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!

Pumpkin Pound Cake with Buttermilk Glaze

Last year I made this cake a bunch of times during the fall season.  I made it after my husband and I bought our stand mixer, I think it was the first cake recipe I made with the mixer, now that I think about it.  I made it a couple of times when I had some new friends come over for dinner.  I made it for Thanksgiving at my aunt's last year, and at my in-laws' Christmas party.  Since it was so loved last year at Thanksgiving, I made it again this year.  I'll probably make it the in-laws' Christmas party as well. 

The recipe comes from my Cooking Light Way to Bake cookbook.  Since it is a pound cake it feels heavy, and comes out nice, moist and very yummy.

Here's what you'll need for the cake:
cooking spray
1 tablespoon all-purpose flour
1 (15-ounce) can pumpkin
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
1/2 cup butter, softened
4 large eggs
1 teaspoon vanilla extract
13.5 ounces all-purpose flour (about 3 cups)
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup non-fat buttermilk

Here's what you'll need for the glaze:
1/3 cup non-fat buttermilk
1/4 cup granulated sugar
2 tablespoons butter
2 teaspoons cornstarch
1/8 teaspoon baking soda

First, preheat the oven to 350 degrees.  Then lightly coat a 10-inch tube pan with cooking spray and dust with 1 tablespoon flour.  Spread pumpkin over 2 layers of paper towels;  cover with 2 additional layers of paper towels.  Let stand about 10 minutes.  Scrape drained pumpkin into a bowl.

Place 3/4 cup granulated sugar, brown sugar, and 1/2 cup butter in a large bowl;  beat with a mixer at medium speed for 3 minutes or until well blended.

Add eggs, 1 at a time, beating well after each addition.

Beat in pumpkin and vanilla.

Weigh or lightly spoon flour  into dry measuring cups;  level with a knife.  Combine flour and next 4 ingredients in a bowl, stirring well with a whisk.  Add flour mixture and 3/4 cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
Spoon batter into prepared pan.

Bake at 350 degrees for 55 minutes or until a wooden pick inserted in center comes out clean.  Cool in pan 10 minutes on a wire rack.  Remove from pan;  cool completely on wire rack.

T prepare glaze, combine 1/3 cup buttermilk and remaining ingredients in a small saucepan over medium heat;  bring to a boil.  Cook 1 minute or until thick, stirring constantly;  remove from heat.  Drizzle glaze over cake.

Enjoy!