Wednesday, July 9, 2008

Lemon Pound Cake

I don't know where this recipe came from, but it is great to use when you have a crowd to feed and you need several cakes.

2 sticks butter (1 cup or 8 ounces)
2 cups sugar
4 eggs
1/2 teaspoon baking soda
1 cup buttermilk (or sour milk or sour cream)
1 pound flour
a pinch of salt
1 teaspoon almond or vanilla extract
zest of 1 lemon

juice of 1 lemon
1/4 cup sugar

Preheat the oven to 350 degrees.
Grease and flour a 10 inch tube pan, or a large bundt pan.
Cream the butter sugar and eggs.
Mix the dry ingredients and lemon zest.
Add the milk and the dry ingredients alternately.
Stir in the extract.
Put into the pan and bake for about 55-60 minutes.
When done, cool about ten minutes and then turn out onto a rack.
Put the lemon juice and equal amount of sugar into a glass dish and heat in the microwave to melt the sugar.
Spoon the lemon sugar mixture very carefully over the cake so that it is absorbed. Sometimes I poke holes in the cake so that the juice sinks in.

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