Monday, December 19, 2011

Mini Lemon Pound Cake

While I sent a large group of friends, the Apple Butter Banana Bread the other week, I still had a group of friends I hadn't baked for yet, that I definitely wanted and needed to because they're very important to me. So, I had another mini loaf recipe I wanted to try for Lemon Pound Cakes!

First you combine 2 3/4 cup flour, with 1/4 cup cornstarch (you're basically making cake flour), 2 tsp baking powder, 1/2 tsp salt, and 1/4 tsp nutmeg.

Then you beat 1 cup of softened unsalted butter until smooth. And then add 2 cups of sugar, and beat until nice and fluffy.

You'll then lightly whisk 3 eggs and then add then to the butter sugar mixture.
Once the eggs are well incorporated, you'll add the zest of a whole lemon (I love using my zester!)

And then you'll alternate the dry ingredients with a cup of whipping cream. So you'll do 1/4 dry ingredients, and then 1/3 cream, and you'll end with the last 1/4 of dry ingredients.

Once all of that is mixed well together, you'll blend in 1 tablespoon lemon extract and 1 teaspoon vanilla extract.

Then the batter is ready to bake! Because of the size of my mini loaf pans, I was able to get five loaves from this batch. Just make sure you spray them with Baker's Joy or something similar beforehand so they lift right out after baking!

You'll want to have the rack in the oven in the bottom third of the oven, and then you'll bake the loaves about 45 minutes at 350 degrees.

I haven't tried them, but they smell delicious and just the right amount of lemony!

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