Lovely Lemon Pound Cake

I started with what I consider the perfect pound cake recipe - moist and dense with crunchy edges, and perfect with a glass of milk or cup of coffee.  The original suggested 1tsp of almond extract, but although yummy I decided to experiment with alternatives.

 I think it is important to note that substituting lemon juice for lemon here will not get the same results.  I tried lemon juice first, and although I'm sure you could add more than I did and get a stronger lemon flavor, I don't think that you can reproduce the well rounded, strong-but-not-overwhelming lemon taste with lemon juice alone. You need one entire well scrubbed lemon, minus of course the seeds.  Oh, and I use my KitchenAid and my food processor.  I'm sure you can do it without those, but I'm just going to write it like I make it! :)

 Lovely Lemon Pound Cake
1 lb butter, softened
3 cups sugar
6 eggs
4 cups flour
3/4 cup milk
1 lemon, scrubbed well, sliced and de-seeded

Cream butter, gradually add sugar, beating until light and fluffy. Transfer butter/sugar mixture to food processor, process with lemon slices.  Scrape down with spatula and continue until lemon and peel are completely mixed and no pieces are larger than would be if you had finely grated "zest" instead.  Add eggs, beating after each.  Add flour, alternating with milk, ending with flour.  Pour batter into a greased and floured bundt pan and smooth with spatula.  Bake at 300* for 1 hour and 40 minutes or until a toothpick inserted in middle comes out clean.  Cool in pan 10 - 15 minutes at least (sometimes I don't get to it right away), remove to plate or wire rack.  Let cool.

cute face-making helpers optional

the key is real lemon!

pan ready to go!

And there you have it! Lovely Lemon Pound Cake.  No guarantees, but my husband took a bite and said "Wow!", and made sure that the leftover slices made it into his lunch! ;)  Let me know if you make it!

Now, all done except for the dishes...

Ah well.

(Post contains amazon affiliate links.)