May 1, 2016

Lemon Pound Cake with Lemon Glaze and Roasted Strawberries/Raspberries #SundaySupper

Yum
On the Menu Today~
{Meyer} Lemon Pound Cake with
{Meyer} Lemon Glaze and Roasted Raspberries


Good Morning and Welcome!
It's time for Sunday Supper.
This Weeks Event:
Mom's Favorite Recipes.
Hosted by: A Kitchen Hoor's Adventures
and Wholistic Woman. Thanks Ladies~


{Meyer}Lemon Pound Cake with {Meyer} Lemon Glaze,
is a cake made in an 8 x 4-inch loaf/bread pan,
so I guess you could call it a loaf-cake.
It's made with Meyer Lemons...those small,
juicy, sweet lemons that are really delicious.
Meyer lemons are compact and packed full of flavor.


This recipe for Lemon Pound Cake makes 2 loaves.
I couldn't decide whether to top the loaves with
roasted strawberries or roasted raspberries,
so I topped one loaf with roasted strawberries and
the other loaf with roasted raspberries!
You could certainly use blackberries, blueberries or
even mulberries.


Today we are celebrating Mom
by preparing all of her favorite dishes.
Let's get started~

Make Mother's Day Special with this
Nice and Easy Dessert.
It's a lemon lovers delight~




{Meyer} Lemon Pound Cake/Loaf with {Meyer} Lemon Glaze and Roasted Strawberries/Raspberries

Ingredients
  • 3 cups cake flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup buttermilk
  • 1/4 cup fresh squeezed Meyer lemon juice
  • 16 tablespoons unsalted butter, softened to room temperature
  • 2 1/2 cups sugar
  • zest from 2 Meyer lemons
  • 5 large eggs
  • 2 teaspoons vanilla extract
  • whipped topping or whipped cream, optional
  • Glaze Ingredients:
  • 2 cups confectioners' sugar
  • 1/4 cup Meyer lemon juice
  • 2 tablespoons butter, softened
  • 1 tablespoon Meyer lemon zest
Cooking Directions
  1. Glaze directions:
  2. Beat confectioners' sugar, lemon juice, 2 tablespoons butter and lemon zest together in a bowl until glaze is smooth.
  3. Cake/Loaf directions:
  4. Preheat the oven to 350°F. Line two 8 x 4-inch loaf pans with parchment paper and spray with cooking spray.
  5. Sift together the flour, salt, baking powder and baking soda in a small bowl. Set aside.
  6. Whisk together buttermilk and lemon juice in a measuring cup. Set aside.
  7. Beat the butter, sugar and lemon zest together. Start on low speed and gradually increase to medium-high once the butter and sugar are incorporated. Continue beating until the mixture becomes light and fluffy.
  8. Beat in the eggs, one at a time. Make sure each egg is fully incorporated before adding the next one and scrape down the sides of the bowl as needed. After adding all the eggs, add the vanilla. Scrape down the bowl.
  9. Add a fourth of the flour mixture and beat on low speed until just barely incorporated. Continue alternating between adding the flour and the buttermilk, beating slowly between each addition and ending with the last of the flour.
  10. Divide the batter evenly between the loaf pans and smooth the tops.
  11. Bake for 50 to 60 minutes, rotating the pans once during baking. Bake until the cakes are deep golden on top and a cake tester inserted in the middle comes out clean.
  12. Cool for 10 minutes in the pan. Remove the cakes from the pans and transfer to a cooling rack.
  13. With a long wooden skewer, poke eight holes into the tops of the cakes.
  14. Glaze the loaves by spooning about half of the glaze over the cakes, let cool. Pour remaining glaze over cake, allow to set. Meanwhile roast strawberries or raspberries.


Roasted Berries

Ingredients
  • 4 to 6 cups berries of your choice or mixture of berries
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
Cooking Directions
  1. Preheat oven to 400ยบ Spray baking sheet with sides with non-stick cooking spray.
  2. In a large bowl, gently toss berries with sugar and vanilla extract.
  3. Spoon berries into prepared baking sheet.
  4. Roast berries for 10 to 20 minutes. (roasting times will vary due to oven temps and berries)
  5. Remove from oven and spoon berries into a bowl. Allow berries to sit a few minutes before using to let berries release more juice.


Serve Roasted Berries over {Meyer} Lemon Glazed Pound Cake and Top with Whipped Topping.


Raspberries, Strawberries, LemonCake

Starters (Appetizers, Beverages, Breakfast):
Salads, Side Dishes, and Sauces:
Main Dishes:
Desserts:
Plus What Mom Really Wants for Mother’s Day plus Mom’s Favorite from Sunday Supper Movement Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

12 comments:

  1. Myer lemons and raspberries are great together. Looks delicious! Perfect for breakfast.

    ReplyDelete
  2. Replies
    1. Thanks Heather,
      It turned out fantastic~
      Lynn

      Delete
  3. Wow, this looks so delicious! I love the combination of lemon and raspberries <3

    ReplyDelete
    Replies
    1. Hi Lara,
      Lemon and raspberries are
      a favorite of mine too:)
      Thanks for stopping!
      Lynn

      Delete
  4. Oh I LOVE this recipe!!! All of my favorite ingredients. Pinned it and will make this weekend.

    ReplyDelete
    Replies
    1. Hi Pamela,
      Let me know how it turns out.
      Lynn

      Delete
  5. I love the idea of roasting the berries.

    ReplyDelete
    Replies
    1. Roasting really brings out the berries natural sweetness~
      Thanks for stopping, Lynn

      Delete
  6. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you had a great weekend and enjoy your new Red Plate!
    Miz Helen

    ReplyDelete

Thank you so much for stopping by Turnips 2 Tangerines~ I hope you enjoyed your visit and Stop back again soon~ Feel free to leave a comment or email me at: lane.lavender2@gmail.com

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