LEMON POUND CAKE
Source of Recipe
VernaAlisa
List of Ingredients
1 cup granulated sugar
2 sticks butter, softened
5 eggs, large
1 teaspoon vanilla extract
1 teaspoon lemon extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 large lemon juiced, about 1/3 cup juice
1 cup water
1 cup sugarRecipe
Preheat oven to 350F degrees. Butter a 9x5-inch loaf pan.
In a large bowl, combine butter and sugar and beat on high until
light and fluffy. Scrape down the sides of the bowl. Add eggs
one at a time, beating well in between each egg. Now add the
lemon and vanilla extract. Sift together the flour, baking
powder, and salt. Slowly add this mixture, 1/3 cup at a time.
Now you can follow a variation, if desired. Otherwise, pour
batter into the loaf pan and bake for about 1 hour and 15
minutes. During the last 5 minutes of baking time, you will need
to prepare the lemon syrup for drizzling over the top of the
cake. In a large microwave proof bowl, combine the sugar and
water. Microwave on HIGH for 2 minutes. This will be very hot.
Let rest for 5 minutes. Then stir in the lemon juice. Test the
cake for doneness with a wooden skewer inserted in the top. This
should come out clean. Let rest 5 minutes in the pan on a
cooling rack. Poke holes in the the top of the cake with the
wooden skewer. Slowly drizzle the syrup over the top of the
cake. Let cake rest additional 5 minutes in the pan. Now remove
the cake from the pan and place on a serving dish. You can
garnish with sugared fresh fruit or long pieces for lemon rind.
NOTE: Before making a pound cake, it is very important to make
sure the ingredients are all at room temperature.
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