LEMON POUND CAKE (TESTED)

I have tried this one for the tea party at school of my younger son. It was a fund raising for their educational tour. The idea is that, the parents have to offer cakes for an afternoon tea time and the students (Grade 1) will play as the waiter or waitresses. So grandparents and parents are invited to join the fund raising.

My contribution is this tasty Lemon Pond Cake

For the ingredients:

1/2 cup (4oz.) margarine or butter
1 cup of sugar
2 eggs
1 1/4 cups flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
1/2 cup finely chopped or ground almonds
grated rind of 1 lemon

SYRUP
1/4 cup sgar
juice and rind of 1 lemon

Procedure:

1. Cream together the margarine and sugar, add the eggs one by one and beat well. Sift together the flour, baking powder and salt. Add the dry ingredients to the creamed mixture slowly alternating with the milk. Stir in the nuts and the grated rind. Put into a greased, 6 cups, square or circular cake tin.
2. Bake at 350°F (175°C) for 1 hour or until a knife pushed in the center comes out clean.
3. Remove from oven and while still ho push holes in the top of cake and pour on a syrup of the sugar, lemon juice and rind cooked together until thick. Remove from pan and cool on wire rack. Frost with Lemon Frosting.

LEMON FROSTING

1 cup confetioners' sugar, sited

1-2 Tbsp. lemon juice

1. Gradually mix the lemon juice with the sugar, until a thick slightly runny frostin is formed.
2. Put in the refrigerator for 1 hour.
3. Beat wel and use to frost the cake. It looks attractive if you let it run down the sides.

Extracted from the cookbooks that a Filipina friend in Chili offered me. "COCINANDO EN CHILI" a collection of recipes authored by Betty Matthews . The recipes are collection of different cooks from different countries including chilians. The benefits of the sale of this books are donated to the charitable works of the American Association of Chile.

The book was in English and a Spanish translation on the right pages.