Simple Pound Cake . . .

Most people I know like to bake their pound cake in a loaf pan. If you have a tube cake pan on hand, it also makes a nice presentation and is easier to decorate and serve. From what I understand, the name 'pound cake' came from the fact that a pound of each ingredient was used in the cake. Not sure how the measurements go these days but a simple pound cake in any shape or flavor is always a nice finishe to a festive dinner. Leftover pound cake? Not bad with a cup of coffee when you need a morning break.

Simple Pound Cake
3 sticks of softened butter (Margarine just doesn't work well)
3 cups granulated sugar
6 eggs
3 cups cake flour
1/2 pint of heavy whipping cream
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 teaspoons finely grated, fresh lemon zest

This cake like to be baked long and low so preheat your oven to 350 degrees. Vegetable oil spray or otherwise grease a 10-inch tube cake pan.

Whip together the sugar and butter into light and fluffy. Add the eggs, beating well after each addition. Blend in the flour and whipping cream. Stir in the extracts and lemon zest. Spread evenly into the prepared cake pan.

Bake for about one hour to an hour and a half depending on your oven. To test doneness, use a toothpick and stick it in the middle of the cake. It should come out clean of sticky crumbs or wet batter.
Cool completely before removing from cake pan.

Icing
1 cup powdered sugar
Lemon zest
1 teaspoon lemon extract
Enough lemon juice to form the icing.

Drizzle over the top of the cake and let run down the sides.

This recipe makes great cupcakes, too. The cupcakes are bit sturdier but taste good along, with an icing, or split and served with strawberries and whipped cream.