Well, a new year has arrived and it’s already positioning itself as a remarkable year for new tasting discoveries. The excitement of unearthing long-forgotten recipes coupled with simplistic variations on existing cake recipes, will -undoubtedly- delight caking-making enthusiasts of all ages.
Whether you’re the owner of a local bakery (dessert shop) or simply a fan of home-style caking-making, this year’s recipes and ingredients’ combination will expose your taste buds to something rarely experienced: good eats!
So, with that in mind, let’s begin with a twist on an old, traditional cake recipe where the butter is twice as sweet and the lemon is twice as zingy; Chubby Yummy’s Lemon Pound Cake.
Recipe: Chubby Yummy’s Lemon Pound Cake
1 cup of salted, sweet-butter (softened)
1/4 cup of butter popcorn oil (No Substitution)
2 1/2 cups of sugar
1 cup of milk
5 large eggs
2 1/2 cups of all-purpose flour (sifted)
3 tsp. of pure lemon extract
1/4 cup of the lemon juice
Preheat the oven to 350 degrees F. Butter a Bundt pan. In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter and sugar together. With the mixer running at medium speed, add the eggs one at a time. Add the lemon extract; working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice to the butter mixture. Mix until just smooth.
Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), 50 to 75 minutes. Meanwhile, make the glaze: In a small bowl, stir together the remaining 1/3 cup sugar and 1/3 cup lemon juice until the sugar is dissolved.