Lemon Pound Cake with a
Lemon Glaze and a
Lemon Rum Zabaione


I’m baking for Share Our Strength’s “Virtual Great American Bake Sale” (GABS) hosted by Kate of the beautiful blog, “Cooking During Stolen Moments”.

It floors me when I really stop to think about the millions of children who become ill and sometimes die due to starvation and malnutrition in our own Nation. I shouldn’t be surprised though, within the past two years in my own small community in California, I have seen homelessness grow, unemployment skyrocket and grocery prices soar. With staggering numbers like 12.4 million children in our own Nation going without food I am more than thrilled to do a small part to support this community. Share Our Strengths goal is to lead the fight to end hunger and with events like the Great American Bake Sale we have an opportunity also to do a small part, even “virtually”

To find out more how you also can get involved with Share Our Strengths efforts to let no child go unfed, visit their web site here. To get immediately involved “Virtually” go to Kate’s web site link and bake for the children!

Here is my contribution to the Virtual Great American Bake Sale!

A Lemon Pound Cake
with a Lemon Glaze
& Lemon Rum Zabaione


LEMON POUND CAKE
recipe adapted from Land O’Lakes

Cake Ingredients
2 cups sugar
1 cup Butter, softened
4 Eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup buttermilk
1 tablespoon freshly grated lemon zest
1 tablespoon lemon juice


Heat oven to 325°F. Grease and flour 12-cup bundt pan or 10-inch tube pan; set aside.

Combine sugar and butter in large bowl at medium speed, scraping bowl often, until creamy. Continue beating, adding 1 egg at a time, until well mixed.

Reduce speed to low. Beat, gradually adding flour, baking powder, baking soda and salt alternately with buttermilk and scraping bowl often, until well mixed. Add lemon zest and 1 tablespoon lemon juice. Continue beating until well mixed.

Spread batter into prepared pan. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.


LEMON RUM SUGAR GLAZE

Ingredients
1 cup sugar
Juice of 1 lemon
3 Tbs. Butter
1 Tbs. Rum

Directions
In a small saucepan, add granulated sugar, butter, fresh lemon juice and rum, stirring to dissolve the sugar. When it liquefies and starts to thicken reduce the heat to low and simmer until it comes to a syrupy consistency - about 3-5 minutes. Remove from the heat. Pour over pound cake immediately. The glaze will continue to thicken and harden on the cake. It makes such a beautiful crust like glaze.


LEMON RUM ZABAIONE

Ingredients
4 egg yolks
5 Tbs. granulated sugar
4 tablespoons Lemon juice blended with
4 tablespoons rum ready to go
1 Cup Heavy Whipping Cream whipped to soft peaks (Do not add sugar)
1 teaspoon lemon zest

Directions
1. Boil some water in a saucepan.
2. Separate the yolks from the whites and place the yolks in a heatproof bowl. Discard the whites.
3. Add the sugar and whisk (or mix with an electric mixer) until the mixture turns light yellow.
Place the bowl with the egg mixture on top of the pan with
boiling water. Continue whisking. Do not allow the bowl to touch the water, it will cause your zabaione to get lumpy.
4. In a thin stream, SLOWLY add the lemon rum liquid to the egg mixture as you keep whisking.
5. Keep beating the egg mixture until it has doubled in volume and is fluffy and light...about 10-15 minutes.
6. Take off heat. Stir in the lemon zest. Place a piece of plastic over it and keep in the refrigerator.
7. When zabaione is cool blend with unsweetened whipped cream a little at a time. Because you didn’t add sugar to the whipped cream you can add the whipped cream to your desired sweetness taste.
8.Use for a topping or filling for the Lemon Pound Cake.

* Special Note; This glaze is SO good!
I have used powdered sugar glazes often but this takes your cake one step up. It firms up on the cake after and has a chewy texture similar to a candied apple.
"But Not As Hard." I would challenge you.. not that this is a challenging recipe at all.. but it really ups the wow level in my opinion!
Let me know if you try it!! :)

Ciao and Buon Appetitio!
Laurie

Grilled Mediterranean Shark


Shark is probably one of the less seen seafood dishes on the menu. Although I prefer swordfish over shark, it still has a wonderful meaty texture. A sharks structure is supported only by cartilage, they have no bones which is a distinct advantage when it comes to cooking and preparing for a family with small children. They grill wonderfully and I have never had them fall apart on me while grilling or frying. Shark can be a bit dry if you over cook so I like to marinate my fish before grilling and then toss a beautiful saute of onions or vegetables over them when they are done. In this recipe I used a mixture of Mediterranean ingredients such as tomatoes, olives and capers, sautéing them along with a beautiful bouquet of garlic, parsley and basil. As you grill or fry them, watch the flesh of their meat, as they begin to get opaque that is an indicator that they are near turning time. Usually 6 to 8 minutes depending on their thickness.

If you want specific ingredients for this dish I would be happy to send them to you via email.
My address can be found at the top of my blog page.

Ciao and Buon Appetitio!
Laurie

Weekend Morning Cinnamon Rolls

You know, there's something about weekend mornings and pastry that just go together. This morning I had to be out of the house at 6:45, and then it was rush, rush, rush until I dropped the last child off at school at around 9:00. I was so ready to have a cup of coffee. After I dropped my school kids off, Bella and I decided we wanted pastry with our coffee. Yes, Bella gets coffee too! Don't your kids drink coffee? :) We stopped into the Doody's Bakery, grabbed a few danishes and went home. I don't know about you, but the fresh smell of coffee that met me when I opened the door just scintillated my senses. Kinda like the first time I had a sip of Monster.. my kids got a kick out of my response, it actually made me giggle. Although I love the tantalizing fruity effervescence of a Monster, I don't drink them! Fresh brewed coffee gives me the same reaction, I feel giddy and happy all over!

So getting to the point of this post, weekends are so relaxing for me, the luxury of time, the deliciousness of a hot cup of coffee and a freshly made pastry make weekend mornings a time to be savored.

So with luxury on my mind, and wanting to share, I made you all some fresh cinnamon rolls. Meant to be eaten while there still warm and gooey, and definitely with your favorite hot beverage. Preferably coffee!

To see more of this post with the recipe click on the link here.
Have a WONDERFUL weekend.. I'll be thinking of you! :)

Ciao and Buon Appetito!
Laurie