Meyer Lemon Pound Cake

From my previous posts on Meyer Lemons, Meyer Lemon Curd & Meyer Lemon Coffee Cake, you know I had a bunch of Meyer Lemons to use up. What next?My quest for a great pound cake came into the picture too. I had tried a pound cake earlier in the year with limited success. Searching the net I came up with this recipe from Martha Stewart.

Meyer Lemon Pound Cake

For this recipe I used:


For the Cake – makes 2:
1 1/2 Cups of Unsalted Butter – room temperature
4 Cups of Cake Flour
1 Teaspoon of Salt
4 Teaspoons of Baking Powder
2 3/4 Cups of Sugar
6 Eggs – room temperature
1 Cup of Milk – room temperature
2 Teaspoons of Vanilla
Zest of 1 Meyer Lemon

For the Glaze:
2 3/4 Cups if Icing Sugar
1/4 Cup (or less) of Meyer Lemon Juice

My first step is to gather the ingredients together in the right quantities for easy assembly. This included zesting & juicing the Meyer Lemon and double sifting the flour, salt, and baking soda.

Meyer Lemon Pound Cake – Gathering the Ingredients

I stared by creaming the butter and sugar in my mixer. This is an important step in a pound cake. This will take 3 to 5 minutes with scraping the bowl down several times. Light and fluffy is the goal.

Meyer Lemon Pound Cake – Creaming the Butter and Sugar

Next I added in the eggs one at a time. It’s important that the eggs are at room temperature or they will not blend in properly.

Meyer Lemon Pound Cake – Adding the Eggs One at at Time

After all of the eggs have been incorporated it was time to all the flavour. Vanilla & Meyer Lemon Zest. I mixed these in well.

Meyer Lemon Pound Cake – Adding the Flavour

After the flavouring was added it was time to add the flour and milk. Flour, milk, flour, milk, flour. I made the additions with the mixer on low.

Meyer Lemon Pound Cake – Adding the Flour and Milk
Meyer Lemon Pound Cake -Adding the Milk

When the batter had almost been mixed I removed it from the machine and finished it by hand. I filled 2 buttered and floured glass loaf pans with 1/2 of the batter in each then it was off to a 325˚ oven for about 90 minutes.

Meyer Lemon Pound Cake – Ready for the Oven

After a testing toothpick came out clean let the pound cakes cool on a rack for 10 minutes. I removed the cakes from the pans and let them cool. It took about another 90 minutes to fully cool the cakes.

Meyer Lemon Pound Cake – Cooling

Just as the cakes had finally cooled I mixed the icing sugar and zest with 1/2 of the Meyer Lemon Juice, and added more juice until the glaze was the right consistency.

Meyer Lemon Pound Cake – Glaze

I glazed the cakes and they were ready to give away and eat!

Meyer Lemon Pound Cake

Baker’s Notes:

  • for best results all ingredients should be room temperature – butter hint here
  • a great pound cake recipe – even with Just Vanilla
  • use any citrus flavour for this cake

Cherry Pound Cake – A Birthday Gift

We had a friend over for dinner a few weeks ago and he said he really loved pound cake. Who doesn’t? As his birthday was around the corner I decided a pound cake was in order. What else do you get someone that has everything?
I use Martha Stewart’s Classic Pound Cake recipe from Martha Stewart’s Baking Handbook and added glacèd cherries. There is a pound cake with cherries that Safeway has near Christmas so I decided to try and replicate it as best I could. Perfect for any celebration.For this recipe I used:

3 Sticks (12 Oz.) Unsalted Butter
2 Cups of All Purpose Flour
1 Teaspoon of Salt
1 1/2 Cups of Sugar
1 Teaspoon of Vanilla Extract
6 Large Eggs
1 Pound of Glacèd Cherries

I gathered the ingredients together then buttered and floured the 9 x 5 Glass loaf pan.

Cherry Pound Cake – The Ingredients
Cherry Pound Cake – Buttered and Floured 9 x 5 Loaf Pan

After sifting the flour and salt together I put the butter and sugar in the bowl of my mixer and let it rip for 4 minutes. I stopped the mixer and scraped down the bowl a couple of times to ensure everything was light and fluffy.

