Note: suitable for a wedding cake, this recipe makes approx. 7 1/2 c. batter.
Ingredients
- 4 c. sifted cake flour
- 1 t. salt
- 4 t. baking powder
- 3/4 lb. (3 sticks) unsalted butter, at room temperature
- 2 3/4 c. sugar
- 8 eggs, at room temperature
- 1 c. milk, at room temperature
- 2 t. vanilla extract
- 1 t. grated lemon zest
Directions
Preheat oven to 325 degrees. Butter and flour a 9 x3-inch cake pan, then line with parchment paper.
Sift the flour, salt and baking powder two times and set aside.
With an electric mixer, cream the butter until fluffy. Add the sugar gradually beating until light and fluffy. Add the eggs one at a time. Add the flour mixture to the butter mixture, alternating with the milk and vanilla. Stir only until thoroughly blended. Gently fold in the zest.
Pour the batter into the prepared pan and bake for about 1 1/2 hrs, until a cake tester comes out clean. Let the cake cool in the pan for about 10 minutes; then remove to a wire rack to cool thoroughly.
Print this recipe
Submitted 6/13/05.
Source: The Martha Stewart Cookbook
Submitted By: Cheryl Williamson
rwllmsn@pacbell.net
Pound Cake