The Best Lemon Pound Cake

Lemon Drenched Pound Cakes

This recipe makes two cakes, to be baked in loaf pans. I wouldn’t try using anything other than loaf pans…they work best for this recipe.

This is one of the best pound cakes I’ve ever eaten!

I doubled the ingredients for the syrup and spread them between the two cakes. I like a lot of syrup.

For the Cakes:

2 2/3 cups all-purpose flour

2 1/2 teaspoons baking powder

pinch of salt

2 1/3 cups sugar

1 1/2 teaspoons pure vanilla extract

6 large eggs, preferably at room temperature

2/3 cups heavy cream

zest of two lemons, finely grated

1 stick, plus 7 Tablespoons (15 Tablespoons) unsalted butter, melted and cooled

For the syrup:

1/3 cup water

1/4 cup sugar

juice of two lemons

Making the cakes:

Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 8 1/2-4 1/2-inch loaf pans, dust the insides with flour and tap out the excess. Even if the pans are nonstick, it’s a good idea to butter and flour them. Place the pans on an insulated baking sheet or on two regular sheets stacked one on top of the other.

Sift together the flour, baking powder and salt.

Put the sugar and the lemon zest in a large bowl, working with your fingers, rub them together until the sugar is moist and thoroughly imbued with the fragrance of lemon.

Add the eggs and whisk them into the sugar, beating until they are thoroughly incorporated. Whisk in the extract, then whisk in the cream. Continuing with the whisk, or switching to a large rubber spatula, gently stir in the dry ingredients in 3 or 4 additions; the batter will be smooth and thick. Finish by folding in the melted butter in 2 or 3 additions. Pour the batter into the pans, smoothing with a rubber spatula.

Bake for 55 to 60 minutes, or until a knife inserted into the center of the cakes comes out clean. As soon as the cake goes into the oven, make the syrup. After about 30 minutes in the oven, check the cakes for color if they are browning too quickly, cover them lightly with foil tents.

Making the syrup:

Stir the water and sugar together in a medium saucepan over medium heat until the sugar melts, then bring to a boil Remove the pan from heat and stir in the lemon juice. Pour the syrup into a heatproof bowl and let cool.

When the cakes test done, transfer them to a wire rack to cool for 5 minutes before unmolding them and turning them right side up on the rack. Place the rack over a baking sheet lined with wax paper and, using a thin skewer, cake tester or thin-bladed sharp knife, poke holes all over the cakes. Brush the cakes all over with the syrup, working slowly so that the cakes sop it up. Leave the cakes on the rack to cool to room temperature.

adapted from Dorie Greenspan via Joy the Baker


The Best Chocolate Buttercream Frosting Ever


This is absolutely my favorite Chocolate Buttercream recipe.  It’s smooth and thoroughly chocolaty, without being stiff and overly sweet like chocolate buttercream can sometimes become.  I didn’t invent this Chocolate Buttercream it came to me by way of Joy the Baker.


The Best Chocolate Buttercream Frosting

makes enough to frost 24 cupcakes or one 8-inch layer cake

1 1/2 sticks (3/4 cup) unsalted butter, softened

1/2 cup unsweetened cocoa powder

1/2 teaspoon salt

2 1/4 cup powdered sugar, sifted

1 teaspoon pure vanilla extract

2 tablespoons milk

1/2 cup heavy cream

1/3 cup Ovaltine

Cream together butter, cocoa powder and salt. Butter mixture will be very thick. Turn off the mixer, scrape down the sides of the bowl and add powdered sugar. Turn mixer on low and mix in powdered sugar while adding milk and vanilla extract. As the sugar incorporates, raise the speed of the mixer to beat the frosting. Beat until smooth. In a 1-cup measuring glass, stir together heavy cream and Ovaltine. Turn mixer speed to medium and pour cream mixture into frosting in a slow, steady stream, until you’ve reached your desired consistency.  You may not need the full amount of Ovaltine and cream.



Easy Cream Cheese Frosting Recipe

This is the Easiest Cream Cheese Frosting you will ever find.  It can be used on so many different cakes.

one 8-ounce packages cream cheese, room temperature

1/2 stick unsalted butter, room temperature

2 cups powdered sugar

2 teaspoons vanilla extract

Blend cream cheese and butter in a large bowl with an electric mixer set on low speed until combined, 30 seconds. Add sugar a little at a time on low speed, beating until the sugar is well incorporated, 1 minute. Add the vanilla, then increase speed to medium and blend the frosting until fluffy, 1 minute. Makes 3 cups.

Cream cheese and butter...

Cream Cheese Frosting…

1 package (8oz.) cream cheese and 4 tablespoons unsalted butter, at room temperature.

Beat cream cheese and butter...

Beat in large bowl.

Add confectioners' sugar...

Add powder sugar a little at a time on low speed, beating until the sugar is well incorporated, 1 minute.

Add vanilla...

Add 2 teaspoons vanilla.

Blend frosting, add red food coloring to make light pink...

Blend until fluffy.

My Favorite Coconut Cake

I’m into baking right now, so I have tried a lot of recipes. Here’s on of my favorites from scratch or you can use store-bought cake mix and frosting. I’ve done both and they both turned out great.


