Lemon Bars
Anything chocolate or lemon
“I loved the peanut butter cookies. Those have been my favorite so far.”
“If I did have to vote, it would be for plain old chocolate chip cookies.”
“All I want to know is did you tell her about the Bake Sale coming up? I’m sure her goodies will go fast. I would like to see some bread or muffins, like blueberry or pound.”
“Definitely a cheesecake.”
“Yes – Chocolate chip cookies are great – especially oatmeal chocolate chip (this way you can feel like you are eating a HEALTHY cookie – sort of…)”
“I like anything with chocolate and peanut butter.”
“Oh, please thank your wife for making these delightful treats to get us through our long, stressful workdays!”
Out of all that, the pound cake part stuck out to me. I've never made one and I've always wanted to. It's so good! It's sitting on my kitchen counter right now and I'm living in fear of it not living until tomorrow for Mike to take to them...
I am always apprehensive of cakes coming out of pans if there isn't parchment paper in them.
But this one came out PERFECTLY!!! I did a little happy dance around the kitchen after I dumped it out of the pan. I really did.
Easiest glaze ever.
Doesn't that look delicious? It is.
POUND CAKE
1 cup unsalted butter, softened
2 3/4 cups all-purpose flour, plus more for dusting pan
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups sugar
6 large eggs
1 tablespoon vanilla extract
1 cup sour cream blended with 1/4 cup milk
1 cup confectioners' sugar
1. Heat oven to 350. Grease a 12 cup capacity bundt pan with 1 tablespoon of the butter. Add a little flour, tilting pan so flour sticks to butter.
2. Measure 2 3/4 cups flour; pour into small bowl; add baking soda and salt. Whisk together to blend.
3. In a large bowl, beat remaining butter and the sugar on high speed just until pale and fluffy but still grainy. Beat in eggs, one at a time, until smooth. Add vanilla.
4. On low speed, beat in half of the flour mixture, then sour cream mixture. Beat in remaining flour mixture just until blended.
5. Spoon batter into prepared pan. Bake for 1 hour, until cake springs back when pressed. Cool in pan on rack for 10 minutes. Place rack over cake, carefully flip to release cake from pan; cool.
6. Blend confectioner's sugar and 1 to 2 tablespoons water until smooth. Place cake on rack over parchment paper. Pour glaze over, letting it drip down side.