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
Experts have tracked the existance of recipes back into history, at least as far as early Egypt, and maybe further still. Having said that, generally, these old cookbooks were just very basic hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the oldest recipe found, according to historians are some ancient tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful. As our culinary historical trip moves to more modern times we have two recipe books which date from the 1300s ; one book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these are unconnected to the curry that is served today, but rather accounts of the types of meals on the menus of the upper classes of those days. In the 15th century, knights returning from the crusades brought back many spices and herbs from the East, including spices such as basil and coriander. These new foods and spices prompted a torrent in manuscripts on food, the majority of which still exist in private libraries. Over the following few centuries, the upper-class families of Europe competed to offer the most exotic meals, and as a result chefs and their recipe collections were much in demand. Nevertheless, it wasn`t until the nineteenth century that formal cookery and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collating, testing, and writing down recipes common in their social group. The arrival of TV brings us TV cookery programs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes like those on this recipe site. |
We hope you enjoy this Lemon Scented Pound Cake recipe.
