Good afternoon friends....It's a ugly morning as weather goes..but it seems to be a great morning for me...
Yesterday I tried to make this Lemon Thyme Pound cake that I found in one of my old Victoria Magazines but for some reason it didn't work right..It was as if It had to much butter i don't know.. The batter tasted terrific but it just didn't come out right...It was if it was jelled ... so sad I was...I tried looking it up and one blogger said she made it with one less egg adding oil and she had no problem Hummmm ...It asked for two cups of butter..
Recipe as follows:
Meyer Lemon and Thyme Pound Cake
1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1 tsp. baking powder
1/4 tsp. salt
1 cup buttermilk
2 T. Meyer lemon juice
1 tsp. vanilla
2 cups unsalted butter, softened
2 cups sugar
1/4 cup fresh Meyer lemon zest
2 T. chopped fresh thyme
1 recipe Meyer Lemon Glaze
Preheat oven to 350 degrees F. Put oven rack in the center of the oven. Grease and flour two loaf pans, line the bottoms with parchment, and grease the parchment. In a large bowl, combine the flours, baking powder and salt, sift three times and set aside. In a separate bowl [I used a measuring cup] combine the buttermilk, lemon juice and vanilla and set aside. In a separate large bowl, using an electric mixer at high speed, beat the butter for 1 minute, or until soft and creamy. Slowly add the sugar, zest and thyme, then increase the speed again and beat the mixture for 10 minutes or until very light and creamy. Scrape the sides of the bowl as needed. Add the eggs, one at a time, beating well after each addition. Reduce the mixer speed to low and add the dry (flour) and liquid (buttermilk) mixtures alternately to the butter mixture, stirring just until incorporated. Pour the batter into the prepared pans. Bake for 40 minutes; then cover the pans with tinfoil and bake for an additional 40 minutes, or until a toothpick inserted near the center comes out clean. Transfer pans to a wire rack, and cool cakes in pans for 10 minutes. Carefully remove cakes from pans, and spoon Meyer Lemon Glaze over the tops. Cool completely before serving. Makes 2 loaves.
Meyer Lemon Glaze
1/2 cup fresh Meyer lemon juice
2 cups powdered sugar
1/2 vanilla bean, split, seeds scraped out
In a small bowl, whisk together the juice, sugar and vanilla bean seeds until smooth. Use immediately.
Go figure...... I can't figure out what went wrong...???????
I love this tile...
I thought gee how they don't have things like the past...
Can you imagine these in your kitchen
well I simply could they would do me just fine..Or a Tea tray with these..
Well I off to get Mom's medicine Enjoy your day with love Janice...