Lemon Pound Cake
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
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.