Lemon Pound Cake
A dear friend gave me a beautiful cast iron loaf pan meant for a lemon loaf. What could I do? I had to make a Lemon Pound Cake! Pound Cake is my “go to” dessert in the spring and summer. Past experience told me that the loaf would brown too much in such a heavy pan, but I attempted it anyway. As I suspected, it did brown too much to show the beautiful lemon design, but delicious anyway!
Pound cake is great “plain” or cut into slices and grilled on the grill and served with fresh fruit or with ice cream. Lemon Pound Cake can be adorned with blueberries or strawberries, and as in this case, I soak it with a Lemon Syrup for additional moistness and flavor. This recipe came from Moosewood Lodge of Ithaca, NY (one of my favorite collections).
Cream: 1 cup Butter, room temp. Add and cream until light and fluffy: 1-1/2 cups Sugar Add one at a time: 3 Eggs, room temp. Sift together: 2 cups AP Flour 1-1/2 tsp. Baking Powder 1/2 tsp. Salt Add alternately with dry ingredients: 1/2 cup Milk 1 tsp. Lemon Extract 1/4 cup Lemon Juice 1 tsp. Lemon Zest
Pour the batter into a greased loaf pan. Bake in 350 degree oven for 60 minutes or until it tests done with a toothpick. Allow to cool for 10 minutes. Flip the loaf pan over onto a cooling rack after 10 minutes. Brush liberally with hot syrup.
Combine for syrup and bring to a boil: 1/2 cup Sugar 1/2 cup Lemon Juice 1 tsp. Lemon Zest