A little lemon goes a long way

One morning, sitting in front of my computer and nursing a mediocre cappuccino (from a vending machine at work) I had a sudden and over-powering desire for some lemon pound cake.

I swear to you, this is not some crazy line, I really did desire lemon pound cake. Since I was in no position to either make or buy one, my only option was to look one up on the Internet, so I googled *lemon pound cake*.

Can you guess what the first hit was?

How many of you out there are chums with Helen at Tartelette?

When I saw that it was her recipe I smiled and didn’t even bother to look elsewhere.

For those of you who don’t know Helen you really should wander over to her blog and make sure you have a nice cup of coffee or tea, you’ll need it.

That very same weekend I ran out and bought a new, bigger bundt pan and made the cake, following her recipe to the letter – even the part about excluding the vanilla extract!

This was by far the best lemon cake I have ever had and the last step is really what put it over the top for me.

Now, since I didn’t modify (I wouldn’t dare) the recipe at all I won’t write it down here, but I will link directly to it. Helen wrote about it again recently and added an amazing little twist, so I’ve added that link too.

The only thing I would suggest is that you monitor it closely the first time you make it.  I have a terrible oven so I baked at a different temp and for a different length of time.

the recipe  and again here 

I did take my own pictures, and while they aren’t as gorgeous as Helen’s I still wanted to share!

Much lemon love to you all!

The very last step, pouring the lemon syrup over the cooled cake.

The finished product before anyone could cut it!

This picture was taken just 20 minutes after the one above!!