Lemon pound cake

By á-4776

Ingredients

• 2 T unsalted butter, melted, plus 1 cup (2 sticks) at room temp
• 2 3/4 C all purpose flour
• 2 t baking powder
• 1/2 t salt
• 1/4 t ground nutmeg
• 2 C sugar
• 3 large eggs, at room temp
• zest of 1 lemon
• 1 C light cream
• 1 T lemon extract
• 1 t vanilla

Preparation

Step 1

Brush six 5 3/4 x 3 1/2" disposable loaf pans with the melted butter. Position a rack in lower third of oven. Preheat oven to 350. Sift the flour, cornstarch, baking powder, salt andd nutmeg into a large bowl; set aside. In the bowl of an electric mixer, beat the room temp butter on medium until smooth. Gradually add the sugar and beat until fluffy, about 3 minutes. Lightly whisk the eggs, then beat them into the butter-sugar mixture. Add the lemon zest. Add a quarter of the dry ingredients mixture, followed by a third of the cream, blending until smooth. repeat until all the dry ingredients and cream have been combined. Blend in the extracts. Divide the batter among the pans. Place pans in the oven, spacing evenly. Bake 40 to 45 minutes or until the tops are golden and a toothpick comes out c lean. Transfer to a cooling rack. The cakes can be wrapped in plasti and kept frozen for up to 1 month.