A Recipe ..... For You !

Lemon Pound Cake !

One thing that I can not stand is a cake that you have to poke holes in and pour a syrup or liquor through in order to moisten it. A cake should stand on it's own merit and be moist right out of the pan with nothing added to add fake moisture. There I said it !

This Lemon Pound Cake is moist Moist Moist with no syrup poured through as you might find in other recipes. Serve it glazed or not, I prefer not and you have yet another winner.

For the Cake:

2      cup   sugar

1      cup   butter; softened

4      ea    eggs

3      cup   all-purpose flour

1/2    tsp   baking powder

1/2    tsp   baking soda

1/2    tsp   salt

1      cup   buttermilk

1      Tbl   freshly grated lemon peel

¼      cup   fresh lemon juice

For the Glaze

1 1/4  cup   powdered sugar

2      tsp   lemon juice

1 to 2 Tbl   milk

Heat oven to 325 degrees.  Combine sugar and butter in large bowl.  Beat at medium speed until creamy.  Continue beating, adding eggs one at a time, until well mixed.  Reduce speed to low; gradually add flour, baking powder, baking soda and salt alternately with buttermilk until well mixed.  Stir in lemon peel and lemon juice.  

Spread batter into greased and floured 12-cup Bundt pan.  Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean.  Cool 10 minutes; remove from pan.  Cool completely.

Stir together powdered sugar, 2 teaspoons lemon juice and enough milk for desired glazing consistency in small bowl.  Drizzle over cooled cake.  

Yield: 16 servings