Page 125 - 2016TOHCookbook

Lemon Pound Cake
Remstein Family | HUNTINGTON STATION, NY
“This is an old family recipe that everyone enjoys. It makes a nice dense cake with a delicious lemon flavor that we enjoy for dessert and/or for breakfast with a cup of coffee. It disappears very quickly!” ELAINE REMSTEIN
INGREDIENTS
Makes 1 bundt cake
4 cups all-purpose flour
4 teaspoons baking powder
1 1⁄2 cups granulated sugar
5 large eggs, at room temperature
1 cup (16 tablespoons) unsalted butter, softened 1 tablespoon lemon extract
2 cups milk, at room temperature
PREPARATION
1. Preheat oven to 350°F. Grease a bundt pan.
2. In a bowl, whisk together the flour, baking powder and sugar; set aside.
3. In the bowl of a stand mixer fitted with the flat beater attachment, beat the eggs, butter and lemon extract on medium speed until light and fluffy. Reduce the speed to low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour.
4. Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour. Let cool in the pan 15 minutes, then invert onto a rack to cool completely.
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