Taste of the Past

Maxine Troxell
This recipe came from the Farm Journal’s Country Cookbook. I have won numerous prize ribbons with this cake. It’s perfect to serve with fresh fruit, and the recipe makes a large cake. This cake has been taste-tested by my late dog, Trixie. I usually make this cake for the Community Show, but one year, I had set the cake on a table on my patio to cool, and Trixie took a nice chunk out of the top, so that cake went into the trash. This cake is relatively easy to make and is one of my best recipes. Hope you enjoy it!

Lemon Pound Cake

Ingredients

½ teaspoon baking powder

1 cup butter (room temperature)

4 eggs (room temperature)

4 teaspoons grated lemon peel

½ teaspoon baking soda

½ teaspoon salt

2 cups sugar

1 teaspoon lemon extract

1 cup buttermilk

Directions

. Preheat oven to 325 degrees. Grease and flour bundt cake pan.

Sift flour, baking soda, baking powder, and salt into a medium-sized bowl. Set aside.

In a large mixing bowl, cream butter. Add sugar and cream until light and fluffy.

Add eggs, one at a time, and mix until batter is light and fluffy.

Stir in lemon extract and lemon peel. Alternate dry ingredients and buttermilk and mix until batter is smooth and well blended. 

Pour batter into prepared pan. Bake in pre-heated oven for 55-65 minutes or until         wooden pick inserted in center of cake comes out clean. 

Cool in pan or wire rack for 10 minutes. Remove from pan and cool completely.

Prepare glaze and drizzle over cake.