Pound Cake

Recipe

Prep: 10 minutes

Cook: 1 hour 15 minutes

Serves: 8:

• 1 pound butter, room temperature

• 1 pound brown sugar

• 1 pound eggs (About 6 large eggs. Set a bowl on a scale and zero it. Crack the eggs and continue adding until desired weight it reached. If the weight is over 1 pound, whisk until combined and discard of excess)

• 1 pound flour

• 1 teaspoon vanilla extract

• 1 teaspoon lemon extract, or zest from 1 lemon

• 1 teaspoon almond extract

Note: You can use whatever combination of extracts or flavors you like, which is what makes this cake so great! Some of my favorites are lemon, lime or orange zest. Cinnamon or instant coffee are also delicious in this recipe.

Preheat oven to 325. Grease a Bundt pan and coat with flour. Flip upside down and shake off any excess.

In the bowl of a stand mixer, beat butter until smooth, about 5 minute. Add the brown sugar and continue beating for 5 more minutes until the mixture is fluffy

With the mixer on low, gradually add the eggs. Beat until just combined. Add in the extracts and beat just slightly on low. I usually taste the batter to make sure the flavor is what I’m going for. If I want bold flavors I will add 1-2 more teaspoons of extract.

Sift in the flour with the mixer on the lowest setting until just combined.

Bake for 1 hour and 15 minutes, or until a toothpick comes out with a few crumbs.. Depending on the size of your bundt pan, your cake may cook faster. I usually start checking with a toothpick around 45 minutes.