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.
Source: Tish Boyle, The Cake Book, modified