Lemon Pound Cake

To me, nothing says Spring better than a sour, yellow lemon. I love how versatile they are, whether you’re adding some tang to your sweets or brightness to your savories, all the while keeping that distinctive lemony flavor.
This pound cake is SO easy and SO delicious. My favorite thing about it is that it takes FRESH lemon juice and zest, which you can see when you slice it. Also, many recipes call for a sugary glaze, but I don’t think this one needs it. It pairs perfectly with fresh strawberries and cream, lemon or vanilla pudding, or simply on it’s own. Enjoy! ~Joanie

* * * * * * * *

Ingredients:

½ Cup butter, melted
1 Cup sugar
2 eggs, well beaten
Juice & zest from 1 lemon
¼ Tsp salt
1 ½ C flour
1 teaspoon baking powder
½ Cup milk


Directions:

In a medium bowl, combine butter and sugar. Add the beaten eggs and stir until incorporated. Add lemon juice and zest, mix well.


In a separate bowl, combine salt, flour, and baking powder. Sift flour mixture into lemon mixture and stir until smooth. Add milk and give one final stir until all ingredients are thoroughly combined.

Pour into a well greased loaf pan and bake for about 1 hour 325 degrees, or until a toothpick inserted comes out clean. (I doubled the recipe and used my mini loaf stone, so I only baked for 50 minutes).

Remove cooked loaves from pan and allow to cool completely before slicing. I actually prefer these the next day, after they have been wrapped over night. It gives the exterior a moist texture. Slice and serve!

Advertisements

White Chip Coconut Cookies

If you love coconut as much as I do, this is the cookie for you!  Sweet and chewy, they stay soft, AND they freeze incredibly well.  Just bake a batch and you will see.  ~Joanie

Ingredients:
1 ⅔ cups all-purpose flour
¾ tsp baking powder
½ tsp baking soda
½ tsp salt
¾ (1 ½ sticks) butter, softened
⅔ cup packed brown sugar
¼ cup granulated sugar
1 tsp vanilla extract
1 large egg
1 ½ cups white baking chips
1 ½ cups flaked coconut plus extra for topping
1 cup chopped candied pineapple (optional)

Directions:
Preheat oven to 350 F. 

In a small bowl, combine flour, baking powder, baking soda, and salt.  Set aside.

In a large mixing bowl, beat butter, sugars and vanilla until creamy.  Beat in the egg, then gradually stir in the flour mixture.  Stir in white chips, coconut and chopped pineapple (if desired).
 

Drop by rounded tablespoon onto un-greased cookie sheet.  Mine were about 1 inch.  Top with a pinch of coconut.

Bake approx 10 minutes or until edges are slightly brown and coconut is toasted.  Consume by the handful.  Makes about 4 dozen.