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