Here is a great recipe I just tried this week - another of my Hurricane Sandy creations. This Lemon Pound Cake goes amazingly well with Lemon Curd. Also delicious with berries, whipped cream, jam and butter, chocolate sauce - or plain! A simple dessert (or breakfast!) that also freezes well, and is yet another great way to use up some egg yolks.
from Italian Dessert Recipes by Lisa Marietta Gianotti
YIELD: 5x9x3-inch loaf pan (this needs a small loaf pan)
Ingredients:
· 6 tablespoons butter
· 2/3 cup granulated sugar
· 4 egg yolks, beaten
· 1 1/4 cups flour
· 1 1/2 teaspoons baking powder
· 1/8 teaspoon salt
· 1/3 cup milk
· 2 teaspoons finely grated lemon peel
· 2 teaspoons lemon juice
· 1/2 teaspoon vanilla extract
Directions:
1. Heat oven to 350° F. Butter and flour a 5x9x3-inch loaf pan.
2. In a mixing bowl, cream the butter with sugar until light and fluffy. Add the egg yolks work into the creamed mixture. Set aside.
3. Sift together the flour, baking powder and salt in a small bowl. Gradually add flour mixture to the first mixture, alternating with the milk. Beat well. Blend in the lemon zest and juice and the extract.
4. Spoon batter into the prepared loaf pan. Bake 45 - 50 minutes, until golden brown. Cool in pan on rack for 45 minutes. Remove from pan and cool thoroughly.
1. Heat oven to 350° F. Butter and flour a 5x9x3-inch loaf pan.
2. In a mixing bowl, cream the butter with sugar until light and fluffy. Add the egg yolks work into the creamed mixture. Set aside.
3. Sift together the flour, baking powder and salt in a small bowl. Gradually add flour mixture to the first mixture, alternating with the milk. Beat well. Blend in the lemon zest and juice and the extract.
4. Spoon batter into the prepared loaf pan. Bake 45 - 50 minutes, until golden brown. Cool in pan on rack for 45 minutes. Remove from pan and cool thoroughly.
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