Lemon Pound Cake Recipe

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LEMON POUND CAKE

Betty Mitchell

By
@mitch64

GOT THIS COOK BOOK AT A YARD SALE NEVER USED IT BUT STARTED READING IT AND CAME UP ON THIS ,POUND CAKE WAS SO DESIGNATED BECAUSE ITS MAGOR INGERDIENTS,BUTTER ,SUGAR,EGGS AND FLOUR WERE ORIGINALLY MEASURED BY THE POUND.TODAY'S RECIPES,MERCIFULLY,ARE MORE TEMPERATE THOUGH STILL RICH,


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Serves:

12 OR MORE

Prep:

10 Min

Cook:

1 Hr 10 Min

Ingredients

1 c
butter
2/1/2 c
sugar
6 large
eggs
3 c
flour
1/2 tsp
salt
2 tsp
baking powder
1 c
sour cream
tsp
grated lemon rinds of 2 lemons
2 tsp
lemon juice
juice of lemon and 1/2 cup sugar for glaze

Directions Step-By-Step

1
PREAHEAT OVEN TO 350 DEGREES.
2
WITH MIXER,CREAM TOGETHER BUTTER AND SUGAR UNTIL FLUFFY ADD EGGS 1 AT A TIME,BEATING WELL AFTER EACH ADDITION.
3
IN A SEPARATE BOWL,SIFT TOGETHER FLOUR,SALT AND BANKING POWDER.ADD ALTERNATELY TO BATTER WITH SOUR CREAM BEGING AND ENDING WITH DRY INGERDIENTS, BEAT JUST UNTIL SMOOTH AFTER EACH ADDITION,CAREFULLY INCORPRATING ALL INGERDIENTS,STIR IN LEMON RIND AND EXTRACT--BATTER WILL BE THICK SPOON INTO BUTTERED AND FLOURED 10-INCN TUBE PAN.
4
BAKE ONE HOUR AND 10 MINUTES OR UNTIL ITS TEST DONE
BY USING A TOOTH PICK IT VARS FROM YOUR OVEN.CAKE SHOULD BE MOIST NOT OVER COOKED.
5
JUST BEFORE REMOVING CAKE FROM OVEN PREPARE GLAZE MIX LEMON JUICE AND SUGAR IN A SMALL POT AND BRING TO A BOIL TO DISOLVE SUGAR. PLACE CAKE ON RACK AND LET STAND 5 MINUTES ,PRICK THE TOP OF THE CAKE WITH A PAIRING KNIFE THEN BRUSH O
THE HOT GLAZE OVER IT UNTIL ITS ABSORBED LET CAKE REST DOR AN HOUR BEFORE REMOVING FROM THE PAN INJOY

About this Recipe

Course/Dish: Cakes
Hashtags: #sweet, #and, #rich, #so, #very