Perfect Pound Cake (Rose Dunnington, 03/04/2009, Contra Costa Times)

Makes 2 loaves, 8 servings each

4 sticks (1 pound) butter, softened to room temperature

2 cups sugar

1 tablespoon vanilla extract

6 eggs

3 cups cake flour, sifted

½ teaspoon salt

2 teaspoons baking powder

1 tablespoon lemon zest, optional

1. Preheat the oven to 350 degrees. Cream the butter and sugar in a mixing bowl until fluffy. Add the vanilla extract. Add the eggs one at a time, beating for 30 seconds after each addition.

2. In a separate bowl, combine the sifted flour, salt and baking powder. Stir it up. Add the flour mixture to the egg mixture about 1 cup at a time, beating for 30 seconds between additions. Scrape the bottom of the bowl with a rubber spatula to make sure everything's mixed together. For a lemon pound cake, add the lemon zest now and mix well.

3. Divide the batter between the prepared pans. Smooth the tops with your rubber spatula. Bake 60 to 65 minutes until a toothpick stuck in the center comes out with only a few crumbs stuck to it. Use oven mitts to remove the baking pans from the oven.

4. Run a knife between the sides of the pans and the cakes, and then flip them onto a cooling rack.