Pound Cake

230 gr cake flour, sifted
2 teaspoons baking powder
1 tiny teaspoon salt
250 gr unsalted butter, room temperature
200 gr superfine or castor sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
Zest of a lemon or orange

Preheat oven to 180 degrees C and place rack in center of oven. Butter or spray with a pan spray, a 23 x 13 x 8 cm loaf pan. Line the bottom of the pan with parchment paper and butter or spray the paper. In a large bowl, sift together twice, the flour, baking powder, and salt. In the bowl of your electric mixer, or with a hand mixer, beat the butter until creamy and smooth. Gradually add the sugar, beating continuously on medium-high speed until light and fluffy (this will take about 5 minutes). Scrape down the sides of the bowl as needed. Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. You will notice that the batter will look curdled.

Don't worry as the batter will come together again after you add the flour mixture. Add the vanilla and lemon zest and beat until incorporated. Add the flour mixture and mix just until incorporated. Pour the batter into the prepared pan and smooth the top. Bake for about 50-60 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely. Will keep several days well wrapped or it can be frozen for a month

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