Lemon Lovers’ Pound Cake

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“Remember, despite all the current events, there is no crying in baseball.” — Actor Tom Hanks, recovering from coronavirus in Australia.

As we face down the coronavirus pandemic, it may seem frivolous to be posting a recipe for a lemon pound cake.  When living through frightening events out of our control,  nurturing those you love and hanging on to a semblance of normalcy helps to Keep moving forward.  Trying out a new recipe for my family and baking this cake brought us a lot of joy and for a few moments, helped us forget the reality of these times and cling to hope about the future.  The first daffodils were emerging in the garden and they graced the cake with their cheerfulness, beauty and promise of better days ahead.  My son dubbed it the Corona Cake and we even shared a laugh.  

This classic pound cake punches a triple dose of lemon:  made with fresh lemon juice and lemon zest in both the cake and the glaze and lemon essence in the batter, it is sunshine in every bite.  Moist with a perfect density, this easy cake is truly delicious.

Stay safe. Wash your hands. Stay home.   Show your family some love. Get creative in your hunkerdown.   And bake something: it will help you experience a calmer state of mind. Sending you and your loved ones fortitude and solace in these difficult and uncertain times.

Lemon Lovers' Pound Cake

recipe courtesy of Taste of Home Magazine

Ingredients

1 cup butter, softened
3 cups sugar
6 large eggs, room temperature
5 tablespoons lemon juice
1 tablespoon grated lemon zest
1 teaspoon lemon extract
3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/4 cups sour cream
ICING:
1/4 cup sour cream
2 tablespoons butter, softened
2-1/2 cups confectioners’ sugar
3 tablespoons lemon juice
2 teaspoons grated lemon zest

Directions

Preheat oven at 350F

In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in lemon juice, zest and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For icing, in a small bowl, beat the sour cream and butter until smooth. Gradually add confectioners’ sugar. Beat in lemon juice and zest. Drizzle over the cake. If desired, top with additional grated lemon zest. Store in the refrigerator.

 

Luscious Layers: Peanut Brittle-Banana Pudding Trifle

Right out of college, my Pennsylvania Dutch husband accepted a job in North Carolina.  While living there, he fell in love with, not me, but banana cream pie!  He’s not a big dessert guy, nor that passionate about cake so I was never too sure what to make him for his birthday(my favorite cake usually won out!).  A few years ago I stumbled upon a recipe in Southern Living for a Banana Pudding Trifle.  I had never made trifle before nor owned a proper trifle dish.  I made it for him in a low, wide-mouth vase actually!  I have beeen searching for a perfect trifle bowl since and recently found it!  A young neighbor was having a Pampered Chef party and they had the best trifle bowl for sale.  This ingenius contraption had a separate pedestal base for easier washing, chilling  and storage plus it had its own lid. Image

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Brilliant and just in time for Prince Charming’s birthday!  With a name like Peanut Brittle-Banana Pudding Trifle, you know this is going to be good!

PEANUT BRITTLE-BANANA PUDDING TRIFLE (adapted from Southern Living Magazine)

serves 10-12

1 1/3 c sugar

3/4 c flour

1/2 t salt

4 c whole milk

8 eggs yolks

1 T vanilla

12 oz of either vanilla wafers, Nutter Butter cookies or pound cake

3 T bourbon or rum

6-7 bananas, sliced

6 (1.4oz) peanut brittle candy bars, crushed(I used Munch bars)

2 c whipping cream

2 T powdered sugar

PREPARATION:

To make the pudding:  Combine sugar, salt and flour in a heavy saucepan. image Whisk in milk and bring to a boil while whisking continuously.  Remove from heat. Beat egg yolks in a separate bowl until thick and pale. image Gradually add about 1/4 of hot milk mixture to the egg yolks, mixing non- stop.  imageRepeat 3 times and mix until smooth and thick.  Add vanilla.image

Crush your candy bars. Break up your cookies roughly or cube your pound cake, if using.imageTo assemble the trifle:  Layer 1/3 of your wafers( I used pound cake) in the bottom of a 4 quart trifle dish. image Lightly brush with 1/3 of the bourbon.  Top with 1/3 of the banana slices.  imageSpoon 1/3 of the pudding over the bananas and top with 1/3 cup of the crushed candy.  image imageRepeat this layering twice more.  Beat the whipping cream with the 2 tablespoons of powdered sugar until soft peaks form.  Spread the whipping cream over the pudding-banana layers and sprinkle with the remaining crushed candy.

imageCover and chill 3 hours minimum.

image imageHappy Birthday, Honey!