Tag Archives | recipe

Lemon Pound Cake

.  .  .

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.

· print recipe ·

.

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

.

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}

.
Instructions:

Preheat oven to 350°

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

.

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

.

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}.

.

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

.

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.

.

To make the lemon glaze:

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

.

(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.

.

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

.

.

Cut the Lemon Pound Cake into thick slices and serve.

.

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.

.

.

.

.

 

.

.

· print recipe ·

.


Posted by Kay

1 comments

Roasted Zucchini and Carrots

Roasted vegetables - zucchini & carrots

.  .  .

I hope you are enjoying and embracing all that the spring season has to offer.  As the seasons change from winter to spring, I look forward to the warm weather and the newness of things to come.  Trees are blossoming and flowering bulbs are emerging from the ground here in the Pacific Northwest.   I’ve been trying to get a good head start on planting, cleaning, and organizing the yard and garden…a little progress so far. We lost a few plum trees over the winter from the heavy fallen snow.  Bill was able to remove those fruit trees and made room for a new fig tree.  I hope to have a nice harvest from it this fall.  The rain has been constant with few breaks in the sky and as a result the lush green vegetation is vibrant and new again. Change is constant and as the seasons change, so do we.

.

Roasted vegetables - zucchini & carrots

As I prepare to move forward and start blogging again after a long break from it, a simple blog post on how to prepare and roast young baby carrots and zucchini is a nice start.  The recipe is easy to prepare and requires almost no trimming and some peeling {optional}.  By roasting the vegetables, they caramelize and it brings out their natural sweetness. I have chosen to combine a variety of baby carrots of different colors along with baby green zucchini for a visually pleasing and pretty presentation as a side dish.

Roasted vegetables - zucchini & carrots

Roasted vegetables - zucchini & carrots

.

· print recipe ·

serves 4

Ingredients:

1  pound of mixed baby zucchini and carrots {optional – peeled}
2  tablespoons olive oil
5-6 garlic cloves {peeled}
salt and pepper to taste

{Here is a list of other vegetables that will be just as wonderful for roasting: potatoes, asparagus, green beens, mushrooms, beets, radishes, broccoli, cauliflower, fennel, cherry tomatoes, and peppers.}

Preheat oven to 400º F.

1.  Wash and dry the vegetables.  Trim off any long tips or stems.

2.  Place the vegetables and garlic cloves on a large rimmed baking sheet lined with parchment paper.

3.  Drizzle vegetables and garlic cloves with olive oil and toss to coat.

4.  Spread vegetables out in a single layer and sprinkle with salt and pepper.

5.  Bake at 400º F for 25 to 30 minutes until tender.

Roasted vegetables - zucchini & carrots

A healthy and simple side dish to make this spring.

· print recipe ·

Other recipes you might like:
roasted butternut squash soup
roasted potatoes & haricots verts


Posted by Kay

0 comments

Flourless Chocolate Cake and Fresh Pink Roses

Valentine's Day Cake and Misc

.  .  .

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.

Continue Reading →

1 comments

A Little Snapshot of Our Christmas Season

december-christmas

.  .  .

Merry Christmas to all of you!  I know it has been awhile since my last blog post and I hope to get back to posting more in the near future.  My reasons for the long gap is basically due to the ongoing technical difficulties that have been occupying my time for the past few months. Most of the situations have been solved, and the rest will have to be addressed later.   I made a decision to separated myself from it -for now to spend time with family and friends and enjoy the holiday season.  I still periodically post on Instagram if you are wondering or wanting to know what Bill and I are currently up to. There you will find pictures of our daily life, ideas, and whatever interests us (mostly me).  Here in this blog post I have included some pictures from White Gunpowder Instagram along with other pictures that I took during the month of December.  The above picture is of our little red shed/chicken coop that Bill built to house our chickens.  It was taken earlier this month during  a snow storm. It made for a pretty Christmas picture with a simple wreath hanging on the door.

I hope you enjoy a moment here and Merry Christmas!

Continue Reading →

1 comments

Pumpkin Cookies with brown-butter icing

pumpkin cookies

.  .  .

This is one of those cookies that you can’t eat just one.  Pumpkin Cookies with brown-butter icing is a favorite fall cookie for our family.  They are soft and tender with a nice balance of cinnamon, ginger, and nutmeg spices mixed in.  Each cookie is topped with a layer of sweet browned butter icing. I discovered this recipe about ten years ago in a Martha Stewart Living magazine. Over the years I have changed and adapted the recipe just the slightest to suite my taste.

Continue Reading →

Related Posts Plugin for WordPress, Blogger...
0 comments