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Thursday, March 24,2011

Glazed Lemon Berry Poundcake

By Danette Randall

Well, if butter was a city, I certainly would be the mayor.

Don’t go rolling your eyes just yet, this recipe isn’t that bad.

We are making Glazed Lemon Berry Poundcake. See, not so bad, and so delicious you just might vote for me, if in fact Butter City really popped up on a map one day (fingers crossed).

This isn’t the old-school, pound of butter, pound of sugar, pound of eggs, pound of flour recipe that your Grandma used to make. Although delicious, that recipe could fill up an army, and unless your household has great portion control, you will want to make this recipe instead.

Does this mean I should call it quarter-or-less-of-a-pound cake? I don’t know, hopefully the false advertising police won’t be chiming in.

While it is less than a pound, I have to say less is definitely more. It has a rich, buttery, moist inside and a lovely golden brown crust on top. It is scented with a bit of lemon juice and, of course, lemon zest, which makes this the perfect dessert to welcome spring. I top it with a lemon glaze and a helping of fresh berries. Wowsa, spring has really sprung with this little recipe.

Notice how I said “berries” instead of naming an actual fruit. I am an equal-berry opportunist, and I suggest just using your favorite or what looks good at the market on that particular day. I used blackberries, which were a big hit. You could really shake things up and top with a couple types of berries. That will show them who’s boss of Berryville.

As long as I get Butter Town, you can have Berryville, just in case you wondered.

So with Old Man Winter slowly fading away, Young Sister Spring (she’s a hottie) is making her entrance. Please welcome her with this Dessert Diva treat, and maybe she will stick around for awhile.

Now, follow the directions, put some love into it and invite me over when it’s done.

Glazed Lemon Berry Poundcake

2 cups flour

1/4 tsp. salt

1 tsp. baking powder

1/2 tsp. baking soda

1/2 cup unsalted softened butter

1 cup sugar

2 eggs (room temp.)

1 tsp. vanilla Zest from one lemon Juice from one lemon (about 2 tbsp.)

1 cup sour cream Powdered sugar for dusting

1 6-ounce container blackberries Glaze (see recipe below)

Preheat oven to 350. Grease a 9- by-5-inch loaf pan. In small bowl, whisk together flour, salt and baking powder, baking soda. Set aside.

In large bowl, cream together butter and sugar until light and fluffy.

Add in eggs one at a time, beating well after each one. Stir in vanilla, lemon zest and lemon juice until batter is well combined. Slowly add in flour mixture. Stir until almost incorporated. Stir in sour cream and continue to mix until poundcake batter is smooth. Pour batter into prepared pan.

Bake for 45-50 minutes, until toothpick inserted in center comes out clean. Place on wire rack for 15 minutes. Take cake out of pan, set right side up and let cool completely.

When cooled, make glaze. Set cake on serving platter and drizzle glaze on top, garnish with blackberries over top of cake. Let glaze set. Cut into slices and dust with powdered sugar. Enjoy.

Lemon Glaze

3/4 cup powdered sugar Juice from one lemon (about 2 tbsp.) 1-2 tbsp. milk

Stir ingredients together until smooth (if too thick, add more milk; if too thin, add powdered sugar).

Respond: letters@boulderweekly.com

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