Lemon Pound Cake
This sounded so good to me and I had some fresh lemons.
I assembled everything; I found I have to do at least that to be able to make things go smooth.
And everything did go fairly smooth except that I always end up with a mess of dishes and flour all over the place. The only thing that I had a problem with was squeezing 6 Tbsp of lemon juice from the lemons and also zest a lemon which I had never done before. I just bought a zester!
Here's the recipe: It came from: http://www.plainchicken.com/
I didn't take a photo of the mixing part and the mess I made doing that!!!
Pans in the oven at 350 degrees for an hour. I kept them in an extra 10 minutes till my poker stick came out clean.
They rose a little over the top.
. . . and ran down in my oven. (and smoked)
OK, here, they don't look too bad. (Still in the pans.)
However getting them out of the pans was a problem.
And then flipping them onto the rack to cool was a mess!!!
I don't know how they do things on TV so neat!!!
Well, it's very tasty anyway! However, I may have mixed it too much because it doesn't have the consistency of pound cake. It's too fluffy, more like regular cake.
However really good. I'm going to attempt to freeze one!!!!!!!!
Wish me luck.
Is anyone out there a really neat cook like on the cooking shows on TV??
I think I'm missing something.