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Pound cake is another simple, elegant, universal recipe.  Whether you  have guests or are having an little snack for yourself, homemade pound cake is always heartwarming.  It is a little rich, and not too much trouble.  The name comes from using a pound of each ingredient: flour, butter, sugar.  This recipe comes from an old standby cookbook, The Better Homes and Gardens Cookbook.

I used a natural shortening, called Earth Balance, with some butter mixed in for flavor:

Wonderful Pound Cake

2/3 cup shortening

1-1/4 cup sugar

1 teaspoon grated lemon peel

1 tblsp lemon juice

(I added a tsp of vanilla)

2/3 cup milk

2-1/4 cups flour

1-1/4 tsp salt

1 tsp baking powder

3 eggs

Set your oven to 300F and butter and line a 9 x 5 x 3 loaf pan with parchment paper (or butter & flour it)

Mix the shortening and sugar together with the lemon zest and beat until light (3 min).  Add lemon juice and vanilla.  Beat in the milk.

Add the sifted dry ingredients to the creamed mixture and beat on medium speed with a hand held mixer for a couple of minutes, scraping down the sides of your bowl.  Then begin adding your eggs, one at a time, beating a minute after each addition, and then beat everything together for another minute.  Don’t overmix, or you will develop the gluten, which will toughen your cake.

Finally, put the batter into your baking pan and place in a slow (300) oven and bake for 1 hour & 20 minutes.  Allow to cool enough to remove from the pan and let it cool completely.  A little cracking on top is perfectly natural.

A little custard and fruit- you have a little slice of heaven 🙂

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