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Saturday, December 06, 2008

Classic Lemon Pound Cake

The Altitude Adjustment Section
Sometimes all you want is a simple slice of cake and a cup of tea. This would be my choice for that cake. Lemon pound cake can be tricky at this altitude, but this one works despite its strange procedure. Check it out!

1 1/2 cups A.P. flour
3/4 cup sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
13 tablespoons softened butter
3 eggs
1 teaspoon pure lemon extract
zest of 2 lemons
1/2 teaspoon vanilla extract
3 tablespoons milk

Preheat oven to 350 and spray a loaf pan with non-stick spray. Sift dry ingredients into mixing bowl and stir 20 seconds. Add softened butter and mix until butter is absorbed into dry ingredients. I know this looks wrong, but trust me. Now combine eggs, zest, extracts, and milk. Add half this mixture to bowl and mix well, and then add the other half. See, it does makes a batter! Now scrape batter into prepared pan and smooth top. There will not be a lot of batter — don’t worry it rises. Bake for 35-40 minutes, till loaf is golden brown on top and a toothpick inserted comes out clean. Nice with a little whipped cream or raspberry sorbet.