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!!!!!

Meyer lemon pound cake

This is so light and creamy.  If Meyer lemons are not available, use half regular lemons, half mandarin oranges.  Meyer lemons are in season November-March.  They are a little pricey, but the taste is so worth it!

Ingredients:

1 3/4 cup flour

1/2 tsp baking powder

1/2 tsp salt

1/4 cup plain yogurt OR sour cream

1 1/2 TBL lemon juice AND zest

1 cup sugar plus 2 additional TBL

1 cup unsalted butter, softened

5 eggs, room temp

Lemon Syrup

1/4 cup sugar

1/4 cup lemon juice

Glaze

1/2 cup confectioners sugar

1 TBL lemon juice

Directions:

Preheat oven to 325.  Spray and flour a 9X5 loaf pan.  In a bowl, mix flour, baking powder, and salt.  In a smaller bowl,  whisk the yogurt (or sour cream) and lemon juice.  In a stand mixer bowl, combine zest and sugar.  Stir with a fork or rub between your fingers until the sugar is moist.  With the paddle attachment on, add the butter to the bowl and mix on MEDIUM speed until light and fluffy.  Whip for approx 4 minutes.  Add the sugar and mix well.  Turn the speed to LOW and add the yogurt (or sour cream) mixture.  Slowly add the dry ingredients and mix for about 1 minute.  Pour into prepared pan.  Smooth the top of the batter.  Bake for 55-60 minutes.  While the cake is baking, make the syrup by heating the sugar and lemon juice in a small saucepan over med-med low heat until the sugar dissolves. When the cake is done, allow to cool for 10 minutes.  Transfer to a wire rack that is sitting on a plate, or a cookie sheet to catch the drip.  Brush the lemon syrup over all sides of the cake, especially the top.  When the cake has completely cooled, brush the glaze on.  

Lemon Cannelli Bean pasta

This is somewhat of a "go to" meal for me.  It's quick, easy, and full of protein.

Ingredients:
1 lb pasta (whatever kind or shape you like)
1 can cannelli beans, drained and rinsed
3 cloves garlic, minced
1/2 onion, minced
1 container fresh mozzarella "pearls"
Juice of 3 lemons
2 tomatoes, seeded and diced
2 TB cilantro, chopped
2 TB basil, chopped
sea salt
fresh ground pepper
1 TB agave nectar or sugar in the raw
1 TB Trader Joe's roasted red pepper spread OR diced roasted red peppers
olive oil, for saute


Directions:

Cook pasta according to directions on the box.  While the pasta is cooking,  saute onions and garlic in olive oil till translucent.  Mix beans, onions, garlic, tomatoes and mozzarella in a mixing bowl.  Once pasta is cooked, drain, rinse and add to bean mixture.  Add remaining ingredients and mix well.  Top with Parmesan cheese for serving.