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Noelle Rulseh recipe column: Pound for pound, the best pound cake around

7:30 PM, Jan. 19, 2013  |  Comments
Mini Lemon Pound Cakes.
Mini Lemon Pound Cakes.
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Lemons work their magic in this old-fashioned pound cake recipe.

My sister, Carol, and I gave each other Scandinavian cookbooks for our birthdays. Norwegian minds must think alike.

This is a recipe from my cookbook. I decided to make mini pound cakes, which I thought would be pretty served with tea. In the middle of winter, a lemon dessert makes one think of spring and summer - a pleasant thought indeed.

Mini Lemon Pound Cakes

1/2 cup butter, softened
1 cup sugar
2 eggs, room temperature
1 teaspoon vanilla
1 tablespoon lemon zest
1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk


Glaze:
1 lemon, juiced
1 1/2 cups powdered sugar

Preheat oven to 350 degrees.

Grease and flour a 9-by-5-inch loaf pan or eight mini loaf pans.

In a large bowl, beat the softened butter until creamy.

Add the sugar and beat until mixture is light and fluffy.

Beat in the eggs, one egg at a time.

Beat in the vanilla and lemon zest.

Sift together the flour, baking powder and salt.

Alternately add the dry ingredients with the milk to the creamed mixture.

Pour into prepared pans.

For a large loaf pan, bake 45 to 55 minutes or until a tester comes out clean.

For mini loaf pans, bake 25 to 30 minutes or until a tester comes out clean.

Cool pound cakes and turn out onto cooling rack.

For the glaze, beat the lemon juice and the powdered sugar until smooth and pour over warm pound cake.

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