Historically, this dessert was called pound cake becaue it contained one pound of butter, sugar, eggs, and flour, making it easy for people to remember, especially since they couldn’t read. But this cake is a bit lighter than that.
This delicious pound cake recipe comes from Deb of Smitten Kitchen. She has the most beautiful photos and great content! Go check it out. 
She did warn us that this recipe required sifting the flour three(!) times and said it would be well-worth the effort. Boy, am I glad I listened to her!
Featuring T’s pretty plates! Can you see the tiny orange zest pieces?
The recipe called for lemon zest that I didn’t have. But what I did have was a moldy lime and a juicy orange. So the choice was obvious. I chose the latter and continue about my baking.
There were little bits of citrus surprise with every other bite, adding a new element of unexpected tartness, to play off the sweetness of the cake. I really enjoyed this cake and would totally make it again!
Adapted from Smitten Kitchen
Makes one loaf cake
Ingredients:
1 1/2 sticks of butter*
1 1/2 cups of all-purpose flour
1/2 teaspoon of baking powder
4 large eggs, separated
1/2 cup plus 2 tablespoons of sugar*
3 teaspoons grated lemon zest
1 tablespoon Cognac (I used rum)
*Note: original recipe calls for 2 sticks of butter and 3/4 cup plus 2 tablespoons of sugar. You may want to follow this if you want a more delicious tasting cake!
Procedure:
1. Heat the oven to 350 degrees. Butter and flour a loaf pan.
2. Sift the flour onto waxed paper and then spoon it gently back into the sifter, adding the baking powder and a good pinch of salt. Sift the mixture twice more, each time spooning it lightly into the sifter. [I know what you must be thinking: beard expect me to sift my dry ingredients three times? But oh, it lends to the most delicate, light crumb and texture. Don't skimp!]
3. Using an electric mixer, whip the egg whites until they hold soft peaks and then gradually beat in 1/4 cup of the sugar, two tablespoons at a time (or half amount of whatever you are using). Transfer to a bowl.
3. Fit the electric mixer with a paddle attachment and cream the butter until light and fluffy. Beat in the remaining amount sugar until fluffy.
4. Beat in the egg yolks until light and lemon-colored and then add the Cognac and zest.
5. Gradually fold the sifted flour mixture into the butter-egg mixture. Fold in the beaten egg whites just until the batter is smooth.
6. Pour batter into the prepared pan and bake in the oven for 35 to 45 minutes or until a toothpick pierced in the center comes up clean. Cool in pan ten minutes on a rack, then cool the rest of the way out of the pan.
7. Add fresh whipped cream and fruit slices.
September 29, 2009
I love Smitten Kitchen! This reminds me of the pound cake phase I went through, making a pound cake a few times a month. Interesting that the egg whites are beaten separately, probably giving it less density. Yummy!