Lemon-Glazed Pound Cake

Growing up, my mom had a Mrs. Fields Cookie book. I think it was this one. My mom, myself and my sister made a lot of the recipes in that book in the 90's. I loved that book! Later, in about 2000, I got my own book, but an updated version of it, with more recipes. It still included my old faves. One of the ones I used to make frequently was this Lemon Pound Cake. I loved this cake! I recently made it again twice; once, in mini bundts for the Fourth of July (no pics) and again, just in a big bundt for my fam to enjoy. It has the typical crusty pound cake crust and a refined crumb. The lemon flavor really shines through, too.

((Awkward- I just realized I posted this exact recipe back in 2009!! Oh well. So good, it needs repeating. Lol.))

Lemon-Glazed Pound Cake 

adapted from Mrs. Fields Best Ever Cookie Book, 1997 

Cake:

3 cups cake flour, sifted

2 cups granulated sugar

1/2 teaspoon salt

1 teaspoon baking powder

3 sticks (1.5 cups) salted butter, room temp

1/3 buttermilk, room temp

6 large eggs

2 teaspoons lemon extract

1 tablespoon grated lemon zest

Glaze: 

1/4 freshly squeezed lemon juice

1/4 cup granulated sugar

Topping:

powdered sugar

1. Preheat oven to 350F. Grease and flour a 3-quart bundt pan.

2. In a large bowl with an electric mixer on low speed, blend flour, sugar, salt, and baking powder. Add butter, buttermilk, and 3 eggs. Beat on low speed until dry ingredients are moistened. Increase speed to high and beat for 2 minutes. Scrape down sides of bowl.

3. Add lemon extract and lemon zest, and blend at medium speed. Add the remaining 3 eggs, one at a time, beating on high speed for 30 seconds after each addition. 

4. Pour batter into prepared pan, and bake for 50-60 minutes or until a toothpick inserted into the cake comes out clean. Check often at the end- do not overbake.

5. While pound cake is baking, prepare lemon glaze. In a small saucepan, heat lemon juice and sugar over low heat. Stir constantly until sugar dissolves.

6. When cake is done, remove from oven and leave cake in pan. With a toothpick, poke holes in the surface of the cake, and pour half the glaze over it. Cool in pan 15 minutes, then invert on a cooling rack or cake plate. Brush top of cake with remaining lemon glaze. Cool to room temperature, then dust with powdered sugar. 

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Scotcheroos

This version of Scotcheroos was so good. It's from Mel's Kitchen Cafe. They has some extra things that really bring them up a level. I do have another, older recipe on this blog for these, but this recipe is so much better. I usually don't make things with corn syrup, but these are worth it! You can use part honey.

Scotcheroos 

adapted from Mel's Kitchen Cafe

¼ cup (57 g) salted butter
1 ¼ cups (425 g) light corn syrup
½ cup (106 g) granulated sugar
½ cup (106 g) packed light brown sugar
1 teaspoon vanilla extract
1 ¼ cups (320 g) peanut butter (see note)
8 cups (227 g) crisp rice cereal (like rice krispies)
1 cup (170 g) chocolate chips (milk or semisweet)
1 cup (170 g) butterscotch chips

1.  Lightly grease a 9X13-inch pan with butter or cooking spray or line with foil/parchment and grease the foil/parchment. Set aside.

2.  In a large saucepan or pot, add the butter, corn syrup, granulated sugar and brown sugar. Cook on low heat until the butter is melted. Bring to a simmer and immediately remove from the heat.
Stir in the peanut butter and vanilla until well-combined. Add the cereal and stir gently (so the cereal doesn't get crushed) until evenly coated with the peanut butter mixture.

3.  Press the mixture lightly into the prepared pan. Don't press down too much or the scotcheroos will be too firm.

4.  Add the chocolate chips and butterscotch chips to a microwave-safe bowl and cook for 1-minute increments at 50% power until melted. Stir until well-combined. (I just melted on the stove.) Spread the melted chocolate mixture evenly across the bars. Let the chocolate cool and set before cutting into bars and serving.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **