80 ml whole milk (or heavy cream- I was out of heavy cream so just used milk)
Instructions
Preheat oven to 325 F / 170 C.
Line a 9 by 5 inch cake pan with parchment paper.
Sift the flour with baking powder and salt and keep aside.
Cream the butter on medium high for two minutes till creamy. Add in the sugar gradually and cream for 4 minutes more till light and fluffy.
Add in the eggs one at a time, scraping down, after each addition and mix well.
Add the orange and lemon zest and vanilla extract.
Add the flour mixture in 3 additions, alternating it with the milk or cream, starting and finishing with the flour.
Scrape the batter into the prepared pan and spread it evenly. Smooth the top and tap the pan against the counter to dislodge trapped air.
Bake for 60-70 mins or until the cake turns brown and a testing skewer comes out clean. Let cool in pan for 20 minutes and then remove from pan let cool completely on a cooling rack.
Recipe by The Novice Housewife at https://novicehousewife.com/2016/03/10/perfect-pound-cake/