Lemon Pound/Bundt Cake

In case you didn't already know - I am not Martha Stewart. I confess that I do not actually know what the difference is between a pound cake and a bundt cake - except for the pan. And because I cook for my own pleasure, and not for one of those Nazi judges on Top Chef, I do not feel compelled to stick to any potentially applicable pound vs. bundt separation regulations (if there are any).

When last I went to the local thrift store to hunt for containers to pot orchids in, and used books - I found a lovely copper gelatin mold/bundt pan I have been dying to use ever since. So today I used it. I made a lemon pound cake recipe in my new bundt pan - if that tore a hole in the fabric of space/time - I would deeply apologize to anyone who got caught up in it, except, of course, for the fact that they no longer exist.


Ingredients:


This was my first time using this pan - and it came out much too dark and crusty for my liking (the excess batter that I put in a regular cake pan did not come out that way), so I doubt I'll ever use this pan for such a light colored cake again - but hey, you look, you see, you try - such is life .. and it's not like it was inedible ;)

Proof that I got it out in one piece ;)


Proof that it is, in fact, yellow on the inside ;P


RECIPE:

2 3/4 cups sugar
1 1/4 cups butter
1 tsp. lemon extract
5 eggs
3 cups flour
1 tsp. baking powder
1/4 tsp. salt
1 cup milk

Cream the sugar and the butter, add the eggs and lemon extract. Beat on low until well mixed (about 1 minute) then beat on high about 5 minutes. Mix flour, baking powder, and salt - add to wet ingredients, alternately with the milk, on low. Bake @ 350F for 70-80 minutes. Cool completely in the pan.



2 comments:

Pacian said...

I don't know what it is, but it looks delicious.

LuluBunny said...

Thanks ;)

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