The Best Pound Cake Recipe

Preheat the oven to 350°F (175°C). Grease a 1-quart loaf pan with cooking spray or butter.

In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until light and fluffy.

Gradually add the granulated sugar while mixing on low, and beat for 2-3 minutes until fluffy.

Add the eggs one at a time, scraping down the sides of the bowl as needed. Mix in the lemon zest and vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Slowly add the dry ingredients to the mixer on low speed. Beat just until the batter is smooth and combined.

Pour the batter into the prepared loaf pan and spread evenly.

Bake for 1 hour or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Serve immediately, or wrap tightly in plastic wrap and store at room temperature for up to 3 days.