Kris and I were watching The Pioneer Woman on Food Network and she was making a care package for her daughter in college. What a great idea! So we decided to do the same for our 2 nieces. One at Colorado State and the other at Rutgers. In the episode Ree Drummond made a variety of things to add to the care package, including this Lemon and Raspberry pound cake. I also made one for me and Kristen and it is soooo gooood!
Of course I used gluten free flour to make these and the cup4cup brand is an excellent substitute for regular flour. You can not even tell the difference. Gather up all the goodies and get started.
First step is to make the batter. In the bowl of an electric mixer fitted with a paddle attachment, cream together the granulated sugar and butter. Add the eggs 1 at a time, mixing after each addition. Turn the mixer to low and gradually add all but 2 tablespoons of the flour (reserve the 2 tablespoons for the raspberries). Add the lemonade and salt and mix until combined. Add the lemon zest and mix. Scrape the bowl.
Toss the remaining 2 tablespoons flour with the raspberries in the bowl; this will stop them from sinking. Fold the raspberries into the batter with a spatula.
Butter and flour a 9-by-5-inch loaf pan. Pour the batter into the loaf pan and even out the surface.
Bake until a toothpick inserted in the center does not come out totally clean but isn’t wet with batter either, 1 hour and 15 minutes to 1 hour and 30 minutes. Let the cake sit in the pan for 30 minutes, then carefully turn it out onto a cooling rack set over a baking sheet to cool. Once cool make the glaze on pour over top.
Slice up and enjoy. Cheers!
For the cake: Preheat the oven to 325 degrees F. Put the raspberries in a bowl and set aside.
In the bowl of an electric mixer fitted with a paddle attachment, cream together the granulated sugar and butter. Add the eggs 1 at a time, mixing after each addition. Turn the mixer to low and gradually add all but 2 tablespoons of the flour (reserve the 2 tablespoons for the raspberries). Add the lemonade and salt and mix until combined. Add the lemon zest and mix. Scrape the bowl.
Toss the remaining 2 tablespoons flour with the raspberries in the bowl; this will stop them from sinking. Fold the raspberries into the batter with a spatula.
Butter and flour a 9-by-5-inch loaf pan. Pour the batter into the loaf pan and even out the surface. Bake until a toothpick inserted in the center does not come out totally clean but isn’t wet with batter either, 1 hour and 15 minutes to 1 hour and 30 minutes. Let the cake sit in the pan for 30 minutes, then carefully turn it out onto a cooling rack set over a baking sheet to cool.
For the glaze:
Combine the powdered sugar, lemon zest and juice, salt and 2 tablespoons water in a bowl. Gently whisk until thick but pourable, adding a little more water if needed. Drizzle the glaze over the cake and let set.
So I got a new aluminum sheet pan for Christmas and I love it. Think I have used it 10 times already!!!! Such an easy way to cook a delicious dinner and have only one pan to clean up. Less than an hour from start to finish so it makes for perfect weeknight suppers!
We have done salmon with green beans and tomatoes. Nothing to this. Season the salmon how you like it. You can see from the picture that Kris likes olive oil, salt and pepper. Me, on the other hand, like to try different rubs. Season everything, add to pan and toss in preheated 400 degree oven. Depending on the thickness of the fillets, this will only take about 25 minutes to cook. The salmon will flake easily when done.
How about some chicken? We did this with asparagus and cherry tomatoes. Same principle as the salmon – season everything, toss on the pan and put in the oven. For the chicken I cooked it at 375 degrees for about 30 minutes. Chicken needs to register 165 degrees.
How about some pork tenderloin and acorn squash? Sounds good to me!! Another easy supper in no time. Cook this at 350 degrees for 30-40 minutes. Pull out of the oven when the internal temp of the pork hits 145 degrees.
