Description
This classic Neapolitan Pound Cake is a moist and tender dessert featuring a simple blend of butter, sugar, eggs, and flour, enhanced with vanilla and a hint of citrus zest. Perfect for an afternoon tea or as a delightful treat, this pound cake offers a traditional flavor with a light, fluffy texture.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- Pinch of salt
Wet Ingredients
- ½ cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 3 large eggs
- ½ cup whole milk
- 2 tsp vanilla extract
- Zest of 1 lemon or orange (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a loaf pan thoroughly to prevent sticking.
- Cream Butter and Sugar: In a mixing bowl, beat the room temperature unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which should take about 4-5 minutes.
- Add Eggs: Incorporate the eggs one at a time into the creamed butter and sugar, mixing well after each addition to ensure a uniform batter.
- Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and a pinch of salt to evenly distribute the rising agent.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, alternating with the whole milk. Begin and end with the dry ingredients, mixing gently just until combined to avoid overmixing.
- Add Flavorings: Stir in the vanilla extract and the optional citrus zest to infuse the batter with aromatic flavors.
- Bake: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the pound cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely before slicing and serving.
Notes
- Make sure all ingredients, especially butter and eggs, are at room temperature for best results.
- Do not overmix the batter to keep the cake tender and fluffy.
- Use a toothpick test to check doneness; if it comes out clean, the cake is ready.
- The citrus zest is optional but adds a fresh flavor dimension.
- Store the pound cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