Cherry Pound Cake – Sifted Flour and Salt
Cherry Pound Cake – Creaming the Butter and Sugar

Next it was time to add the eggs and vanilla. I added the vanilla then eggs one at a time with the mixer on a lower speed until everything was well combined.

Cherry Pound Cake – Adding the Eggs One at a Time

Now it was time to add the flour.  With the mixer on a low speed, I slowly added the flour until it was just mixed in. I removed the bowl from the mixer and finished off the batter by hand.

Cherry Pound Cake – The Final Flour Mix by Hand

Now the fun part started. I took about 1/3 of the batter and spread it in an even layer at the bottom of the loaf pan and added a layer of cherries. I carefully added a spread out another 1/3 of the batter and added the rest of the cherries. Then I topped the cherries off with the rest of the batter and put the cake in a 350˚ oven.

Cherry Pound Cake – Layering the Batter and Cherries
Cherry Pound Cake – Layering the Batter and Cherries
Cherry Pound Cake – Layering the Batter and Cherries
Cherry Pound Cake – Layering the Batter and Cherries
Cherry Pound Cake – Ready for the Oven

The recipe said it would take up to 55 minuets. my experience with the added cherries was a little longer at 70 minutes.

Cherry Pound Cake – Cooling

After fooling for 2 hours I wrapped the cake up and took it next door for the Birthday boy. He took the cake into work to share it and said it was “delicious!”

Cherry Pound Cake – In the Midst of Eating

Sadly another cake I did not get to try!

Bakers Notes:

  • It was tricky with the timing on this one. The edges were a little browner that I would have liked.
  • I should have topped it with an icing or glaze
  • Use Glacèd CherriesMaraschino Cherries will not work because they are too wet
  • From the looks of the picture the cherries turned out correctly
  • Use a glass pan for this recipe – a metal one just won’t do!

Happy Baking!

Cherry-Streusel Coffee Cake – Secretary’s Day 2013

For Secretary’s Day I was asked to make a cake for the office.The ultimate request was for a Cherry-Streusel Coffee Cake. This recipe was lurking in my edition of “Martha Stewart’s Baking Handbook” – a Christmas gift in 2005. By all accounts the cake was a hit this morning.

Cherry-Streusel Coffee Cake

For this recipe I used:


Cake:
1 Stick (4 oz.) of Unsalted-Butter
2 Cups of All Purpose Flour
1 Teaspoon of Baking Powder
1 Teaspoon of Baking Soda
1 Teaspoon of Salt
1 Cup of Sugar
2 Large Eggs
1 Teaspoon of Vanilla Extract
1 Cup of Sour Cream*
1 Cup of Frozen Sour Cherries* – thawed and drained

Streusel Topping:
9 Tablespoons of All Purpose Flour
3 Tablespoons of Brown Sugar
1/2 Teaspoon of Cinnamon
2 1/2 Oz. Unsalted Butter
1/4 Teaspoon of Salt

Milk Glaze*:
1 Cup of Confectioners Sugar
2 Tablespoons of Milk
See bakers notes

I started by gathering the ingredients, buttering a tube pan, and pre-heating the oven to 350˚.

Martha Stewart’s Baking Handbook
Martha Stewart’s Baking Handbook
Cherry-Streusel Coffee Cake – Ingredients

I an a bowl I sifted the flour, the baking soda, the baking powder, and the salt together and set it aside.

Cherry-Streusel Coffee Cake – Sifting the Flour

Next I made the streusel by combining all of the ingredients in a bowl and used a pastry blender to mix well. I stored the bowl in the fridge until it was needed.

Cherry-Streusel Coffee Cake – Streusel Topping
Cherry-Streusel Coffee Cake – Streusel Topping

In a large bowl I mixed the butter, sugar, and eggs together until smooth. This will take up to 5 minutes – longer if the butter is on the cool side. I then mixed in the vanilla extract*. See bakers notes for the vanilla.

