Homemade pound cake is one of my favorite guilty pleasures. Moist, gently sweet, light and has a tight crumb. It’s great on its own or add your favorite berries and whipped cream. Here’s how to make it:

Pound Cake

Makes one 9×5 loaf

1 1/2 c flour

3/4 tsp baking powder

1 1/4 c sugar

1 1/2 sticks softened butter

1/4 tsp fine salt

1 1/4 c sugar

3 large eggs room temperature

1 tsp vanilla extract

zest of 1small lemon

1/3 c +1.5 tbs buttermilk at room temperature

Heat oven to 350 degrees.

Grease the bottom of a loaf pan with some butter. Line with parchment paper with a 2 inch overhang on the sides. Butter the parchment.

Sift dry ingredients. Cream butter and sugar with paddle attachment of your stand mixer until light and fluffy. Add the eggs one at a time beating well after each. Add the vanilla and lemon zest beat to combine.

Add half the dry ingredients, the buttermilk then the rest of the flour beating with each step only until combined, careful not to over beat.

Pour into prepared loaf pan and bake 55-60 minutes. It will be golden brown and toothpick should come out clean. Let cool for 10 minutes in the pan then lift out and let cool on rack. Serve with your favorite berries and whipped cream or on its own. I made a basil sugar to sprinkle on top.

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