Instructions soft pound cake

• For this recipe all ingredients must be at room temperature.
• I used unsalted classic Lurpak butter. 250 g to be exact … well I just can not argue with my grandmother on the amount of eggs and butter in her cake.
  
• Sift flour, salt, sugar and baking powder in a bowl. Add soft butter and using electric mixer begin to slowly mix butter with flour until you have available a mixture rich in crumbs.
  
• Add vanilla extract or lemon zest. Turn on the mixer on low and gradually add eggs. Continue to mix slowly until all the ingredients are well blended.
  
• Scrap the bowl well so you don’t have any remains of flour at the bottom and at this point add kefir. Stir until mixture is smooth and well blended.
• Transfer the dough into a slightly buttered and floured baking pan (my 30 x 11 cm).
  
• Bake in a preheated static oven at 175 ° C for 1 hour – 1 hour and 10 minutes. Start checking the baking point by using a tooth pick that you have to insert in the center of the cake after about 55 minutes of baking.
• Remove from the oven pan and let it cool down completely. Cover with powdered sugar and serve.