Wednesday, April 14, 2010

Lemon Pound Cake

For Easter Dinner we had a nice menu. To finish it off, I tried a new recipe for a lemon pound cake. YUMMO! Didn't use the lemon curd though, but had some fresh berries smashed up with sugar for a topping for those who wanted it. It is wonderful on it's own though so it's hard to imagine how wonderful it would be with the lemon curd.

I got the photo and the recipe from Tanya at the honey suckle tree.

Lemon Bundt Cake

1 (18.25 ounce) package lemon cake mix

1 (3.4 ounce) package instant lemon pudding mix

3/4 Cup vegetable oil

4 eggs

1 Cup lemon-lime flavored carbonated beverage (SPRITE works best!)

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. In a large bowl, combine cake mix and pudding mix, then stir in the oil. Beat in the eggs, one at a time, then stir in the lemon-lime soda. Pour batter into prepared pan. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Eat it plain, glazed or gussied up with berries, curd or whatever yo ufancy. Nicely tasting "spring time" on a fork. These next 2 recipes I found through Leigh Ann Wilkes from your home based mom blog.

You can Glaze it

1 1/4 C powdered sugar

2 tsp lemon juice

1-2 Tbsp. milk

Stir together powdered sugar, 2 tsp lemon juice and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cake.

Or try it with Lemon Curd

4 large egg yolks

2 large eggs

1/2 C sugar

1/2 C fresh squeezed lemon juice.

Fill a medium pot 1/3 full of water and bring to a very low boil.

In a medium heatproof bowl or double broiler whisk together egg yolks, egg, sugar. Whisk in 1/2 cup lemon juice.

Set the bowl or double boiler over the pot of water making sure water doesn’t touch the bottom of the bowl. Cook, stirring occasionally, until mixture is thick, about 10 minutes. Strain the curd into a bowl. Place plastic wrap directly onto the surface of the curd to prevent a skin from forming on the surface. Chill curd until ready to use.

Served with whipped cream sweetened with a little bit of powdered sugar and a hint of vanilla to top off the cake! Whichever way sttrikes your fancy, ENJOY!


No comments: