Fresh and Lively Pound Cake

One of my favorite cakes is the pound cake. It is baked in a loaf pan so is easy to slice evenly and it adapts itself to all kinds of tasty presentations. This is one I made often and haven't gotten any complaints . . . yet!

Fresh and Lively Pound Cake 2 cups all-purpose flour ½ teaspoon baking powder ½ teaspoon salt 1 cup softened butter 1 generous cup of granulated sugar 5 large eggs 1/4 teaspoon ground nutmeg 1 teaspoon almond extract 1 teaspoon vanilla extract 1 tablespoon lemon zest 1 tablespoon orange zest Preheat oven to 325 degrees. Using a vegetable spray, prepare a regular-sized loaf pan. Combine the dry ingredients and set aside. With an electric mixer, beat the butter until very light and fluffy. Slowly add the sugar until well incorporated. Add the eggs, one at a time, beating well between additions. Add the nutmeg, extracts and zest. Gently fold in the dry ingredients. Smooth into the loaf pan. Bake for approximately an hour or until a toothpick inserted in the center comes out clean. The top should be well-browned and cracked. Cool thoroughly in pan before removing and slicing. Ideas . . . You can add a half cup of tiny chocolate chips to the batter. Some toasted coconut mixed in takes your cake down a different track. Before you remove the cake from the pan and while it is still pretty warm from the oven, spoon over a lemon glaze to soak into it. You can bake the cake in muffin tins for individual servings.