This pound cake recipe is from my go-to baking guide from the Culinary Institute of America, Baking and Pastry: Mastering the Art and Craft. Precision matters more in baking than in savory cooking, which is why I prefer to follow metric measures and use an electronic scale.

Ingredients

Makes one 6-inch Bundt cake

136 g cake flour
28 g potato starch
4 g baking powder
A pinch of salt
Zest of one lemon
3 eggs, at room temperature
1 stick of butter, soft
136 g sugar
Confectioners’ sugar for dusting

Preparation

1. Sift together the cake flour, potato starch, baking powder, and salt.
2. Combine the freshly grated lemon zest with the eggs.
3. Cream together the butter and sugar with the whisk attachment of a stand mixer, starting on low speed and increasing to medium speed, for 5 minutes.
4. Mix in the dry ingredients gradually on low speed, alternating with the eggs, until the dough is smooth.
5. Pour batter into a Bundt pan coated with a light film of fat (e.g., butter or olive oil).
6. Bake at 375°F until a skewer inserted near the center of the cake comes out clean, about 30 minutes.
7. Cool slightly in the pan, and then remove and cool completely on a rack.
8. Serve sprinkled with confectioners’ sugar.