Imperial Pound Cake
Indulge in the timeless elegance of Imperial Pound Cake, a rich and buttery dessert that combines classic baking techniques with a touch of sophistication. Perfectly golden and tender, this cake features a harmonious blend of vanilla and a bright hint of lemon zest, creating a balanced flavor profile that’s both comforting and refined. Crafted with simple pantry staples like unsalted butter, all-purpose flour, and whole milk, it’s elevated by a velvety crumb and subtle citrus notes. Ideal for afternoon tea or holiday gatherings, this versatile pound cake can be enjoyed on its own, dusted with powdered sugar, or topped with fresh berries and whipped cream for a luxurious finish. Easy to prepare yet irresistibly indulgent, this Imperial Pound Cake is a must-try addition to your baking repertoire.
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Recipe Information
Ingredients
- 226 grams unsalted butter
- 300 grams granulated sugar
- 4 large eggs
- 250 grams all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons salt
- 120 milliliters whole milk
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest
Instructions
Preheat your oven to 175°C (350°F) and grease a standard loaf pan or line it with parchment paper.
In a mixing bowl, cream the unsalted butter and granulated sugar together using an electric mixer on medium speed until the mixture is light, fluffy, and pale in color (about 3-4 minutes).
Add the eggs to the butter mixture one at a time, beating well after each addition to ensure they are fully incorporated.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. Avoid overmixing.
Stir in the vanilla extract and lemon zest to enhance the flavor profile.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, let the pound cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Slice and serve your Imperial Pound Cake plain or dusted with powdered sugar, or pair it with fresh berries and whipped cream for a decadent treat.
Nutrition Facts
Calories |
4096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.1 g | 281% | |
| Saturated Fat | 121.9 g | 610% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1259 mg | 420% | |
| Sodium | 1042 mg | 45% | |
| Total Carbohydrate | 502.9 g | 183% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 308.3 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 353 mg | 27% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 802 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
