lemon pound cake

We almost lost this recipe because it was printed (in an unbelievably short run) on the back of a margarine box. We had to look through the stock at Safeway on a few separate occasions until we found it again.

Then we had the good sense to write it down and post it here to share. It has everything a good lemon cake should have--puckery lemon flavor balanced with some sweetness and a slightly crunch top.

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1 1/2 cup flour
1 1/2t baking powder
1/4t white salt
1/2 cup (1 stick) margarine, softened
1 cup sugar
2 eggs
1/2 cup milk

Juice of one lemon
Grated peel of the same lemon

Lemon Glaze
Juice of one lemon
1/4 cup white sugar

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Pre-heat oven to 350 degrees. Grease and flour a 9" x 5" loaf pan. Sift together flour, baking powder and salt in a bowl. Set aside.

In a large bowl, beat margarine until light; add sugar and beat until fluffy. Add eggs, one at a time, beating well after each egg. Add dry ingredients alternately with milk Add lemon juice and lemon peel. Beat until smooth.

Spoon the batter into the loaf pan, and smooth it out a bit. Bake for 1 hour, or until a toothpick pierced to the center comes out clean. Cool 15 minutes or so in the pan.

Make the lemon glaze by mixing lemon juice and sugar over low heat until the sugar dissolves. Pour glaze over cake and let cool in the pan.

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