I cant tell you guys how much I am enjoying my Debbie Macomber Cedar Cove Cookbook. It has the best recipes in it. And so so easy! I didnt take many pics because I got caught up in baking and before I could catch myself I would be moving on to the next step. I served this cake to a group of my friends and it got rave reviews. Lemon flavor is a funny thing, some like it and some dont, there is usually no middle ground. This has all fresh lemon in it so it has the crisp tartness to it and it turned out beautifully. Here goes:
This calls for cake flour which seems to give it a smoother texture. And also, sugar, butter, baking powder, fresh lemons, vanilla and salt. Oh and lemon zest. Missing ingredient: eggs. Like I said, I was moving on.
I did take of pic of the lemon zest because I think its pretty. Undetectible in the cake because it will go through the food processor with the sugar.
Look at this texture. It is great with coffee. The glaze gives it just the right sweetness!
1 1/2 cups cake flour (not self rising)
This calls for cake flour which seems to give it a smoother texture. And also, sugar, butter, baking powder, fresh lemons, vanilla and salt. Oh and lemon zest. Missing ingredient: eggs. Like I said, I was moving on.
I did take of pic of the lemon zest because I think its pretty. Undetectible in the cake because it will go through the food processor with the sugar.
Look at this texture. It is great with coffee. The glaze gives it just the right sweetness!
Fancy Lemon Pound Cake with Glaze
1 1/2 cups cake flour (not self rising)
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
2 tablespoons lemon zest
2 teaspoons fresh lemon juice
4 large eggs
2 teaspoons vanilla extract
1 cup unsalted butter, melted plus extra for greasing the pan
Preheat oven to 350 degrees. Set oven rack to middle position. Light butter your 9x5 loafpan. In a medium bowl, whisk flour, baking powder and salt. In a food processor pulse granulated sugar and zest until combined. Add lemon juice, eggs and vanilla. Process until combined. With machine running add 1 cup melted butter in a steady stream. Transfer to a larger bowl and fold i flour just until combined. Pour batter into prepared batter and smooth top. Bake 60 to 70 minutes until golden and a pick stuck in the center comes out clean. Transfer to wire rack and cool 15 minutes. Invert cake onto rack and cool completely.
Glaze:
2 tablespoons melted butter
2 tablespoons fresh lemon juice
1 cup confectioners sugar
In a small bowl whisk all ingredients until smooth. Drizzle over cake.
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1 comment:
You are making me more and more excited to get that cookbook! I'm such a fan of her books :)
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