Momma Katie's Famous Lemon Pound Cake!

    In my National Gold Medal award winning novel, Ghost of Atlanta, the making of a  lemon pound cake played a crucial inspiration for the characters in the opening chapters of the novel.

       I received  numerous requests for the recipe for the lemon pound cake, which comes from my grandmother, Mama Katie, and her famous pound cake.

       I remember many a day walking into her home in Winder, Georgia, after attending Glenwood High School, and smiling and sniffing that wonderful aroma from the Lemon Pound cake baking in the wood stove oven.

         Hmm...Good!!!!

       Here is the receipe and I hope you enjoy the lemon pound cake with a cup of coffee, while reading Ghost of Atlanta on your ebook reader or a print edition of the novel.

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      This recipe for Lemon Pound Cake was the inspiration for me as I was writing Ghost of Atlanta. Please try this recipe and then have a slice with a cup of coffee as you read Ghost of Atlanta 

     From the Early Chapters of Ghost of Atlanta: When Andy and Grandmother Martha were cooking this lemon pound cake together, it created a bond that lasted a lifetime. More importantly a loving memory that sustains Andy over the years as he faces many trails in his life.

 Mama Katie's Lemon Pound Cake! 

     1 (1.5 ounce): bottle lemon extract (only). Real lemons in those days were expensive, but thanks to Mr. Watkins, who made extract in every flavor, this was a fantastic substitute.

     2 cups butter : 4 sticks (key ingredient, remember no margarine back then).

     3 cups Sugar

     3 1/2 cups floor (All-purpose): flour divided

     1 1/2 teaspoons Baking Power

     6 eggs (remember, in a separate bowl crack and sniff, just to be sure they're fresh)

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1. Pre-heat oven: 275
2. Cream butter and sugar in a large bowl until fluffy.
3. In a separate bowl, sift 3 cups flour (Well today we don't have to sift, but you can) and baking powder.
4. Add eggs to butter/sugar mixture (one at a time) and then add lemon extract, alternating with flour mixture ( You going to think you need liquid, but  you don't. It's supposed to be somewhat stiff)
5. Lightly butter cake pan, then use remaining flour to  flour sides and flute.
6. Pour batter into pan and gently shake to even out.
7. Bake for 2-hours and 30 minutes or 2-hours and 45 minutes, depending on your oven. (With all our modern technology, our grandparents still managed to bake a two and a half cake in an hour and half.)
8. Cake is done when toothpick (inserted into center) comes out clean.
9. Cool and remove carefully from pan.
10. It serves about fifteen slices.

      This recipe has been in our family since my Mama Katie was a little girl!