Lemon Pound Cake

I wanted a cake to take somewhere the other day and with the heat I needed something that wouldn't melt.  This cake fit the bill.  I have made lemon cakes before and some can have a very strong lemon flavor.  This cake has a faint lemon flavor.  It is very good.

This recipe has very basic ingredients and except for the lemon you probably have everything on hand.

Start with two sticks (1 cup) butter.  You will melt the butter.

While the butter is melting and cooling, zest the lemon.  You need 2 Tablespoons lemon zest.

Let the butter cool.

You need 2 Tablespoons fresh lemon juice. One lemon should net the 2 Tablespoons.

Measure it out.

Add 2 cups sugar to the butter.

Mix well.

Add 4 eggs one at a time.  Mixing well after each egg.

Mix well.  Scraping down the sides.

Add the 2 Tablespoons lemon juice

2 Tablespoons lemon zest

1/2 teaspoon salt

2 teaspoon baking powder

3 cups all purpose flour.  mix well after each cup.

Add 1 cup milk.

You have a very pretty batter.

This is my least favorite thing. Grease and flour the tube or bundt pan.

Evenly pour the batter into the pan. Place in a preheated 350 oven and bake for 55-60 minutes.

When the cake is ready, let cool on counter for 30 minutes.

The moment of truth.  Will it come out of the pan cleanly?  I am always worried and sometimes with good reason when it comes time to take it out of the pan.  If you beat the sides of the pan all the way around it helps it come out clean.

Lemon Pound Cake Recipe

1 cup butter melted

2 cups sugar

4 eggs

2 Tablespoons lemon juice

2 Tablespoons lemon zest

1/2 teaspoon salt

3 cups all purpose flour

2 teaspoons baking powder

1 cup milk

Preheat oven to 350  Bake 55-60 minutes.  Let stand in pan for 30 minutes before removing.

You can dust with powdered sugar or make a glaze of confectioners sugar and lemon juice if you like.