Lemon Pound Cake

I am quite sure many catastrophes have been inspired by the words of Eleanor Roosevelt’s immortal line, “Do at least one thing every day that scares you.”

Last week, I was scared by a rococo cake pan with a lemon and leaf imprint. And the pound cake it yielded also scared me. Apparently it tasted good, I made the cake in a rush the day I left town for Whidbey and probably didn’t allow enough time for the cake to properly cool. But the pile of crumbs it became says nothing but Pity Me.

Lemon Pound Cake

Recipe from Mom

1/2 cup butter, melted

1 cup sugar

2 eggs, well beaten

1 tablespoon lemon juice

1/4 teaspoon salt

1 1/2 cups flour

1 teaspoon baking powder

1/2 cup milk

1/3 cup lemon juice

1/4 cup sugar

Directions:
Mix together 1 cup sugar and butter.
Add eggs and 1 tablespoon of lemon juice; mix well.
Add salt, flour, and baking powder to mixture.
Add milk.
Bake at 325°F in a well greased loaf pan for 1 hour or until golden brown.
Mix 1/3 cup lemon juice and 1/4 cup sugar.
Use a toothpick to make holes in top of cake and drizzle lemon juice and sugar mixture over the top of the cake when removed from the oven.
Serve warm or cool.

Made not in this pan, this cake would probably be a pleasant dish to accompany Spring, whose arrival we celebrate today. I thought about remaking the cake for the sake of a prettier picture, but Mother says I should not be too quick to hide my failures.