Glazed Lemon Pound Cake

Glazed Lemon Pound Cake

Happy Thanksgiving Canada!

Once per year we have a statutory holiday to give thanks, spend time with family and/or friends and expand our waistlines.  I do hope everyone reading this has an opportunity to hug or be hugged by someone they care about whether it’s a friend, co-worker, family member or a loved pet.

For me, baking is my hug to everyone.  Hopefully you will pass on a hug by giving today’s recipe a try and sharing it!

Use real lemons not bottled lemon juice for this recipe for the freshest flavours.  Room temperature lemons will provide more juice than those straight from the fridge.  When zesting make sure to only grate the yellow not the bitter white (the pith) underneath.  If you have lemons you won’t use up quickly, zest them and put the zest in a ziploc bag in the freezer and squeeze out the juice for future use.

Glazed Lemon Pound Cake

 Glazed Lemon Pound Cake

Preheat oven to 350F.  Makes 2 9×5-inch loaf pans.  Grease and flour loaf pans and set aside.


1 cup unsalted butter, room temperature

3 cups all-purpose flour

3/4 cup buttermilk

Zest of 2 lemons

1/3 cup fresh lemon juice

1 1/2 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

2 cups sugar

5 eggs

Lemon Glaze:

Mix approximately 1/3 cup of fresh squeezed lemon juice with 1 cup of icing sugar until pourable consistency.  Add a bit more lemon juice or icing sugar until desired consistency reached. Drizzle over cooled loafs.


In a small bowl or liquid measuring cup, combine buttermilk, lemon zest and lemon juice.

In medium bowl, whisk together the flour, salt, baking powder and baking soda.

In a large bowl, with an electric mixer, cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating until incorporated after each.

Add flour mixture alternately with the buttermilk mixture, using 3 flour additions and 2 buttermilk additions.  Don’t overmix just beat on low until smooth and combined.


Divide batter evenly between pans and smooth tops.  Bake for approximately 45-60 minutes, until a toothpick inserted centre comes out clean.  Cool cakes about 15 minutes and then remove from pans to cool completely on a rack.

If desired, when cool, drizzle with lemon glaze.

Pound Cake – Easy, Breezy and Beautiful

Pound Cake – Easy, Breezy and Beautiful

img_20161211_194937307-2Simple, sweet and stunning!  This ‘Classic Pound Cake’ from Bake from Scratch’s Cake issue is delicious and baking it in my new Nordicware Fleur de Lis pan takes it from blah to fab even with no drizzle or embellishments.img_20161212_100150326-2

A word to the wise, don’t bake this cake when you’re in a rush, as it needs about 2 hours of baking time in a low oven (300F).  My bundt pan had a 10-cup capacity so I filled 2 individual bundt pans with my leftover batter.  This way you have a little taste tester or a little treat for yourself.

This recipe is delicious.  Dense and flavourful as well as moist it presents beautifully when baked up in a pretty pan and can be left unadorned or would take well to a dusting of icing sugar or sweet cocoa powder.

This cake has no leavening agent so don’t be alarmed.  Make sure to spend at least 6-8 minutes beating your room temperature butter with the sugar in order to create the lightness you need in this cake.  You could also change up the vanilla to almond flavouring or even add in some orange zest.

Classic Pound Cake

Preheat oven to 300F and spray a 15-cup bundt pan using spray with flour.


1 1/2 cups unsalted butter, room temperature

3 cups granulated sugar

7 large eggs

3 cups all-purpose flour

1/4 teaspoon salt

1 cup whipping cream

1 1/2 teaspoons vanilla extract


In a large bowl, beat butter and sugar with a mixer at medium speed until light and fluffy, 6-7 minutes. Scrape down beaters and bowl a couple of times during mixing.

Add in eggs, one at a time, beating well after each addition.

In a medium bowl, sift together the flour and salt.  Add the dry ingredients into the creamed mixture alternately with the whipping cream, starting and ending with the flour mixture.  Beat just until ingredients are combined after each addition.  Stir in vanilla.

Spoon batter into prepared pan and bake for 1 hour.  Cover loosely with foil, and bake an additional 45-55 minutes more, until toothpick inserted in centre comes out clean.

Cool in pan for about 15 minutes and then remove from pan and cool completely.  Garnish with icing sugar if desired.



This would be a terrific holiday dessert for this Christmas season.  Enjoy!

