Poundah Recipe

Prepare oven and pans

Preheat the oven to 325°F (163°C). Position a rack in the center. Grease a standard 9x5-inch loaf pan (or two smaller loaf pans) with 2 tablespoons softened butter, then dust with 2 tablespoons flour, tapping out the excess.

Bring ingredients to room temperature

Ensure the butter, eggs, and milk are at room temperature (about 68–72°F / 20–22°C). This helps the batter emulsify and rise evenly.

Cream butter and sugar

In the bowl of a stand mixer fitted with the paddle (or with a large bowl and handheld mixer), place 2 cups room-temperature butter and 2 cups granulated sugar. Beat on medium-high speed for 4–6 minutes, scraping the bowl occasionally, until the mixture is very pale, light and fluffy. This aeration is important for structure.

Add eggs gradually

With the mixer on low, add the 8 large eggs one at a time, beating briefly after each addition until incorporated. After every 2–3 eggs, stop and scrape down the bowl to keep the mixture even. Once all eggs are added, beat on medium speed for 30–45 seconds to mix thoroughly.

Combine dry ingredients

In a separate bowl, whisk together 4 cups all-purpose flour, 2 teaspoons baking powder, and 1 teaspoon fine sea salt until evenly distributed.

Alternate dry and wet additions

Reduce the mixer to low. Add one-third of the dry mixture to the creamed butter-egg mixture and mix until just incorporated. Add half of the 1 cup whole milk and mix until combined. Add another third of the dry mixture, then the remaining milk, then the last third of dry. Mix only until no streaks of flour remain—do not overmix. Scrape the bowl as needed.

Add vanilla (and zest if using)

Fold in 2 tablespoons pure vanilla extract and 1 tablespoon fresh lemon zest if using, mixing just to distribute evenly.

Transfer to pan and smooth

Spoon the batter into the prepared loaf pan(s), leveling the top with an offset spatula. Tap the pan gently on the counter once to release large air bubbles.

Bake

Bake at 325°F (163°C) for 75–90 minutes for a single 9x5 loaf, or 60–75 minutes for two smaller loaves. The cake is done when the top is golden, a thin knife inserted into the center comes out clean or with a few moist crumbs, and the internal temperature reaches about 200–205°F (93–96°C). If the top browns too quickly, tent loosely with foil after about 45 minutes.

Cool in pan

Remove the pan from the oven and set on a wire rack. Let the cake cool in the pan for 15–20 minutes so it firms up and pulls slightly away from the sides.

Invert and finish cooling

Run a thin knife around the edge of the pan to loosen, then invert the loaf onto the wire rack. Peel off the parchment (if used) or lift off the pan and allow to cool completely, about 1.5–2 hours, before slicing. Dust with 1 tablespoon powdered sugar just before serving if desired.

If adding lemon zest: fold 1 tablespoon fresh lemon zest into the batter with the vanilla in the step above. For other optional mix-ins (chopped nuts, chocolate chips, dried fruit), fold in up to 1 cup dry mix-ins at the same stage, tossing them first in a tablespoon of flour to prevent sinking.