I was happy to stay home Christmas Day and spend it in my kitchen! First off, I baked my Lovely Lemon Pound Cake:
I have one of those Emeril Lagasse Enamel Dutch Oven's. I love it and it works so well for Julia Child's Boeuf Bourguignon from "Mastering The Art of French Cooking":
I also made a Creamy Fruit Salad. I took it out of the mold too early though and it fell - no photos to show that one! But did it get eaten? Of course! Really, the Congealed Salad should have been made first - not last! We had sat around in our pajamas and time flies when you do that - right!
Pound cakes are wonderful at satisfying the sweet tooth and get better each day after they are made!
You will need these ingredients which you probably already have on hand: 2 sticks of butter at room temperature, 3 cups of sugar, 5 eggs, 3 cups sifted flour, 1/2 tsp baking powder, 1 cup of milk, 3 Tb lemon extract (yes this is correct)
For the icing you will need 1 cup powdered sugar, 5 Tb lemon juice and the zest of 2 lemons
Grease with Crisco and flour a bundt cake pan!
#1 In a large bowl, cream the butter and the sugar with a mixer adding the eggs and continuing to beat and now adding the milk
#2 In a separate bowl, combine the flour, baking powder and lemon extract
#3 Combine the second ingredients to the first mixing well
#4 Pour the batters in the prepared bundt pan
#5 put in the middle of a cold oven and bake for 1 1/2 hours at 325 degrees. Anotherwords -turn the oven on when you put the cake in it! Last time I baked this cake I preheated - but really - it is better to put it in without doing that! You will cover the top with loose foil after 1 hour to protect the cake from over browning!
A LOVELY GLAZE: Combine the powdered sugar and the
lemon juice stirring together and put 1/2 of the zest in the bowl and reserved the rest to sprinkle on top of the cake. If the mix is too thick - add a little more lemon juice