Description
A classic Neapolitan Pound Cake featuring a tender crumb and subtle citrus zest, perfect for any occasion. This rich and buttery cake combines simple ingredients into a moist, flavorful loaf that pairs wonderfully with tea or coffee.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ 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 Oven 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 large bowl, beat the unsalted butter and granulated sugar together until the mixture is light and fluffy, about 4-5 minutes. This incorporates air for a tender cake.
- Add Eggs: Add eggs one at a time to the creamed mixture, mixing well after each addition to ensure even incorporation.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt.
- Alternate Mixing Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with whole milk, starting and ending with the dry ingredients. Mix until just combined to avoid overmixing which can develop gluten and toughen the cake.
- Add Flavorings: Stir in the vanilla extract and citrus zest (if using) to add depth of flavor.
- Bake: Pour the batter into the prepared loaf pan and bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Notes
- For a more pronounced citrus flavor, increase the zest or add a teaspoon of citrus juice.
- Ensure butter is at room temperature for proper creaming and better texture.
- If you prefer a denser cake, reduce baking powder to ½ teaspoon.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- This recipe can be doubled and baked in a larger pan for more servings.
