2 cup sugar
1 cup butter or margarine, at room temperature
2 tbsp lemon juice
2 tsp lemon rind, finely grated
1 tsp vanilla extract
5 eggs
2 cup flour
Directions
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.
Preparation Time: the C
Servings: 12 servings
Lemon-Scented Pound Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Fruit
The History of Recipes
Transcribed cooking instructions as an idea can be traced far back into distant history, certainly as far back as the ancient Egyptians, and possibly even further. In practice though, mostly, these early cook books were just simple hieroglyphic instructions for food preparation.
In an interesting twist, the oldest recipe discovered so far, according to experts in ancient history are some clay tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated. Moving our culinary historical trip onwards, we find a couple of interesting recipe books dating from the 1300s - a book titled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these have no connection with the indian food that appears on menues today, but instead accounts of the types of food eaten by the rich people of the period. Over the next few hundred years, the powerful and wealthy competed with each other to lay on the most exotic banquets, and because of this cooks and their recipes increased in prestige. Notwithstanding that, it wasn`t until the 19th century that fine cookery and recipe publications became popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collating, trying out, and recording recipes common in their social group. The arrival of TV gave us cooking programs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everybody to search through thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Lemon Scented Pound Cake recipe.
