"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

LEMON POUND CAKE Recipe

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This recipe for LEMON POUND CAKE, by , is from Family Food Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stephanie Sutcliffe Thomas

Category:
Category:
 

LEMON ICING


Ingredients:  
Ingredients:  
1 c. butter (room temp.)
2 1/4 c. sugar
6 eggs (room temp.)
2 tsp. lemon zest
1 c. buttermilk (room temp.)
1 tsp. vanilla
1 Tbs. lemon juice
3 c. flour
1/2 tsp. baking soda

Directions:
Directions:
Grease and flour a 10" fluted tube pan or two 8x4x2" loaf pans. In a small mixing bowl stir together flour and baking soda; set aside. In a large mixing bowl cream butter and sugar together. Add eggs 1 at a time beating for 1 minute after each one and scraping sides of bowl. Add lemon zest, lemon juice and vanilla; beat well. The batter will have a fluffy yet some-what curdle appearance. Add flour mixture and buttermilk alternately to butter mixture, beating after each addition just until combined. Pour batter into prepared pan(s). Bake in a 350 degree oven for 55-60 minutes for tube pan; 45-50 minutes for loaf pans or until toothpick inserted near center comes out clean. . Cool on a wire rack for 15 minutes. Remove from pan(s); cool completely. Top with Lemon Icing on next page.
 

LEMON ICING


Ingredients:  
Ingredients:  
1 c. sifted powder sugar
1 tsp. lemon zest
3-4 tsp. lemon juice

Directions:
Directions:
In a small mixing bowl combine sifted sugar and lemon juice. Gradually adding juice until icing becomes a good consistency to drizzle over the top of the cake.

 

 

 

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