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At a Glance
Cook Time : 50min
Course : Cakes
Type of Prep : Bake
Cuisine : Southern, U.S. Regional
 
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Lemon Pound Cake Loaf

From Diana Rattray,
Your Guide to Southern Food.
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Serve this pound cake with fresh strawberries or blueberries.

INGREDIENTS:

  • 6 tablespoons butter
  • 2/3 cup granulated sugar
  • 4 egg yolks
  • 1 1/4 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/3 cup milk
  • 2 teaspoons finely grated lemon peel
  • 1 teaspoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract

PREPARATION:

Heat oven to 350°. Butter and flour a 5x9x3-inch loaf pan.

In a mixing bowl, cream the butter with sugar until light and fluffy. In a separate bowl, beat the egg yolks until light and lemon colored; blend thoroughly into creamed mixture.

Sift together the flour, baking powder and salt. Gradually add flour mixture to the first mixture, alternating with the milk. Beat well.
Blend in the lemon zest and juice and the extracts. Spoon batter into the prepared loaf pan. Bake until a wooden pick inserted into the center comes out clean and the cake pulls away from the sides of the pan, about 45 to 50 minutes. Cool in pan on rack for about 45 minutes; remove from pan and cool thoroughly. If desired, sift powdered sugar over the top.

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