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Lemon Pound Cake

Lemon Pound Cake
This recipe is from the Ritz Carlton Cooking School I went to back in August. I've been working my way through some of my favorite dishes at home, and this lemon pound cake was the first recipe I attempted. I loved the cake when we had it at cooking school, and I wanted to share it with Chicken Legs. The cake turned out fantastic! It tasted just like it did at cooking school. It had a great lemon flavor without being overwhelming. Lemon Pound Cake(Printable Recipe) 3 cups all-purpose flour1 Tbsp baking powder3/4 tsp salt3 cups sugar1 cup unsalted butter, room temperature1/2 cup shortening, room temperature5 large eggs1 cup whole milk6 Tbsp lemon juice1 lemon, zested Preheat oven to 350F Spray or butter and flour 2 loaf pans or one large Bundt pan. Sift flour, baking powder and salt into medium bowl. Using an electric mixer, cream together butter, shortening and sugar. Add dry ingredients in three additions to butter mixture alternately with milk, beginning and ending with flour mixture. Related:  LemonkgallinaDesserts,Cakes & Breads

Lemon Drizzle Cake « My last grocery order included a bag of unwaxed organic lemons. After cooking a bunch of meals including fish, chicken, salads…there were still leftover lemons. I was tossing up between making a batch of lemon curd…or bake a lemon drizzle loaf. The cake won. I used Tana Ramsay’s lemon drizzle cake recipe with some minor alterations. The only thing with the drizzle, I didn’t get the whole caked-up glaze that was shown on the website. 225g unsalted butter, softened225g caster sugar4 eggsfinely grated zest 2 lemonsjuice of ½ lemon225g self-raising flour 1 tsp vanilla bean paste juice 2 lemons85g caster sugar Heat oven to 180C/fan 160C/gas 4. Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. Perfect Sweet Tea Sweet Tea... Just hearing those words make ya sigh a satisfied sigh... I am a Southern Woman... Southern women love their Sweet Tea... And... I have been told I make the BEST Sweet Tea in Texas! I'm gonna let you in on my little secret. I'm not kidding! I never gave it up. I never told. I was a good employee. Well, Guess what?!? Perfect Sweet Tea.

Strawberry Cream Cheese Coffee Cake I love layers in my cake, how all the different flavors mingle together to form one perfect harmony. Just like this cake. It's got a moist buttery cake, thick cream cheese filling, sweet jam made from fresh strawberries and a nice crumb topping. What could possibly be better than this? It IS the PERFECT coffee cake! The first time I made this cake, I was careless and in my hurry to finish, I added the wrong amount of butter and my cake turned out dense and rubbery. I've never seen anything like it in any of the coffee shops around my city but my Aunt from California said that it was just like the one she orders at Starbucks. Butter Cake & Crumb Topping 2 cups all purpose flour 3/4 cup sugar 1/2 cup butter, cold and cut into chunks 1/2 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt 3/4 cup sour cream (full fat) 1 large egg 1 tsp vanilla extract Cream Cheese Filling 1 - 8oz cream cheese, room temperature 1/4 cup sugar Strawberry Filling 1 1/2 cup fresh strawberries, cut into pieces 3 tbsp sugar

threaded basil: Lemon Pound Cake I was inspired by reed reader's lemon pound cake, and decided that's where I needed to start. My first taste of Lemon Glazed Pound Cake was at the Blue Heron Coffeehouse. I was working there, and it showed up one day in the bake case. But somehow, some time over the next couple months the bread disappeared, and lemon glazed pound cake became history. Occasionally, throughout the years, I would try a recipe for lemon bread, hoping to recreate what had been, but nothing came close. Hooray, it's lemon pound cake! Lemon Pound CakeAmerica's Test Kitchen I found the cake tasted best on the second and third day. glaze1/2 cup [3 1/2 ounces] sugar1/4 cup juice from 2 lemons for the cake:Adjust an oven rack to the middle position and heat the oven to 350 degrees. Melt the remaining 16 tablespoons butter in a small saucepan over medium heat. In a food processor, pulse the sugar and zest until combined, about 5 pulses. Pour the batter into the prepared pan and bake 15 minutes.

