Buttery Lemony Pound Cake

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Amidst my journey towards being wedding ready, I have cheat days. Well…pretty much everyday. I just can’t diet. I just can’t!

Although I do eat healthier, I still need a good dessert at the end of the day. Whether it’s chocolate, cookies, or cake, I just can’t resist. So upon buying a giant size pack of butter at Sam’s Club today, I thought “Let’s make pound cake!”

Pound cake is quite heavy. 2 sticks of butter, 4 eggs, 1 cup sugar, tons of flour. But I eat in moderation. It keeps me sane. It keeps me from incidents like that one time I cried because I couldn’t find the nail clipper. Yes, this happened for real.

This pound cake is great with whipped cream and macerated berries, so enjoy!

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Servings: 10-12 slices
Time: 20 minutes

Ingredients:

2 cups flour
4 eggs
2 sticks softened unsalted butter
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon lemon zest

1. Cream your butter and sugar until light and fluffy and preheat your oven to 350 degrees F.
2. Add 1 egg at a time, mixing thoroughly in between (I used a hand mixer; standing mixer is always better, in my opinion).
3. Add vanilla and lemon zest. Mix to incorporate.
4. Mix your flour and salt; gradually add to butter mixture.
5. Continue to mix until just incorporated; don’t over mix.
6. Line your loaf pan with parchment paper; mine is nonstick so I don’t butter it but you are more than welcome to.
7. Pour your batter into the pan; it will be quite thick so don’t panic.
8. Carefully spread out the batter and smooth out the top (I promise, it will smooth out in the oven).
9. On the counter, tap your loaf pan to rid of any bubbles in the batter.
10. Place your pan in the oven and bake for 1 hour.

Once again, if you are using a smaller conventional oven, I suggest lowering the temperature just a tad and cover the top with foil for half the baking time so it doesn’t burn.

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TADA!

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