Tag Archives: poundcake

Lemon Yogurt Cake

Most Delicious,!! This fresh and vibrant cake will bring them back for more! Just another masterpiece from moms kitchen !

Most Delicious,!! This fresh and vibrant cake will bring them back for more!
Just another masterpiece from moms kitchen !

Preheat oven 180*c/350*f

81/2″ Loaf Pan-greased and floured

 

 

1 ½ Cups Flour

2 teasp Baking Powder

1/2 teaspoon Salt

3/4 cup Yogurt (I used honey flavored)

1 cup Sugar

3 Eggs

Juice of 1 Lemon

2 teasp Lemon Zest

½ teaspoon Vanilla

½ cup  vegetable oil

 

Sift : Flour, baking powder and salt. And set aside.

In a large bowl whisk : yogurt,  sugar ,eggs, lemon juice, lemon zest, and vanilla.

Add flour mixture a little at a time until incorporated.

Fold in oil with a rubber spatula.

Pour into Pan.

Bake for 45-50 minutes or until wooden skewer comes out clean.

Cool and glaze.

 

 

 

GLAZE

1 cup Confectionery Sugar

2 tablespoons Lemon Juice

Whisk Together until desired consistency. You may need a little more lemon juice to make it pourable.

 

Pour over cooled cake and let stand until icing is hard.

 

Enjoy !!

 


Toasted Cardamon and Anisette Pound Cake

Done on a whim and came out really nice! Exciting flavors !

160c/325f

combine :

1  cup Flour

3/4  cup Almond Flour

1/4 teaspoon Baking Soda

1/4 teaspoon Sea Salt

1/4 tsp Baking Powder

1 tsp toasted and finely ground Cardamom Seeds

in a separate bowl combine until light in color:

½ cup Butter -room temperature

1 shot Samboca or Anisette

1/2 cup  Brown sugar

1/2 cup Marscapone

Vanilla Bean-seeds scraped out

Alternately combine both mixtures .

Add

3  eggs  one at a time and mix after each addition.

Pour into greased loaf pan

Bake for about 45- 50 minutes or until wooden skewer comes out clean

Cool Cake.

Vanilla Bean Glaze:

1 cup plus confectioner’s sugar

1 tablespoons Sambuca or Anisette

seeds from 1 vanilla bean

splash cream

  • Combine to desired consistency
  •  Pour over cooled cake.
  • Lightly sprinkle down the center of the  top with sea salt.

Rustic Poundcake

You can’t go wrong with this family recipe. Its flavor is fit for a king. King Joe that is , its my dads favourite he likes his topped with fresh whipped cream and sliced peaches. Oh my !

Large Tube or Bundt Pan

Bake  180c/350f

  • 3 cups flour -pre sifted
  • 6 tablespoons cornstarch
  • 4  1/2 teaspoons baking powder
  • 3/4 teaspoons salt
  • 8 oz cream cheese-softened
  • 5 eggs-beaten well
  • 2 cups sugar
  • 1 cup milk
  • 1/2 lb. butter (2 sticks)
  • 2 teaspoons vanilla

Cream together Butter ,Sugar and cream cheese (Kitchen aid with the paddle attachment works great)

 In a small bowl beat together milk eggs and vanilla.

in a seperate bowl place Flour, CornStarch, Baking Powder and Salt.

Alternating in small amounts,

add milk mixture and dry ingredients 

 to the Cream Cheese mixture.

Beat until smooth. 

Pour batter into a greased and floured tube pan.

Bake for 1 hour and 10 minutes.

Let cool for 45 minutes before removing from pan.

Serve either plain or with sliced peaches and whipped cream.

Father knows best !