Recipes for Level 2, Pound Cake with Lemon Drizzle

Before you start make sure that all your ingredients are at room temperature, especially, the butter, eggs and milk. Butter and flour a large angel food pan and set aside. Sift together 3 cups of flour with 1 teas. baking powder and 1/2 teas. salt. Repeat two more times. This makes for a lighter cake. To 1 cup of milk add a teaspoon each of lemon, almond and vanilla extracts. Set aside. In the bowl of a stand mixer cream 3 sticks of soft butter until light and creamy. I like to use the european butter because of the higher fat content. Slowly add in 3 cups of sugar little by little. This should take about 5 minutes to do. Scrape bowl on bottom and sides and with the mixer running on medium speed add six eggs one at a time beating well after each egg. To this add 1/3 of the flour mix and fully incorporate. Next add 1/2 the milk mix, and continue, adding the flour mix last. Be careful not to over mix or the cake will be tough. Pour batter into prepared pan and bake in a 325 degree preheated oven for 1 hour and 15 minutes. Cool in pan 30 minutes before turning out right side up on a serving plate. With a toothpick or skewer make holes all over cake. Mix together the juice of one large lemon and add 1/2 cup of sugar. Before sugar completely dissolves spoon over warm cake. This cake keeps well for one week and longer if frozen.