Sunday, April 18, 2010

Grandmother's Lemon Pound Cake

2 cups sugar, 1 lb. butter, 6 eggs, 3 t. baking powder, 3 cups flour, 1 cup evaporated milk, 1T. lemon extract, 1 lemon sliced thin.

Preheat oven 325 degrees. Grease & flour bundt pan.

In a large bowl cream sugar, butter & eggs. In a separate bowl sift together baking powder & flour. Add the flour mixture to the butter mixture 1 cup at a time. Add the milk & extract; beat well. Pour into bundt pan and bake 1 hour. When cake cools glaze with lemon glaze & garnish with lemon slices.

Lemon Glaze: 1 cup sugar, 1/4 cup cornstarch, 1 cup fresh lemon juice, 2 T. butter, 2 T. grated lemon peel. In a sauce pan combine 1st 3 ingredients & cook, stirring constantly over medium heat until sugar dissolves and is smooth. Add butter & grated lemon. Continue to cook over low heat until thick & glossy. Drizzle over cake while warm.

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