Sand Pound Cake

Method6 steps

1. 1

   Step 1: Preheat the oven to 350°F (175°C). Butter the sides and bottom of a 9 × 13-inch baking pan, dust lightly with the extra flour, and shake out the excess.

   Uses Extra unsalted butter, for greasing the pan · Extra all-purpose flour, for dusting the pan

2. 2

   Step 2: Combine all 3½ cups flour, the baking powder (2 tsp), baking soda (2 tsp) and pinch of salt in a medium bowl.

   Uses 3½ cups all-purpose flour · 2 tsp baking powder · 2 tsp baking soda · 1 pinch salt

3. 3

   Step 3: Beat the room-temperature butter (2½ cups) in a stand mixer with the paddle attachment on medium speed until very creamy and soft, at least 2–3 minutes. Beat in the sugar (1½ cups) until well mixed, then add the eggs (6) one at a time, beating each in before adding the next.

   Uses 2½ cups unsalted butter, at room temperature · 1½ cups granulated sugar · 6 large eggs

4. 4

   Step 4: Reduce the mixer speed to low. Add 1 cup of the dry mixture from step 2, then the lime zest and juice. Add the rest of that dry mixture, followed by the milk (¼ cup). Scrape down the bowl as needed and beat until the batter is spongy, fluffy and well mixed.

   Uses All creamed butter, sugar and eggs from step 3 · All dry mixture from step 2, adding 1 cup first and then the remainder · Grated zest of 1 large lime · ¼ cup freshly squeezed lime juice · ¼ cup whole milk

5. 5

   Step 5: Pour all the batter into the prepared pan. Bake for about 50 minutes, until puffed and golden on top and a toothpick comes out clean and moist, with no wet batter.

   Check the pound cake · 50 minUses All cake batter from step 4 · The buttered and floured pan from step 1

6. 6

   Step 6: Remove the cake from the oven and let it cool before cutting into 16 portions and serving. Cover the cooled cake for storage.

   Uses The baked cake from step 5