Desserts/lemon pound cake

Makes: 6 small cakes (about 6 servings each)

Active Time: 30 minutes

Total Time: 1 hour 30 minutes

From: A Magazine

Ingredients

2 tbsp. melted butter

1 cup (2 sticks) butter at room temperature

2 3/4 cups all purpose flour

1/4 cup corn starch

2 tsp. baking powder

1/2 tsp. salt

1/4 tsp. nutmeg

2 cups sugar

3 large eggs

zest of 1 lemon

1 cup light cream

1 tbsp. lemon extract

1 tsp. vanilla extract

Directions

Step 1

Brush 6 5 3/4" by 3 1/2" disposable loaf pans with melted butter. Position rack in lower 1/3 of oven. Preheat oven to 350 degrees. Sift flour, cornstarch, baking poweder, salt and nutmeg into a large bowl and set aside.

Step 2

In the bowl of an electric mixer beat the room temperature butter one medium until smooth. Gradually add sugar and beat until fluffy, about 3 minutes. Lightly whisk the eggs and beat them into the butter/sugar mixture. Add lemon zest. Add 1/4 of the dried ingredients mixture followed by 1/3 of the cream, blending until smooth. Repeat until all dry ingredients and cream have been combined. Blend in the extracts.

Step 3

Divide the batter among the pans. Place pans in oven spacing evenly. Bake 40-45 minutes until the tops are golden and a toothpick comes out clean. Transfer to a cooling rack. The cakes can be wrapped in plastic wrap and kept frozen for up to 1 month.