Bread And Butterflies Lemon Pound Cake

Bread and Butterflies are hard to come by, considering they only live on weak tea with cream in it. So, seeing as I couldn't get my hands on any real ones, I had to improvise a little. This lemon pound cake is moist, dense, and has a perfect balance of sweet and lemony tang. It doesn't dry out after being left out for a while (because of decorating purposes), and holds its form nicely without being crumbly. Which is kind of nice. Fresh out of the oven this cake is unimaginable. The best part? It makes the cutest, most delicious bread and butterflies outside of Wonderland.

1 1/2 C All-Purpose Flour
1 tsp Baking Powder
1/2 tsp Salt
1 C Butter, softened at room temperature
1 1/2 C Sugar
4 Eggs
2 tsp Vanilla Extract
1/4 C Lemon Juice

Preheat oven to 350. Butter a 6-cup loaf pan and line it with parchment or waxed paper. In a medium bowl, combine the flour, baking powder, and salt.

In a a large mixing bowl cream the butter. Add the sugar and mix. With the mixer on low speed, add the eggs one at a time. Add the vanilla.

Alternate mixing the dry ingredients and the lemon juice, mixing after each addition. Mix until just smooth.

Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are ok). 65-75 minutes.

When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Turn the cake out onto a cooling rack and peel off the paper. Let cool or slice and serve warm with vanilla ice cream.

Mahlzeit!
-Coriaunty