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pound cake

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I'm baking… Vanilla Pound Cake

April 21, 2012

A few weeks ago, the week before Easter to be precise, I got the urge to try my hand at baking again. Not just the quick out of the box kind of baking. I wanted to start from scratch, measure the ingredients myself and try my luck.

My first project (for Easter)  were Hot Cross Buns after seeing recipes on both The Momalog.com  and The Pioneer Woman.com. I was kind of scared dealing with yeast for the first time and was afraid the dough wouldn’t rise properly. I needn’t have worried, things worked out beautifully and my love for baking was re-awakened.

I love the step by step process, the measuring and sifting and mixing. It relaxes me.

 

For my next baking recipe I chose one of my favorite cakes–a vanilla pound cake–that’s also easy to make and uses only a few basic ingredients. The recipe I used is from Food.com.

Ingredients: 

2 cups of sugar

1 cup of unsalted butter, melted

4 eggs

4 teaspoons vanilla extract

3 cups all-purpose flour

2 teaspoons baking powder

1 cup milk

 

Directions:

1. Heat oven to 350°F.

2. Combine sugar and melted butter in a large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, one at a time, beating well after each addition. Add vanilla, beat until well mixed.

3. Stir together flour and baking powder in a small bowl. Gradually add flour mixture alternatively with milk, to butter mixture, beating at low speed until well mixed. (This is were a stand-mixer comes in handy. I did it with my hand-mixer and it worked ok because I’m able to crack eggs with one hand but it does get a little dicey at times.) 🙂

4. Pour batter into greased and floured 10-inch Bundt cake pan. Bake for 50-60 minutes or until toothpick inserted in center comes out clean. Cool for ten minutes. Remove from pan.

Frosting  recipe thanks to the lovely Giada De Laurentiis.

Ingredients:

1/2 cup (1 stick) butter, at room temperature

3 cups powdered sugar

1/4 cup whole milk, at room temperature

1 teaspoon pure vanilla extract

Directions:

In a medium bowl, using an electric hand-mixer, beat the butter until light and smooth. Beat in the powdered sugar, milk and vanilla until smooth and creamy.

 

I took this Pound Cake to my neighbors for Easter and everyone loved it. I like the fact that I can change the flavor of the cake by substituting vanilla for another flavoring but use the same basic recipe.

 

Blog

Easter weekend recap

April 10, 2012

“Happy Easter. May happy thoughts and springtime flowers brighten all your Easter hours.”

                  ~Author Unknown

 

I’m so happy that this weeks topic for Rory’s Tuesday Coffee Chat is Easter. And the quote is for Bianca at Bits of Bee for her Quotable Bits!!! 🙂

Here is my recap of our wonderful, happy, colorful, fun and bright Easter weekend.

Colored eggs, hot cross buns, Easter baskets and a Pound cake... oh my!!!

 

My first attempt at Hot Cross Buns and may I say they were a big hit!

* I have to thank Ado at the Momalog and Ree Drummand of The Pioneer Woman for sharing their recipes and for giving me the urge to bake. I forgot how much I really enjoy it. It was fun!!!

I'm never making a pound cake from a boxed mix again. Made this from scratch and it came out heavenly!!! Recipe to follow!

 

My girls having fun coloring and decorating Easter eggs.

 

After coloring, before decorating...we had sequins, glitter and stickers. Awesomeness!!! 🙂

 

The only picture I got of the three of them together. They never sit sit or stand still long enough for me to get a good sibling shot!

 

A dip in the pool Easter Sunday afternoon!!!

Ran into one of my mommy friends and her kids (a school friend of middle daughter’s from her old school) and it was great to catch up and speak in German for a couple of hours… of course that led to laughs later on as my accent always comes out thicker after a while of speaking in my native language and my English comes out funny here and there!!!