Lemon Pound Cake

Well, the lemon pound cake was a rousing success.  I made one to bring with us and my family wore sad, puppy-dog faces all the way home to ensure I made another one for us to have at home.

So, I did.  (I got the recipe here Lemon Pound Cake, but I made a couple of changes (largely through a lucky error in the first cake).  I used the entire 3/4C lemon juice in the cake, and I also used all 2 1/2C sugar in the cake (can you tell I was in a hurry the first time I made it and didn't pay enough attention to the recipe?), but that balances out the extra lemon juice well.

Also, I stabbed a million holes in the bottom of the warm cake to pour the syrup in - but I left it in the pan while I did it, so I could leave the cake to cool there and it would absorb more of the syrup.  This means that the cake is mostly lemony and cool, but there are sharp bursts of lemony goodness throughout.) 

First, I zested a million lemons.

Then, I squeezed that entire pile of lemons! 

The batter was beaten until light and fluffy,

 

then I added zest to it ... to make it zesty!

I oiled and floured the bundt pan,

 

filled it with delicious lemon batter

 

and it came out looking tasty and warm.

 

After it cooled a bit, I got it ready to ice

 

and made sure to use every bit of powdered sugar left in the box!

 

The final cake...

won't last much longer.  It's amazing what a slice of cake will do to a person's mood.  *grin*

I've finished knitting the cat bed and run it through the washer.  As soon as it's done drying on a plate (to keep it round and flat), I'll show you.  I do hope the kitties like it.

SongBird