Knee Deep in the Hooah!

When I am not on the computer I am either in the kitchen or driving somewhere to do something kid or family related.

I am quite a cook, and I do pride myself on that. I am pretty good in the kitchen in a lot of different genres, but I love to bake most of all. Don’t get me wrong. I love playing around with Cuban recipes, and my soups are pretty darned good too (at least that’s what my hungry guys tell me). I won’t even brag about my authentic Mexican cooking (from being a native Arizonan). That one usually does most people in. I have created slaves through some of my recipes (namely my enchiladas and tamales).

I love cooking a big meal and having a huge table full of hungry people. This is probably where I developed my deep appreciation for the male persuasion. I love to watch men eat!

Today we got our order of Sniper’s Brew. Mmm. In celebration I felt particularly inspired to make Damon something that would be worthy of accompanying this fine java. I did it. I made a lemon pound cake that is awesome.

Here’s the recipe with my modifications on it. It’s good. No, it’s Sniper’s Brew good…. and trust me, that is saying a lot! We’ll see if there is any left for morning. Now I only need to figure out how to make this recipe in a mason jar so it’s sealed and can make it to the field to feed a certain hungry Sgt. I know those MREs are getting old.

LEMON POUND CAKE
Close Facsimile to Starbucks Lemon Loaf

Cake Ingredients:
2 cups sugar
1 cup Butter, softened
4 eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk (substitute 2 tsps. lemon juice plus 3/4 cups (-)2 tsp of milk. Let stand for 5 minutes)
1/4 C.  lemon juice (substitute lemon juice with Key Lime for another awesome taste — I am going to try frozen orange juice concentrate one day… I’ll let you know how that turns out)
(additional ingredient I recommend — 1 sm box of lemon instant pudding… trust me.)

Glaze Ingredients:
1/2 cups Butter
1/2 cup white sugar
6 T. lemon juice

Heat oven to 325 degrees F. Combine sugar and butter in large bowl. Beat at medium speed until creamy. Continue beating, adding eggs one at a time, until well mixed. Reduce speed to low; gradually add flour, baking powder, baking soda and salt alternately with buttermilk until well mixed. Stir in lemon juice.

Spread batter into greased and floured 12-cup bundt pan. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Allow to cool in pan 10 minutes. Turn it out onto wire rack. While warm, poke holes in top of cake with toothpick. Pour glaze over warm cake. Cool completely.

Lemon Glaze
In small saucepan, combine sugar, butter and lemon juice. Bring to boil. Continue to boil, stirring constantly, for 1 minute. Remove from heat.