Lemon pound cake, incredibly delicious with a fine texture and fresh lemon flavor, is an almost indispensable addition to your repertoire of menus to be kept close at hand and used over and over again.

There is something about a slice of lemon pound cake, and a cup of coffee or tea, that will promote a moment of respite in the midst of the busiest day.

My favorite dessert using lemon pound cake is not quiet and restful at all, but exciting and filled with flavor. Imagine this:

French Toast Chocolate Shortcake

Makes 12 slices, 6 servings

2/3 cup half-and-half
4 large eggs
2 Tbsp sugar
1 tsp vanilla
tsp salt

2 Tbsp unsalted butter

Whisk ingredients together in a shallow bowl. Dip slices of lemon pound cake into batter, and saut over medium heat until golden brown. If you make the slices ahead, reheat briefly in microwave.

Strawberries - Sliced into a bowl, and sprinkled with just enough sugar to make them begin to give up their juices, or to taste. Also, dip a few strawberries into melted chocolate for garnish.

Chocolate curls - Melt chocolate, pour it out on a plate, let it cool. Run a knife across chocolate to make curls.

Whipping cream - Whipped to luscious mounds and flavored lightly with sugar and vanilla.

Build individual shortcakes guided only by your imagination.

LEMON POUND CAKE

Makes 12 servings

Ingredients:

All ingredients must be room temperature

1 (3sticks) unsalted butter
1, 8-ounce package cream cheese
3 cups sugar
cup fresh lemon juice
1 Tbsp vanilla extract
1 Tbsp grated lemon zest
6 large eggs
3 cups all-purpose flour
tsp salt

GLAZE

1 powdered sugar
3 Tbsp milk
1 Tbsp fresh lemon juice

Preparation:

* Preheat over to 350-degrees

* Butter and flour 10-inch-diameter tube cake pan

* Using electric mixer, cream butter in large bowl until light. Add cream cheese and beat until well combined.

* Add sugar and beat until light and fluffy, about 3 minutes.

* Add lemon juice, vanilla, and lemon zest.

* Add eggs, 2 at a time, and beat until combined.

* Add flour and salt and beat just until batter is smooth and creamy.

* Spoon batter into prepared pan.

* Bake until tester inserted near center comes out clean, about 1 hours.

* Cool cake in pan on rack 15 minutes, and then turn out cake onto rack and cool.

FOR GLAZE

* Mix all ingredients in small bowl until smooth.

* Spoon over cake, allowing glaze to drip down sides.

* Let cake stand until glaze sets, about 30 minutes.

Whether you serve the cake simply, or make it part of a production, be prepared for compliments for the cook and enjoyment from your diners.

Learn more about this author, Joan Mccord.
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