Have you ever done something, thinking that it was a great idea, but halfway through you realized it was so dumb? I’m notorious for doing exactly that. Yesterday my landlord sent all of the tenants note saying that there will be no water from 1-3pm today. Before I went to bed last night, I kept reminding myself about it. See, ever since I’ve become a mother, I often have brain farts. No kidding. Once, 2 hours after I put the rice and water in the rice cooker, I wondered why it hadn’t “ding”ed yet. I didn’t press the cook button….
Today, surprisingly both kids were behaving well. No one’s nagging Mommy for this or that. So I decided to make the long postponed lemon pound cake my husband has been asking for. And you know what? While at it, why not make some whole wheat bread too? So after I kneaded the bread dough and leave it to rise, I made the lemon pound cake. All was good. The boy even helped a little bit by trying to squeeze the lemon juice. The girl was playing quietly by herself in the bouncer. Life was beautiful. Until…..
I freaking realized, there’s no water. Smart, eh? Right now, my kitchen sink is filled with dirty dishes. I was the clean-as-you-go kind of cook. So once I used the bowl/spoon/whatever, they’ll be washed immediately. My OCD-self cannot stand the thought of being unable to wash them right away. And I keep on cursing myself for not waiting until at least tomorrow to make the lemon pound cake.
But aside from the messy kitchen, I’m glad I made it. It was sticky, crumbly, sweet, and tangy. The added glaze keeps the cake moist. It has everything you want in a lemon pound cake. As for the whole wheat bread, it’s still baking in the oven.
Lemon Pound Cake, courtesy of Gale Gand
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 sticks unsalted butter, softened at room temp
- 1 cup sugar, plus 1/3 cup
- 4 eggs
- 2 tsp pure vanilla extract
- 1/3 cup lemon juice, plus 1/3 cup
Preheat oven to 350F. Grease and line a loaf pan. In a medium bowl, combine flour, baking powder and salt.
Cream butter and 1 cup of sugar. Add eggs one at a time. Add the vanilla extract. Add the dry ingredients and 1/3 cup of lemon juice alternatively. Mix until smooth.
Pour into the prepared pan and bake in the preheated oven for about 65 mins, or until toothpick inserted into the center comes out clean.
Make the glaze by stirring together 1/3 cup of sugar and 1/3 cup of lemon juice, to dissolve the sugar.
Once the cake is done, let it cool in the pan for about 20 mins. Put it on top of the wire rack with baking sheet under. Brush the glaze all over the cake and let it soak in. Repeat until all the glaze is used. Let cool at room temp.
Now I’m going to enjoy the quiet time while both kids are napping. The boy had been on no-nap strike for months now… but today he woke up early, so he napped at 2pm! Yay! 😛