Recipe Pound Cake:
NOTE: This quantity of Ingredients Makes one 9 x 13-inch sheet cake .
Ingredients :
3 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/4 teaspoon salt
2 1/2 sticks (10 ounces) salted butter, at room temperature
2 cups sugar
4 large eggs, at room temperature
2 tablespoons finely grated lemon zest
2 teaspoons vanilla extract
1 cup whole milk
1 3/4 teaspoons baking powder
1/4 teaspoon salt
2 1/2 sticks (10 ounces) salted butter, at room temperature
2 cups sugar
4 large eggs, at room temperature
2 tablespoons finely grated lemon zest
2 teaspoons vanilla extract
1 cup whole milk
Preparation :
1. Preheat the oven to 325°F. Grease a 9 x 13-inch metal baking pan. Line the bottom with parchment paper, grease the paper, and flour the pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, with an electric mixer, beat the butter until softened. Add the sugar and beat until light and fluffy, 3 to 5 minutes. Scrape down the sides of the bowl as needed.
4. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
5. Beat in the lemon zest and vanilla.
6. On low speed, alternate adding the flour mixture and the milk to the butter mixture, beginning and ending with the flour mixture.
7. Pour the batter into the prepared pan and spread evenly. Tap the bottom of the pan on the work surface to get rid of any air bubbles.
8. Bake until a wooden pick inserted in the center comes out clean, 45 to 50 minutes.
9. Cool in the pan on a wire rack for 15 minutes. If necessary, loosen the cake from the sides of the pan with a small knife. Carefully flip the cake upside down onto the wire rack, peel off the
parchment paper, and then turn the cake right side up onto the rack to cool completely.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, with an electric mixer, beat the butter until softened. Add the sugar and beat until light and fluffy, 3 to 5 minutes. Scrape down the sides of the bowl as needed.
4. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
5. Beat in the lemon zest and vanilla.
6. On low speed, alternate adding the flour mixture and the milk to the butter mixture, beginning and ending with the flour mixture.
7. Pour the batter into the prepared pan and spread evenly. Tap the bottom of the pan on the work surface to get rid of any air bubbles.
8. Bake until a wooden pick inserted in the center comes out clean, 45 to 50 minutes.
9. Cool in the pan on a wire rack for 15 minutes. If necessary, loosen the cake from the sides of the pan with a small knife. Carefully flip the cake upside down onto the wire rack, peel off the
parchment paper, and then turn the cake right side up onto the rack to cool completely.
