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Pound Cake

Makes 2 9-inch x 5-inch loaves

Ingredients:

1 pound unsalted butter (4 sticks), softened so they hold your finger indent

1 pound sugar (2 cups)

1 pound eggs (9 eggs), room temperature

2 teaspoons vanilla extract

1 teaspoon salt

1 pound flour (3 -1/3 cups)

Directions:

• Pre-heat the oven to 350ºF and grease two 9-inch x 5-inch loaf pans.

• Using a stand mixer or hand mixer, cream the butter and sugar together until light and fluffy. This will take at least 5 minutes, but probably more like 8 minutes.

• Add the eggs one at a time, beating well between each addition.

• Add the vanilla and salt and mix in.

• Add the flour, one cup at a time, and at a reduced speed on the mixer. Mix just to combine and do not over-mix.

• Transfer the batter to the greased pans and smooth out the tops.

• Bake in the oven for 1 hour, or until a skewer or toothpick inserted in the center comes out clean. Let the cake cool in the pan for at least 5 to 10 minutes and then invert onto a cooling rack. Serve with a lemon glaze, some berries, a scoop of ice cream or some whipped cream.

Quick Lemon Glaze

Ingredients:

2 cups powdered sugar

5 tablespoons lemon juice

4 teaspoons lemon zest

Directions:

1. Mix all the ingredients together well.
2. Pour over pound cake.

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Meredith Laurence - Blue Jean Chef