Hello everyone, I'm back from a long trip to Poland with a new recipe. This is a plain cake, made of simple ingredients. It has a wonderful creamy flavor with a delicate citrus note. Soft and moist, it stays fresh for many days. The secret of its amazing structure and taste comes from the addition of heavy cream. The fresh zesty note was achieved by adding lemon and orange zest. I found this recipe on Kokken69 blog, but its original version comes from The Cake Book by Tish Boyle, a book that I'm certainly going to buy it the nearest future ;-)
Have a nice day everyone,
Plainly Perfect Pound Cake
200g all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
227g unsalted butter, softened
200g caster sugar
4 large eggs
1 teaspoon finely grated lemon zest
1 teaspoon grated orange zest
1 teaspoon vanilla extract
80 ml heavy cream
Preheat oven to 170°C.
Sift flour with baking powder and salt. Set aside.
Cream butter in a mixer at medium high speed (about 2 min). Add sugar gradually. Continue beating for 4 min or until light and fluffy.
Reduce the mixing speed of the mixer to low and add eggs one at a time mixing well after each addition.Add the lemon zest, orange zest and vanilla extract.
Add flour mixture alternating it with cream in the following order: flour, cream, flour, cream, flour.
Pour into lined pound cake mold and bake for 60-70 min. or until a skewer inserted inside comes out clean.