Pound cake is one of the simplest cakes to make—and one of my very favorites. This one is made from a combination of light brown and granulated sugar, which gives it just a bit more flavor than the traditional recipe. Make sure to cream the butter until it is very light and fluffy and beat the eggs into the batter thoroughly. This will give your finished cake the perfect texture and crumb. Pound cake also tastes best a day or two after you bake it, so feel free to bake this in advance. —Yossy Arefi
one 9 by 5 by 3-inch cake
1 1/2 cups
high quality unsalted butter, softened
light brown sugar
large eggs, at room temperature
whole milk, at room temperature
In This Recipe
Preheat the oven to 325º F and butter and flour a 9 by 5 by 3-inch loaf pan.
In a small bowl, whisk the flour, baking powder, and salt together.
Cream the butter and sugar together until very light and fluffy, about 5 minutes. Add in the eggs one at a time, scraping down the sides of the bowl and mixing for 30 seconds after each addition. Add the extracts and lemon zest.
Turn the mixer down to low and alternately add the flour and milk in three additions each. Do not over mix. Pour the batter into the prepared pan and smooth the top with an offset spatula.
Bake the cake until golden and a toothpick inserted into the center comes out clean, about 40 minutes. Let the cake cool in the pan on a rack for 30 minutes, then turn the cake out onto the rack to cool completely. Store, wrapped in plastic wrap at room temperature, for up to 4 days.
Yossy Arefi is a photographer and stylist with a passion for food. During her stint working in restaurant kitchens, Yossy started the blog Apt. 2B Baking Co. where, with her trusty Pentax film camera, she photographs and writes about seasonal desserts and preserves. She currently lives in Brooklyn but will always love her native city of Seattle. Follow her work at apt2bbakingco.blogspot.com & yossyarefi.com.