Glazed Lemon Pound Cake

Phil’s birthday is at the end of January, a perfect time for lemon desserts. He loves lemon stuff, and by the end of January we’re all looking for a little zing and a little hint of the spring to come.

This pound cake recipe is from America’s Test Kitchen Family Baking Book. I used my own recipe for the lemon glaze on top (glaze recipe at bottom). I like a zest and tart-sweet glaze to complement and lighten the buttery pound cake. This is delicious, especially with some strawberries on the side!


  • 1 1/2 cups (6 oz) cake flour [I didn’t have cake flour so I substituted all purpose flour by removing 2 tbsp of the flour and adding 2 tbsp corn starch – that’s the formula for converting each cup of cake flour]
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 1/4 cups (8.75 oz) sugar
  • 4 large eggs, room temperature
  • 1 1/2 tsp vanilla extract
  • 2 tbsp fresh lemon zest
  • 2 tsp fresh lemon juice
  • 16 tbsp (2 sticks) unsalted butter, melted and hot
  • Lemon Glaze (recipe below)


Set oven rack to middle and preheat to 350 F. Grease and flour an 8.5″ x 4.25″ loaf pan (I used a glass pyrex loaf pan). Whisk flour, baking powder and salt in a medium bowl.

Use food processor to process the sugar, eggs, vanilla, zest, and lemon juice until combined, about 10 seconds. With machine running, pour hot melted butter through feed tube steadily until combined, about 30 seconds. Pour mixture into a large bowl.

Sift 1/3 of flour mixture over egg mixture and whisk to combine until just a few streaks of flour remain. Repeat twice more, then whisk until most lumps are gone. Do not over mix.

Scrape the batter unto the prepared pan and smooth the top. Gently tap the pan on the counter to remove air bubbles.

Bake until a toothpick comes out with a few moist crumbs attached, 50-60 minutes, rotating pan half-way through baking.

Let cake cool in pan for 10 minutes, then remove from pan and set on wire rack and let cool completely, about 2 hours, before glazing.

Cat’s Lemon Glaze:

  • 2 cups confectioner’s sugar
  • 1/4 cup lemon juice (fresh)
  • 1 tbsp lemon zest

Whisk all together, glaze should be very thick. Add more confectioner’s sugar if needed. Drizzle over loaf, leave it especially thick on top, and allow to set until hard, about 15-20 minutes.


Pumpkin Spice Cake

Mom asked me to make this for Thanksgiving. She had found the recipe in an old issue of Everyday Food. Her suggestion was to make it without the icing and just put powdered sugar on top, and it was perfect. It makes a delicious spice cake with a hint of pumpkin, more for moisture. It’s a moist cake, just delicious! [this is the photo from the website, I forgot to take a picture before it was all gone!]Image

Instead of using pumpkin pie spice I used the individual spices as listed. I also didn’t melt the butter! I didn’t notice that part, and just used the mixer to blend it at room temp with the sugar. I used a square stoneware baking dish (mine may be 8×8 instead of 9×9, I’m not sure).

  • 1/2 cup (1 stick) unsalted butter, melted, plus more for pan
  • 2 1/2 cups all-purpose flour, (spooned and leveled)
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon allspice
  • 1/8 teaspoon cloves
  • 2 large eggs
  • 1 1/2 cups sugar
  • 1 can (15 ounces) solid-pack pumpkin puree [I used Libby]
  1. Preheat oven to 350 degrees. Butter a 9-inch square baking pan.

  2. In a medium bowl, whisk flour, baking soda, salt, and pumpkin-pie spice. In a large bowl, whisk eggs, sugar, butter, and pumpkin puree until combined [I put all of the ingredients into a mixer, forgot to melt the butter]. Add dry ingredients to pumpkin mixture, and mix gently until smooth.

  3. Turn batter into prepared pan, and smooth top. Bake until a toothpick inserted in center of cake comes out with just a few moist crumbs attached, about 45 minutes. Cool cake 10 minutes in pan, then turn out of pan, and cool completely, right side up, on a rack. Dust with powdered sugar before serving.

The original recipe can be found here.


Smitten Kitchen’s Mom’s Apple Cake

Found this recipe on Smitten Kitchen’s blog. I followed the recipe exactly, but should have read more of the 600-or-so comments first, as it said to cook for 90 minutes, and that was way too long. Bottom half of cake was totally dried out. The top half was good. I prefer the Everyday Food Apple Bundt cake.

