I just threw cake at my computer screen. Actually it was aimed at weather.com.
Just a tiny piece, then I ate it. Cake is good. Wasting cake is bad. No need to be a cake wasting lunatic… but the weather has me going crazy.
The forecast for tomorrow is 100 degrees… yes, 100; it is June, right?
I’ve made some clever plans to combat this heat storm- you should join me!
I’m making my room into an igloo (via AC, eskimo slippers, and one heck of an imagination), and calling out of life for the day.
It’s like a snow day for Summer, ya know?
Instead of stocking up on the winter storm list of eggs, cereal, and rum: I’ve got the freezer loaded with popsicles, half a pound cake, and rum.
Dexter season 3 is loaded and ready for my viewing pleasure.
So that’s a good 9 hours of amazing right there. Are you in?! Say you are!
In all seriousness, who the heck has any business strolling around when it’s 100 freakin’ degrees out there? That kind of heat takes my hair and makeup to levels of scary no one should ever see. Ever.
I was home schooled; I blame this for my altered justification process.
Let’s talk lemon pound cake covered in lemon sugary syrup.
I made this heavenly soft cake on Monday, and it was instant love. There is only a tiny chunk of this sweet loaf left. It’s been breakfast, lunch and midnight snacks, a great multi- meal cake.
Cake+Coffee= the breakfast of champions.
Champion of what is totally your call.
This cake has everything I desire in a lemon pound cake… and I’m a bit high maintenance when it comes to this one.
Soft crumb coat? check
Moist inner loaf? check
Just enough light lemon flavor? yup
Topped with the sweetest lemon sugar syrup your mouth has every experienced? Yeah. Get on this now.
I know everyone can take a heat day off from life, but you can definitely make a pound cake right? Especially one that checks all the right boxes?
Good, I knew you were decent people.
Lemon-Drenched Lemon Pound Cake- Adapted from Dorie Greenspan Via Joy The Baker
For the Cakes:
2 2/3 cups all-purpose flour
2 1/2 teaspoons baking powder
pinch of salt
2 1/3 cups sugar
1/2 plump, moist vanilla bean, split lengthwise, seeds scraped out and reserved, or 1 1/2 teaspoons pure vanilla extract
6 large eggs, preferably at room temperature
2/3 cups heavy cream
zest of two lemons, finely grated
1 stick, plus 7 Tablespoons (15 Tablespoons) unsalted butter, melted and cooled
For the syrup:
1/3 cup water
1/4 cup sugar
juice of two lemons
Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 8 1/2-4 1/2-inch loaf pans, dust the insides with flour and tap out the excess. Even if the pans are nonstick, it?s a good idea to butter and flour them. Place the pans on an insulated baking sheet or on two regular sheets stacked one on top of the other.
Sift together the flour, baking powder and salt.
Put the sugar and the lemon zest in a large bowl, working with your fingers, rub them together until the sugar is moist and thoroughly imbued with the fragrance of lemon. Add the vanilla bean seeds and work them into the sugar. If you are using vanilla extract, add it later, after you have added the eggs.
Add the eggs and whisk them into the sugar, beating until they are thoroughly incorporated. Whisk in the extract (if using), then whisk in the cream. Continuing with the whisk, or switching to a large rubber spatula, gently stir in the dry ingredients in 3 or 4 additions; the batter will be smooth and thick. Finish by folding in the melted butter in 2 or 3 additions. Pour batter into the pans and smooth with a rubber spatula.
Bake for 55 to 60 minutes, or until a knife inserted into the center of the cakes comes out clean.
Making the syrup: Stir the water and sugar together in a medium saucepan over medium heat until the sugar melts, then bring to a boil
Remove the pan from heat and stir in the lemon juice. Pour the syrup into a heatproof bowl and let cool.
When the cakes test done, transfer them to a wire rack to cool for 5 minutes before unmolding them and turning them right side up on the rack. Place the rack over a baking sheet lined with wax paper and, using a thin skewer, cake tester or thin-bladed sharp knife, poke holes all over the cakes. Brush the cakes all over with the syrup, working slowly so that the cakes sop it up. Leave the cakes on the rack to cool to room temperature.