LOVELY LEMON POUND CAKE

This week it is time for me to put away the holiday decorations and enjoy some of my tea things.  I decided to do share some of my pink cups and saucers today for "Friends Sharing Tea".  I hope you can sit a moment and have a slice of my cake and a cup of tea.

I am also sharing this wonderful Ellgreave teapot that I found a few months back.

  It is the one with the white rose and I love the shape.  I see these type of teapots all the time on Facebook sites from England and Australia but this was the first time I found one myself and at a good price too.

Some of my cups and saucers here (3 of them) are English Roslyn's as well as the teapot on the right.  These Roslyn's I have found always seem to feature the same color scheme.  Others I am sharing are Rosina's and a Queen Anne and a Royal Albert.

  I have a little stack of saucers (above) which were made in France for a department store in Philadelphia "back in the day".

This is about the 6th time that I baked a lovely Lemon Pound Cake which you could make yourself so I am sharing the recipe.  I got the recipe out of an old magazine and hopefully I am finally getting it figured out.  Initially it called for putting the cake in a cold oven but after numerous times - that doesn't seem to work as the cake gets to brown on the outside.  Don't do that!  Mine still came out browner than I would like

You will need these ingredients which you probably already have on hand:  2 sticks of butter at room temperature, 3 cups of sugar, 5 eggs, 3 cups sifted flour, 1/2 tsp baking powder, 1 cup of milk, 3 Tb lemon extract (yes this is correct) 

 For the icing you will need 1 cup powdered sugar, 5 Tb lemon juice and the zest of 2 lemons

Preheat the oven to 325 degrees and grease with butter and flour a bundt caking pan! 

#1 In a large bowl, cream the butter and the sugar with a mixer adding the eggs and continuing to beat and now adding the milk

#2 In a separate bowl, combine the flour, baking powder and lemon extract

#3 Combine the second ingredients to the first mixing well

#4 Pour the batters in the prepared bundt pan

#5 Put in the middle of your preheated oven and bake for 1 hour and 10 minutes.  You will cover the top with loose foil the last 15 minutes to protect the cake from over browning! Remove from pan after a few minutes of cooling.

A LOVELY GLAZE:  Combine the powdered sugar and the

lemon juice stirring together and heat on the stove in a saucepan over medium high until the lumps are gone and icing is smooth. If the mix is too thick, add a little more lemon juice.   Add  1/2 of the zest to this icing and pour over the cake.  Sprinkle the rest of the lemon zest on top of the cake.