Lemon Pound Cake

Oh hey, lemon again? To be honest, I’m not a fan of lemon flavored things.  Actually, let me correct that; I’m not a fan of overly lemon flavored treats.  I don’t mind mild lemon flavor, but I’m not a fan of the body-distorting-mouth-puckering-in-your-face-lemon flavor. This pound cake takes a ride on the milder side, and is refreshing and perfect for the ongoing gorgeous spring season.

Fun fact- these lemons were actually grown in my mother’s backyard! When she was visiting in December, she filled her luggage with these lemons (her tree only produces harvest in the winter months) to share with us 🙂

 (Recipe adapted from Sally’s Baking Addiction)

lemonpoundcakepic

 

Lemon Pound Cake

Yield: 1 Loaf

Ingredients:

  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, at room temperature
  • 1 cup sugar
  • ¼ cup oil
  • 3 eggs
  • ¼ cup yogurt or sour cream
  • 3 tablespoons (1 whole lemon) lemon juice
  • Zest of 1 lemon
  • 1 teaspoon vanilla

For Glaze:

  • 1 cup powdered sugar
  • 1 – 2 tablespoons milk

Directions:

Preheat oven to 350°F and set aside a greased loaf pan.

In a large bowl, whisk together all-purpose flour, baking powder, and salt. Set aside.

In the bowl of a mixer, beat butter on high speed until light and fluffy, about 1 minute. Add sugar and oil and beat on high speed until creamed, about 2 minutes. Reduce speed to low and add eggs, one at a time. Add yogurt (or sour cream), lemon juice, lemon zest, and vanilla and mix until thoroughly combined, making sure to scrape the bowl as needed. Add dry ingredients and mix on low speed until just combined.

Pour batter into loaf pan and bake until an inserted toothpick comes out with just a few moist crumbs attached, about 45 to 60 minutes. If the top is browning too quickly, tent with a piece of aluminum foil.

Allow cake to cool for 1 hour, then transfer to a wire rack and cool completely.

Make Glaze:

In a bowl, whisk together sugar and 1 tablespoon milk, adding more milk if needed to thin it out. Pour over cake while it is still slightly warm, and cool completely before serving.

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Pumpkin Chocolate Chip Bread

I fell in love with the flavor of pumpkin a few years ago (here are just a few of the goodies I like to make with the flavorsome squash). I’ve been experimenting with it a bit more this season, and this delicious, moist, and autumn-centric Pumpkin Chocolate Chip Bread was a result of said testing. It pairs well on its own, or alongside a mug of steaming tea or coffee, and it is Zuni-approved 😉

(Recipe adapted from King Arthur Flour.)

 

PumpkinChocolateChipBreadPic

Pumpkin Chocolate Chip Bread

Yield: 1 Loaf

Ingredients:

  • 1 1/3 cups sugar
  • 1 cup pumpkin puree
  • ½ cup oil
  • 1/3 cup water
  • 2 eggs
  • 1 ½ cups + 2 tablespoons all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ¼ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon vanilla
  • ¼ teaspoon ground all-spice
  • ¾ cup semi-sweet chocolate chips

Directions:

Preheat oven to 350°F and set aside a greased loaf pan.

In a large bowl, beat together sugar, pumpkin puree, oil, water, and eggs until smooth.

Add all-purpose flour, baking soda, salt, baking powder, vanilla, cinnamon, and all-spice. Stir to combine. Fold in chocolate chips.

Pour batter into loaf pan and bake for 60 to 80 minutes, until an inserted toothpick comes out clean.

Allow bread to rest for 15 minutes, then transfer to a wire rack and cool completely.