Thursday, October 14, 2010

They give prizes for the biggest tomato and best heirloom apple

A few weekends ago, Alex and I took my mom to the Deerfield Fair for her birthday. The Deerfield Fair is New England's oldest family fair and my absolute favorite fall activity (my mom's too!) They've got everything: cows, pigs, chickens, candied apples, fried dough, crafts, tractor pulls, demolition derbies, even equestrian vaulting. Oh yes. It's the best.

My mom and Ruby, a baby cow

Because we had planned to head up to the fair super early, I decided baking my mom a birthday cake was, kind of, out of the question. Instead, I decided to make Lemon Pound cake. Still not a healthy well rounded breakfast, but slightly better with a cup of coffee than birthday cake.

Lemon Pound Cake (from Julia at Dozen Flours
  • 4 small lemons
  • 3 cups cake flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, that is completely softened
  • 3 cups superfine, Baker's or caster sugar
  • 6 eggs, warmed for 10 minutes in hot tap water before using
  • 1 cup full-fat sour cream, at room temperature

  • 2 lemons
  • 2 cups powdered-sugar


Preheat oven to 325F and grease a 16-cup fluted cake pan and dust with cake flour (Or, just use Pam with flour!) Zest four of the lemons into a small bowl. Then, with a paring knife, cut the tops and bottoms off of each lemon. Place one flat side of the lemon down on the cutting board and trim the pith (the white part) off the lemon, going all the way around each lemon until it's completely peeled. Over a bowl, cut segments of lemon from membranes over a bowl, letting fruit and juice fall into the bowl (for a great tutorial on how to do this, click here!) Toss the seeds and the remaining membranes. With a fork, break segments into small pieces or whiz in the food processor for a few quick seconds. In a small to medium mixing bowl, combine the sugar and the lemon zest. Mix together until the sugar is moist and then set aside.

Combine flour, baking soda, and salt in a medium bowl and whisk together. With your mixer, beat butter for 2 minutes at medium speed. Add half the sugar and mix for 2 more minutes, then add the rest of the sugar and mix again for 4 minutes, stopping once to scrape down the bowl and the beater blade.

Remove the eggs from the warm water and dry them. Add the eggs, one at a time, beating just until combined after each addition. On the lowest setting, mix in the dry ingredients with the butter and sugar. Add the the sour cream. Gently fold in the lemon juice and segments.

Pour batter into fluted cake pan.

Bake at 325 degrees for 30 minutes or until tester inserted near center comes out clean. Let the cake cool in the pan on a cooling rack for 15 minutes. Carefully turn cake right side up on the cooling rack.

While the cake is cooling, juice the remaining 2 lemons. In a small bowl, slowly add the powdered sugar to the lemon juice and stir until smooth. Poke small holes all over the top of the cake using a fork or toothpick. Carefully pour about 1/2 the glaze over the tops and the sizes of the cake. Let the glaze harden for about 2 hours or overnight. Cover the remaining glaze and keep at room temperature. Drizzle the remaining glaze on top of the cake about a half hour before serving.

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