Almond  Lemon  Pound  Cake

 

 

 

 

INGREDIENTS:
 

1 teaspoon plus 3/4 cup butter, softened, divided

2 teaspoons confectioners sugar

1 cup slivered almonds

1 cup granulated sugar

2 eggs

1/3 cup sour cream

1 tablespoon grated lemon peel

1 cup cake flour

1 teaspoon baking powder

1/4 cup lemon juice

 

 

 

TOPPING

 

1 cup frozen unsweetened raspberries

1 cup frozen unsweetened strawberries

1 cup frozen unsweetened blueberries

1/4 cup granulated sugar

2 tablespoons lemon juice

2 tablespoons confectioners sugar

 

 


DIRECTIONS:

 

Preheat oven to 350 degrees.

 

Grease the bottom and sides of a 9 inch round baking pan with 1 teaspoon butter.

Sprinkle with confectioners sugar; set aside.

 

Place the almonds and sugar in a blender or food processor.

Cover and process until finely ground.

 

In a small bowl, cream remaining butter.

Beat in almond mixture until combined.

Add eggs, one at a time, beating well after each addition.

Stir in sour cream and lemon peel.

 

In a separate bowl, combine the flour and baking powder.

Add to creamed mixture alternately with lemon juice.

 

Pour into prepared pan.

 

Bake for 40 to 45 minutes or until a toothpick inserted near the center comes out clean.

Cool on a wire rack for 10 minutes.

Invert onto a wire rack to cool completely.

 

 

FOR TOPPING:

 

In a heavy saucepan, combine the berries, sugar and lemon juice.

Cook and stir over medium-low heat for 10 minutes or until mixture begins to thicken.

 

Sprinkle cake with confectioners sugar.

 

Serve with berry topping.

 

 

Serves 6

 

 

 

 

 

Lemon  Coconut  Cake

 

 

 

 

INGREDIENTS:
 

5 egg whites

3/4 cup vegetable shortening

1 1/2 cups granulated sugar

1 1/2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1 cup milk

 

 

 

FILLING

 

3/4 cup granulated sugar

2 tablespoons cornstarch

dash salt

3/4 cup cold water

2 egg yolks

3 tablespoons lemon juice

1 tablespoon butter

 

 

 

FROSTING

 

3/4 cup vegetable shortening

3 3/4 cups confectioners sugar

1 teaspoon vanilla extract

1/3 cup water

1 1/4 cups flaked coconut

 

 

 

DIRECTIONS:
 

Preheat oven to 350 degrees.

 

Place egg whites in a small bowl; let stand at room temperature for 30 minutes.

 

In a large bowl, cream shortening and sugar until light and fluffy.

Beat in vanilla.

 

In a separate bowl, combine the flour, baking powder and salt.

 

Add to creamed mixture alternately with milk.

 

Beat egg whites until stiff peaks form; gradually fold into creamed mixture.

 

Pour into 3 greased and floured 9 inch round baking pans.

Bake for 18 to 20 minutes or until a toothpick comes out clean.

Cool for 10 minutes.

 

Remove cake from pans to wire racks to cool completely.

 

In a heavy saucepan, combine sugar, cornstarch and salt.

Stir in water until smooth.

Cook and stir over medium-high heat until thickened.

Reduce heat; cook and stir 2 minutes longer.

Remove from the heat.

 

Stir a small amount of filling into egg yolks; return all to the pan, stirring constantly.

Bring to a boil; cook and stir 2 minutes longer.

Remove from the heat.

Stir in lemon juice and butter.

Cool, without stirring, to room temperature.

 

In a large bowl, cream shortening and confectioners sugar until light and fluffy.

Beat in vanilla.

Gradually add water, beating until smooth.

 

Spread filling between cake layers.

 

Frost top and sides of cake; sprinkle with coconut.

 

 

Serves 12 - 14


 

 

             

    

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