Snow Ice Cream Yesterday we had our first decent snow of the winter (we had a little earlier on, but no accumulation). We decided to make some snow ice cream with it. Normally I just use some milk, sugar, and vanilla for snow ice cream, but I saw this recipe on Wannabe Southern Cook and wanted to try it. It is a really easy recipe, just three ingredients. 8 C clean snow 1 can (14 oz) sweetened condensed milk 1 tsp vanilla Mix it all together and eat! It melts faster then regular ice cream does, and honestly this recipe was a little sweet for me. If you have snow (clean snow), I would definitely recommend making some ice cream! Mascarpone Frosting | Sweet Southern Blue This is my new favorite frosting. It’s light and fluffy and holds up great. I was looking for a frosting that would be great paired with an angel food cake. Something that wasn’t overly sweet and had a light texture. Something that was similar to whipped cream but I wanted it to be a frosting that would hold up when out at room temperature. I have seen recipes for years calling for mascarpone cheese and knew it wasn’t something I couldn’t get at my local Walmart (at least I have never found at my Walmart ) so I never tried it. This is the perfect frosting! Mascarpone Frosting 1 cup heavy cream8 ounces mascarpone cheese, room temperature1/2 cup confectioners With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to over beat, or cream will be grainy).

Recipe: Lemon drizzle cake | Yeo Valley | Supporting British Family Farms A teatime classic any day of the week – the citrussy sweetness goes down a treat with a good cup of tea. Ingredients 125g (4oz) Unsalted Butter150g (5oz) organic caster sugar200g (7oz) organic plain flour1 heaped tsp bicarbonate of soda3 organic eggs150g (5oz) Natural Yeogurt1 large organic lemon, zest and juicezest from the lemon in the icing For the icing:150g (5oz) icing sugar1 large organic lemon, juice onlywater to adjust consistency Method Preheat the oven to 180C / 170 Fan. threads. My daily looks. (All available pieces are linked. If a piece does not have a clickable link, it is old or no longer available.) Teal dress ℅ Flourish Boutique (Exact here)// Black opaque tights (Exact here)// "Be Present" bracelet c/o Ali Oesch Jewelry (Exact here)// Crystal serenity earrings ℅ Wild Butterfly Boutique (Exact here) Aztec Open Sweater c/o Catch Bliss Boutique (Exact here)// F21 blouse/skirt/necklace/bracelet, Prabal Gurung for Target pumps

Preacher’s Cake Many people don’t have the time to bake from scratch, and those that do are always asking me about quick and easy snack cake recipes that they can make to have around the house for family and visiting friends. So, when it comes to finding recipes that are one bowl creations, I’m always eager to try them. I came across this recipe on a website called just a pinch, and the photo itself reminded me so much of carrot cake…and I love carrot cake. This was not only easy to make but I will tell you that it is also a cake that you can definitely dress up for a nicer function where a more decorated version would be required. Susan, who posted the recipe for the cake, suggested that the sugar be cut back to 1 ½ cups. I will tell you that the house smelled absolutely amazing from the pineapple as it was baking and we really could not wait to dig in. In a medium sized bowl add the eggs, sugar, vanilla (or rum/rum extract), oil and crushed pineapple.

Lemon Cheesecake in a Jar I’m officially done with work for the school year and I must admit, I’m pretty stoked about doing my own thing for the next few months. No alarm clock buzzing in my ear at 5:45, no last minute wardrobe changes because I’m a clutz with my morning coffee and certainly no more fitting in baking time between chores and dinner. The summer gives me the opportunity to experience what it would be like to blog full time and I must say, I’m kind of digging it. The first couple of days were spent basking in the fact that there is nothing I have to do. You know that I am a sucker for anything mini – especially when the mini-fied creations are served in Weck jars (see the notes section below for details). Light and crisp, just like their cookie base, these mini cheesecakes are the perfect dessert for your next barbecue. If raspberries aren’t your thing, you can top them with any berry that strikes your fancy – strawberries or blackberries would also be a nice addition.

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