Lemon Pound Cake from Penzeys

I know it looks awful because it fell apart on the way out of the bundt pan, but it tasted delicious.  The recipe is from another Penzeys Catalog, and I've had this recipe on my fridge all summer, but only got to it a couple of weekends ago.  I baked it for my friends' housewarming party, and everybody ignored how it looked and thought it was quite tasty.

Here's what you'll need for the cake:

• 2 cups flour
• 1 teaspoon baking powder
• 2 sticks butter, softened
• 1/2 teaspoon salt (omit if you are using salted butter)
• 2 cups granulated sugar
• 1/4 cup finely grated lemon peel, or 2 teaspoons of Penzeys' Minced Lemon Peel covered in 2 tablespoons warm water for 5 minutes (I used Penzeys)
• 6 large eggs
• 1 1/2 teaspoon pure vanilla extract
• 1/4 cup whole milk
• 1/4 cup fresh lemon juice

Here's what you'll need for the glaze:

• 1 cup plus 1 tablespoon powdered sugar
• 2 tablespoons fresh lemon juice

First, move your oven racks around so you have one in the middle.  Next, preheat the oven to 325 degrees.  Grease and flour a 2 quart plain or fluted tube pan and set aside.  

Sift together the flour, baking powder, and salt (if using) in a medium bowl and set aside.  In a large mixing bowl, beat the butter, sugar and lemon peel at medium speed until pale and fluffy, about 2-3 minutes.

 Add the eggs, one at a time, beating well after each addition.  Add the vanilla and beat well.  

In 3 batches, beginning and ending with the flour mixture, add the flour alternately with milk and lemon juice and beat just until combined.  Spoon the batter into the pan and smooth the top.

Bake until the cake is golden brown and springs back when touched and/or a toothpick inserted in several places comes out clean, about 45-55 minutes.  Cool the cake in the pan on a rack for 15 minutes and then remove from pan (ever so carefully!) onto a rack to cool completely.

To prepare the glaze, stir the powdered sugar into the lemon juice and keep stirring until smooth and thick.  When the cake is completely cool, set the rack over a baking sheet or waxed paper.  Drizzle the glaze over the cake, letting it drip down the sides.

Enjoy!

Decadent Double-Chocolate Bundt Cake

 Hey everybody!  Sorry it's been a while since I posted, been busy with a lot of stuff.  I'm trying to decide if I want to keep working where I do or if I should just go back to school in January as a full time student to get my certificate in bookkeeping.  Honestly, I think I rather go back and get the certificate so I can get a better paying job.  I like my job, but it's not something I can't see myself doing the rest of my life.  I know bookkeeping may not sound like the most exciting thing ever, but I'm a very quiet, shy person (around new people), and this would fit my personality.  I was thinking about going to cooking school, but I don't want to make one of my hobbies into a career, because then I may end up hating having to cook when I come home from work.  I tried making music into a career, and I ended up not enjoying playing my piano...which I miss greatly now! Anyway, my husband's birthday was at the beginning of November and I made him this chocolate bundt cake from my CookingLight Way to Bake cookbook.

Here's what you'll need for the glaze:
2/3 cup granulated sugar
1/4 cup water
1/4 cup chocolate-flavored liqueur
2 tablespoons butter

Here's what you'll need for the cake:
1 1/2 teaspoons canola oil
2 tablespoons all-purpose flour
Cooking spray
1 1/2 cups granulated sugar
6 tablespoons butter, softened
2 large eggs
2 large egg whites
2 teaspoons vanilla extract
13.5 ounces all-purpose flour (about 3 cups)
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups 1% low-fat milk
2/3 cup semisweet chocolate minichips
2 tablespoons powdered sugar

First you'll have to prepare the glaze, so combine the first 4 ingredients in a small saucepan.  Bring to a boil over medium-high heat, stirring constantly.  Cool completely.

Preheat oven to 350 degrees.  To prepare cake, drizzle oil into a 12 cup Bundt pan;  coat pan thoroughly using a pastry brush.  Sprinkle with 2 tablespoons flour, shaking out excess, then coat preparted pan with cooking spray.  I know it sounds like a lot to prepare the pan, but you don't want your cake to stick to it while you're trying to get it out of the pan.

Place 1 1/2 cups granulated sugar and 6 tablespoons butter in a large bowl;  beat with a mixer at medium speed until well blended (about 5 minutes).  Add eggs and egg whites, 1 at a time, beating well after each addition.  Beat in vanilla.

Weight or lightly spoon 13.5 ounces flour (about 3 cups) into dry measuring cups;  level with a knife.  Combine the flour and next four ingredients, stirring with a whisk.  Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture;  mix after each addition.  Beat at medium speed for 2 minutes.  Fold in chips.  Spoon batter into prepared pan.  Swirl batter using a knife.

Bake at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean.  Immediately pour glaze over cake.  Cool cake in pan on a wire rack for 30 minutes.

Invert cake onto a serving plate;  cool completely.  Sprinkle with powdered sugar.

Enjoy!