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This pound cake recipe by Anna Olson would be prefect for weekend brunch.
Preheat oven to 325 °F and grease 2 9-x-5-inch loaf pans.
With electric beaters or in a mixer fitted with the paddle attachment, beat butter and sugar until fluffy. Beat in lemon zest and vanilla and add in eggs (on medium speed) one at a time, scraping the bottom of the bowl often. In a separate bowl, sift flour with cream of tartar, salt and cinnamon or nutmeg. Add to butter mixture in 3 additions on low speed, scarping bowl often, taking care not to over mix. Scrape batter into prepared loaf pans and tap pans on counter to lift out any large air bubbles. Bake for about an hour, until a tester inserted in the center of the cake comes out clean. Cool cakes in their pans on a cooling rack for 40 minutes, then turn cakes out to cool completely.
Makes 2 9-x-5-inch loaf pans.
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