Tuesday, March 13, 2012
Puttering and Muttering
There is something magical that gets released into the air when you prepare Swedish meatballs on a sunny afternoon. Add to that the aromas of dill and vinegar kissed cucumbers, buttery mashed potatoes, and a lemon pound cake, and I can hardly control myself and my appetite. All of these goodies are to be packed up and presented to my step dad as part of his Christmas gift. He gets to choose the dinner, and we get to hang out with my parents. Sort of a gift that gives to all!
Lemon pound cake is the perfect carry along dessert. While it cools in the pan spread powdered sugar and lemon juice glaze over the top.
Lemon Pound Cake
1 cup unsalted butter, room temp
1 cup sugar
Zest from 2 lemons
Juice from 1 lemon (about 1/4 cup)
2 teaspoons vanilla extract
4 eggs, room temp
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
In large mixing bowl beat butter about 1 minute. Gradually add sugar, and continue beating until fluffy, about 5 minutes. Add zest and juice. Add one egg at a time and scrap down sides of bowl frequently.
In separate bowl whisk together dry ingredients. Gradually add dry ingredients to batter and beat on low speed until well blended.
Pour batter into greased and floured loaf pan. Bake in preheated 325 degree oven about 1 hour. Cool 15 minutes and remove from pan. Cool on rack additional 30 minutes.
Ice with powdered sugar and lemon juice glaze. Serve with berries.