Lemon pound cake

 
                              Lemon Pound Cake
 
 Recipe By:
 Serving Size  : 0    Preparation Time :0:00
 Categories    : Breakfast                        Dessert
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  pound         butter -- room temp
    1 2/3  cups          sugar
    5                    egg -- room temp
    2      cups          cake flour
      1/2  teaspoon      salt
    2      teaspoons     lemon zest -- grated
 
 Preheat the oven to 325F. Grease and Flour bundt pans or mini-loaf pans.  Put
 the butter in a large mixing bowl and beat until creamy. Slowly add sugar,
 beating constantly, until the mixture is well blended. Add the eggs one at a
 time, beating well after each addition. Add the flour and salt and beat until
 smooth and thoroughly blended. Add the lemon zest and beat another few
 seconds.  Pour the batter into the pan and smooth top with spatula. Bake for
 about an hour or until a straw comes out clean when inserted into the center.
 Let cool in the pan 5 minutes before turning onto rack to cool completely.
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 NOTES: Using a food processor or standing mixer works best. Also the original
 calls for loaf pans, but I never had luck with regular sized pans. Mini-loaf
 or Bundt pans seems to work best.
 
 
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