Lemon Pound Cake
Source: Real Simple Magazine, December 2004/January 2005 (with a few Gina modifications, of course)
Ingredients:
- 1 cup butter, room temperature
- 2 3/4 cups all purpose flour
- 1/4 cup cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- pinch nutmeg
- 2 cups sugar
- 2 large eggs, room temperature
- zest of 1 lemon
- 1 cup cream
- 1 tablespoon lemon extract
- 1 teaspoon vanilla extract
Directions:
- Preheat oven to 350 degrees.
- Butter or grease a bundt pan or 6 individual size loaf pans.
- Mix the flour, cornstarch, baking powder, salt, and nutmeg in a large bowl. Set aside.
- Using an electric mixer, beat the butter until smooth.
- Add the sugar to the butter and beat until light and fluffy.
- Beat in the eggs, extracts, and lemon zest.
- Alternate mixing in the cream and the dry ingredients until well incorporated.
- Pour batter into pan.
- Bake for 40 – 50 minutes until the top of the cake is golden and a toothpick inserted into the center of the cake comes out clean.
Serving note: This cake pairs very well with berries, think fresh, macerated, or as a berry sauce.