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Zesty Lemon Pound Cake
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Prickly Pear

Serves/Makes:1 10 cup bundt cake

  • 1-3/4 cups (425 ml) sugar
  • 4 sticks butter, softened
  • 6 jumbo eggs
  • 1 tsp (5 ml) vanilla extract
  • 1 tbsp (15 ml) plus 1 tsp (5 ml) lemon extract
  • 3 cups (700 ml) plus 1 tbsp (15 ml) flour
  • 1 tsp (5 ml) baking powder
  • 3 tsp (15 ml) lemon zest
  • Heat oven to 360 degrees (175 C.) and spray a 10 cups (2350 ml) bundt pan with PAM.
  • Cream butter and sugar together until light and fluffy.
  • Add eggs--one at a time--mixing very well after each addition.
  • Then add in vanilla and lemon extracts mixing until smooth.
  • Mix flour with the baking powder, then add to the butter/egg mixture and mix for 30-40 seconds.
  • Add lemon zest and mix for an additional minute.
  • Pour batter into prepared pan.
  • Bake for 60-70 minutes or until toothpick inserted in center of cake comes out clean.
  • Cool 10 minutes on wire rack.
  • Remove from pan, dust with non-melting powdered sugar (available from the King Arthur Baker's Catalog)and let cool completely prior to serving.
I live at an altitude of 6,700 feet and this recipe works very well. Enjoy.

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