Bunny Food: Low Sugar Carrot Cake

What’s Easter without bunny food?
I made a low-sugar carrot cake for Easter that came out great, and it had no funny stuff in it (no fake sugars, etc). Just 1/2 cup sugar in the whole recipe, and I was able to sneak in whole wheat flour too.
Lots of carrots, raisins, and pineapple, so there is lots of natural sugar, and lots of fiber.

I made a cream cheese icing for it, but it would have been just fine without, in fact, we all thought it would be better without. Cream cheese icing is too heavy and too sugary, and this cake was super moist and delicious, full of veggies and fruit. Mmmmm. I bet I could shred some zucchini in there in the summer and no one would be the wiser.  😉

3 large eggs
1/2 cup canola oil
1/2 cup granulated sugar
1 (8 oz.) can crushed pineapple in juice (entire can, juice and all) – don’t get the pineapple in syrup

1 cup whole wheat flour
1 cup all-purpose flour
1 tsp. baking powder
2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp nutmeg
1 tsp. vanilla extract
3 cups grated carrots (1 lb. bag of carrots)
1/2 cup raisins

Preheat oven to 350 degrees.
Mix all ingredients together.
Pour into a metal 13×9 baking pan(spray the pan first with Pam) and bake for 25-30 minutes until it pulls away from edges of pan and a toothpick comes out clean.

Cream cheese icing for the die hard carrot cake fans:
1 block (8 oz.) philadelphia cream cheese (softened)
1 stick unsalted butter (softened)
12 ounces confectioner’s sugar (sifted)
1 tsp vanilla extract
Blend the butter and cream cheese until there are no lumps and its creamy. Slowly add confectioner’s sugar until wholly blended then add vanilla.
Spread on top of cake.

You’ll need to keep the cake refrigerated if you use cream cheese icing.

Elaine’s Coffee Cake

I finally had a chance to make Elaine’s coffee cake, Chris’ favorite cake in the whole world. It’s actually really easy, and works very well in the bundt pan. I think there was a little too much cinnamon sugar on top, but Chris likes it that way. If you like coffee cake and chocolate, his Mom’s cake is for you.  🙂 My only change was to use a bundt pan instead of an angel-food cake pan.


¼ lb butter or margarine
1 cup sugar
2 eggs
2 cups flour
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
1 tsp vanilla
1 cup sour cream
½ cup chocolate bits
½ cup sugar
½ tsp cinnamon
½ cup chopped nuts
Combine the three ingredients for the topping and set aside.
In a large bowl, cream butter and sugar, add eggs. Sift flour, baking powder, baking
soda, and salt together. Add alternately with sour cream to butter and sugar mixture.
Add vanilla; fold in chocolate bits.
Spray bundt cake pan with Pam. Pour ½ of the batter into angel food bundt cake pan. Sprinkle with half the topping; add remaining batter and balance of topping.
Bake in a 350 degree oven for 45 minutes. Toothpick will come out clean from center of cake. When totally cooled, flip out of pan and flip again to place cinnamon-sugar-side-up.

Golden Vanilla Cake – Great Doorstopper!

Ugh. So I was wondering when I was mixing this how the flour could handle such a beating. After every ingredient there was 2 minutes of beating! I used an electric hand-mixer which I probably shouldn’t have used. Maybe they meant a stand mixer which is much gentler.
It’s a King Arthur Flour guaranteed recipe, so I’ll try it again next time with less beating and the right mixer, but this was so disappointing, especially since I made it for Dad’s bday party!

Swedish Tea Ring

I wanted to make cinnamon rolls for my Dad’s birthday and couldn’t find a recipe without dry milk, potato flakes, or other uncommon ingredients. This recipe is from the 1974 Betty Crocker Breads cookbook (thanks to Veronica for telling me about it!).

1. Yummy according to Chris.
2. Raisins plumped up nicely.

1. My dough took twice as long to rise as it should have…I noticed that the yeast wasn’t as active as usual, and should have dumped it, but continued… the ring was definitely smaller than it should have been. As a result, it was a little overcooked (since it didn’t rise well, it cooked in 2/3 of the time!)
2. I forgot to line the pan with parchment! Eek! That sugar is going to be hard to clean.
3. I tried adding vanilla to the icing, but added too much (1tsp). Next time try 1/4 tsp.


Here are photos of the 2-part recipe (one for the dough), one for the ring. Click on each photo to view full size.

swedish_tea_ring sweet_dough