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Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!



Monday, August 3, 2015

Lemon-Berry Buttermilk Pound Cake

I'm not sure why I love pound cake so much. I think because it's so dense....kinda like me! Ha!! Pound cake is so easy to make and you can switch it up so many different ways. And one way it's super good is THIS way. Chock full of yummy berries with a hint of lemon throughout then topped off with a lemon glaze...so good! Pound cake freezes well, too. This can be made in two loaf pans instead of a bundt pan...that way you can give one away or freeze one for later!

Lemon-Berry 
Buttermilk Pound Cake



1 cup butter
½ cup shortening – I used butter-flavored
3 cups sugar
5 eggs
3 cups flour
1 teaspoon salt
1 cup buttermilk
1 teaspoons vanilla extract
Zest of 1 lemon
1 tablespoon fresh lemon juice
3 cups frozen mixed berries (I used 1 cup each: blueberries, raspberries and blackberries)

Preheat oven to 325 degrees. Grease and flour 12-cup bundt pan or two loaf pans.

Beat butter and shortening at medium speed with an electric mixer until creamy.

Gradually add 3 cups of sugar, beating at medium speed until light and fluffy.

Add eggs 1 at a time, beating after each addition just until the yellow disappears.

Add the vanilla, lemon juice and lemon zest.

Gently add in the salt and half of the flour.

Add the buttermilk.

Add the last half of the flour.

Gently fold in the berries. (Do not thaw the berries before adding them to the batter or else they will break down while mixing.)

Pour batter into prepared pan.

Bake for 1 hour and 20 minutes or until toothpick inserted comes out clean.

Cool in the pan on a wire rack for 15 minutes then turn out of the pan to cool completely.

Glaze with lemon glaze. (Recipe follows)



Lemon Glaze

1 tablespoon softened butter
1 1/2 cups powdered sugar
4 tablespoons fresh lemon juice

Combine all ingredients in a small bowl then drizzle over cooled pound cake.

Okay...let's do this thing! 

Okay...let's do this thing!

Cream together the butter and the shortening. 

Cream together the butter and the shortening.

Add the sugar. 

Add the sugar.

Then the eggs, vanilla, lemon juice and lemon zest. 

Then the eggs, vanilla, lemon juice and lemon zest.

Add the salt and half the flour. 

Add the salt and half the flour.

Then buttermilk. 

Then buttermilk.

Then the rest of the flour. 

Then the rest of the flour.

Stir in the berries. 

Stir in the berries.

Pour into the prepared pan. 

Pour into the prepared pan.

Bake and allow to cool in the pan for a few minutes. 

Bake and allow to cool 
in the pan for a few minutes.

Turn out onto a wire rack and allow to cool completely. 

Turn out onto a wire rack 
and allow to cool completely.

Mix up the stuff for the glaze. 

Mix up the stuff for the glaze.

Pour the glaze over the cooled cake. 

Pour the glaze over the cooled cake.

Cut a slice and enjoy! 

Cut a slice and enjoy!

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