Lemon Pound Cake Recipe
Ingredients
| Cake flour | 2 1/3 Cup (16 tbs), sifted | |
| Baking powder | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Butter/Margarine | 2/3 Cup (16 tbs), softened | |
| Sugar | 1 1/4 Cup (16 tbs) | |
| Eggs | 3 | |
| Milk | 1/2 Cup (16 tbs) | |
| 1 teaspoon grated lemon rind | ||
| Lemon juice | 1 Tablespoon | |
Directions
1. Grease a 10-inch bundt or 9-inch angel cake tube pan. Dust lightly with flour; tap out excess.
2. Sift flour, baking powder, and salt onto wax paper.
3. Combine butter or margarine, sugar and eggs in a large bowl; beat with electric mixer at high speed, 3 minutes. (Finish mixing cake by hand.)
4. Combine milk, lemon rind and juice in a cup. Stir flour mixture into batter alternately with milk mixture, beating after each addition, until batter is smooth. Pour into prepared pan.
5. Bake in moderate oven (350°) 1 hour, or until top springs back when lightly pressed with fingertip. Cool in pan on wire rack 10 minutes; loosen around edge and tube with a knife; turn out onto wire rack; cool completely. Sift 10X (confectioners') sugar over cake, if you wish.
2. Sift flour, baking powder, and salt onto wax paper.
3. Combine butter or margarine, sugar and eggs in a large bowl; beat with electric mixer at high speed, 3 minutes. (Finish mixing cake by hand.)
4. Combine milk, lemon rind and juice in a cup. Stir flour mixture into batter alternately with milk mixture, beating after each addition, until batter is smooth. Pour into prepared pan.
5. Bake in moderate oven (350°) 1 hour, or until top springs back when lightly pressed with fingertip. Cool in pan on wire rack 10 minutes; loosen around edge and tube with a knife; turn out onto wire rack; cool completely. Sift 10X (confectioners') sugar over cake, if you wish.
Chef
