Thursday, August 18, 2011

Lemon Pound Cake

My husband doesn't share the love of chocolate that I do.  His sweet tooth leans toward tart lemons or ice cream.  I was reading a cookbook that my husband's 96 year old Texan Grandmother sent me from her church. 

I don't have the abundance of pecans that are required in 95% of the recipes, but I DID have a few lemons lounging in my veggie drawer in the fridge.  I even acquired a tube pan during a recent trip to town.  I was set.

My sons and I worked a little magic in the kitchen and surprised my love with a treat just for him.  It made his day and he loved the fact that this recipe hailed from down South.  It's moist and refreshing- perfect for a late August day.

Here's what you need:
  • 1 cup butter
  • 3 cups flour
  • 1 teaspoon baking powder
  • 2 cups sugar
  • 1 cup milk
  • 4 eggs
  • 1 teaspoon lemon extract (I used lemon juice)
Here's what you do:

  • Blend the butter with sugar and eggs until smooth. 
  • Sift together flour and baking powder.  Fold into the butter mix. 
  • Add milk and lemon extract.  Beat for several minutes.  You may need to add a little milk or another egg if the dough is too stiff. 
  • The recipe recommends baking for 1 and a 1/2 hours at 250 degrees.  I chose to bake ours at 350 degrees for about an hour.  I just kept an eye on it.
  • I think this cake tastes fine alone, but you could easily dress it up with sprinkled powder sugar or a simple lemon glaze.
What comfort foods do you enjoy?

1 comment:

Leslie said...

The first time I made pound cake, I just used a loaf pan, but I totally recommend this recipe: http://thepioneerwoman.com/cooking/2010/01/perfect-pound-cake/

It's WONDERFUL!