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Lemon Pound Cake by Vernalisa

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  • Lemon Pound Cake by Vernalisa

    Posted May 27, 2006 01:45 PM


    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.

    NOTE: Before making a pound cake, it is very important to make
    sure the ingredients are all at room temperature.