I know, I know…it’s been way too long, and honestly, I’ve started this post so many times, and still can’t figure out where or how to start or what to share first, so bear with me as we “Ketch-Up” …see what I did there? hahaha anywayyy…I do have a recipe to share in this post as well — a great lemon pound cake recipe from Sally’s Baking Addiction so read about what I’ve been up to and then go bake some pound cake!

• Remember that really amazing boyfriend who bought me my first Le Creuset pot that I talked about in this post ? Well, he asked me to marry him in April of 2018!! I have a pretty awesome engagement story to fill you in on too!!

 

• Following our engagement, we started planning a wedding and bought a house, so things got busy to say the least, but you can bet that food was a big priority in all of the planning which I hope to share as well!

 

• I also started working in a new school district which has been fantastic!

 

• Oh, and my husband ( gosh, I love saying that) and I traveled to Italy and Ireland for our honeymoon and ate to our hearts desire! I wish I had documented the food better, but I do have some tidbits to share! =)

So there you have it, I am getting myself back in the kitchen and have some great foodie finds to share as well! The first thing I baked in quite some time was this lemon pound cake from Sally’s Baking Addiction (She’s the best!) …and it was sooo yummy and easy…you probably have everything you need to make it right now which was another reason why I loved it!

You can find her recipe here https://sallysbakingaddiction.com/iced-lemon-pound-cake/ I also wrote it out below. I followed it exactly and thought about maybe not icing it, but let’s be honest, who doesn’t want icing and in my opinion the icing made it!

Iced Lemon Pound Cake (Sally’s Baking Addiction)

Ingredients

1 1/2 cups all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

3/4 unsalted, room temperature butter

1 cup granulated sugar

3 large eggs, at room temperature

1/4 cup sour cream, at rom temperature

3 tablespoons, freshly squeezed lemon juice ( about 1 lemon)

zest of 1 lemon

1 teaspoon pure vanilla extract

Lemon Icing 

1 cup confectioners’ sugar, sifted

1  1/2 Tablespoons  lemon juice

1 Tablespoon heavy cream or milk

Directions

• Lower the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5 inch loaf pan.
• Make the cake: Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
• With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add the granulated sugar and beat on high speed for 2 minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed.
• With the mixer running on low speed, add the eggs one at a time, then beat in the sour cream, lemon juice, lemon zest, and the vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, slowly add the dry ingredients just until combined. Turn the mixer up to high speed and beat for 10 seconds to rid any large lumps. Do not overmix.
• Pour the batter into prepared loaf pan and bake for 45 minutes to 1 hour. Pound cakes are dense and, therefore, take awhile in the oven. This takes about 48 minutes in my oven. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out mostly clean. A couple moist crumbs may remain.
• Remove the cake from the oven and set on a wire rack. Allow to cool for 1 hour, then carefully remove from the loaf pan.
• Make the icing: Whisk all of the icing ingredients together and pour over slightly warm cake. Allow cake to cool completely before serving.
• Cover and store leftover cake at room temperature for up to 5 days.

 

With love and sugar,

Xo. Kristen