Light & Airy Pound Cake

Name: Light & Airy Pound Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 servings
Ingredients: 2 stick butter, at room temperature, plus more for greasing the pan; 1.5 cup all-purpose flour, plus more for dusting the pan; 0.5 teaspoon baking powder; 0 Salt; 4 large eggs, separated; 0.75 cup plus 2 tablespoons sugar; 1 tbsp Cognac [brandy works as well, as does rum, as would one teaspoon of 1 1/2 teaspoons grated lemon zest

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Pantoh_Together

Prep10 min

Cook45 min

Total55 min

Servings6

Difficultyeasy

Dessert

Ingredients

2 stickbutter, at room temperature, plus more for greasing the pan
1.5 cupall-purpose flour, plus more for dusting the pan
0.5 teaspoonbaking powder
0Salt
4 largeeggs, separated
0.75 cupplus 2 tablespoons sugar
1 tbspCognac [brandy works as well, as does rum, as would one teaspoon of 1 1/2 teaspoons grated lemon zest

Instructions

1
Preheat the oven to 350 degrees. Butter and flour a loaf pan. Sift the flour onto waxed paper and then spoon it gently back into the sifter, adding the baking powder and a good pinch of salt. Sift the mixture twice more, each time spooning it lightly into the sifter. YES, three times!
2
Using an electric mixer, whip the egg whites until they hold soft peaks and then gradually beat in 1/2 cup of the sugar, two tablespoons at a time. Transfer to a bowl.
3
Fit the electric mixer with a paddle attachment and cream the butter until light and fluffy. Beat in the remaining six tablespoons of sugar until fluffy. Beat in the egg yolks until light and lemon-colored and then add the Cognac and zest.
4
Gradually fold the sifted flour mixture into the butter-egg mixture. Fold in the beaten egg whites just until the batter is smooth. Pour batter into the prepared pan and bake in the oven for 35 to 45 minutes or until a toothpick pierced in the center comes up clean. Cool in pan ten minutes on a rack, then cool the rest of the way out of the pan.