I had the pleasure and good fortune to attend several gumpaste flower classes with master sugar artist Scott Clark Woolley prior to his retirement. I still correspond with Scott and buy his cutters and tools online at his website, Cakes by Design. I am thrilled that Scott has graciously given me permission to share his yummy lemon pound cake recipe with my readers. Scott says that this cake is suitable for weddings and sculpted cakes. The lemon pound cake can also stand alone unfrosted. Enjoy!
Preheat oven to 300 F. degrees
Cream together until light and fluffy:
1 pound butter
2 cups granulated sugar
Beat in thoroughly, one at a time:
8 eggs (large)
Add:
2 teaspoons pure vanilla extract
In separate bowl while creaming sugar,
sift together:
3 3/4 cups all purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon mace
Add dry ingredients slowly and beat one minute until smooth.
And lastly, dd:
zest of the rind from 2 small lemons, grated finely
along with 1/3 cup lemon juice
Pour into 2 prepared 9" or 10" pans greased and dusted with flour
and bake over an hour until very firm to the touch.
For traditional vanilla version,
omit lemon zest and substitute milk for lemon juice.
Hint: For a lighter version,
separate eggs and add yolks to the creamed mixture.
As the last step, fold into the batter, the stiffly beaten egg whites
that were separated from their yolks.
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