This week it is time for me to put away the holiday decorations and enjoy some of my tea things. I decided to do share some of my pink cups and saucers today for "Friends Sharing Tea". I hope you can sit a moment and have a slice of my cake and a cup of tea.
Some of my cups and saucers here (3 of them ) are English Roslyn's as well as the teapot on the right. These Roslyn's I have found always seem to feature the same color scheme. Others I am sharing are Rosina's and a Queen Anne and a Royal Albert.
I have a little stack of saucers (above) which were made in France for a department store in Philadelphia "back in the day".
This is about the 6th time that I baked a lovely Lemon Pound Cake which you could make yourself so I am sharing the recipe. I got the recipe out of an old magazine and hopefully I am finally getting it figured out. Initially it called for putting the cake in a cold oven but after numerous times - that doesn't seem to work as the cake gets to brown on the outside. Don't do that! Mine still came out browner than I would like
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
Preheat the oven to 325 degrees and grease with butter and flour a bundt caking 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 your preheated oven and bake for 1 hour and 10 minutes. You will cover the top with loose foil the last 15 minutes to protect the cake from over browning! Remove from pan after a few minutes of cooling.
A LOVELY GLAZE: Combine the powdered sugar and the
lemon juice stirring together and heat on the stove in a saucepan over medium high until the lumps are gone and icing is smooth. If the mix is too thick, add a little more lemon juice. Add 1/2 of the zest to this icing and pour over the cake. Sprinkle the rest of the lemon zest on top of the cake.
I always share my blog post with other
blogging friends and their parties:
If you are a TEA blogger yourself - please join this party by linking a tea post below at the bottom! I want to thank those who link here regularly. I don't have as much time as I would like to write lengthy comments but I do so appreciate you all!