Recipe

Lemon Pound Cake Recipe

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Ingredients

Directions

Step #1 PREPARATION & COOKING: Heat oven to 325F.
Step #2 Grate 1 tsp lemon zest.
Step #3 Squeeze 1/2 c lemon juice.
Step #4 Whisk in sugar, & yolks, egg, then whisk in cream until sugar dissolves.
Step #5 Pass mixture through a strainer; stir in the zest.
Step #6 Put six 1/2-c pots de creme or souffle dishes in a deep baking dish.
Step #7 Divide the lemon mixture evenly between the pots.
Step #8 Put dish in the oven & pour in hot tap water to come within 1/2 inch of the top of the pots.
Step #9 Bake, uncovered until the custards are just set in the centers, 35 to 40 mins.
Step #10 Carefully remove pots from the water and set aside to cool completely.
Step #11 SERVING: Dust surface of custard with confectioners' sugar and garnish with candied violet.
Step #12 Makes 6 servings.
Step #13 [COOKS; Jan/Feb 1989] Posted by Fred Peters.
Step #14 --.
Enjoy the LEMON POUND CAKE recipe

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