Lemon-Raspberry Buttermilk Pound Cake & Fit is the New Skinny

Lemon-Raspberry Buttermilk Pound Cake & Fit is the New Skinny

Well another summer has left and I find the day after Labour Day to be more of a new year and goal setting time of the year than January 1st.  So to accompany the delicious recipe of Lemon-Raspberry Buttermilk Pound Cake are my musings on embracing ourselves and the need to stop ‘buying’ into the fit is the new skinny, you are not worthy unless you have the newest, most expensive purse (you know first a Coach bag, then a Michael Kors bag and now a Kate Spade bag) and believing that not having a wrinkle, stretch mark or acne scar is normal…especially at over 40!!

Like many of you I have become a Pinner and I enjoy different sites with fitness and health ideas but I keep seeing these ridiculously impossible images of ripped abs and 10% body fat on woman with the tag Lemon-Raspberry Buttermilk Pound Cake 005line ‘Fit is the new Skinny’.  While it is great to be fit and healthy a woman’s healthy body fat is much higher than the 8-10% needed to show off 6-pack and 8-pack abs.  We need this to give us boobs and hips and to make and carry babies.  We are being convinced by dieting to extremes and working out like crazy or even only working out for 20 minutes doing HIIT workouts we will be healthier and fitter and better.  I think that is the key…we are somehow convinced we will be better (because for some reason we often feel we are not good enough) and therefore more popular and life will be easy and richer…both emotionally and financially. 

Oh and what about all those unlined faces in ads for everything else.  Do you believe buying the perfect outfit and the best shoes will make you better or somehow change you.  Well me too!!  But strangely enough although I love my new makeup it did not change my features and transform me into Christie Brinkley or Christy Turlington.  My makeup plus my Weight Watchers dinner did not bring Hugh Jackman or Daniel Craig to my door.  And I didn’t get a great promotion earning way more money.  Isn’t that the hidden message we are constantly being sent and unfortunately believing.  Do this, buy this, and you too will be transformed.

Now don’t get me wrong, I love a new pair of shoes as much as the next girl (well probably quite a bit more actually if you look in my closet) and there is nothinggirls at cafe like a new lipstick to push away a funk but let’s start this new season with focusing on what we have already and stop spending our precious time worrying about things we really cannot change.

I think this should be the Embrace Myself season.  Every wrinkle, sun spot, scar, etc. is the result of living, loving, and all the challenges and experiences that go along with that.  I have laugh lines and a few crying lines as well! Happiness and heartaches in life, successful and unsuccessful relationships with friends, family and husbands, etc. plus crappy jobs, great jobs, and more, are what make us and shape us.  I have a few physical scars from illness but I survived and am healthy.  How many people can say that!  I have a few body battle marks on account of 2 healthy children.  The frown lines between my eyes have been there forever and my laugh lines get a little deeper each year. But really, how great are all these things.  I have a great job, good friends and family, have been able to spend some holiday time away with friends and family, pay my bills, get around unassisted and enjoy the little things like take-out coffee and reality t.v.  Isn’t this what having a good life is really about.

Yes I do wish I was 10 pounds thinner and could wear skinny jeans but deep down I know this is not the magic formula to happiness.  But, hey, I used to wish I had hair like Farrah Fawcett, and if I only my hair would go like hers than I to would be amazing…alas not so!!

One of the things that makes me happy is baking and now blogging!  So embrace your uniqueness (they are no longer shortcomings or flaws they are your unique bits) and give my Lemon-Raspberry Pound cake a try.  Enjoy it with a glass of milk, cup of coffee or tea and make a list ONLY of your great and awesome bits.

Lemon-Raspberry Buttermilk Pound Cake 002

Lemon-Raspberry Pound Cake

Pint raspberry

1/4 cup water

1/4 cup sugar

Mix above ingredients together in small sauce pan and bring to a boil for about 5-8 minutes until reduced and sugar has dissolved.  Cool and then press through sieve to remove seeds.  Set aside.

Preheat oven to 325F.  Grease loaf pan.

1 1/2 cups all-purpose unbleached flour

1 tsp baking powder

1/2 tsp salt

1/2 cup unsalted butter, room temperature

1 cup sugar

2 large eggs

1/2 cup buttermilk

Zest of 1 lemon

Whisk together the flour, baking powder and salt.  

In a large bowl with an electric mixer cream the butter until light and fluffy. Add in sugar and beat well.  Scrape down sides and bottom of bow.  Add in eggs one at a time and beat after each.

Add in flour mixture alternately with buttermilk in 3 additions.  Fold in lemon zest and cooled raspberry sauce.

Spread evenly into prepared loaf pan and bake at 325F for approximately 35 minutes or until toothpick inserted in centre comes out clean.

Glaze with a mixture of lemon juice and icing sugar if desired.