Archive | entertaining

Lemon Pound Cake

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A classic pound cake by itself is basic and simple to make, but with the addition of lemon and lemon-glaze topping will transform and elevate it to another level of deliciousness.  The cake is moist with a subtle lemon flavor and the sweet/tart glaze rounds it out well.  Pair it with coffee or tea for a late morning or an afternoon snack will be wonderful.  The following Lemon Pound Cake recipe is adapted from Martha Stewart’s Everyday Food magazine.

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A quick tip before assembling the ingredients, grate the lemon zest first, then squeeze out the lemon juice.

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Makes 2 loaves

Ingredients:

Pound Cakes
1    cup {2 sticks} unsalted butter, room temperature, plus more for pan
3    cups all-purpose flour, plus more for pan
¾   cup low-fat buttermilk
finely grated zest of 2 lemons
⅓   cup fresh lemon juice
1½ teaspoon salt
½   teaspoon baking powder
½   teaspoon baking soda
2     cups sugar
5     large eggs

Lemon Glaze
2    cups confectioners’ sugar
2    tablespoons fresh lemon juice
2-3 tablespoon water {depending on the desired thickness of the glaze}

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Instructions:

Preheat oven to 350°

1.  Butter and flour two 4½-by-8½-inch loaf pans or similar size.

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2.  With an electric mixer, beat butter and sugar until light and fluffy.  Add eggs, one at a time, beating after each addition.

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3.  In a liquid measuring cup, combine buttermilk with lemon zest and juice.

4.  In a medium bowl, whisk together flour, salt, baking powder, and baking soda.

5.  With the mixer on low, add flour mixture in three parts and buttermilk mixture in two, beginning and ending with flour, scraping down the sides of the bowl as needed.  Beat just until smooth {do not overmix}.

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6.  Divide batter evenly between pans and smooth the top.

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7.  Bake until a toothpick inserted in centers comes out clean, 50 to 60 minutes.  Cool 15 minutes in pan.  Turn out cakes onto a rack to cool.

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To make the lemon glaze:

1.  Place 2 cups confectioners’ sugar in a medium bowl.

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(Caleb was my assistant in whisking the icing)

2.  Whisk in 2 tablespoons lemon juice and 1 or 2 tablespoons of water until smooth, thick and pourable.

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3.  While the loaves are slightly warm, spread the icing over the top and let it drip over the sides.

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Cut the Lemon Pound Cake into thick slices and serve.

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Mother’s Day is not too far away, make the lemon pound cake a day ahead and it will be a lovely addition to serve on this special occasion.

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Posted by Kay

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Flourless Chocolate Cake and Fresh Pink Roses

Valentine's Day Cake and Misc

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This is a rich and decadent chocolate cake that you will want to make for Valentine’s Day or any other occasion.  There is no flour added and with just a few basic good quality ingredients you will be able to make this light and very moist cake. As it bakes, a thin crust will form on the surface and break apart slightly for a pretty and delicate appearance.  Enjoy the cake with a light sprinkling of confectioners’ sugar or a dollop of whipped cream on the side.

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Poached Pears with Vanilla Bean Whipped Cream

 

recipe- poached pears

A simple and delicious dessert to make this fall season is Poached Pears.  Serve it as is or with whipped cream, chocolate/caramel sauce, ice cream, or a sprinkling of nuts and honey.  These are wonderful combinations. Make it a day ahead and store the pears in the refrigerator with the syrup until ready to serve.

While I was preparing the pears and prepping the ingredients to be added to the pot, the scent of cinnamon, vanilla, and citrus filled the kitchen.  Fall was in the air.   It intensified as the pears slowly simmered over the hot stove. For the rest of the day, my house had a lovely sweet scent as if I’ve been busy baking all day.  I discovered this Poached Pears recipe in Baking With Julia cookbook and have been using it for many years.

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Donut Birthday Cake and a visit to Georgia’s Bakery & Cafe

Donuts - white gunpowder

I can’t help but smile seeing this pretty donut birthday cake.  It is an actual donut, just slightly larger than the normal size.  I made a special order for two extra-large donuts one with white icing and the other with chocolate at a local bakery, Georgia’s Bakery. They came with no other decorations as requested and with very little effort one was transformed into a birthday cake with a handful of colorful sprinkles and candles.  Love that!

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Rhubarb Simple Syrup, Lemonade, Fizz and Compote

Rhubarb beverages - compote

It’s time to bring out rhubarb recipes. Our family favorite is rhubarb strawberry crisp, you can get the recipe for it here and here.  These fresh picked rhubarb {above} from the garden will be used in a recipe to make rhubarb simple syrup and delicious compote.

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