Plainly Perfect Pound Cake

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
Original Entry: