Trish Boyle's Perfectly Pound Cake

...... Dancing happy feet! yesssss!!! finally i get to eat the cake that i was craving for eversince i first saw it at Shirley's blog.. oh god!! ty my dear for sharing the lovely pics and recipe... i loveeee Trish Boyle's Perfectly Pound Cake.. it tastes even better the next day.. and i must admit.. ahem ahem.. it tastes even better than the Sicilian Orange Cake - Period!! So bake it girls while i am gone for i hv a 13hrs flight ahead of me.. cheers!!

Plainly Perfect Pound Cake (From Trish Boyle's The Cake Book)
Receipe :
200g Plain flour
1/4 tsp Baking powder
1/4 tsp Salt
227g Unsalted butter (softened) - i used SCS
250g castor sugar
4 Large eggs
1 tsp finely grated lemon zest - i used 1 lemon
1 tsp grated orange zest - i used 1 orange
1 tsp vanilla extract - i used vanilla essence
80ml Heavy cream - i used double cream

Method :
1. Preheat oven to 170C.
2. Sift flour with baking powder and salt and set aside.
3. Cream butter in a mixer at medium high speed until creamy (about 2 mins). Add sugar gradually and continue beating for 4 mins until light and fluffy.
4. Reduce the mixing speed of the mixer to low and add eggs one at a time mixing until well mixed.
5. Add the citrus zest and vanilla extract.
6. Add flour mixture in 3 additions, alternating it with cream (added in 2 additions).
7. Pour into 2 lined 3"x 7" pound cake mold and bake for 60-70 mins or until the cake turns brown and a testing skewer comes out clean. (Trish Boyle had baked this at 162C but I had to use a slightly higher oven temperature to ensure that the cake is cooked through without dense uncooked spots)