Lemon Pound Cake

Martha Stewart Living

Makes one 9-inch cake

    1 cup unsalted butter room temp                                
    3 cups sifted flour                                            
    2 teaspoons baking powder                                      
    1/2 teaspoon salt                                              
    1/2 cup dried currants                                         
    2 tablespoons lemon juice                                      
    2 cups sugar                                                   
    5 eggs                                                         
    3/4 cup buttermilk                                             
    2 tablespoons lemon zest                                       

Heat oven to 325°. Butter a 9-by-4 1/2-inch Bundt pan; dust with flour. Sift together flour, baking powder, and salt; set aside. Place currants in a small bowl, cover with lemon juice, and set aside.

Place butter in the bowl of an electric mixer fitted with the paddle attachment; beat on medium until soft, 2 to 3 minutes. Add sugar; beat until fluffy, 1 to 2 minutes. Add eggs, one at a time, beating until incorporated and scraping sides of bowl as necessary. Reduce speed to low; add one-third of flour mixture, beating just until incorporated. Add half the buttermilk, another third of flour mixture, and repeat. Stir in zest and currants and juice.

Pour batter into prepared pan; bake until a tester inserted in center comes out clean, 50 to 60 minutes. Unmold by inverting onto a wire rack; allow to cool.

MY NOTE: May want to glaze it for more oomph. A combo of lemon peel and juice with confectioner's sugar and a little water should do the trick.