Tuesday was my day to host playgroup, so I pulled out the Kitchenaid and got to work. I wanted to make a Lemon Pound Cake with a Lemon Drizzle Glaze and I also wanted to make
Ina Garten's Meringues with Roasted Fruit. Since I went for a run on Monday night I only had time for the Lemon Pound cake; not to mention it was a bit humid to attempt Meringues for guests. For the babies I made
Blueberry Choibani frozen yogurt bites. Much like Noah, some babies liked it, some didn't, and some liked the first bite but not the second. Never fear, there were also plain blueberries and
Annie's Cheddar Snack Mix (Noah only eats the pretzels).
I've made this Lemon Pound Cake about 4-5 times but have never made it better than my old co-worker who gave me the recipe (more on this later). I have a feeling this recipe is from a Church Cookbook; I just have a photocopy of it.
Lemon Pound Cake:
- 3 sticks softened butter
- 3 C sugar
- 6 egg yolks (save the egg whites!!)
- 3 C sifted flour
- 1 tsp baking powder
- 1 C milk
- 2 tsp lemon extract
- pinch of salt
Preheat the oven to 300. Spray Pam and flour a bundt pan.
Sift flour, baking powder, and salt together in a bowl.
Cream butter with the sugar.
Add 1 egg yolk at a time, mixing well after each, until all 6 are added. Save the egg whites in a separate bowl.
Alternate adding a little flour then milk until totally added and combined.
Add lemon extract.
Beat the egg whites until stiff and fold into the batter.
Pour into your bundt pan and bake for an hour and 40 minutes.
And so after I did all of that...
This is what happened!
And yes, I did spray Pam and flour my bundt pan. And no, this never happened when I made it before. UGH! This was at 10:20pm and I was not attempting another round. So I decided to ditch the Lemon Drizzle Glaze since there was no yummy crusty outer bundt for the glaze to stick to. I cut the bundt into slices and served with roasted berries and Cool Whip. Everyone said it was fine. It tasted good even though it wasn't pretty.
The Husband said I shouldn't even fess up- just have the slices out and not say anything. But of course, I couldn't do that! Can I just add that this is progress for me. For Noah's birthday I had a baking disaster (I made a train cake for Noah & little ones, one big cupcake, and little cupcakes for the adults). Well the big cupcake didn't set- I don't know what happened but it broke too. So I made the Husband go back out to the store and buy more ingredients and I made that sucker again. The second time it turned out. But I never sat down the day before Noah's birthday because of all the baking!
For anyone curious about the glaze and berries.
Lemon Drizzle Glaze:
- zest of one lemon
- 1 TBS lemon juice
- powdered sugar
Mix the ingredients into a glaze.
Leaving Lemon Pound Cake on the cooling rack, put parchment paper below to catch the mess.
Pour glaze over cooled Lemon Pound Cake.
Roasted Berries from Ina Garten:
- Strawberries
- Raspberries
- Blueberries
- 1/4 C sugar
(or less depending on how much fruit)
- 1/4 tsp vanilla extract
Preheat oven to 450.
Place berries on a sheet pan, toss with sugar and vanilla.
Roast for 20 minutes.
Cool before serving.