Butter Pound Cake - Pound Cake

• 2 cups (475 ml) sifted cake flour
• 5 large eggs
• 1 tsp (5 ml) vanilla
• 1/2 tsp (2 ml) almond extract
• 1 tsp (5 ml) grated lemon zest (yellow part only, not the white rind)
• 1 tsp (5 ml) grated orange zest (orange part only, not the white rind)
• 1/2 tsp (2 ml) ground mace (optional)
• 1/2 pound unsalted butter
• 1-1/3 cups (325 ml) sugar
• 1/4 tsp (1 ml) salt

1. Have all ingredients at room temperature, 68 degrees (20 C.) to 70 degrees (20 C.).
2. Preheat the oven to 325 degrees (175 C.).
3. Grease and flour one 9 x 5-inch loaf pan.
4. Resift twice the 2 cups (475 ml) sifted cake flour.
5. Whisk together in a medium bowl the eggs, vanilla, almond extract, lemon zest, orange zest, and ground mace.
6. In a large bowl beat butter until creamy.
7. Gradually add sugar and salt.
8. Scrape this sides of the bowl and beat on high speed until lightened in color and texture, about 4 minutes.
9. Gradually dribble in the egg mixture, about 1 tbsp (15 ml) at a time, and beat until light and fluffy, 3 to 4 minutes.
10. Add the flour in 3 parts, beating on low speed or stirring with a rubber spatula until smooth and scraping the sides of the bowl as necessary.
11. Scrape the batter into the pan and spread evenly.
12. Bake until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 10 minutes.
13. Let cool in the pan on a rack for 10 minutes.
14. slide a thin knife around the cake to detach it from the pan.
15. Invert the cake and let cool right side up on the rack.

cake flour, eggs, vanilla, almond, lemon zest, orange zest, ground mace, butter, sugar, salt

Taken from online-cookbook.com/goto/cook/rpage/000813 (may not work)