Wednesday - Lemon Pound Cake

I teach a small group on Wednesdays and I like to bring treats. I don't usually work on Wednesday, so it has become my laundry and baking day. Unfortunately today my washing machine is apparently broken, so laundry is failing. I hope to make up for it with a delicious lemon pound cake with a lemon glaze.

I got this recipe off of MarthaStewart.com where I have been spending too much time lately. I love everything about her website and have spent hours absorbing her methods and philosophies. I think this is largely in preparation for moving out on my own; I'm nesting without really nesting because there's no space for it yet.

Here's the recipe. Since that's faster than me typing it out... I chose this recipe because a lot of the recipes I was finding required lemon extract and I wanted to use fresh lemon juice since I had the lemons and did not want to run to the store for extract. Plus, I had lemons, why you would not want to use the fresh ingredient is beyond me.

So you've looked at the recipe and you're wondering about the buttermilk? Wondering what you're going to do with the rest of the buttermilk you're considering buying because you never use it?! You can substitute the buttermilk using half non-fat milk, and half non-fat plain yogurt (that is a tip from The Eating Well Dessert Cookbook by the way). You will probably find more use for those ingredients than buttermilk, or may be more likely to have them lying around. Either way, it's something to keep in mind.

She mentions tenting the loaves to counteract fast browning. I decided to be proactive and tent my loaves from the beginning for about 30 minutes, then removed the foil, similar to making lasagna and such. It turned out beautifully golden and crisp on the top. Gorgeous and delicious! It is wonderfully sweet and tart. Too good for kids!