I am so very fortunate to live in Southern California, where we get fresh strawberries year round. But even here, those summer series are special Our season is peaking for the next few weeks and I am fully taking advantage of it. Those dark red…
Month: May 2021
The South has a long love affair with pound cake. As I have said before, my family has hundreds of recipe variations, designed to suit any mood or occasion. When I cam across this recipe, in Southern Living, I knew it would be a keeper.…
I admit it I am jumping on the bandwagon! I’ve seen the Trader Joes Pancake Bread in a loaf style, delicious.
I’ve seen dozens of Pancake bread recipes but have seen a lot of Pancake Cake recipes so I though I’d dive in. I am working on my first cookbook, Cake for Breakfast, so this was an obvious cake for me to create. I hope you enjoy it! I can’t wait to hear your thoughts.
- Bundt Pan
- 3 cups All-Purpose Flour
- 2/3 cup Granulated White Sugar
- 1 teaspoon Baking Soda
- 1/4 teaspoon Baking Powder
- 1 teaspoon Fine Sea Salt
- 3 Jumbo Eggs
- 2/3 cup Butter, melted
- 1/2 cup Buttermilk
- 1/2 cup Heavy Cream
- 1 cup Maple Syrup
- 1 teaspoon Maple sugar, or flakes
- 1/2 teaspoon Pure Vanilla Extract
- Preheat oven to 350°Generously grease and flour a bundt pan. Make sure to get in all the crevices.
- Whisk together flour, white sugar, baking soda, baking powder and salt in a large bowl and set aside.In a separate bowl mix together the eggs, butter, buttermilk, cream , maple syrup, maple sugar and vanilla.
- Pour liquid ingredients into dry ingredients, whisking as you do. Whisk until the batter is smmoth and no dry bits are left.
- Pour into prepared pan and bake for 35-50 minutes. A tester inserted should come out with just a few moist crumbs.Cool in pan for 10 minutes then turn out onto rack. Cool completely.Make a glaze of 2 cups, sifted, confectioners' sugar with 3 tablespoons of maple syrup. If it gets to thick but you are happy with flavor, you can add whole milk, 1 teaspoon at a time.
These Madelines are sheer perfection! You get fantastic flavor from the freshest ingredients and golden butter. You get the iconic bump, from chilling you batter and starting in a hot oven. You can indulge in the rich flavor of vanilla with a hint of lemon.…
Growing up in Los Angeles, there were a few staple treats. Sometimes, it was a midnight run to Western Bagel to get hot bagels just out of the oven and other times it was Mis Grace Lemon Cake.
Miss Grace holds a special place because, it was the dessert my mother always took to USC football games when we were tailgating. It is the perfect combination of lemon and butter flavors. It is tart and sweet at the same time.
My mother’s friend used to say that we had to cut it very, very thin to appreciate the flavor.
Long ago it was sold to another bakery here in Los Angeles and somehow it never felt the same. I have been trying to recreate that flavor forever and I think I have finally come up with the perfect recipe.
If you are familiar with Miss Grace, let me know what you think. Did I nail it!
Copycat Lemon Bundt Cake
- 1 cup Unsalted butter, at room temperature
- 2-1/4 cups Granulated White Sugar
- 3 Large Eggs, at room temperature
- 3 cups All-Purpose Flour, sifted
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 cup Buttermilk
- 2 Tablespoons freshly grated lemon zest, firmly packed
- 3 Tablespoons Fresh Lemon Juice
- 2 cups Confectioners' Sugar, sifted
- 1/4 cup Fresh Lemon Juice
- Preheat oven to 325°.Butter, generously, the bundt pan.In a stand-up mixer fitted with a paddle, cream butter until it is light in color. Gradually add sugar and beat unti light and fluffy.Add eggs, one at a time.
- In a separate bowl, whisk together flour, soda and salt.Alternating with Buttermilk, add the flour mixture to butter mixture. Start and finish with flour.Beat until just combined, do not overwork.Add in the lemon zest and lemon juice and stir to just combine.
- Pour batter into prepared bundt pan.Bake for 55-65 minutes, depending on your oven. A tester should come out with just a few moist crumbs.Let cool in pan, for 10 minutes them turn out and cool completely on a rack.
- While cake is cooling, make glaze.Using a handheld whisk, gradually add lemon juice to confectioners' sugar. Only add the amount of lemon juice you need for a thick pourable glaze. You don't want it to be too runny.When cake is cool, pour glaze generouslu around cake.
I love sweet tea. However long ago my grandparents started making with sweet n low. Traditionally it is made with a simple syrup. While I can’t really drink tea that sweet anymore, I’ve often wondered what it would be like in cake form. Well here…