Sliced Pound Cakes Recipe

Prepare oven and pan

Preheat oven to 325°F (160°C). Grease a 9x5-inch loaf pan thoroughly with butter and dust lightly with flour, tapping out excess. Line the bottom with a strip of parchment for easier removal.

Combine dry ingredients

In a medium bowl sift together the all-purpose flour, baking powder, and fine salt. Set aside.

Cream butter and sugar

In a large mixing bowl or stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar on medium speed until pale and fluffy, about 4–6 minutes. Scrape down the bowl halfway through to ensure even mixing.

Add eggs

With the mixer on low, add the eggs one at a time, beating briefly after each addition until incorporated. After all eggs are added, increase mixer to medium and beat another 30–45 seconds to ensure a smooth emulsion. If the mixture looks slightly separated, that’s okay.

Add flavor and milk

Mix in the vanilla extract and lemon zest (if using). Add the milk and mix on low until combined.

Incorporate dry ingredients

With the mixer on low speed, add the flour mixture in three additions, mixing just until each addition is incorporated. Do not overmix; stop once there are no visible streaks of flour. The batter will be thick.

Bake

Spoon the batter into the prepared loaf pan and smooth the top with a spatula. Tap the pan gently on the counter to release large air bubbles. Place in the preheated oven and bake until the top is deep golden and a cake tester or thin skewer inserted in the center comes out clean or with a few moist crumbs, about 65–75 minutes. If the top browns too quickly, tent loosely with foil after 35–40 minutes.

Cool in pan

Remove the loaf from the oven and let it cool in the pan on a wire rack for 15–20 minutes.

Unmold and cool completely

Run a knife around the edges, invert the cake onto the rack (use the parchment strip to lift if used), then right-side up and let cool completely, about 1–1.5 hours. Cooling completely makes cleaner slices.

Optional glaze: Whisk together the confectioners' sugar with the melted butter (and 1–2 teaspoons water or milk if needed) until smooth. Drizzle over the cooled loaf and let set for 10–15 minutes.

Slice: Using a serrated knife, score the top of the loaf with a shallow cut where you plan to slice. Holding the knife steady, saw gently back and forth without pressing down hard. Aim for slices about 3/4 inch (2 cm) thick for serving. Wipe the knife clean between cuts for neat slices.

Serve: Arrange slices on a platter and serve plain or with fresh berries and whipped cream as desired. Store tightly wrapped at room temperature for up to 3 days or refrigerate up to 1 week; freeze individual slices for up to 3 months.