Jessy made this pound cake that we had a recipe from some old magazine and found it and wanted to try it. Let me tell you, it’s a keeper. Very gooooood!

Lemon Pound Cake

2 sticks of butter, softened
1 cup of sugar
5 large eggs
1 teaspoon of vanilla
1 teaspoon of lemon extract
2 cups all purpose flour
1/4 teaspoon of salt
1 teaspoon of baking powder

Heat up oven to 350 F – butter up a loaf pan and set aside.

Combine butter and sugar, beat until light and fluffy. Add eggs one at a time, beating thoroughly. Add vanilla and lemon extract. Sift together flour, salt and baking powder, add slowly to the creamy mixture a 1/2 cup or so at a time until all nice and mixed. Pour in your loaf pan and bake for about 75 minutes.

Lemon Syrup Drizzle

1 cup of sugar
1 cup of water
1 large lemon, juiced (about a half a cup of juice)

Mix this all together and then either cook on the stove top till it reducing down some (a simple syrup) or you can microwave on high about 2-3 minutes, stirring often. (We did it on the stove… better to watch over it, if you ask me…. )

When the cake is done, take knife or wooden chopstick or skewer and poke a bunch of holes in the top and drizzle the Lemon Syrup all over the thing… slow and let it soak into the cake. Let the cake rest in the pan. After 5 or 10 minutes, you can remove it and drizzle with any left over lemon syrup. Enjoy!!!!

I think you could use any sort of extract with this cake… orange would be good… or just use it as a butter cake and serve with fresh fruit drizzle or rum or whatever!!! It was absolutely divine and really pretty easy to make!