Loading ...
Loading ...
Loading ...
13
5.
Transfer half of the batter to the prepared
cake pan. Top with half of the nut filling/
topping, and then add the remaining
batter. Smooth to the edges of the pan,
and then top with the remaining nut
mixture.
6.
Put in the preheated oven and bake until
browned and set, about 45 minutes.
Nutritional information per serving:
Calories 245 (41% from fat) • carb. 31g
pro. 5g • fat 11g • sat. fat 5g • chol. 51mg
sod. 161mg • calc. 50mg • fiber 1g
Lemon Pound Cake
A traditional, moist pound cake with
a lemon twist.
Makes one 9-inch loaf cake; 16 servings
Cake:
Unsalted butter, softened,
or nonstick cooking spray
2 cups unbleached, all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
14 tablespoons unsalted butter,
cut into 1-inch pieces, room
temperature
1¹⁄
³
cups granulated sugar
3 tablespoons grated lemon zest
4 tablespoons vegetable oil
4 teaspoons fresh lemon juice
2 large eggs, room temperature
1 large egg yolk, room temperature
²
⁄
³
cup sour cream, room temperature
Icing:
1 cup confectioners’ sugar, sifted
3 tablespoons heavy cream
2 tablespoons fresh lemon juice
Pinch fine sea salt
1. Preheat oven to 350°F with the rack in
the lower third position. Lightly coat a 9
x 5 x 3-inch loaf pan with softened butter
or nonstick cooking spray; reserve.
2.
Put the flour, baking powder, and salt
together in a small mixing bowl. Using the
beaters, mix on Speed 1 until well sifted,
about 30 seconds. Reserve.
3.
Put the butter into a large mixing bowl
and using Speeds 2 to 4, cream butter
until softened. Add the sugar and lemon
zest. Mix well, using Speeds 2 to 5, until
very light in color, about 2 minutes.
4.
Combine the oil, lemon juice, eggs, egg
yolk, and sour cream in a small bowl. Mix
on Speed 1 to combine.
5.
While mixing on Speeds 1 to 2, gradually
add one-third of the dry ingredients to the
butter/sugar mixture, and then half of the
wet ingredients, alternating until all of the
ingredients are added and well mixed.
6.
Transfer the batter to the prepared cake
pan and then place in the preheated
oven. Bake until cake is set in the middle
and a cake tester comes out clean, about
1 hour and 10 minutes.
7.
Allow cake to cool in pan on a cooling
rack for about 10 to 15 minutes, and then
remove from the pan and immediately
wrap in plastic wrap to cool a bit further.
8.
While the cake is cooling, prepare
the lemon icing. Put all of the icing
ingredients into a small to medium mixing
bowl and using the whisk, mix on Speeds
1 to 3 until completely smooth, adding
more sifted sugar or cream to achieve
desired consistency.
9.
Once the cake is mostly cool, place on
the cooling rack atop a baking pan (or foil
or parchment, something that will catch
excess icing). Drizzle or spread over cake
as desired. Allow icing to set and cake
to cool completely before cutting and
serving.
Nutritional information per serving:
Calories 275 (44% from fat) • carb. 36g • pro. 3g
fat 14g • sat. fat 8g • chol. 71mg • sod. 164mg
calc. 13mg • fiber 2g
Quick Berry Jam
For those who have a fear of pressure
canning, or those who are trying to get
through a small batch of seasonal berries,
this is the recipe for you. It takes less than
40 minutes from start to finish, and can be
spread warm on some toast, or refrigerated
for up to 3 weeks.
Makes 1 cup
1½ pounds mixed berries
²
⁄
³
to ¾ cup granulated sugar, depending
on ripeness and sweetness of fruit
and preference
Loading ...
Loading ...
Loading ...