Note: I had planned on publishing this post on Saturday, but my sick family has occupied my attention since then. 🙂 We are on the mend and hoping that the cold/flu is done with us for a little while.
Saturday, November 7th, 2015
Today, I had planned on baking/cooking most of the day, but as sometimes happens, my plans had to change. My daughter, who is sick right now, wanted to play outside with her brothers. So I took her outside to play in the sunshine for about half an hour. I helped her swing on the glider, stand on a big rock, and take a walk around the yard. It was worth it to get to hold her hand and see her big smiles.
I did still get to bake and for once, I was actually completely happy with one of the recipes I made.
Honey-Oat Casserole bread was my first bake. I wanted to make a levain bread, but I realized I would have had to start that last night. So that has been postponed until Monday. (P.S. I still haven’t gotten to the levain bread. Maybe on Friday. One thing I am learning right now is that I have to be very flexible with my goals for baking something new, especially if it takes a lot of planning and time.)
This bread was relatively easy. I didn’t have to knead it, and I was able to use a mixer. It didn’t rise as much as I would have liked but it does have a nice crust.
I think I should have let it rise a little longer. It was just about 70 degrees in our kitchen when I started baking. This was after about a 45 minutes to an hour rise.
I made the bread to go with dinner but we ended up not eating it tonight. So it will have to be breakfast instead!
My second bake was a reworked recipe for yogurt cake. Yogurt cake just doesn’t sound nice so I will call it lemon pound cake instead! It probably doesn’t use enough eggs to really be considered a pound cake, but it is very similar to pound cake.
I doubled the recipe so I would have enough for a bundt pan and a loaf pan.
I don’t think I would change anything in this recipe! The cake ended up pillowy soft. I actually can’t remember where I found this recipe so here is the reworked recipe, for two pans, instead of one. I also changed quite a few of the ingredients from the original. I kept the bundt cake for my family and brought the loaf cake for my fellow nursery workers at church the next morning.
Lemon Pound Cake
Makes two bundt cakes, two loaf cakes, or one of each
- 2 cups butter, softened
- 3 cups sugar
- 6 eggs
- 1 teaspoon vanilla extract
- 2 teaspoons lemon juice
- 4 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 16 ounces plain yogurt
- Zest of 1 lemon
- confectioner’s sugar
Preheat oven to 325 degrees F (165 degrees C). Grease and flour the two cake pans. Mix together the flour, baking soda, and salt in a medium bowl. Set aside.
In a large bowl, rub the lemon zest into the sugar until you can no longer see the zest. Add the butter. Using a mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract and lemon juice. Alternately beat in the flour mixture and the yogurt, mixing just until incorporated.
Pour half the batter into one pan and the other half into the second pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. The loaf cake needed about 3 to 5 minutes more than the bundt cake. Allow to cool for 10 minutes in the pan and then turn out onto a wire rack to cool completely. Sprinkle with confectioner’s sugar once cool.
I used lemon juice and confectioner’s sugar to make a drizzle for the tops of the cakes. I probably used about a 1/4 to 1/2 cup sugar to 1 – 2 Tablespoons of lemon juice. Icing is a bit of a “mix it until it’s the right consistency with me” and is not always successful. Fortunately, this time it turned out the way I wanted!
Tuesday, November 10th
I do have a few goals for today. One of them is to make applesauce since I bought about 10 pounds of apples on sale a few days ago. If that is all I accomplish today in the kitchen (besides the usual cooking meals :)), then I will be happy.