This past weekend was Canada Day! Yahoo Canada! For those of you who don’t know when we Canucks celebrate our Country, it’s July 1st. Every year. Not the 4th, the 1st! I watched many of the blogs that I follow to see if any of them would present a Canadian celebration menu. You know with a red and white theme to it? None! Even Canadian blogs put out recipes for the fourth of July. Crazy!
Well I’m not going to post something for Canada day. I mean, it’s over now so I don’t feel obligated. BUT next year you just wait! I’m gonna give you weeks of recipes full of our red and white colour theme and probably a bunch of recipes for poutine! lol
The weather here in Ottawa, the capital of Canada, was sooooo humid for Canada day. We broke records people! Unfortunately it was not a thing. The hospital can not keep up with the heat either. I mean it’s so darn humid in here that I feel too sick to eat any ice cream! A tragedy for sure! You know that it has to be bad if the ONLY thing that I can eat by mouth is not available because I don’t feel well. I did try on Monday but it did not go well! So sad!!
Well, enough of my ramblings. Take it away Aunt Paul!
When I was at Carleton I started a cook book called “The little lemon cook book” back then it was on a floppy disk.
Joanne’s mom loved anything lemon and I was going to dedicate it to her. I never did finish it and then Joanne’s mom dies
Well here it is:
Glazed Lemon Pound Cake Loaf
- 1/2 cup butter at room temperature
- 1 cup white sugar
- 3 large eggs at room temperature
- 2 Tbsp lemon zest from about 1 large lemon
- 1 Tbsp lemon juice
- 2 tsp vanilla
- 1 1/2 cups all-purpose flour
- 1/4 tsp table salt
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/3 cup sour cream ( No sour cream use cream + 1 tbsp of vinegar wait 15 minutes before adding to cake recipe)
- This can be doubled to make two loaves.
- 1/2 cup icing/confectioners’ sugar
- 1 Tbsp lemon juice plus more, as needed
Preheat oven to 325 F. Spray an 8×4-inch loaf pan with baking spray and line with a piece of parchment paper that covers the bottom and long sides, with an inch or so extending past the top of the pan (these will be the “handles” to lift the loaf out of the pan).
In a large bowl with an electric mixer, beat the butter with the sugar until fluffy. Add the eggs one at a time and beat in well after each addition, scraping down the sides of the bowl, as needed. Beat in the lemon zest, lemon juice and vanilla.
In a separate bowl, whisk together well the flour, salt, baking soda and baking powder. With mixer on low, add the flour mixture to the butter mixture alternately with the sour cream, starting with 1/3 of the flour, 1/2 of the sour cream, 1/3 of the flour, last of the sour cream, then finally the last of the flour.
Scrape into prepared 8×4-inch loaf pan and level batter. Bake in preheated oven for 55-60 minutes, or until a tester inserted in the center comes out clean.
Allow to cool in the pan for 15 minutes, then run a knife along the short ends and use the parchment paper edges to lift and remove from pan. Allow to cool on a cooling rack.
While loaf is still a little warm, prepare the glaze, adding enough lemon juice to make a pourable glaze. Place a baking tray under the cooling rack to catch any drips and spoon glaze slowly over top of loaf, allowing it to drip down the sides a bit. Cool completely, then slice and enjoy.
- I went ahead and cooled them completely then wrapped them and froze them ready for next week.