* Basic 1-2-3-4 Cake but substitute 1 cup canned, unsweetened coconut milk for regular milk, recipe follows


* 3/4 cup sugar
* 1 cup sour cream
* 4 tablespoons milk
* 1/2 cup flaked, sweetened coconut


* 1 recipe 7-minute Frosting
* Flaked, sweetened coconut, for sprinkling


Follow directions for Basic 1-2-3-4 Cake, substituting coconut milk for regular milk. While cake is baking, prepare filling. Stir together sugar, sour cream, milk, and coconut in a bowl until well blended. Remove cake layers from oven and allow cake to stay in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Using the wrong end of a wooden spoon, poke holes about 1-inch apart until entire cake has been poked. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again. (As I stack layers together I stick them with toothpicks to prevent cake from shifting).

Prepare 7-Minute Frosting. Frost top and sides of cake. Sprinkle top and sides of cakes with more coconut.

Yield: 1 (3-layer) cake

Preparation time: 30 minutes

Cooking time: 25 minutes

Ease of preparation: Easy

Basic 1-2-3-4 Cake:

* 1 cup (2 sticks) butter, at room temperature
* 2 cups sugar
* 4 eggs
* 3 cups sifted self-rising flour
* 1 cup milk
* 1 teaspoon pure vanilla extract

Preheat oven to 350 degrees F.

Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.

Yield: 3 layer cakes

Preparation time: 10 minutes

Cooking time: 25 to 30 minutes

Ease of preparation: Easy

7-Minute Frosting:

* 1 1/2 cups sugar
* 1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
* 1/8 teaspoon salt
* 1/3 cup water
* 2 egg whites
* 1 1/2 teaspoons pure vanilla extract

Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a hand-held electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high-speed with electric mixer for 7 minutes. Beat in vanilla.

Yield: Frosting for 1 layer cake or about 8 to 12 cup cakes

Preparation time: 5 minutes

Cooking time: 7 minutes

Ease of preparation: easy

Crispy Potato Poppers

Crispy Potato Poppers

Makes: 30 poppers
Cook: 10 minutes
  • No-stick cooking spray
  • 1 container (21-ounce) loaded mashed potatoes, Country Crock
  • 1 tablespoon butter
  • 1 egg
  • 1⁄2 cup shredded Romano cheese
  • 1 cup all-purpose flour


  1. In a medium saucepan, heat 1 inch of oil to 350 degrees F.
  2. Place potatoes and butter in a microwave-safe bowl. Cover and microwave on high setting (100 percent power) for 2 1⁄2 minutes. Transfer potato mixture to a large bowl; add egg, cheese, and flour. Stir to combine. Shape into 1-inch balls. Working in batches, fry potato balls 3 minutes per side or until golden

Chicken Cheesy Mac


Makes: 4 servings
Start to Finish: 40 minutes
Cook: 20 minutes
  • 1     package (12.6-ounce) Old World Italian Macaroni & Cheese Dinner with Parmesan & Romano Cheese Sauce, Kraft® Homestyle Deluxe
  • 4     ounces cream cheese, softened
  • 1⁄2     cup milk
  • 1⁄2     teaspoon garlic salt
  • 1⁄4     teaspoon ground black pepper
  • 2     cups frozen sliced carrots
  • 11⁄2     cups diced rotisserie chicken
  • 1⁄4     cup plain bread crumbs
  • 1⁄4     cup grated Parmesan cheese
  • 2     tablespoons butter, melted


  1. Preheat oven to 375°F. Remove bread crumb topping from Macaroni & Cheese Dinner; save for another use.
  2. In a large saucepan, bring 6 cups of water to a boil. Stir in macaroni and cook for 7 minutes, stirring occasionally. Drain.
  3. In a medium microwave-safe bowl, combine contents of cheese sauce pouch, cream cheese, milk, garlic salt, and pepper. Microwave on high for 11⁄2 to 2 minutes or until sauce is smooth, stirring every 20 seconds.
  4. In a large mixing bowl, combine macaroni, carrots, and chicken. Fold in sauce and stir until well mixed. Transfer to a 2-quart casserole dish.
  5. In a small bowl, stir together bread crumbs, Parmesan, and melted butter; sprinkle on casserole. Bake for 20 to 25 minutes or until golden and bubbling.

Buttermilk Potato Cakes




Makes: 4 servings
Cook: 12 minutes
  • 1     box instant mashed potatoes(4-6 cups)
  • 1⁄4  cup buttermilk
  • 2     tablespoons butter
  • 1     egg, lightly beaten
  • 2     tablespoons chopped fresh parsley
  • 1     teaspoon ground mustard powder
  • 1⁄2  teaspoon garlic powder
  • All-purpose flour
  • 2    tablespoons extra virgin olive oil
  • Kosher salt
  • Crumbled cooked bacon (optional)
  • Chopped fresh chives (optional)


  1. Cook potatoes according to package directions. In a bowl, mash potatoes with buttermilk and butter. Stir in egg, parsley, mustard, and garlic powder. Shape mixture into eight patties. Dredge patties in flour, shaking off excess.
  2. In a large nonstick skillet, heat oil over medium-high heat. Fry half the patties in hot oil for 3 minutes or until nicely browned. Gently turn cakes over and cook 3 minutes more. Drain on paper towels. Repeat with remaining patties. Season with salt. Top with crumbled cooked bacon and chives (optional).

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