By Lisa Maliga copyright 2015
This is an easy cake to bake. As I wanted it to be as rich as what my mom made, I used imported GMO-free butter, pure cane sugar, and eggs that come from chickens that are free to roam around outdoors. Using the best available ingredients will make a difference in how this scrumptious pound cake smells when baking and when removed from the oven.
Naturally, the taste will be better than any frozen pound cake which has preservatives, water, skim milk, high fructose corn syrup, soybean oil, and artificial coloring!
8 ounces salted butter Kerrygold or President [or other organic non-GMO butter] softened to room temperature
1 cup pure cane sugar
1 Tablespoon lemon juice
4 large eggs free range or pasture-raised
2 cups unbleached all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon vanilla extract
Oven Temperature: 300 Degrees Fahrenheit
Grease a loaf pan [9″ by 5″] lightly with butter.
Beat the butter for about a minute until you have a creamy texture.
Add the sugar. Beat the butter and sugar together for about 5 minutes. Make sure they’re combined and whip a lot of air into the mixture to make the batter fluffy.
Add eggs to the butter and sugar mixture and mix for about 5 minutes.
Add lemon and vanilla extract.
In a bowl, combine the flour and baking powder.
Add flour mixture to your mixing bowl.
Mix until the flour is incorporated and forms a stiff batter. Don’t overmix.
Pour batter into your prepared loaf pan. With a spatula, smooth the dough down so that the surface is relatively flat and fills the pan.
Bake for 1 hour 30 minutes.
You’ll know it’s done when: top is golden and edges are starting to brown. The crust will be fairly firm and the center may have a crack or two.
Let it rest in the pan for about 10 minutes. Run a knife along the edge and carefully turn it out of the pan. Place it right-side up on a rack to cool.
Serve as is or add ice cream, fresh berries, etc.