The very first pound cakes used a pound of each of just four ingredients: butter, sugar, flour, and eggs. More modern versions now have dairy and baking powder, but this old recipe sticks to the classics for a beautifully buttery, dense cake.
5 sticks unsalted butter, room temperature
4 cups sugar
1 tablespoon lemon extract
1 tablespoon vanilla extract
1 teaspoon salt
12 large eggs, room temperature
4 1/2 cups cake flour or White Lily All Purpose Flour
Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by brushing with pan coat (if using two piece pan, fit with a parchment paper square between the two pieces first). Beat butter and sugar in the bowl of a stand mixer until pale, light and fluffy (about 6 minutes at medium speed). Add 1/2 cup flour, extracts, and salt beat until combined. With the mixer running, add each egg one at a time, beating until fully incorporated. Add the rest of the flour in two additions, beating just until it disappears. Scrape the bottom and sides of the bowl and beat for another 10 seconds at medium speed. Pour batter into prepared tube pan and gently shake to settle. Place on middle rack of oven with a baking sheet on the rack below it. Bake 2 1/2 hours or until a skewer inserted into the cake comes out clean. Let cool until the pan is comfortable enough to handle. (If using two-piece pan, place it over a metal can and press down to remove the outer piece first). Transfer the cake to a wire rack in two steps: first, turn the cake up on its side, then invert fully. Let cool completely.