Cherry-Streusel Coffee Cake – Blending the Butter, Sugar, & Eggs
Cherry-Streusel Coffee Cake – Adding the Vanilla

I then mixed the flour and sour cream in an alternating sequence. 3 flour additions and 2 sour cream additions. Starting and ending with the sour cream.

Cherry-Streusel Coffee Cake – Adding 1/3 of the Flour Mixture
Cherry-Streusel Coffee Cake – Adding 1/2 of the Sour Cream
Cherry-Streusel Coffee Cake – Adding the second 1/3 of the Flour Mixture
Cherry-Streusel Coffee Cake – Adding the rest of the Sour Cream
Cherry-Streusel Coffee Cake – Adding the rest of the Flour Mixture
Cherry-Streusel Coffee Cake — Just barely mixed

After the batter was barely mixed I finished mixing everything in with a spatula.

Cherry-Streusel Coffee Cake – Finished mixing by hand

I added 1/2 of the batter to the tube pan and smoothed it out. I then added the sour cherries evenly spread out. The picture in the book looked like it had more cherries.

Cherry-Streusel Coffee Cake – Adding the Sour Cherries

I topped the cherries with the rest of the batter and smoothed everything out again.

Cherry-Streusel Coffee Cake – Adding the rest of the Batter

I added the streusel to the top of the cake the put the pan in the oven.

Cherry-Streusel Coffee Cake – Topped with Streusel

I baked the cake for 40 minutes then check it. It needed another 5 minutes.

Cherry-Streusel Coffee Cake – Just out of the oven

I removed the cake form the oven and let it sit on a cooling rack for 15 minutes. I used a small pallet knife to loosen the cake from the pan then flipped it our on the cooling rack.  I then flipped the cake again, so the streusel top was upright, then let the cake cool for 2 hours.

Once the cake was cool I mixed the milk glaze. I drizzled the glaze on the cake and let it dry.

Cherry-Streusel Coffee Cake – Milk Glaze Ingredients
Cherry-Streusel Coffee Cake – Mixing the Milk Glaze
Cherry-Streusel Coffee Cake – Topped with the Milk Glaze

“*” Bakers Notes:

  • I think 1-1/2 cups of sour cherries would work. Any more and the cake will be too soggy.
  • I mixed the vanilla in at this time. The recipe said to mix it in with the butter eggs and vanilla.
  • The recipe for this cake can also be found here.

Sadly I did not get a full taste of the cake. I was told it was great. I did taste some crumbs of cake that were stuck on the centre tube of the pan – where I had not buttered enough. Any reason to make another!

Sunday Pound Cake

Sunday Pound Cake – Two Ways

It was Sunday and we were having guests twice during the day. Tea for 4 in the afternoon and dinner for 3 in the evening. The request was for pound cake for tea.. so I managed to extend the pound cake to dessert as well.

I haven’t made too many pound cakes so I turned to new to me recipe. Classic Pound Cake from America’s Test Kitchen The New Best Recipe Book.

According to the recipe I used:


8 Ounces of Butter
1 1/3 Cups of Sugar
3 Large Eggs
3 Large Egg Yolks
1 1/2 Teaspoons of Vanilla Extract
1 1/2 Teaspoons of Water
1/2 Teaspoon of Salt
6 Oz of Cake Flour

The oven was heated to 325 and the loaf pan was greased and lined with parchment paper.

Sunday Pound Cake – The ingredients – except for 3 Egg Yolks

The secret to this recipe seems to be the butter has to be just the right temperature – “Softened but still cool”.  An inexact temperature.

Following the recipe….

In my mixer, I beat the butter briefly then slowly added the sugar beating for 5 minutes, then added the salt.

Sunday Pound Cake – The Butter
Sunday Pound Cake – Adding the Sugar

I mixed the eggs, egg yolks, water, and Vanilla together in a measuring cup and added this to the butter/sugar mixture in a stream until combined.

Sunday Pound Cake – Eggs, Egg Yolks, Water, Vanilla.
Sunday Pound Cake – Adding the Egg Mixture in a Stream.

