Buttery Vanilla Citrus Pound Cake

1. Preheat Oven

Preheat your oven to 350°F (175°C). Ensure the oven is properly heated before you start baking to achieve the best results.

2. Cream Butter and Sugar

Begin by creaming the butter and sugar together in a large mixing bowl. Using a hand mixer or stand mixer on medium speed, beat the butter and sugar until the mixture becomes light and fluffy. This process incorporates air into the batter, giving your pound cake a lighter texture. You’ll know it’s ready when the mixture is pale and smooth.

3. Add Eggs

Next, add the eggs one at a time, beating well after each addition. This gradual incorporation helps to maintain the emulsion and prevents the batter from curdling. Continue beating until the mixture is well combined and smooth.

4. Sift Dry Ingredients

In a separate bowl, sift together the flour and baking powder. Sifting ensures that there are no lumps and that the ingredients are evenly distributed. Gradually add the sifted dry ingredients to the creamed mixture, mixing on low speed just until combined. Be careful not to overmix, as this can make the cake dense.

5. Add Vanilla and Salt

Now, fold in the vanilla extract and salt. If you’re using citrus zest and juice, gently fold them in at this stage. The zest adds a lovely burst of flavor, while the juice keeps the cake moist.

6. Pour and Smooth Batter

Pour the batter into a prepared loaf pan or bundt pan, spreading it evenly. Smooth the top with a spatula to ensure an even bake.

7. Bake the Cake

Place the pan in the preheated oven and bake for about 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Baking times may vary, so start checking for doneness around the 60-minute mark.

8. Cool the Cake

Once baked, allow the cake to cool in the pan for a few minutes. This helps it to set and makes it easier to handle. Then, carefully turn the cake out onto a wire rack to cool completely.