Lemon Pound Cake

In addition to what I said in the history of the pound cake it was believed that the pound cake is of European origin which dates back to the early 1700s. ... Eliza Leslie, who wrote the 1851 edition of Direction for Cookery said this use 10 eggs, beat them as lightly as possible, mix them with a pound of flour etc then add the juice of two lemons or three large oranges. So  you see there is a long history behind this cake .Not to mention what else the imagination can add.

1 hour 20 minutes to prepare serves 8-10

Ingredients                         

1 3/4 cups cake flour           

Lemon Pound Cake

1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup ricotta cheese
1 cup sugar
1/2 cup (1 stick) unsalted butter, softened
4 eggs
1 lemon, zested and juiced
1 teaspoon lemon extract, optional
1/2 teaspoon vanilla
Lemon Simple Syrup:
1/4 cup lemon juice
2 tablespoons sugar
DIRECTIONS
Preheat oven to 325º F and lightly grease a 9x5-inch baking dish.
Whisk together cake flour, baking soda, baking powder and salt in a medium bowl until combined, then set aside.
In a small bowl, stir together ricotta, lemon juice and zest, and also set aside until ready to use.
In a large bowl or mixer, cream together butter and sugar for 2-3 minutes, or until fluffy and lightened in color.
Beat in eggs one at a time, then mix in lemon and vanilla extracts.
Alternate between the dry ingredients and the ricotta mixture (beginning and ending with the flour mixture) while scraping down the bowl as needed.
Pour batter into greased loaf pan and place in oven.

 imagination run wild

Bake for 50-60 minutes, or until a toothpick inserted in center comes out mostly clean, but with a couple moist crumbs attached. Remove from oven and let cool.
Begin simple syrup while cake is in the oven by whisking together lemon juice and sugar in a small or medium saucepan over medium-high heat.
Bring to a boil and cook for 1 minute, then reduce heat and gently boil for 2-3 minutes, or until slightly thickened. Remove from heat and let cool.
Once cooled slightly, pour or brush over cake, making sure to cover all sides.
(Optional, pierce cake all over with a fork for better absorption)
Let cake sit for 1-2 hours, or until syrup is fully absorbed, then top with powdered sugar, if desired, slice serve and enjoy.

Sour Cream Pound Cake

Historically Pound cake which refers a cake made with a pound of each of four ingredients: flour, butter, eggs, and sugar. they are  baked in a loaf pan or Bundt mold, and served dusted with powdered sugar or glazed. This style is quite popular in the cuisine of the South. There’s nothing like walking into the house and smell something in the kitchen. "It’s the best!” Just like any classic Southern pound cake, this recipe has plenty of butter, sugar, with sour cream to get that ideal light-and-fluffy texture. As some think this is much better than the standard pound cake one can substitute this recipe for the pound cake in the Lemon pound cake. The ricotta cheese equates

Ingredients                        
1 cup butter, softened           
3 cups sugar
6 large eggs, room temperature
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
2 teaspoons vanilla extract
Confectioners' sugar, optional
Directions
In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream and vanilla. Beat on low just until blended. Pour into a greased and floured 10-in. fluted tube pan.

Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar if desired.
Tips 

Experiment with different fruit flavor combinations to top the pound cake, such as peaches,  apples,  cherries, or pineapple. (I use the recipe for the simple syrup) In the summer, quickly grill the pound cake for a toasty flavor boost. Cutting butter into dry ingredients results in tiny bits of flour-coated butter throughout the dough, creating a cookie crust that is both tender and crumbly at the same time. (If you don’t have a pastry blender, use two knives to cut in the cold butter. 'Tis the way I was 1st taught to make pie crusts)

Crustless Cranberry Pie

Ingredients
1 cup all-purpose flour
1 cup white sugar
1/4 teaspoon salt
2 cups cranberries
1/2 cup chopped walnuts
1/2 cup butter, melted
2 eggs
 1 teaspoon almond extract
1/2 cup chopped walnuts
1/2 cup butter, melted
2 eggs
1 teaspoon almond extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch pie pan.
Combine the flour, sugar, and salt. Stir in the cranberries and the walnuts, and toss to coat.

Stir in the butter, beaten eggs, and almond extract. If you are using frozen cranberries, the mixture will be very thick. Spread the batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 40 minutes, or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or ice cream.                                 
Footnotes  Partner Tip Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Alternate Cranberry pie cake

Alternate Cranberry pie cakeIngredients                               

1 tablespoon melted butter
2 cups fresh or frozen cranberries, chopped
1/2 cup chopped walnuts
1/2 cup granulated sugar
2 large eggs
3/4 cup (12 tablespoons) butter, melted and cooled slightly
1 cup granulated sugar
1 cup Unbleached All-Purpose Flour
1/2 teaspoon salt*
1 teaspoon vanilla extract
1/4 teaspoon almond extract
coarse white sparkling sugar, for topping
*Reduce the salt to 1/4 teaspoon if using salted butter.
Instructions
Preheat the oven to 350°F.
Lightly grease a 10" pie plate or 9" square cake pan.
Melt 1 tablespoon butter, drizzle it into the bottom of the pan.
Spread the chopped cranberries and nuts in the bottom of the pan. Sprinkle with the 1/2 cup sugar.
In a mixing bowl, beat together the eggs, 3/4 cup melted butter, sugar, flour, salt, vanilla, and almond extract.
Spread the thick batter over the cranberries and nuts in the pan, using a spatula or wet fingers.
Sprinkle coarse sparkling sugar atop the batter.
Bake the cake for 40 to 45 minutes, until tester inserted in the center comes out clean. Serve warm or at room temperature with whipped cream or ice cream (optional) 

Tips: If using frozen cranberries, either let them thaw a bit after chopping or add a couple of minutes to the baking time.

Cranberry pie cake (See how to make a delicious, seasonal cranberry dessert)

Ingredients
10" uncooked pie shell
2 cups fresh cranberries (uncooked)
1⁄2 cup sugar (other recipes call for a full cup of sugar I tend to prefer things tart so I use less sugar)
1/2 c chopped nuts (Walnuts)
2 beaten large eggs
1 cup sugar
1⁄2 cup chopped walnuts (optional)
1⁄2 cup butter or 1/2 cup margarine (melted)
1⁄4 cup sour cream
1 cup unsifted flour
Directions
Grease 10 inch pie plate. Sprinkle cranberries,1/2c sugar and walnuts over pie plate, in that order.
Beat eggs until yolks and whites are combined, add sugar,butter,sour cream and flour. Mix just until dry ingredients are moistened. Pour over mixture in pie plate. (batter will seem sparse but will spread & puff while baking)
Bake at 325 or until brown on top-about 55 minute  Serve hot or cold w/or w/out Cool whip