{"id":65,"date":"2013-03-29T04:03:00","date_gmt":"2013-03-29T04:03:00","guid":{"rendered":"http:\/\/ceceliadowdy.com\/blog\/2013\/03\/simple-pleasures-from-the-blog-archives.html"},"modified":"2013-03-29T04:03:00","modified_gmt":"2013-03-29T04:03:00","slug":"posts","status":"publish","type":"post","link":"http:\/\/ceceliadowdy.com\/blog\/2013\/03\/posts\/","title":{"rendered":"Simple Pleasures! – From The Blog Archives"},"content":{"rendered":"
<\/a><\/div>\n

What’s your favorite dessert?<\/strong><\/p>\n

When I write my stories, I notice that I habitually tap into the senses of smell and taste – especially taste! I’ve had a number of readers to say that they get hungry while reading my stories. I love writing about different foods, but I’m very passionate about sweets. I love eating them, describing them, making others crave a nice piece of buttery pound cake, or a dense slice of cherry-coated cheesecake with a\u00a0graham cracker crust. I thought I’d share one of my favorite recipes with you today. I’ve had at least two people tell me that this is the best pound cake they’ve ever eaten. It’s simple and it’s oh-so-good! When you bite into this pound cake, the tart lemon glaze is a stark contrast to the buttery lemony pound cake, and it’ll just make you close your eyes and enjoy bite after bite! \ud83d\ude42<\/p>\n

If you try this pound cake, let me know if you enjoyed it. I know I shared this recipe with one of my former co-workers and she said when she made it, it didn’t taste as good as mine…not sure why? <\/p>\n

So, what’s your favorite dessert? Leave a comment and feel free to share the recipe with us!<\/strong><\/p>\n

~Cecelia Dowdy~<\/a><\/em><\/strong><\/p>\n

OLD FASHIONED LEMON POUND CAKE<\/p>\n

1 \u00bd cups butter (3 sticks)
3 cups sugar
1 teaspoon vanilla extract
1 teaspoon lemon extract
Fresh lemon juice from one lemon (I use one of those bulb-shaped, cheap plastic juicers that people use for orange juice in order to juice my lemon. You get more juice that way.\u00a0Be\u00a0sure to remove any seeds.\u00a0)
Grated lemon rind from one lemon
6 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
\u00bd cup evaporated milk<\/p>\n

Heat oven to 325 degrees. Grease and flour 10-inch tube pan. Beat butter in large mixing bowl until light and fluffy. Add sugar \u00bd cup at a time, creaming well after each addition. Stir in vanilla, lemon extract, juice and rind. Add eggs, one at a time, blending well after each addition. Sift together flour, baking powder and salt; add to creamed mixture alternately with milk. Stir thoroughly after each addition. Pour into prepared pan. Bake until wooden pick inserted in center comes out clean, 70 to 80 minutes. If cake is not done after 70-80 minutes, bake longer, until wooden pick comes out clean. Cool for 20 minutes; remove from pan.<\/p>\n

GLAZE:
Sift one cup of confectioners\u2019 sugar into a bowl. Squeeze juice (or use a a juicer – mentioned above) of one lemon into a separate bowl. Remove seeds from the lemon juice. Mix lemon juice with confectioners\u2019 sugar and drizzle over cooled cake.<\/span><\/span><\/div>\n


<\/span><\/div>\n
Enjoy! \ud83d\ude42<\/span><\/span><\/div>\n

<\/span><\/div>\n","protected":false},"excerpt":{"rendered":"

What’s your favorite dessert? When I write my stories, I notice that I habitually tap into the senses of smell and taste – especially taste! I’ve had a number of readers to say that they get hungry while reading my stories. I love writing about different foods, but I’m very passionate about sweets. I love […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4],"tags":[],"class_list":["post-65","post","type-post","status-publish","format-standard","hentry","category-food-and-recipes"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/saovYP-posts","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/ceceliadowdy.com\/blog\/wp-json\/wp\/v2\/posts\/65","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/ceceliadowdy.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/ceceliadowdy.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/ceceliadowdy.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/ceceliadowdy.com\/blog\/wp-json\/wp\/v2\/comments?post=65"}],"version-history":[{"count":0,"href":"http:\/\/ceceliadowdy.com\/blog\/wp-json\/wp\/v2\/posts\/65\/revisions"}],"wp:attachment":[{"href":"http:\/\/ceceliadowdy.com\/blog\/wp-json\/wp\/v2\/media?parent=65"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/ceceliadowdy.com\/blog\/wp-json\/wp\/v2\/categories?post=65"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/ceceliadowdy.com\/blog\/wp-json\/wp\/v2\/tags?post=65"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}