Monday, March 28, 2011

Baked with LOVE

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Ahh, what a beautiful pound cake. Drenched in a tangy lemon glaze, sealing in the most lucious and moist loaf I have ever made. 
Then WAPOW! Cut yourself a big slice and be surprised by the most darling heart baked right into the center!
Honestly, the most requested flavor in my family has got to be lemon, and I cannot argue with the love for the citrus fruit. The zest and juice brightens up every baked good and the rays of sunshine tingle your nose as they bake in the oven. Simple and straight forward, I love lemon. <3

In fact, I adore the tartness so much that it inclined me to make the scrumptious pound cake right after I got home from school. I had seen several blogs in which they used a Wilton cake pan that baked a perfect heart into the center of a round cake. You could then fill the center with mousse or jello or whatever fillings that tickled you taste buds. I unfortunately had no such convenience of this cake pan contraption and so I made do with a little innovation. I must conclude that my tactics proved to be successful.
After contemplating for a while on how to execute this pound cake it hit me. I whipped up the batter that took a mere fifteen minutes to pull together. I separated a little less than a third of the batter and added in about two drops of red food coloring. Since the batter itself is a little yellow the dyed batter transformed into the most vivid shade of coral! So pretty. I then spread the pink batter into my loaf pan and baked it off. After cooling in the freezer I took a simple heart shaped cookie cutter and stamped out the cake that would become the center of the loaf.
Simple enough. I poured half of the remaining batter into the loaf pan again and placed my heart cut outs standing up in a row similar to the first picture of this post. Then finally I poured the last of the tasty batter on top, smoothed everything out and popped that baby into the oven, crossing my fingers in hopes that my vision would be portrayed. No worries about the center being overcooked though. This cake is insanely moist, so I would assume that it would take some extreme heat and time before it ever became dry. 


Lemon Love Pound Cake
Adapted form Allrecipes
Yields 2 loafs

  • 1 cup butter,  softened
  • 3 cups sugar
  • 6 eggs
  • 5 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon lemon extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups sour cream

  1. In a large mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon juice, peel and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined.
  2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Lemon Glaze
Yields 1 cup

  • 3 cups powdered sugar
  • 1/4 cup lemon juice
  • 1 teaspoon lemon zest
  1. Combine the powdered sugar and zest in a mixing bowl.
  2. Slowly add the juice until it reaches the desired consistency for spreading or pouring over the cooled pound cake. 

1 comment:

  1. Wow! A love heart in a cake?! That's so cute and I can definitely see that it is baked with love. <3

    P.S. Sorry if I'm posting too much comments on your posts! But I'd just like to support you since there aren't many comments in your blog :)


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