Did you ever get disenchanted with any of your toys when you were a kid? I mean, was there ever a toy you really wanted and then when you finally got it, it started collecting dust in the corner due to lack of use?
I have a confession. Part of the reason I keep this blog is to ensure that I use my baking equipment.
You see in the office of our home lies a cabinet full of unused 2b pencils, gummy erasers and sketch pads from the time in my life I convinced myself that I had to get back into drawing. Another section is filled with pens and nibs for the time I convinced myself that I had to learn calligraphy. Don’t even get me stated on the French language CDs or the sewing machine. And so on…dust covered relics of what were once well-meaning endeavors.
Last year, after I got sick, I started this blog to help me keep my sanity while I was home. I wanted to make sure all of my gadgets didn’t become relics so I got heavily into making goodies like this and this and the luscious lemon pound cake featured here – all the while trying to develop and refine my skills.
While I continue to bake and photograph food, I think it would be fun to expand my horizons. For example, I love home design, architecture, gardens – particularly those that are unique to New England. And, I know many of you do too.
My friends, it is for these reasons that I give you my second blog Fresh Home and Garden. I think you’re going to love it.
I hope to provide you with some spectacular views of New England architecture, inspire your inner designer, nurture your love for gardening and just give you gorgeous Northeastern eye candy at which to gawk. And by following my new blog, you will help me further develop my photographic skills so I can bring you even more drool-worthy desserts and recipes.
So please, check out my new blog!
In the meantime, try this pound cake. I made over 15 pound cakes to come up with this recipe and it’s fantastic. It freezes well and has become a staple dessert in our house.
Luscious Lemon Pound Cake
15 tbsp. softened unsalted butter
3 tbsp. milk
1 tsp. Vanilla
1 tsp. lemon extract
1/2 tsp. almond extract
1 1/2 cups cake flour
3/4 cup sugar
3/4 tsp. baking powder
1 tbsp. grated lemon zest (2 lemons)
FOR THE GLAZE:
1/2 cup sugar
1/3 cup water
2-3 tbs. freshly squeezed lemon juice (to taste)
For the cake: Preheat oven to 350°. Grease a loaf pan with butter; set aside.
Put milk, eggs, and vanilla in a bowl and stir with fork until combined; set aside.
Sift together flour, sugar, and baking powder into the bowl of a standing mixer fitted with a paddle. Add zest, and stir.
Add softened butter and mix on low just until mixture comes together about 30 seconds.
Slowly add milk-egg mixture, beating constantly, until batter is just mixed together. Mix and extra 20-30 seconds on high.
Pour into prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, 45-50 minutes.
Allow cake to cool on a rack for 15 minutes, then un-mold. Using a toothpick, poke holes all over top of cake.
For the glaze: Combine sugar and juice in a small saucepan and bring to a boil over high heat, stirring until sugar has dissolved. Reduce glaze by half. Brush glaze over top, sides and bottom of baked warm cake, reapplying glaze until cake is saturated.
As you can see, I’m determined to use my camera.
Thanks for your support and Bon Appetit!