Saturday, March 6, 2010

Give me a high five!

One thing I love about Saturdays, is we often are home on this one day during the week. All FIVE of us! And it is on these days that I get to experiment in the kitchen. Today... was one of those days! The weather here was beautiful! We had a high close to 70 today! So for dinner I made fried chicken (roasted chicken for me), mashed potatoes, green beans, corn on the cob, buttermilk biscuits(from scratch), and of course this lovely lemon poundcake w/ glaze for dessert. It felt so good! Yes it did. Though I was tempted, I opted not to enjoy any of that luscious food, and got the same gratification as eating it just by hearing their moans of pleasure. AND NO GUILT! I just had to come on and share this recipe with you!

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Lemon Pound Cake
© 2010 Sheila C. King

Ingredients
1 1/2 cup flour
1 tsp baking powder
1/2 tsp salt
1 C room temperature butter (NOT margarine)
1 C & a dash white sugar
4 eggs
2 tsp vanilla
1/4 cup lemon juice

Directions
1.Preheat oven to 350* and butter a loaf pan. Place a buttered piece of parchment paper on the bottom to help ensure you won't have a difficult time removing from pan when done.
2. In a large bowl, mix room temp butter on medium until smooth.
3. Add in one egg at at time, mixing well between each egg (Like you would do for a cheesecake).
4. Add in sugar and mix well.
5. Add in vanilla, salt, baking powder, and lemon juice until well beaten and mixture is very smooth.
6. Mix in flour just until barely mixed. ( DO NOT over mix, or your poundcake will come out tough.)
7. Pour batter into buttered loaf pan and bake in middle of oven for 65 minutes or until golden brown. (Test w/ a toothpick. It may have a few crumbs on it, but make sure it doesn't come out with alot of batter.)
8. Remove from oven and allow to cool for about 10 minutes. Carefully remove and place on a wire rack to cool.
9. If you want, top it off with a thin glaze for a super special treat. ( If you do, I suggest you add it when the cake is warm so it will soak into the cake!)

Lemon Glaze1 to 1 1/2 cups Powder sugar
1 TBS butter (softened)
3 TBS lemon juice
spash of water

Mix until a nice glaze is formed. You may need to add a bit more powder sugar or water to get the consistency you desire. I like to put on a glaze that is runny, but not so thin it is translucent. Not as thick like frosting.

It is definately going to be a redo menu! And for us, having this "heavy" of a meal, on a day when lots of outdoor activity was partaken in, only makes one sigh with contentment at the end of the day. I have to confess that I gave up cooking fried chicken years ago. I struggled with it, and could never get it right. It was nice to see that I could do it, and it came out right! Today, was a success for me. Not only for staying on plan, but realizng I do get a satisfcation out of cooking my family's favorite foods, and I don't have to eat them, to be satisfied.


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