So I am off work for a few days for the holiday. Its a little rainy outside so no yard work today. There is always tomorrow, the fourth, for yard work if it is not raining!
Gus went to the Vet School in the morning to donate blood. Since he is half pitt bull he has a universal blood type and his blood can be used for any dog.
When we returned home it was still raining so I look around to see what is in the fridge and what needs to be used before it could go bad…
I had saved an email from LeCreuset so I had something to do during the rain! :
Zesty Lemon Drizzle Cake
Cake Ingredients:
2.5 sticks of room temp butter
1.5 cups superfine sugar
5 large eggs
2 cups self-rising flour
1.5 teaspoons baking powder
3 tablespoons lemon juice
zest of 2 lemons
4 tablespoons sour cream
2 teaspoons vanilla extract
Lemon Glaze:
1 1/3 cups powdered sugar
zest and juice of one lemon
Directions:
Preheat the oven to 350f. Grease the loaf pan with butter or line bottom with wax paper or parchment paper.
Cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, mixing just until combined. Sift in the flour and baking powder. Stir to combine.
Add the lemon zest, juice, sour cream and vanilla extract.
Pour the batter into the loaf pan and smooth the top down. Bake 50-60 minutes or until the top is golden brown and the center springs back when lightly pressed.
Let cool 15 minutes before turning out of the pan.
To make the icing: stir together the powdered sugar, half the lemon zest and enough lemon juice to make a consistency that will just coat the back of a spoon. Drizzle the icing over the top and sides of the warm cake, and sprinkle over the remaining zest. Allow to cool completely before slicing.
Adapted from lecresuset.com : Zesty Lemon Drizzle Cake.
TIPS:
Don’t forget to send all your scraps to the compost bin and not to the landfill!
And you can also save the butter wrappers in the refrigerator to use to grease pans in the future!
I love this combo juicer and measuring cup I found years ago:
xxxx
