Lemon Pound Cake (from Better Homes and Garden New Cookbook)
1 1/2 cups butter (3 sticks)
3 cups flour
1 1/2 tsp baking powder
1/2 tsp lemon peel
1 1/2 cups sugar
1 1/2 tsp vanilla
Heat oven to 325 degrees.
Beat butter 30 seconds with electric mixer. Gradually add sugar. Add vanilla. Add eggs, one at a time. Add dry ingredients gradually.
Flour pan and spread batter evenly. Cook for 65 minutes or until toothpick comes out clean.
Lemon Glaze (from the Pillsbury Cookbook)
1 1/2 cups powdered sugar
1/2 cup lemon juice
Remove cake from oven. Blend glaze ingredients. Spoon 1/2 glaze over hot cake in pan. Cool 10 minutes and invert onto server. Cover with remaining glaze.
Notes: I've done this particular combination in a number of shapes but never recorded the recipe before. This time around I used a brand new cake pan and was quite amazed at how well the cake released considering all the nooks in the pan itself. But even with brave (and pretty) Valentin defending, the cake was thoroughly devoured by the ravenous ATD group.Posted by Jennifer at September 12, 2005 11:18 AM | TrackBack