"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Cake, Lemon Pound Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Cake, Lemon Pound, by , is from The Marley Family Cookbook #2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pierre LaMontagne
Added: Tuesday, February 15, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 sticks butter, softened
1 cup + 1/3 cup sugar
4 eggs, at room temperature
2 teaspoons pure vanilla extract
1/4 cup + 1/3 cup lemon juice

Directions:
Directions:
Preheat the oven to 350 degrees.
Butter a 6 cup loaf pan and line it with parchment paper.
In a bowl, combine the flour, baking powder, and salt.
With a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter; add 1 cup of the sugar and mix.
With the mixer on low speed, add the eggs one at a time.
Add the vanilla and 1/4 cup of the lemon juice.
Working in alternating batches, and mixing after each addition, add the dry ingredients to the butter mixture.
Mix until just smooth.
Pour the batter into the prepared pan.
Bake it until it's raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), 65 to 75 minutes.
Meanwhile, make the glaze:
In a small bowl, stir together the remaining 1/3 cup sugar and the remaining 1/3 cup lemon juice until the sugar is dissolved.
When the cake is done, let it cool in the pan for 15 minutes (it will still be warm). Run a knife around the sides of the pan.
Set a wire rack on a sheet pan with sides (to catch the glaze); turn the cake onto the rack. Peel off the paper.
Using a turkey baster or pastry brush, spread the glaze all over the top and the sides of the cake and let it soak in.
Repeat until all the glaze is used up, including any glaze that has dripped into the sheet pan.
Let the cake cool to room temperature.
Serve at room temperature; in thin slices.

Number Of Servings:
Number Of Servings:
8 to 10
Preparation Time:
Preparation Time:
Prep: 20 min Cook: 1 hr 15 min Inactive Prep: 15 min
Personal Notes:
Personal Notes:
May be stored in the refrigerator, sealed, for up to a week.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

338W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!