lindac, I added the lemon rind and it is perfect. Thanks for the suggestion.

I think this is it. Lemon Pound Cake Published: March 1, 2002 Makes one 9 by 5-inch cake, serving 8 You can use a blender instead of a food processor to mix the batter. To add the butter, remove the center cap of the lid so it can be drizzled into the whirling blender with minimal splattering. This batter looks almost like a thick pancake batter and is very fluid. INGREDIENTS 16 tablespoons unsalted butter (2 sticks), plus 1 tablespoon, softened, for greasing pan 1 1/2 cups cake flour (6 ounces), plus 1 tablespoon for dusting pan 1 teaspoon baking powder 1/2 teaspoon table salt 1 1/4 cups granulated sugar (8 3/4 ounces) 2 tablespoons grated lemon zest plus 2 teaspoons juice from 2 medium lemons 4 large eggs 1 1/2 teaspoons vanilla extract Lemon Glaze (Optional) 1/2 cup granulated sugar (3 1/2 ounces) 1/4 cup lemon juice , from 1 or 2 medium lemons See Illustrations Below: Glazing Pound Cake 1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease 9 by 5-inch loaf pan with 1 tablespoon softened butter; dust with 1 tablespoon cake flour, tapping out excess. In medium bowl, whisk together flour, baking powder, and salt; set aside. 2. In glass measuring cup or microwave-safe bowl, microwave butter, covered with plastic wrap, at full power until melted, 1 to 2 minutes. (Alternatively, melt butter in small saucepan over medium heat.) Whisk melted butter thoroughly to reincorporate any separated milk solids. 3. In food processor, process sugar and zest until combined, about five 1-second pulses. Add lemon juice, eggs, and vanilla; process until combined, about 5 seconds. With machine running, add melted butter through feed tube in steady stream (this should take about 20 seconds). Transfer mixture to large bowl. Sift flour mixture over eggs in three steps, whisking gently after each addition until just combined. 4. Pour batter into prepared pan and bake 15 minutes. Reduce oven temperature to 325 degrees and continue to bake until deep golden brown and skewer inserted in center comes out clean, about 35 minutes, rotating pan halfway through baking time. Cool in pan for 10 minutes, then turn onto wire rack. 5. If using lemon glaze, while cake is cooling in pan, bring sugar and lemon juice to boil in small nonreactive saucepan, stirring occasionally to dissolve sugar. Reduce heat to low and simmer until thickened slightly, about 2 minutes. 6. After turning cake onto wire rack, poke the cake's top and sides with a toothpick and brush on Lemon Glaze (see illustrations below). Cool to room temperature, at least 1 hour. (Cooled cake can be wrapped tightly in plastic wrap and stored at room temperature for up to 5 days.)

I have been looking for a good pound cake recipe. I have tried several but they always seem dry or have no flavor. I am gonna try this one tonight for dessert. As far as everything else we are discussing. I found this forum a few months ago. I have since visited everyday. One of the things that attracts me to these forums is that people want to share with each other not only recipes, but stories and pics of their families. It seems to me like alot of people consider this a "little family" and want to share a little of their lives. Maybe we should start a forum where we can share family stories and pics.....Or is there already one I am not aware of?

I have this recipe saved but don't know who posted it. Hope this helps Blueberry Cake 3 beaten eggs ½ Cup melted butter or margarine 2 cups sugar ½ tsp Almond Extract ½ tsp vanilla 3 cups flour 4 1/2 tsp.Baking Powder 1/2 tsp Salt 3/4 Cup Milk 2 1/2 Cups Blueberries Method Beat eggs; add melted butter, sugar and almond - vanilla flavoring; beat well. Sift flour with baking powder and salt and add alternately with milk to make smooth batter. Fold in Wild Blueberries. Pour into a well greased and floured tube cake pan. (Wild Blueberries make a much better cake) Bake at 350 F for about 60 minutes. Cool and ice with "Cream Cheese Frosting". :----------------------------------------- Cream Cheese Frosting 1 small pack of cream cheese 1/4 cup butter 2 1/2 cups of powdered sugar 1/2 tsp vanilla blend well to make soft icing and cover the cake. Not a pound cake but a bundt cake. Linda