Description
This classic Neapolitan Pound Cake is a moist and tender loaf with a delicate vanilla and citrus flavor. Perfect for afternoon tea or dessert, it combines simple ingredients to create a rich, buttery cake that’s easy to prepare and bake.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- Pinch of salt
Wet Ingredients
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 3 large eggs
- ½ cup whole milk
- 2 tsp vanilla extract
- Zest of 1 lemon or orange (optional)
Instructions
- Preheat the oven and prepare pan: Preheat your oven to 350°F (175°C) and grease a loaf pan thoroughly to prevent sticking.
- Cream butter and sugar: In a large bowl, use a mixer to cream together the unsalted butter and granulated sugar until the mixture is light and fluffy, which should take about 4-5 minutes.
- Add eggs gradually: Add the eggs one at a time to the creamed mixture, beating well after each addition to ensure full incorporation and a smooth batter.
- Sift dry ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and a pinch of salt to distribute the leavening agent evenly and remove lumps.
- Combine wet and dry ingredients: Alternately add the sifted dry ingredients and whole milk to the wet mixture, beginning and ending with the dry ingredients. Mix gently and just until the ingredients are combined to avoid overmixing which can toughen the cake.
- Add flavorings: Stir in the vanilla extract and, if using, the zest of lemon or orange to impart a bright citrus note into the batter.
- Bake the cake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool before slicing: Remove the loaf from the oven and allow it to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Notes
- Ensure the butter is softened to room temperature for better creaming.
- To check doneness, insert a toothpick into the center; if it comes out clean, the cake is done.
- For a dairy-free version, substitute whole milk with almond or oat milk and use a plant-based butter.
- The optional citrus zest adds a fresh flavor but can be omitted if not desired.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
