Hi and Salaam everyone! I’ve been away from here for a while, life got in the way and unfortunately I haven’t had the chance to update the blog regularly. My 9 year old told me last week, how in 2017 we made brownies all the time, and this year it seems like we are baking a lot of pound cake. Really, I’ve only made this cake twice this year, but I think she’s missing them brownies 😉
I was browsing through some old documents, and found this recipe given to me by my friend Rubeena. I used to make it so much when I first got the recipe, but forgot all about it until I stumbled upon it a few weeks ago. This cake keeps for about a week – but it never lasts that long at our house. You can even make a double batch and freeze one loaf after it has cooled down and eat it a few weeks later.
I love pound cakes – especially simple ones like this. They go so well with a cup of coffee and a good book on a cold day.
I wish I had planned to blog about this cake when I was making it, so I’d have better pictures, but sadly I didn’t get to thinking about it until the cake was almost half gone 🙄
The recipe is easy to follow, so I don’t really think we need step by step pictures, but I hope to put them up in the near future, maybe after making some brownies for my kids first 🙂
Here’s how the pound cake is made :
½ c butter (softened)
1 ¼ c sugar
3 eggs (room temp)
1 ½ c flour plus ½ tsp baking powder
½ cup half n half
½ tsp vanilla
1 tsp lemon zest
Preheat oven to 325 F.
Beat butter at medium speed with an electric mixer until creamy and light yellow. Gradually add sugar, beating at medium speed until fluffy. Add eggs, one at a time, beating just until the yolk disappears.
Add flour to creamed mixture alternating with half n half, beginning and ending with flour. Beat at low-speed just until blended after each addition. Stir in vanilla extract and lemon zest.
Line a 9 x 5 inch loaf pan with parchment paper, pour batter into the pan.
Bake at 325° F for 1 hour or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan, and cool completely on a wire rack for at least 2 hours. Slice, and serve.