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2. Whisk the flour, baking powder and salt together in a medium bowl, and set aside. Using a mixer on medium speed, cream the butter and sugar together until light and fluffy.

3. In a bowl of an electric mixer fitted with a whisk attachment, mix the butter and sugars until light and fluffy. Add the eggs, one at time, mixing well after each addition.

It’s time for a little comfort, and here is a sweet fix. Pound cakes are the pleasing plain-Janes of desserts: figurative no-nonsense confections that provide a welcome pick-me-up without wandering ...

It’s called orange-barley pound cake, and it’s seriously an adult version of an elevated orange creamsicle. Stewart took to Instagram to share her creation, writing, ...

Glazed Lemon-Orange Pound Cake. For cake: 2 sticks unsalted butter, at room temperature. 2 cups granulated sugar. 4 extra-large eggs at room temperature. Zest from 3 lemons. Zest from 3 oranges.

Never underestimate a pound cake. This one gets added flavor from blood orange zest and an orange glaze — the perfect way to celebrate the end of blood orange season.

She baked the pound cake in a 350 degree Fahrenheit oven for 90 minutes, removed it from the oven, and allowed the cake to cool completely before removing it from the pan. Related ...

4 Crack the eggs into a separate bowl and add in the caster sugar. Whisk well for a few minutes until light and slightly fluffy. Add in the olive oil.

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