Description
This classic Neapolitan Pound Cake is a moist and tender dessert featuring a perfect balance of butter, sugar, and vanilla with a hint of citrus zest. Baked to golden perfection, it offers a comforting texture and rich flavor ideal for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- Pinch of salt
Wet Ingredients
- ½ cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 3 large eggs
- ½ cup whole milk
- 2 tsp vanilla extract
Additional
- 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 thoroughly to prevent sticking.
- Cream Butter and Sugar: In a large bowl, cream the unsalted butter and granulated sugar together using a mixer until the mixture is light and fluffy, about 4-5 minutes, ensuring air is incorporated into the batter.
- Add Eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition to create a smooth and homogeneous batter.
- Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and a pinch of salt to evenly distribute the leavening agent and remove lumps.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk. Begin and end with the dry ingredients, mixing gently just until combined to avoid overworking the batter.
- Add Flavorings: Stir in the vanilla extract and the zest of lemon or orange (if using), folding them evenly into the batter for a fragrant finish.
- 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 in the center comes out clean.
- Cool and Serve: Remove the cake from the oven and allow it to cool in the pan before slicing. This helps the cake set and retain moisture for perfect slices.
Notes
- Room temperature butter and eggs help achieve a smoother batter and better rise.
- You can substitute whole milk with buttermilk for a tangier flavor and softer crumb.
- For a gluten-free version, use a 1:1 gluten-free flour blend.
- Add nuts or chocolate chips for additional texture and flavor.
- Store the pound cake wrapped at room temperature for up to 3 days or freeze for up to 2 months.
