I brought in the New Year with my tried and true Lemon Poundcake. Some of us take lemons and make lemonade; I take lemons – scrape the skin and add much more than just water and sugar…watch it rise under heat. As stated many times before, it’s integral for us to CREATE! Baking works for me. As does the written word. I urge you to find those things that come naturally from and to you. Find ‘em and then put them to use & into fruition. Feed yourself from the inside out. No easy task, but we will get the swing of it eventually. Happy New Year folks! May the next decade bring sweet fulfillment!
Loaf pan (double the recipe for a full Bundt):
1 stick softened butter, 1.5 cups sugar – cream together with mixer until fluffy. Add in 3 eggs (one at a time) mixing with each addition of egg. Sit 1.5 cups of flour to the side (together with .25 tsp baking soda and pinch of salt). Also sit .5 cup of heavy cream & buttermilk to the side (I combine cream and buttermilk together to equal .5 cup – you can use ONLY heavy cream if you’d like). Add flour mix and cream/milk mix into the butter/egg/sugar mix beginning and ending with flour mix. Add in zest of one lemon and a few tablespoons of fresh lemon juice (along w/ 1 tsp vanilla extract). Be sure to scrape down the edges of the bowl. Bake in a well greased loaf pan, in a COLD START OVEN (very important) @ 325 degrees until risen, golden brown, and a clean knife comes out when inserted into center of cake (about 45-60 mins depending on your oven). Mix together confectioners sugar, heavy cream and fresh lemon juice to make drizzle – this is all YOU! I’d share how I do it, but honestly it changes with my mood.
