"The Greatest!" Pound Cake

This is now my favorite pound cake recipe. It stays moist for a second, even third day, if you can keep any in the house that long. All I’ve added is a bit more detail to the instructions, plus the optional suggestions of citrus zest and seasonal fruit.
By / Photography By Adriana Gallo | June 01, 2014


Preheat oven to 325° and grease a 8½- by 4½- by 2½-inch loaf pan.

Sift together flour, salt, baking powder and set aside. Using an electric mixer, cream butter and sugar until light and fluffy. Add citrus zest and 2 unbeaten eggs, 1 at a time, and beat well. Add vanilla and nutmeg to milk. Then, slowly mix dry ingredients into batter alternately with milk. Do not over mix or the cake will become tough. When just combined, pour into loaf pan and bake until golden brown and a skewer inserted into the middle comes out clean, about 1½ hours. Cool on a rack 10 minutes before removing from pan.

Adapted from Mrs. Phyllis Jameson Grant, Block Island Cookbook: A Collection of Favorite Recipes.

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  • 2 cups all-purpose flour
  • ¾ teaspoon salt
  • ¾ teaspoon baking powder
  • 2/3 cup (13 tablespoons) unsalted butter
  • 1 cups granulated sugar
  • 1 teaspoon finely grated lemon or orange zest (optional)
  • 2 eggs
  • 2/3 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon of ground nutmeg
  • Seasonal berries for serving (optional)
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