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Butter Pound Cake - Pound Cake
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Serves/Makes:8 to 10

  • 2 cups (475 ml) sifted cake flour
  • 5 large eggs
  • 1 tsp (5 ml) vanilla
  • 1/2 tsp (2 ml) almond extract
  • 1 tsp (5 ml) grated lemon zest (yellow part only, not the white rind)
  • 1 tsp (5 ml) grated orange zest (orange part only, not the white rind)
  • 1/2 tsp (2 ml) ground mace (optional)
  • 1/2 pound unsalted butter
  • 1-1/3 cups (325 ml) sugar
  • 1/4 tsp (1 ml) salt
  • Have all ingredients at room temperature, 68 degrees (20 C.) to 70 degrees (20 C.).
  • Preheat the oven to 325 degrees (175 C.).
  • Grease and flour one 9 x 5-inch loaf pan.
  • Resift twice the 2 cups (475 ml) sifted cake flour.
  • Whisk together in a medium bowl the eggs, vanilla, almond extract, lemon zest, orange zest, and ground mace.
  • In a large bowl beat butter until creamy.
  • Gradually add sugar and salt.
  • Scrape this sides of the bowl and beat on high speed until lightened in color and texture, about 4 minutes.
  • Gradually dribble in the egg mixture, about 1 tbsp (15 ml) at a time, and beat until light and fluffy, 3 to 4 minutes.
  • Add the flour in 3 parts, beating on low speed or stirring with a rubber spatula until smooth and scraping the sides of the bowl as necessary.
  • Scrape the batter into the pan and spread evenly.
  • Bake until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 10 minutes.
  • Let cool in the pan on a rack for 10 minutes.
  • slide a thin knife around the cake to detach it from the pan.
  • Invert the cake and let cool right side up on the rack.

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