This recipe is a throwback to the early 1900s. It may not sound good but you need to try it. It is very good! It is basically a lemon pound cake with pepper.
1 cup butter, softened
3 cups granulated sugar
3 tsp coarse black pepper
2 tsp lemon extract
6 eggs
3 cups all-purpose flour
1 cup heavy cream
Powdered sugar for dusting, optional
Set oven at 325 degrees.
In a large mixing bowl cream the butter and sugar together. Beat in the pepper and the lemon extract. Add the eggs, one at a time, beating well after each one. Add the flour alternately with the cream, mixing well.
Pour the batter into a greased and floured tube or Bundt pan. Bake at 325 degrees for about an hour and 10 to 15 minutes or until a wooden toothpick inserted in the center comes out clean. Cool for about 10 minutes before removing from pan. After removing to a serving platter, dust with the powdered sugar, if desired.
3 cups granulated sugar
3 tsp coarse black pepper
2 tsp lemon extract
6 eggs
3 cups all-purpose flour
1 cup heavy cream
Powdered sugar for dusting, optional
Set oven at 325 degrees.
In a large mixing bowl cream the butter and sugar together. Beat in the pepper and the lemon extract. Add the eggs, one at a time, beating well after each one. Add the flour alternately with the cream, mixing well.
Pour the batter into a greased and floured tube or Bundt pan. Bake at 325 degrees for about an hour and 10 to 15 minutes or until a wooden toothpick inserted in the center comes out clean. Cool for about 10 minutes before removing from pan. After removing to a serving platter, dust with the powdered sugar, if desired.
I originally got this recipe from an old Taste of Home magazine.
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