LEMON POUND CAKE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

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 sugar

Directions

  • 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.

Notes

Categories: Dessert 
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