Lemon Pound Cake

This lemon cake recipe is perfect for making individual portions that can be presented as gifts. You can even prepare them in advance and freeze them to make the most convenient treat.
Brush six 5 ¾ - by 3 ½ - inch disposable bread tins with melted butter. Place a wire rack in the bottom third of the oven. Preheat the oven to 350 ° F. Sift the flour, cornstarch, baking powder, salt, and nutmeg into a large bowl; set aside. In the bowl of an electric mixer, beat the butter at room temperature on medium speed until smooth. Gradually add the sugar and beat until fluffy, about 3 minutes. Lightly beat the eggs, then pour them into the butter and sugar mixture. Add the lemon zest. Add a quarter of the dry ingredients mixture, then a third of the cream, whisking until smooth. Repeat until all the dry ingredients and cream are combined. Mix the extracts. Spread the dough on the molds. Put the molds in the oven, evenly distributing them. Bake for 40 to 45 minutes, or until the tops are golden and a toothpick comes out clean. Transfer to a wire rack to cool. Cakes can be wrapped in plastic wrap and stored frozen for up to 1 month.