Mixing together two favorites

 

Every once in awhile a light bulb goes off on the baking side of my brain.  And sometimes that light bulb ends up with awesome results like this one…..

I was having a pretty crappy day yesterday, but this is not the time or place for those issues….so when I have a crappy day I try to think of things that make me happy.  I will also say it was a little gloomy yesterday too, and I was missing all the sunshine we had last week.  So I decided to create some of my own sunshine, in the form of LEMON CURD.    And even though I would be happy just eating said lemon curd out of the jar with a spoon….I figured the family would rather something else yummy for snack/dessert.  And since this pound cake recipe turned out SO well, I decided to combine the two. 

I bring you….Vanilla Bean Pound Cake, with Lemon Curd swirled inside.  It is TO DIE FOR.   Basically I just layered the pound cake batter with the Lemon Curd in between….and the curd stayed nice and soft.  Just perfect.

If you are every having a bad day I strongly suggest you make some of this….you can’t help but smile at a bowl of bright yellow lemony goodness.  Trust me.  It worked for me. 

Look at this cake:

Old Fashioned Recipes

I love recipes that get handed down from other generations.  I have several that I have been lucky enough to receive from my mother and Omi.  But this one isn’t from my family.  My amazing friend, Laurie (aka @SuperSlush) was kind enough to share her Grandmother’s Pound Cake recipe with me….and told me it would be ok if I posted it here to share with you all.   This recipe is very basic, but absolutely delicious.  There are so many different things you can add to this recipe to make it even more delicious depending on your mood….on my first attempt to make this recipe I was in the mood for a Cherry Lemonade….a la Sonic.  So I added these…

Maraschino Cherries!! Oh, and some lemon.  I love these cherries…I really don’t care how they are made, or what goes in them…they are yummy. 

Old Fashioned Pound Cake   Recipe Graciously Given by Laurie

Preheat to 350. Grease a 10 inch bundt or tube pan.

Ingredients:
3 cups sugar
2 sticks butter
1/2 cup shortening
6 eggs
3 cups flour
1 cup milk

Cream sugar, butter and shortening until fluffy. Add eggs, one at a time, scraping sides in between additions. Alternate flour and milk, starting and ending with flour. Pour into greased bundt/tube pan. Bake for 55-65 minutes or until a tester comes out clean.

To make this a Cherry Lemonade Pound Cake zest and juice two lemons and add to the sugar, shortening and butter while creaming.  Drain a jar of maraschino cherries (save the juice to make a powdered sugar glaze), and fold in cherries before putting batter in pan.

To make the cherry glaze mix the juice from the jar of cherries with powdered sugar until you achieve the desired consistency.  Pour over cooled pound cake.

Look at this cake….but look quick, it wont last long….

Thank you, Laurie for sharing your Grandmother’s recipe with me…and for letting me pass it on to all of you.

xo