The Dumpling Diary

Dis cooking so you cooking too.

Poundcakin’ April 11, 2011

Filed under: Desserts — Meg @ 12:47 pm
Tags: , , , , ,

I’m having a Southern day today. This is something I’ve never been able to control. Some people have days off where they sleep in bed until 2pm, some people have binge-drinking days, and some people  have mental health days. I have Southern days. There is something in my bones that needs the zang of a good, homemade barbeque sauce or something buttermilk-driven, the calm and twang of downhome music (by which, I do not mean pop country, in the name of all things holy and well-written…), and the scent of smoke permeating the air. I start wanting to wear things made of light cotton and I really can’t put my finger on what triggers this. Maybe it’s the good weather, or maybe I’m delusional. Either way, I’m having a Southern day today. Jon’s outside working on smoking a pork roast (we’re doing a South Eastern North Carolina style today, no gloppy ketchup sauces, unsweet and spicy!),  we’re gonna have that with some damn fine homemade coleslaw, on fresh, toasted bread that I made last night*, and maybe some kind of baked beans. I’m inside for the moment, listening to Hank Williams, and I just made a nice, old-timey lemon poundcake. In the spirit of simple, straight-to-it, no-nonsense lemon poundcakes, I will just give you the recipe now.
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Simple Old-Fashioned Poundcake
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You can make this any old way you want, you can substitute some vanilla for the lemon zest, and add anything you want. Cherries, pineapple, coconut, chocolate chips, blueberries, orange zest, just about anything! Along with the nice Southern vibe this has, it uses shortening, which means it’s rather economical (no butter), but by all means, use butter, if you want/can!
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Ingredients
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3 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 Tbsp lemon zest or 1 tsp lemon extract
2 cups white sugar
1 cup shortening (or butter!)
4 eggs
1 cup buttermilk (feel free to use sour cream here, instead)
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Method
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In a bowl, combine flour, baking powder, soda, and salt. Mix well, or use a sifter. Stir in lemon zest. In a mixing bowl, cream sugar and shortening very well, until light and fluffy. Add eggs, one at a time, mixing well each time. Next, add flour mixture and buttermilk alternately, starting and ending with the flour mixture (this tends to help it hold together better, the batter won’t “break”). Pour into a well-greased bundt or tube pan, and place in a 350 degree F oven for about 60 minutes, or until it tests clean with a toothpick/knife, and cake springs back when touched.
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You can serve this any way you like, I made a lemon glaze, but you could also serve with a custard, or with fresh berries, or a berry sauce. Whatevs.
To make the glaze though, I mix 1.5 cups icing sugar, 1 tsp lemon zest, and 1/4 cup lemonade, but you could also use milk or water.
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That is that! I must go see whatever the hell Jon is hammering away at outside now, I fear for the lives of the neighbours. Also, I would like to commend whoever searched, “Mama Tit’s Grocery,” on this site… I don’t know who you are, but I think we’d get along real well. megohm, over and out!
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* Here’s the bread I made last night. I’m only posting this because I’m hella proud of it. Just plain old Neil’s Harbour White Bread, shaped-up.
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3 Responses to “Poundcakin’”

  1. Laura Says:

    I identify with this post so much. I have Southern days too. Right now for example, I’m wearing a down homey cotton apron with strawberry/peaches print and ric rac on it, if only to feel like someone’s big Southern mama. And now I have something to bake while I sport my apron. Thanks Meg!

  2. Meg Says:

    Awesome. One day our un-conceived babies will think they’re Southern together. hahaha (My waist apron has little ruffles and apples on it, heh).

  3. happyhoming Says:

    Ha ha, awwww. I can see it now! Bringin em up on collard greens, black eyed peas, cornbread. Siggghhh.


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