There are a million pound cake recipes out there. This was an easy recipe and worth it.
But this little hot gem, screamed MAKE ME.
I am glad I did. YUMMY..
Lemon Pound Cake
slightly modified from afamilyfeast.com
1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
3 large eggs
3/4 cup sweetened condensed milk
1 teaspoon vanilla extract
1 1/3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon lemon zest
1 teaspoon lemon juice
Preheat oven to 325 degrees.
Spray an 8 1/2 x 4 1/2 inch loaf pan with cooking spray. Set aside
In a separate bowl, sift together flour, baking powder and salt. (I had a brain fart, and sifted into my wet ingredients) JUST MAKE SURE you Sift.
In the bowl of a stand mixer with a paddle attachment, cream the butter and sugar on a high speed for 2-3 minutes. Add the eggs one at a time, mixing after each one until totally blended. Add the sweetened condensed milk and vanilla extract to butter mixture until completely combined. Scrape down the sides.
On a low speed, slowly add in the dry ingredients until well combined. Scrape down the sides again
Add in Lemon zest and Lemon juice until just combined.
Pour batter into prepared pan Bake for 60-65 minutes. Top should be golden brown. Check if done with a toothpick. Cool in pan for 10 minutes and then turn out until a wire rack to cool completely.
The Halloween decorations are out, a little kitty
found this scary orange spider.
She had loads of fun playing with it.
Fresh lemon zest, and soon, fresh lemon juice
Sifting the dry ingredients into the wet ingredients
A nice pan of batter. A perfect size for a pound cake
The new dishes in the sink
They never seem to end
Look at that lovely color of Golden Brown
I really need to get a hobby.
Look at that cake.
Texture is perfect, Moist and delicious
I had to take a bite for the photo opportunity.
ACTUALLY, I ate both of these pieces and another on.
DAY time photography. There are several differences
between natural and evening light.