Description
This classic Neapolitan Pound Cake is a moist, buttery loaf with a hint of citrus zest and vanilla. Perfectly sweetened and tender, it makes an ideal dessert or snack that pairs well with coffee or tea. The balanced ingredients and simple preparation yield a delightful cake that showcases traditional pound cake textures.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- ½ cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 3 large eggs
- ½ cup whole milk
- 2 tsp vanilla extract
- Zest of 1 lemon or orange (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a loaf pan to prevent sticking.
- Cream Butter and Sugar: In a mixing bowl, beat the unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which takes about 4 to 5 minutes.
- Add Eggs: Add the eggs one at a time, beating well after each addition to fully incorporate the eggs and ensure a smooth batter.
- Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to combine and aerate.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture while alternating with the milk, mixing gently until just combined to avoid overmixing.
- Add Flavorings: Stir in the vanilla extract and the zest of lemon or orange if using, giving the batter a delicate citrus aroma.
- Pour and Bake: Pour the batter into the prepared loaf pan and bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve.
Notes
- Make sure the butter is at room temperature to achieve a creamy batter when creaming with sugar.
- Do not overmix the batter once you combine wet and dry ingredients to keep the cake tender.
- The citrus zest is optional but adds a nice freshness and depth of flavor to the pound cake.
- Check the cake towards the end of baking time as oven temperatures vary.
- This pound cake keeps well at room temperature in an airtight container for 2-3 days or can be frozen for longer storage.
