by Dian Leave a Comment

Best Lemon Pound Cake Recipe!

Here’s T again with another wonderful recipe!  This time she is making her Best Lemon Pound Cake!

This time of year everyone wants that perfect cake recipe. I believe this recipe is the BEST lemon pound cake recipe you will ever find.

You can replace the lemon flavors with vanilla and make a simple pound cake that will have everyone singing your praises. The ingredients are very simple. You will simply add these ingredients in any order with the exception of the extract. Always add flavorings or extracts LAST.

I also suggest that you always mix well after each egg. You cannot mess up with this recipe. Also, if you are making this cake with REAL lemon juice, you will need a considerable amount of lemon juice. You will need to add 6 tablespoons of lemon juice or you can add 3 tablespoons and 1 tablespoon of vanilla extract. This is a very forgiving recipe so have fun with it.

Ingredients:

• 4 Large Eggs
• 1/2 c vegetable oil
• 1/2 cup milk
• 8 oz sour cream
• 1 package of lemon pudding mix (you can replace this with a package of vanilla pudding or chocolate to make a different flavored pound cake)
• 1 tbl vanilla extract
• 1 tbl lemon extract
• BUTTER recipe cake mix

Tamona is a work at home mom with a husband known only as The Honey and four children, lovingly referred to as, The Tax Deductions. Get to know my more by reading, “It’s Tamona” Check out more of T’s Tips About Everything!

by Dian Leave a Comment

Raspberry Almond Torte with Chocolate Ganache!

I hope you had a Happy Easter!  I pray that Jesus Christ has filled your heart with the knowledge of Him as the Savior and Messiah.  I also hope you enjoyed your family and friends over the holidays. I had a lovely day visiting with my son and his beautiful wife at their home in Georgia. 

We started the day at their awesome church and ended it with a torte that was made from an almond flavored cake, layered with a raspberry lemon filling (4 layers) and topped with a chocolate Ganache.  Are you kidding? 

My recipe this week is not my own but it was so good that I had to share it.  My army wife daughter-in-law is such an adventurous cook and doesn’t care how many steps are involved.   Everything she cooked for Easter was delicious, unusual and the meal flowed together like a professional had orchestrated it.  My son and I were the helping hands but she was the chef for the day.  She found this torte recipe online at www.myrecipes.com but it was originally a Cooking Light Magazine recipe in the March 2003 edition.  Here is the link:  http://www.myrecipes.com/recipe/raspberry-almond-torte-with-chocolate-ganache-10000000428092/ .  And here is the recipe that I just copied from the link.

Cake:

• Cooking spray
• 6 tablespoons butter, softened
• 2 tablespoons almond paste (she substituted a 1/2 tablespoon of almond extract)
• 1 cup granulated sugar, divided
• 3 large eggs
• 3/4 cup all-purpose flour
• 1/4 teaspoon salt
• 4 large egg whites

Filling:

• 1/4 cup fresh lemon juice
• 1 (10-ounce) jar seedless raspberry preserves
• 1/2 cup powdered sugar, sifted

Ganache:

• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa
• 1/3 cup fat-free milk
• 1 (4-ounce) bar semisweet chocolate, chopped

PREPARATION

• Preheat oven to 350°.
• Coat a 15 x 10-inch jelly roll pan with cooking spray; line bottom with parchment paper. Coat parchment paper with cooking spray.
• To prepare cake, place butter and almond paste in a large bowl; beat with a mixer at medium speed 2 minutes or until blended. Add 1/2 cup granulated sugar, beating until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition.
• Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and salt, stirring with a whisk. Add flour mixture to butter mixture, beating just until combined.
• Place the egg whites in a large bowl. Using clean, dry beaters, beat egg whites with a mixer at high speed until foamy. Gradually add 1/2 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold egg whites into batter; pour batter into prepared pan.
• Bake at 350° for 18 minutes or until cake springs back when touched lightly. Cool. Invert cake onto a wire rack. Remove parchment paper. Cut cake into 4 (10 x 3 3/4-inch) rectangles.
• To prepare filling, combine juice and raspberry preserves, stirring with a whisk. Add powdered sugar, stirring until smooth. Reserve 3/4 cup raspberry mixture. Place 1 cake rectangle on a cake platter; spread with 1/4 cup raspberry mixture, leaving a 1/4-inch border. Repeat procedure with remaining cake and 1/2 cup raspberry mixture, ending with cake.
• To prepare ganache, combine 1/2 cup granulated sugar, cocoa, and milk in a medium saucepan over medium heat; bring mixture to a boil, stirring frequently. Cook 1 minute, stirring constantly. Remove from heat, and add chocolate, stirring until smooth. Spread ganache evenly over top and sides of cake; let stand 20 minutes or until set. Serve reserved raspberry mixture with torte.

Cooking Light, March 2003

  Hi, my name is Susan and I am a mother of four and a grandmother to 5 and that, along with my husband and 2 dogs, take up my most of my time. I am a side-tracked Home Executive and I had the privilege of being a stay –at-home mom so, you might say that my passion is the home and making a haven for those I love. I am quite skilled at shopping 🙂 and finding a bargain just makes my day.