Norwegian Gold Cake, Bestest Pound Cake In My Books

1. 1

   Preheat oven to 325 degrees. Grease a 10 inch tube pan (like the one used for angel cakes) with butter (not part of the 2 sticks of butter) or a baking spray, then (optional) sprinkle pan (and if you can the sides too) with the breadcrumbs.

2. 2

   Place butter and flour in an electric mixing bowl and beat at low speed for 5 (yes FIVE) minutes. Add eggs one at a time, mixing each egg at slow speed. Mix with a fork the sugar and baking powder (yes, the baking powder). Gradually add the sugar mixture to the creamed mixture, then the vanilla extract and zest. Mix for 2 minutes. Pour into pan.

3. 3

   Bake for about 60 minutes or until a toothpick inserted closest to center comes out clean. Note this cake may rise to 3/4 of height of pan and then deflate to 1/2 of height of pan after you take it out of oven. That is ok. Also, some of the sugary outer edges of the cake may separate from the rest of the cake. That is ok too. Just scrape and eat it. Let cool for 30 minutes ideally on a cooking rack, then carefully invert onto a plate. Sprinkle with powdered sugar before serving.

* Per serving · 4 servings · Values may vary.