Perfect Pound Cake
Sugar and butter plus lemon make for a simply perfect dessert.
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Food chemist Shirley Corriher shares her recipe for this classic dessert.
3 sticks butter
3 cups sugar
1 tsp. vanilla extract
1 tsp. lemon extract
1 tsp. almond extract
3 cups flour
1 tsp. salt
1 tsp. baking powder
1 cup sour cream (buttermilk or heavy cream may also be used)
Cream the butter and sugar. Add eggs, one at a time, then the flavorings. Combine the remaining dry ingredients and add to the creamed mixture, alternating with the liquid, as with a traditional cake recipe.
Bake the cake at 325 for 1-1/2 hours in a Bundt pan for best results, and cool. If the cake has overflowed the edges of the pan, simply cut off the excess with a knife so that the top of the cake is even with the pan.
Poke holes all over the flat side of the cake with a fork and pour on the Lemon Soaking Solution (see recipe below). Flip the cake over onto a plate and ice with Lemon Icing (see recipe below).
Lemon Soaking Solution
1/2 cup water
1-1/2 cups sugar
juice and zest of 2 lemons
Combine ingredients in a saucepan and heat until sugar dissolves.
1 box powdered sugar
zest and juice of 2 lemons
2 Tbsp. cream
Blend all ingredients, thinning with cream if desired.
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