a little longer before adding the flour. In a recipe such as this, the creaming step replaces the baking powder. To get a nice rise, you need to add as much air as possible to the sugar/butter mixture by, ideally, whipping it until you can no longer feel the grains of sugar. You incorporate even more air into the emulsion when you add the eggs one at a time, beating well after each addition. Those air bubbles give a lift to cakes without leaveners; it's what gives pound cakes their characteristic lightness combined with a dense crumb

Traditionally, pound cakes did not include baking powder or other leaveners. More modern ones do and are lighter.

Skooj, you might want to ask this question on the recipe itself. Julie doesn't follow foodpickle, but she responds to all comments on her recipe fairly quickly.