Betty's Perfect Lemon Pound Cake
In this video, Betty demonstrates how to make a Perfect Lemon Pound Cake. This cake was inspired by the trip Rick and I made to Jonathan's at Gratz Park in Lexington, Kentucky, when I ordered Lemon Pound Cake for dessert. This is a delicious version of lemon pound cake, made of butter, sugar, eggs, flour, lemon juice, and lemon extract. It is baked in a tube cake pan, although you may bake it in individual servings—the way it was served at Jonathan's. Ingredients: 1 ½ cups butter, softened to room temperature 3 cups sugar 8 eggs 3 cups all-purpose flour 1 ½ tablespoons lemon juice 1 ½ tablespoons lemon extract In a large mixing bowl, cream 1 ½ cups butter and 3 cups sugar together. Beat with an electric mixer until light and fluffy. Add 8 eggs, one at a time, beating well after each addition. Add 3 cups flour, a little at a time, mixing well until all of the flour is incorporated and smooth. Stir in 1 ½ tablespoons lemon juice and 1 ½ tablespoons lemon extract. Pour batter into a greased and floured tube cake pan. Bake at 350 degrees for 1 hour and 15 minutes, or until a wooden pick inserted into the deepest part of the cake comes out clean. Cool in pan 15 to 20 minutes. Remove from pan, place on a cake stand and let cool completely. I served my Perfect Lemon Pound Cake with Blueberry Sauce and Cranberry-Blueberry Sorbet, with a couple of thin lemon slices and a sprig of mint on the side. My family loved this dessert! I hope you will enjoy it, too! Love, Betty ♥♥♥♥♥
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