I love pound cake!!!!! You can mesh so many different flavors through these sacred loafs of cake:) This pound cake has so many different flavors and textures, and it is so moist and scrumptious! Yummy!!!!! My mouth is watering just thinking about it:)I found this recipe in a cookbook of mine: Katie Brown's Weekends. This is the recipe is for Lemon-Thyme Pound Cake:2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
12 tablespoons (1 1/2 sticks) sunsalted butter, softened
1 1/2 cups sugar
3 large eggs
1 tablspoon chopped fresh thyme
2 teaspoons lemon peel (finely shredded) , or zest (I used zest)
1/4 cup lemon juice
1 cup milk
1 cup sliced almonds, optional
lavender-lemon glaze (optional; see below)
sugared flowers (optional; see below)
1. Preheat oven to 350 degrees.
2. Grease and lightly flour a 9 x 5 x 3-inch loaf pan. Set aside.
3. In a bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
4. In a large bowl, using a mixer, beat butter on high speed for 30 seconds. add sugar and beat until light and fluffy, about 5 minutes.
5. Add eggs, one at a time, beating well after each addition.
6. In a small bowl, mix thyme, lemong peel or zest, lemon juice, and milk. Stir to combine. (Mixture may appear curdled.)
7. On low speed, alternately add flour mixture and milk mixture to the butter-and-sugar mixture. Mix each addition until just combined.
8. Fold in almonds. (Almonds are optional.)
9.Pour batter into the loaf pan. Bake for about 60 minutes, or until a toothpick comes out clean when inserted into the middle. Let cool for 15 minutes.
*To put onto the pound cake, I just applied the Lavender-Lemon Glaze, but feel free to add the sugared flowers for added texture and flavor!*
Lavender-Lemon Glaze
1-2 tablespoons lavender flowers
1/2 cup sugar
3/4 cup lemon juice
1. In a food processor, blend lavender flowers with sugar.
2. Stir together lemon juice and sugar in a small saucepan. Bring to a boil. Reduce heat and simmer uncovered for 10 minutes, or until sugar has dissolved and mixture is slightly thickened. Stir occasionally.
3. Brush glaze immediatelly onto cake.
FYI- With the hot glaze, I made the mistake of pouring it over the pound cake, because it soaked into the hot cake and made it too moist. So make sure that you brush or baste the cake with the glaze.
Sugared Flowers
6 - 12 edible flowers
2-3 egg whites
sugar for sprinkling
1. Dip flowers in egg whites or brush egg whites onto flower petals. Sprinkle lightly with sugar.
2. Place on a baking sheet to dry and crystallize.
3. Decorate top of cake with flowers.
I hope that you enjoy this pound cake as much as I did!!! I had this for a snack and what the heck, maybe even for breakfast tomorrow morning! Enjoy!!
*So...get in your kitchen, put your apron on, and let's get Cookin' with Cassie!*
Comments
Post a Comment