Here are nine Easy Baking recipes from past blogs that use pantry ingredients you hopefully have on hand. I tried to find something for every time of the day, every type of recipe and every taste.
With Easter around the corner, many of these can be made ahead and stored in the freezer to add to an easy brunch, lunch or dinner. Continue reading
This Citrus Pound Cake is a simple sour cream cake enhanced with lots of orange and lemon zests. It is straightforward, quick to make and yields a large, moist cake that is soaked two ways to ensure that the entire cake receives this benefit. It is soaked from the top and bottom.
The cake is made in the original 10” bundt pan. There is a good reason for this. It is the only one I have! Continue reading
This Lemon Rum Bundt Cake is a version of the beloved pound cake. Easy to put together with a soaking syrup and no buttercream.
This is one of the best pound cakes I have ever eaten. The texture is like velvet on your tongue and the butter adds a flavor no other shortening can. Two flours are used. All purpose flour provides strength to achieve and hold its height. Cake flour tenderizes the crumb.
I find it interesting that there is no leavening except the air beaten into the butter and sugar. Heavy cream adds to the melt in your mouth texture. Continue reading
Many years ago a friend of mine gave me the recipe for this Creamy Pound Cake. I remember thinking this couldn’t possibly work – as bakers we have been trained to preheat the oven. This started in a cold oven. But because she was such a good cook I decided to give it a try exactly as it was given to me. Wow! was I wrong! This is a fantastic, easy pound cake. The only caveat is to make sure the butter is really soft or it won’t blend together with the large amount of sugar. I find it fascinating that is rises as it does without the benefit of any kind of leavening which is why it is important beat a lot of air into the butter/sugar. It is a dense cake, as pound cakes are, but it has a moistness and flavor that is incomparable. It literally lasts for days under a cake cover and freezes well.
Everyone I know who has made this has sworn by it and like me, finds the recipe fascinating. In fact, the reputation of this pound cake is so great, I was asked by a local magazine for the recipe to use in their yearly cookbook.
Every time I make this I think of my friend, now gone, and what a wonderful gift she gave me. Continue reading
