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Lemon-Scented Pound Cake

A moist, dense cake that's delicious on its own or with fresh fruit, Raspberry Sauce, or Cassis Sauce

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*  Exported from  MasterCook  *                              *  Exported from  MasterCook  *                          Lemon-Scented Pound Cake Recipe By     :  Serving Size  : 12   Preparation Time :1:45 Categories    : Desserts                         Cakes & Cookies   Amount  Measure       Ingredient -- Preparation Method --------  ------------  --------------------------------    2      cups          sugar    1      cup           butter or margarine -- at room temperature    2      tablespoons   lemon juice    2      teaspoons     lemon rind -- finely grated    1      teaspoon      vanilla extract    5                    eggs    2      cups          flour 1. Preheat oven to 350 degrees F. In large bowl of electric mixer, cream together sugar and butter until light and fluffy. Beat in lemon juice, lemon rind, and vanilla. 2. Add eggs in 3 additions, mixing well after each. 3. Sift flour into butter mixture. Mix to blend thoroughly. 4. Spoon batter into greased 10-inch fluted or plain tube pan. Bake until a skewer inserted in center comes out clean (1 hour to 1 hour and 15 minutes). Cool on wire rack 15 to 20 minutes before turning cake out of pan. * Timesaver Tip: Cake batter can be made ahead and frozen before baking. Wrap pan tightly with heavy-duty aluminum foil. Label and date. Freeze at 0 degrees F up to 4 weeks. Do not thaw. To bake, remove foil and bake at 350 degrees F until a skewer inserted in center comes out clean (about 1 hour and 15 to 20 minutes). If cake starts to get too brown, cover loosely with aluminum foil the last 30 minutes of baking. Cool on wire rack 15 to 20 minutes before turning out of pan.