View source for 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.