Perfect Pound Cake Recipe
This is a no-fail, perfect pound cake.  It may
be served at any dinner party, no matter
how simple or formal.  Here, it is served
with warm cherry jam.  I advise making it
with a standing mixer because pound cake
must be well beaten.
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Ingredients - all at room
temperature:
   Notes:
Powdered Sugar
 3 cups
 2 for pound cake and one for the glaze.
Butter
 1 cup
  
Eggs
 3 large
  
Flour
 1-1/3 cups
  
Organic Lemon or Orange
 1
 Juice and zest. Note: zest of non-organic
citrus fruits may contain residual pesticides.
Grand Marnier or Cointreau
(Optional)
 1/4 cup
  
1. Mix 2 cups powdered sugar
and butter on low speed. Note,
I use a Kitchen Aid. When the
sugar is incorporated, turn the
mixer to high and beat for 5
minutes.
 2. Add 1 egg and 2/3-cup flour.
 Mix on low until flour is
incorporated. Then beat on high
for 3 minutes.

Add second egg and 2/3 cup
flour.  Mix on low until flour is
incorporated then beat on high
for 3 minutes. The mixture
should be creamy and thick.    

Add third egg, half the juice and
half the Cointreau, the zest and
1/3 cup flour.  Mix on low until
flour is incorporated then beat
on high for 3 minutes.
 3. Pour mixture into a pan lined
with wax paper.  A bread pan
works well.
4. Bake at 325° for 1 hour.  
Check to see if the cake done.  
It should be moist but not runny
and will stick to a knife blade
when inserted.  Remove cake
from oven and cool on a rack
for 15 minutes.
 5. To make glaze: slowly mix the
remaining juice and the
Cointreau into the rest of the
sugar, beating with a fork to
avoid lumps.
 6. Pour glaze over de-molded
cake.
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© 2004 David G. Blackburn
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