My April calendar pic!
Just had a very loud thunder and lightening storm pass over us this dark and early a.m. You would have thought it was the 4th of July! Whew. Our spring showers have been massive this year, as it has been for a lot of our country. I am beginning to think this spring calendar picture does not say "hope", but, sort of looks like it says "nope"--not quite spring...ha! Maybe so.
This is one of my very most favorite reading, photography, and recipe books, all wrapped into one. I use it a lot and not just for cooking and baking. Sure I have made the refrigerator pickles, and covered supper beans and rice. And, can't forget the peach buckle and lemon sour cream pound cake. All delicious. But, what I really love about this book are the stories that accompany each and every recipe section.....and every recipe has a little background of it's own. The photography is magnificent. Don't you just love a good read that includes recipes and beautiful pictures?Ohh...sorry! You can't click to look inside. That would have been nice.
So, this book is where I got the recipe for Jenna's birthday pound cake. It is so good and mails rather easily. The first few times I sent this to Jenna, I baked it in a bread pan. Worked out well. Then, I dabbled in making it into cupcakes and then this last time, a little pan cake for mailing.
Do give this a try. It is really a spring delight...the lemon and the butter makes this oh so good. The smell of it baking, is divine.
3 cups all -purpose flour
1/2 t baking powder
1/4 t baking soda
1/2t salt
1 cup unsalted butter, at room temperature
3 cups sugar
6 large eggs
1 t vanilla extract
Grated zest of 2 lemons
1 cup sour cream, at room temperature
Ok...let's get started. Ready, set and GO!
Oven, 325. Butter and flour a bundt pan.
Let's get right to it and sift the flour and all dry ingredients. Set this aside.
Now, beat the butter and sugar with an electric hand mixer until light and fluffy.
Add eggs in one at a time, then, the vanilla and zest.
Flour mixture time. With mixer at lowest speed, slowly, slowly and slowly add in flour mixture, alternating with adding in portions of the sour cream. Beat until smooth. Getting so yummy!
Spread evenly into pan. Bake for approximately 1 and 1/4 hour.
This cake nearly melts in your mouth, on it's own, but, you have just got to make the Lemon Syrup.
Take 1 cup of fresh lemon juice, 1/4 cup water and 2/3 cup sugar. Bring to a boil and cook until the syrup is reduced to about 1/2 cup. Cool.
Now here is a hint....if you adore very thick and tart lemon syrup, you are good to go. If you want it to be a little more sweet, up your sugar and a little more water and adjust to your liking.
Ok...almost done. The kitchen will be smelling more than wonderful at this point. So, when your cake is done, let it cool for 10 minutes. Pour 1/2 of the syrup over your cake. Then, invert onto a wire rack and brush with the remaining syrup.
Now, this recipe ends with ..."let cake cool completely". I dare you to let it cool completely..ha! It is so good hot and cold.
This cake is so fun. I have cut this recipe in half for a bread loaf size pan cake, and cupcake size pound cake. Very fun.
QUESTION... what is your favorite recipe book and why...would love to know and take a peek!
Happy baking to you all! xo
p.s. Now that the baking is done, sewing is next for me. Making a tie, and vest for my son to wear to Prom. Kids at our school are wearing more suits to Prom than tuxedo's these days...hmmm. Ok, we can do that! Show and tell, later gator.
So, this book is where I got the recipe for Jenna's birthday pound cake. It is so good and mails rather easily. The first few times I sent this to Jenna, I baked it in a bread pan. Worked out well. Then, I dabbled in making it into cupcakes and then this last time, a little pan cake for mailing.
Do give this a try. It is really a spring delight...the lemon and the butter makes this oh so good. The smell of it baking, is divine.
3 cups all -purpose flour
1/2 t baking powder
1/4 t baking soda
1/2t salt
1 cup unsalted butter, at room temperature
3 cups sugar
6 large eggs
1 t vanilla extract
Grated zest of 2 lemons
1 cup sour cream, at room temperature
Ok...let's get started. Ready, set and GO!
Oven, 325. Butter and flour a bundt pan.
Let's get right to it and sift the flour and all dry ingredients. Set this aside.
Now, beat the butter and sugar with an electric hand mixer until light and fluffy.
Add eggs in one at a time, then, the vanilla and zest.
Flour mixture time. With mixer at lowest speed, slowly, slowly and slowly add in flour mixture, alternating with adding in portions of the sour cream. Beat until smooth. Getting so yummy!
Spread evenly into pan. Bake for approximately 1 and 1/4 hour.
This cake nearly melts in your mouth, on it's own, but, you have just got to make the Lemon Syrup.
Take 1 cup of fresh lemon juice, 1/4 cup water and 2/3 cup sugar. Bring to a boil and cook until the syrup is reduced to about 1/2 cup. Cool.
Now here is a hint....if you adore very thick and tart lemon syrup, you are good to go. If you want it to be a little more sweet, up your sugar and a little more water and adjust to your liking.
Ok...almost done. The kitchen will be smelling more than wonderful at this point. So, when your cake is done, let it cool for 10 minutes. Pour 1/2 of the syrup over your cake. Then, invert onto a wire rack and brush with the remaining syrup.
Now, this recipe ends with ..."let cake cool completely". I dare you to let it cool completely..ha! It is so good hot and cold.
This cake is so fun. I have cut this recipe in half for a bread loaf size pan cake, and cupcake size pound cake. Very fun.
QUESTION... what is your favorite recipe book and why...would love to know and take a peek!
Happy baking to you all! xo
p.s. Now that the baking is done, sewing is next for me. Making a tie, and vest for my son to wear to Prom. Kids at our school are wearing more suits to Prom than tuxedo's these days...hmmm. Ok, we can do that! Show and tell, later gator.
Your baking looks yummy! I will try that. I mostly use recipes that I have collected and cooked over all the years of raising my big family. Many from my mom and some from SIL's and other family members. Lately, I use the internet more than books..I can just go google and get lots of fun, new recipes which O love to try. :D
ReplyDeleteJulie...so true. I have done the same as you through the years. Love family recipes. They seem to carry memories and tradition with them. I use the internet, as well. xo
ReplyDeleteMy favorite cookbook is my Betty Crocker cookbook that I got when I was first married. That may seem boring to others, but I have found many trusted recipes in this book. The pages are yellowed, splatters of food appear in places, and handwritten modifications abound. One of the reasons I love this book is because it had a hand in teaching me how to cook when I was young and unsure of my cooking skills.
ReplyDeleteI don't use it so often anymore, but I don't think I will ever throw it away.
I received the Betty Crocker cookbook when I got married, too. And, like you, have used it so much that pages are yellowed, little food prep splatters and notes to myself. I love this book, too, because it is the one my children used while growing up and has my mom's handwriting in it when we made changes to recipes. It is a treasure to me.....so, no, don't throw yours out-ha!
ReplyDelete