Lemon Pound Cake

 My first memory of baking a cake is with my aunt, she is one patient lady who loved to teach me baking and gave me an opportunity to work with eggs, butter and flour without being a Hitler :) ( like how I am with others now) I have fond memories of baking it on stove top without using an oven. She had a container where she used to place the sand at the base and then add cake batter container on top of it. That's how she made it. That pound cake was "the cake" I absolutely loved. In fact, even on my last visit to India, I had requested for a cake and she lovingly had made it for me! Love her so much for that.

My Son, My Husband and Me - can gobble this Lemon pound Cake straight up in no time and I am not even kidding! We can knock each other out for a slice :) We are a 'Pound Cake' family :):) It is so freakin ADDICTIVE!!!!

I am so so glad that my kid loves this particular pound cake just like how I used to enjoy devouring it. He loves that lemon frosting more than the pound cake itself. It gives a citrusy sweetness coating to the cake which in turn gives a nice kick to the whole bite! I instantly get transported to one of the Starbuck's shops (lol), because that is what I enjoy, a lemon cake more than the coffees and lattes :)


Let us take a look at this Lemon Pound Cake recipe which I am sure you will be saving it in your recipe folder :)


Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/3 cups granulated white sugar
• 1/2 tsp baking powder
• 1/8 tsp baking soda
• 1/4 tsp salt
• 1  lemon zest grated
• 1 1/2 tsp pure vanilla extract
• 3/4 cup  unsalted butter, at room temperature
• 4 ounces full fat cream cheese, at room temperature
• 3 large eggs, at room temperature

For Lemon Frosting:

• 2 cups confectioners (powdered or icing) sugar
• 3 - 4 tbsp freshly squeezed lemon juice

Preparation:

• Preheat your oven to 350 F (180C). Butter and flour a 9 x 5 x 3 inch loaf pan. 
• In a large bowl, sift the flour with the baking powder, baking soda, and salt.
• In a small bowl rub the lemon zest into the sugar.
• In the bowl of your electric mixer (fitted with the paddle attachment), or with a hand mixer, beat the butter and cream cheese until smooth. Add the vanilla extract and sugar and beat on medium-high speed until the mixture is light and fluffy for about 5 minutes. 
• Add the eggs, one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl as needed. 
• Add the flour mixture, in two or three additions, and mix just until incorporated. Pour the batter into the prepared pan and smooth the top.
• Bake for about 60 -65 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
• Remove the cake from the oven and place on a wire rack to cool for about 20 -30 minutes. Then remove the cake from the pan to finish cooling before frosting.
• For lemon frosting, place the confectioner sugar in a medium sized bowl. Add about 3 tablespoons of the lemon juice and whisk until you have a thick and smooth glaze. Add more lemon juice or powdered sugar if needed to get the correct pouring consistency. 
• Slowly pour the frosting over the top of the cake, allowing it to drip down the sides. Let the frosting dry before covering and storing. 
• This cake will keep about 3 to 4 days at room temperature or about one week in the refrigerator. Can also be frozen.

You may also enjoy Creamcheese Pound Cake, Red Velvet Cupcakes ...

njoY!! happY bakinG!!

recipe adapted from Joy of Baking site.

Happy 70th Independence Day to India!

I cannot describe India in just 5 lines here on my blog! Today she celebrates 70th Independence Day and has come a long way! 31 States, 1618 Languages, 6400 Castes, 6 Religions, 6 Ethnic Groups, 29 Major festivals and one Country! 

India sits on layers upon layers of history, with each layer contributing to the present in some strange way, adding to our rich culture and spirit of tolerance. This is a land where many of the great religions of the world were born. It is the land where foreign influences of the past, Persian, Greek, Chinese, etc were welcomed and assimilated. In theory, India is “secular,” but in many ways, she is a Hindu land, with her 30 crores deities:) But it is the land where, for the better part Muslims, Christians, Sikhs, Parsis, Buddhists, and Jains can live in absolute freedom. All religions are free by law to preach and propagate their beliefs. 

It is a land of every possible form of contrast—a clash of colour and a cacophony of sound. She is wealthy. She is poor. She is highly educated. She is illiterate. She is cultured. She is wretched. She is finicky about cleanliness and rules. She is utterly filthy. India is extremely corrupt and bogged down by bureaucracy, chaotic and crowded. Cricket is a religion and Bollywood stars are worshipped.

The way this great giant of a country rouses herself every morning and functions amidst all this chaos belies explanation. When so much of money is siphoned off due to corruption, from government projects, why do the bridges stay strong and why do the buildings not collapse? Why, with the chaotic roads, the accident rate is not higher than in other countries. I think God Himself must love India very much.

Salute to her and may she be blessed with greenery, no-smoke, peace inside out!!

Recipe:

Shown in this post are the colors of Indian Flag: 3 bottles of glasses with orange roundels, lime roundels and mint, and ginger with blueberries! Washes down the acidity and helps you keep your body cool in hot summer days aiding in digestion and losing weight!

njoY!! happY independencE!! :)

excerpts from courage to tremble.