Makes 1 cake
This pound cake is adapted from The Silver Palate Cookbook‘s Bishop’s Cake. My mom makes it every year for Thanksgiving, and I’ve modified it with her tips, which focus on mixing the batter for an interminably long time. This cake is wonderful on its own, good toasted when leftover, and brilliant when served with bowls of creme anglaise and fresh strawberries. Read the original post here.
2 sticks unsalted butter
2 cups sugar
2 cups flour
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
Preheat oven to 350°F. Grease and flour and 10-inch bundt pan.
Cream butter and sugar gradually; beat until fluffy. Sift flour and add to butter mixture. Stir just enough to blend. Add lemon juice and vanilla; stir well. Add eggs, one at a time, mixing well after each addition (at least 1 minute, 2 if you can stand it). After adding the final egg, beat the whole thing for 4-5 minutes.
Pour batter into prepared bundt pan. Bake for 1 hour or slightly more, until a cake tester inserted into the center of the cake comes out clean. After the first 30 minutes, cover cake closely with aluminum foil.
When cake is done, cool in its pan on a rack for 10 minutes. Remove from pan and cool completely.