The sun is shining bright outside my kitchen window. And, as I watch the snow begin to melt off the roof of my garden shed, I’m reminded of all the reason’s that I get excited at the signs that spring is near!!!
1. The snow melts! (YIPPEE!!!)
2. Robins return to lay claim to the trees in our backyard!
3. Crocus and snow drops push their way up through the hard ground-spreading joy with each bloom!
4. A coat is optional.
5. I can go for a walk outside, instead of on my treadmill!
6. All the windows in our house can be flung open-allowing the sweet smell of lilac’s to spread throughout our home!
7. Hubby can grill on the back deck again-instead of shivering at the back door until the meat is burnt!
8. I can partake in our communities annual rummage sale!!!!
9. Remodeling our current home can resume!
and….last, but certainly not least….I can finally purchase my lemon tree!!!! (If you missed my post back in January, you can check it out here!
There is just something about the smell and taste of lemons, that is SO inspiring for me! That must be why I decided to whip up this light and very lemony pound cake recipe of mom’s! (I think she found it years ago in a Land O’ Lake’s cookbook.) I had to chuckle because I actually use Land O’ Lake’s butter!
***Warning-do not be impatient (like I was) and not allow the cake to cool for the recommended 15 minutes!
Otherwise, you’ll be placing it on your ‘best’ spring china for its photo op-to avoid people seeing only 1/2 a cake! (Yes, the other 1/2 came out in a mass of crumbles!!!) BUSTED!!! No worries-hubby didn’t mind!
I had just put the glaze on and hubby was already stamping his fork on the counter for a piece! (Okay-maybe that was me!)
If you are looking for a ‘spring time’ recipe that will kill the winter blues for good-
Here is what you’ll need:
2 cups of white sugar
1 cup softened butter
3 cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup buttermilk (if you don’t have any buttermilk-use 2 teaspoons of vinegar and pour in milk until you have 3/4 cup.)
1 tablespoon lemon zest
1 tablespoon of lemon juice
Preheat oven to 325. Combine the sugar and butter in a large mixing bowl. Stir on medium speed until creamy. Add eggs (one at a time.) Mix together dry ingredients. Gradually add dry ingredients to sugar mixture-alternating with buttermilk, until well blended. Stir in lemon zest and lemon juice. Pour into greased Bundt pan. Bake for 55-60 minutes, or until toothpick comes out clean. Let cool for 15 minutes.
Meanwhile, prepare the glaze.
1 1/4 cups powdered sugar
2 tsp lemon juice
2 tablespoons milk
Combine ingredients and drizzle over cake.
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