Lemon pound cake

Ingredients:

Pound Cake:
1 3/4 cup flour
1/2 tsp baking powder
1/2 tsp salt
1/4 cup sour cream or plain yogurt
1 1/2 TBL lemon juice
1 1/2 TBL lemon zest
1 cup sugar plus 2 TBL
1 cup unsalted butter room temp
5 eggs, room temp, beaten

Syrup:
1/4 cup sugar
1/4 cup lemon juice

Glaze:
1/2 cup confectioner's sugar, sifted
1 TBL lemon juice

Directions:
Preheat oven to 325.  Spray a loaf pan with non stick spray.  In a medium bowl, sift together flour, baking powder and salt.  Whisk sour cream and lemon juice together in a small measuring cup.  In the bowl of a stand mixer with the paddle attachment, combine the lemon zest and sugar.  Rub with your fingers to activate the zest, just until fragrant.  Add the butter to the bowl and beat the butter/sugar mixture until fluffy and very light in color, maybe 5 minutes.  In my opinion, proper beating of the butter/sugar is the most important step.  Scrape down the sides of the bowl.  Mix in the eggs in 3 additions, beating well with each addition till the mixture is smooth.  Make sure to scrape down the sides of the bowl as needed.  With the mixer on low, alternately add the dry ingredients in 3 additions and the sour cream mixture in 2 additions.   The dry ingredients should be added first and last.  Once all the ingredients have been added, scrape down the bowl and beat for another 30-60 seconds to ensure a nice, fluffy batter.

Transfer the batter to a loaf pan, filling 1/2 - 3/4 to the top.  Smooth the top, then tap the pan to release the air bubbles.

Bake the cake for 55-65 minutes, or until a toothpick inserted in the center comes out mostly clean.  Transfer the pan to a cooling rack and let rest for 10 minutes.  Turn out the loaf cake onto the rack to start cooling.  While the cake is in the oven, make the syrup.  Combine the sugar and lemon juice in a small saucepan over med high heat.  Stir frequently.  When the sauce starts to bubble, turn the heat down to simmer and simmer for 2 minutes, or until the sugar is completely dissolved.  Set aside.
While the cake is out of the pan and still warm, take a basting brush and brush the syrup over all sides of the cake.  Use all the syrup.  It looks like a lot, but the cake will absorb the syrup.  Let cool completely.

To make the glaze:

Add the confectioner's sugar to a small bowl or measuring cup.  Whisk in the lemon juice to the desired consistency.  Pour over the top, covering completely.  Allow the glaze to set 15 or so minutes before serving.  

This cake keeps well stored in a ziploc bag.  You can also freeze the (unglazed) cake for later use.

***NOTE***  This cake is almost the same as Meyer Lemon cake, but it is not made with Meyer Lemons .  The procedures and tastes are VERY similar!  Both are excellent!!!!!

Roasted red pepper frittata

Ingredients:

10 eggs
1 1/2 cup milk

1 TB sugar (or Agave nectar)

4 oz. butter, softened

1 1/2 cup shredded co-jack cheese

3/4 cup flour

2 tsp. baking powder

1 10oz. bag spinach, rinsed

2 red peppers, roasted and sliced into strips or 1 jar roasted red peppers, sliced

1 TB olive oil

Directions:
Preheat oven to 325.  Spray a 9 X 13 baking dish with cooking spray.  Saute' the spinach and peppers in olive oil.  While the spinach/peppers are cooking, mix the remaining ingredients with your Kitchen Aid mixer, or in a large mixing bowl.  Pour the egg mixture into the baking dish and add the spinach/peppers.  Stir around so they aren't all in a clump.  Bake at 325 for 45-55 min or until golden brown.

Enjoy!  

*variation* You could easily use a different cheese or veggies if you like.