Retro Collection - Lemon Pound Cake

vanilla, water, propylene glycol, and caramel color]).   Preheat the oven to 350°F and position a rack in the middle.  4 eggs, room temperature Grated zest of 3 large lemons 5 1/2 tbsp Butter, melted  1/2 cup Coconut Milk or Cream  (at room temperature) Butter a 9- by 5-inch loaf pan and dust with flour, shaking out the excess. In a large bowl, whisk the eggs and grated zest.  Bit by bit, sift the dry ingredients over the foamy egg mixture. Incorporate the flour into the eggs, mixing lightly - there's no need to beat. Fold in the coconut milk and then melted butter into the mixture. Pour and scrape the batter into the prepared pan - it will level itself - and bake for 50 to 60 minutes, or until the center of the cake crowns and cracks and a toothpick inserted in the center comes out clean. Cool to room temperature right side up on a rack. Some believe that a pound cake needs a day to ripen, but it is wonderful as soon as it cools. The cake should be stored wrapped tightly in plastic wrap. It will keep at room temperature for 3 or 4 days or, if double-wrapped, can be frozen for a month. Thaw, still wrapped, at room temperature. Orders up 10 pieces ship quickly. Case packs (12 pc) orders take up to 10 business days to ship. If you are looking for more details or private label information, call 413-562-2042 or email ideas@terra-americana.com.