From simple loaves to pretty bundts, it's hard to deny the universal appeal of a buttery, fine-crumbed, not-too-sweet pound cake. Jodie Kautzmann is an editor, baker, and confectioner with more ...

Makes 8-10 servings. Best eaten freshly baked. Keeps 1 week under refrigeration in an airtight container. Freezes up to 3 months. Preheat the oven to 180°C (350°F/Gas 4). Line the bottom of a ...

1. Beat the butter, sugar and zest in the bowl of a stand mixer fitted with the beater, or use an electric hand whisk, or do by hand with a wooden spoon until light and creamy. Add the eggs one at ...