|Recipe Name:||Aquavit Lemon Pound Cake||Submitted by:||Administrator|
|Number of Servings:||1|
1 Cup(s) Unsalted butter, room
1 1/2 Cup(s) Sugar
4 Eggs, room temperature
1/4 Cup(s) Aquavit
2 Tablespoon(s) Caraway Seeds
1 Teaspoon(s) Vanilla extract
1/2 Teaspoon(s) Grated lemon peel
2 Cup(s) Sifted all purpose flour
1 1/4 Teaspoon(s) Baking Powder
1/2 Teaspoon(s) Salt
Position rack in center of oven and preheat to 350F. Lightly butter
9x5x3-inch loaf pan. Line pan with parchment paper. Butter paper and
dust with flour. Using electric mixer, beat 1 cup butter in large bowl
until light. Gradually add sugar and beat until smooth and fluffy. Add
eggs 1 at a time, beating after each addition until just combined.
Beat in aquavit, caraway, vanilla extract and lemon peel. Combine
flour, baking powder and salt in medium bowl. Sift dry ingredients
over batter. Blend well, using rubber spatula. Transfer batter to
prepared pan. Bake cake until deep-golden-brown crust forms and tester
inserted into center comes out clean, about 1 hour 20 minutes.
Transfer to rack and cool 10 minutes. Turn out cake onto rack, remove
parchment paper and cool completely. Wrap tightly in foil and let
stand at room temperature overnight. (Can be prepared 2 days ahead.
Store at room temperature.) Serves 8 to 10. Bon Appetit August 1992
Converted by MC_Buster. Converted by MM_Buster v2.0l.
Nutrition (calculated from recipe ingredients)
Calories From Fat: 1827
Total Fat: 207.6g