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My Aunt recently made my great grandmother’s pound cake and posted about it on facebook. I don’t recall ever eating her pound cake (though I am sure I did) as I was 5 or 6 when she passed away. But I just knew in her honor I had to make it.
I am proud to say it is delicious, I love the hint of almond and the somewhat dense delicious texture of the cake. I also recently found a lemon curd recipe at Lynn’s Kitchen adventures that I thought would be a perfect compliment to this cake. Since I am a bit of a lemon dessert junkie. It was very easy to make somewhat tart and delicious drizzled over the pound cake. I even had some leftover curd and I’ve been mixing it with my plain yogurt, yum!
Ingredients: 1 cup butter (2 sticks), 3 cups sugar, 5 eggs, 3 tsp. baking powder, 1 tsp. almond flavoring, 1½ tsp. vanilla, 1 cup milk, , 3 cups flour
In the mixer add 2 stick of butter and 3 cups of sugar,
Blend until it looks like coarse meal
Then add each egg, blending in between.
almond and vanilla flavoring, mix well and be sure to scrape down the sides of the bowl.
Then add in 1 cup of flour
and a 1/3 of the milk, and blend
repeat the flour and milk until all the ingredients are used. Mix until incorporated and be sure to scrape down the sides of the bowl.
Then grease the bundt pan
pour in the batter and bake at 350 for 1 1/2 hours.
Remove the cake from the oven and immediately invert it over a plate or cooling rack.
*Don’t make my mistake and let it sit. Or the cake will not come out of the pan very easily.*
While the cake is baking go ahead and make the lemon curd to drizzle ontop.
Ingriedents: 1 cup fresh lemon juice, 1 1/3 cups sugar, 4 large eggs, 1 tsp lemon zest, 1 3/4 sticks (3/4 cup plus 2 tablespoons) butter
Zest one lemon
Then juice about 4 lemons to equal 1 cup of lemon juice, fresh is best.
Go ahead and strain the juice to remove any pulp or seeds.
Then in a medium saucepan over low hear add the lemon juice
Whisk until incorporated.
Then add the butter all at once.
The butter will begin to melt be sure to whisk constantly so the eggs don’t become too hot and cook.
Once the butter has melted add the lemon zest.
and cook stirring constantly until the curd thickens, and can hold marks from the whisk, about 10 minutes.
Then immediately strain the mixture, to remove the zest and to make it perfectly smooth.
See all the junk that was in there. Use the back of a spoon to help push the curd through. Then refrigerate or serve immediately.
Over the warm cake.
Be sure to drizzle on plenty.
Print This RecipeMom’s Pound Cake
1 cup butter
3 cups sugar
3 tsp. baking powder
1 tsp. almond flavoring
1½ tsp. vanilla
1 cup milk, alternately with
3 cups flour
Bake 1-1½ hours at 350 degrees in a Bundt pan or in two loaf pans, bake 30-45 min.
Print This RecipeLemon Curd
adapted from Lynn’s Kitchen Adventures
1 cup fresh lemon juice
1 1/3 cups sugar
4 large eggs
1 tsp lemon zest
1 3/4 sticks (3/4 cup plus 2 tablespoons) butter, cut into tablespoon pieces
Whisk together lemon juice, sugar, eggs, lemon zest and a pinch of salt in a saucepan. Add butter all at once and cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, this takes about 10 minutes.
Immediately pour curd through a fine sieve into a bowl, then chill, covered.
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