Pound cake is delicious all by itself and is everyone’s favorite to munch on. Pound cake is also a wonderful base for creating all sorts of desserts. Serve with ice cream, chocolate sauce, cream sauces, fruit sauces. You can even apply frosting or fondant to your pound cake to create something more elegant. Keep a few loaves in the freezer for unexpected guests!
- 2 1/2 cups granulated sugar
- 3/4 pound butter (3 sticks), softened
- 4 large eggs, room temperature
- 2 tsp vanilla
- Zest of 1 lemon
- 3 cups all purpose flour, sifted
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup buttermilk, room temperature
- 2 Tbsp sanding sugar (optional)
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 85 minutes
- Yield: 2 8-inch loaves
Preheat oven to 325°F. Butter and flour to 2 8- or 9-inch loaf pans.
In a large mixing bowl, cream together the sugar and butter. Add one egg at a time and mix well after each addition. Stir in the vanilla and lemon zest.
In a separate bowl, whisk together the flour, salt and baking soda.
Add a 1/3 of the flour mixture to the sugar-butter mixture and combine. Next add a 1/3 of the buttermilk to the mixture and combine. Continue with the remaining flour and buttermilk, alternating until everything is combined.
Use a spatula and scrape the batter evenly into the 2 pans. If using sanding sugar, sprinkle about a tablespoon over each loaf.
Bake for 60-65 minutes or until a toothpick inserted into center comes out clean. Remove and cool completely before cutting.