Lemon Pound Cake I

Recipe View Preheat oven to 325°F (165°C). Grease and lightly flour a loaf pan. (5 minutes)

Recipe View In a large bowl, cream together the softened butter and sugar until light and fluffy. This step is crucial for achieving the cake's delicate texture. (7 minutes)

Recipe View Add the eggs one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next. (3 minutes)

Recipe View In a separate bowl, whisk together the cake flour, dry milk powder, and baking powder. This ensures even distribution of the dry ingredients. (2 minutes)

Recipe View Gradually add the dry ingredients to the wet ingredients, alternating with the corn syrup and lemon juice, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can lead to a tough cake. (5 minutes)

Recipe View Stir in the salt, vanilla extract, nutmeg, and mace until evenly distributed. (2 minutes)

Recipe View Pour the batter into the prepared loaf pan and spread evenly. (1 minute)

Recipe View Bake for 45 minutes, or until a toothpick inserted into the center comes out clean, or with just a few moist crumbs attached. Be careful not to overbake. (45 minutes)

Recipe View Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. (10 minutes)