This is where I figured out the butter was not quite warm enough. The mixture was pretty lumpy with butter bits rather than smooth.

I sifted  1/3 of the cake flour onto parchment paper, and sprinkled the flour over the mixture and folded it in.

At this point I decided to take care of the butter lumps and worked them out. A mistake. The butter I figured  out afterwards that the butter limps should have been worked out before the first addition of the flour.

I sifted the next 1/3 of the flour and folded it in and continued with the last 1/3 if the flour in the same way.

Sunday Pound Cake – Sifting the Flour
Sunday Pound Cake – Folding the Flour In
Sunday Pound Cake – After the 3rd Addition.

I loaded up the loaf pan and put it in the oven.

Sunday Pound Cake – Ready for the Oven.

The recipe said to bake for 70 – 80 minutes. This took 85 minutes.

Once out of the oven the cake rested for 5 minutes before being turned out to cooled on a rack.

Sunday Pound Cake – Cooling

While the cake smelled and tasted very good it did turn out to be more pound than cake. The butter temperature was likely the problem.

For tea the cake was just sliced and served. For dessert I macerated some blackberries from the summer with a couple of teaspoons of sugar and whipped up some cream.  The evening dessert was better than tea time.

Sunday Pound Cake – From the Editors of Cook’s Illustrated -The New Best Recipe – All New Edition – 2004

New Things! and a Spiced Pumpkin Cake

This week I received my new Kitchen Aid 600 Watt 6 Quart Mixer.  It is very nice.For my first project with the new toy I decided to make something pumpkin. I found 2 large cans of pumpkin in the cupboard when I moved. Although it is spring, or even summer, across the continent here in the Pacific Northwest a rainy spring has been lingering. It is so bad this month is being nicknamed June-uary. So in celebration of June-uary I made a Spiced Pumpkin Cake – a Martha Stewart recipe.

For this recipe I used:

For the Cake:
4 Cups Cake Flour
4 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Salt
1 Teaspoon Ground Ginger
2 Teaspoons Cinnamon
1 Teaspoon Nutmeg
1/2 Teaspoon Ground Cloves
4 Tablespoons Buttermilk Powder
1 Cup Unsalted Butter
2 1/2 Cups Light Brown Sugar
4 Large Eggs
1 Cup Water
1 1/2 Cups Pumpkin Puree

Frosting
1 Cup Icing Sugar
1 Teaspoon Milk

Spiced Pumpkin Cake

More after the jump….
After preheating the oven to 350˚, I sprayed a bunt pan with oil and lightly floured it.

Spiced Pumpkin Cake – Floured Bunt Pan

I sifted all of the dry ingredients together and set them aside.

Spiced Pumpkin Cake – The Dry Ingredients

In the bowl of the mixer I creamed the butter and brown sugar using the paddle attachment for 4 minutes, scraping the bowl twice.

Spiced Pumpkin Cake –  Creaming the Butter & Sugar

After scraping the bowl again I added the eggs one by one mixing thoroughly after each egg. The mixture looked a little gritty.

Spiced Pumpkin Cake –  Adding the Eggs

After scraping the bowl I added 1/3 of the dry ingredients followed by 1/3 of the water. After scraping down the bowl I repeated 2 more times.

Spiced Pumpkin Cake – First Flour Addition
Spiced Pumpkin Cake – After the last of the liquid

After a quick scrape of the bowl to ensure everything was mixed I poured the batter into the prepared pan. I baked the cake for 55 minutes as the recipe said but I ended up needing another 12 minutes – total 1 hour 7 minutes – until the toothpick test came out clean.

Spiced Pumpkin Cake – In the pan

After cooling the cake for a couple of hours I topped the cake with the icing and let the cake sit again.

Spiced Pumpkin Cake – After cooling

Then we tried it!

Spiced Pumpkin Cake – Its on the list to try again
Spiced Pumpkin Cake – The Ingredients
Spiced Pumpkin Cake – After measuring everything out
Spiced Pumpkin Cake – Just out of the Pan

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