Lemon-scented pound cake

 
                          Lemon-Scented Pound Cake
 
 Recipe By     : the California Culinary Academy
 Serving Size  : 12   Preparation Time :1:45
 Categories    : Desserts                         Cakes & Cookies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          sugar
    1      cup           butter or margarine -- at room temperature
    2      tablespoons   lemon juice
    2      teaspoons     lemon rind -- finely grated
    1      teaspoon      vanilla extract
    5                    eggs
    2      cups          flour
 
 1. Preheat oven to 350 degrees F. In large bowl of electric mixer,
 cream together sugar and butter until light and fluffy. Beat in lemon
 juice, lemon rind, and vanilla.
 
 2. Add eggs in 3 additions, mixing well after each.
 
 3. Sift flour into butter mixture. Mix to blend thoroughly.
 
 4. Spoon batter into greased 10-inch fluted or plain tube pan. Bake
 until a skewer inserted in center comes out clean (1 hour to 1 hour
 and 15 minutes). Cool on wire rack 15 to 20 minutes before turning
 cake out of pan.
 
 * Timesaver Tip: Cake batter can be made ahead and frozen before
 baking. Wrap pan tightly with heavy-duty aluminum foil. Label and
 date. Freeze at 0 degrees F up to 4 weeks. Do not thaw. To bake,
 remove foil and bake at 350 degrees F until a skewer inserted in
 center comes out clean (about 1 hour and 15 to 20 minutes). If cake
 starts to get too brown, cover loosely with aluminum foil the last 30
 minutes of baking. Cool on wire rack 15 to 20 minutes before turning
 out of pan.
 
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 NOTES : A moist, dense cake that's delicious on its own or with fresh
 fruit, Raspberry Sauce, or Cassis Sauce (both recipes included in this
 cookbook).