Baking with Martha - Lemon Pound Cake -

Martha is back! We’ve been having serious technical issues with making and editing videos lately (mom’s iphone is almost out of storage), so today’s post will be full of photos instead!

One of Martha’s most favorite things to do, other than making videos, is to BAKE. Or COOK. Or do ANYTHING in the kitchen. Recently, she’s been making desserts for family, friends, and potlucks. Today’s recipe is a simple one, but oh, so yummy. If Martha can do it (all by herself!), so can you! It’s a very easy lemon twist on a traditional pound cake recipe.

Lemon Pound Cake

3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 1/2 cups sugar
1 cup butter, softened
1 teaspoon vanilla or almond extract
2 teaspoons lemon extract
5 large eggs
1 cup milk or evaporated milk
Powdered sugar, if desired*

The recipe Martha used had several involved steps that included mixing ingredients separately, using an electric mixer and more. But, thanks to Martha, we’ve discovered these steps aren’t necessary. (I checked on her halfway through the making of said cake, and asked, “where’s the mixer?” She said, “I didn’t use the mixer, Mom. I didn’t need to”. Well, ok then!)

So! Simply mix all the ingredients listed above together, except the powdered sugar. Mix really well. (Use a hand mixer if you feel it would do a better job). And then pour the batter into a greased and lightly floured angel food cake pan.

Bake on 350 degrees for 1 hour and 10 minutes. Do the “toothpick” test to make sure it’s done baking. Let it cool for a half hour or so. Then remove it from the pan to a plate. If you want an extra sugary taste, sprinkle with powdered sugar.

We were in such a hurry to eat slice pieces of our lemon pound cake, we didn’t get a fancy “finished cake” photo. Instead we got a “slice of cake” photo, right before the slice of cake was grabbed by one of Martha’s older brothers.