I’m interrupting the regularly scheduled programming to tell you about something that turned out more wonderful than I hoped! I considered doing a cherry cheese danish bundt for week #14 – but, I postponed those plans to week #15 in order to bake something much better.
A dear friend of mine has a daughter getting married in two months, and so I was helping with the details for a wedding shower when I had an epiphany! This bride loves fruity things more than chocolate (which I cannot comprehend, but whatever), so I decided to remake “Aunt Belva’s Pound Cake” into a lemon pound cake!
The outcome was fantastic- even better than I dreamed. (And, yes, of course I dream about cake!) The cake was dense but creamy and sweet yet sublimely sour at the same time. I happened to “overhear” (yes, I was eavesdropping on the cake discussion) several women saying that my lemon cake was the best they’d had. I’ve been prancing around on cloud 9 ever since…
If you need Aunt Belva’s Pound Cake recipe, just search under the “more cake,please” category and you’ll find it. I used that recipe and I added the zest of a lemon to the cake batter as well as 2 tsp of lemon extract along with the vanilla extract that the recipe calls for.
For the frosting/glaze: I creamed together 4 oz of softened cream cheese with 2 tbsp of butter. Then I added two cups of confectioners sugar and the better part of 1/4 cup of lemon juice.
Here are a few photos of the cake, the scrumptious party food we served at the shower, and the lovely bride-to-be and her mother.
Aunt Belva’s “lemon-y” pound cake.
chocolate cake (yes, its the chocolate cake donut bundt)
strawberry hand pies
nutella pastries and chocolate dipped strawberries
my partner in crime for the morning.
My dear friend, Deb and her sweet daughter, the bride-to-be!
daily portion 