I love all things French! I have always wanted to speak the language. I took four years of French between High School and College but to no avail. I do recognize some words and phrases and enjoy knowing what Christie’s sleuth, Hercule Poirot, says from time to time on the Masterpiece Mystery movies. But, alas, I never was able to immerse myself into a French-speaking environment in order to learn to speak it myself. I can ask where the bathroom is, though, in a pinch!
On a beautiful weekend afternoon I wanted to bake a cake. Well, I wanted to bake a cake and use this new technique of making fluffy frosting with whipping cream in the food processor. But I did not really want to make chocolate cake. I get out various cookbooks and start browsing. I was all set to make a cake with apples and walnuts or walnuts and maple syrup or a pound cake. Hubby likes pound cake. He had suggested a carrot cake but I did not buy carrots when we grocery shopped the previous day. However, I did not have any walnuts in the house either. I searched. So, pound cake it is.
From my French Feasts coffee table-sized cookbook, there is a pound cake recipe.
- 1 2/3 cups all-purpose flour
- 1 cup sugar
- 3/4 cup butter
- 4 eggs
- 2 1/2 teaspoons baking powder
The recipe description says this is a basic recipe that can be personalized by adding apples, pears, banana, fruit conserves, etc. As you can see there is no “flavoring” in the recipe. Also there is probably an assumption that the butter is salted. So I add:
- 1/2 teaspoon lemon extract
- zest from one very small lemon
- I forgot to add a pinch of salt
We like lemon glazed pound cake so that was my plan. Then I wondered about adding some raspberry preserves…lemon and raspberry is a nice flavor combo!
- Whisk the eggs with the sugar until the mixture is pale and thick. Add the softened butter, sifted flour, and baking powder. So I rarely sift flour anymore. Instead I whisk the two dry ingredients together for about 30 seconds to thoroughly mix.
- I lined a 9×5-inch loaf pan with parchment and cooking spray. I poured about 3/4 of the batter into the pan. I then added about 1/4 cup raspberry preserves to the remaining batter. Then, forgetting how to marble a cake, I plopped the purple batter on top and attempted to make a swirl.
- Bake in preheated oven 315 F for 45 minutes. In future I will set the oven for 350. I had to leave it in the oven baking for another 15 minutes. But this may be because I added the jam.
I let the cake sit in the pan for about 15 minutes and then took it out and let it cool on a wire rack. I paced paper towels (parchment paper would have been better) under the rack and while it was still warm I glazed it. To make the glaze I added the juice from the small zested lemon to 2/3 cup confectioner’s sugar. That made too much glaze so I poured about 1/2 of that on the warm cake. Then I let it sit to cool a bit more. And then we ate it.
I served this with some thawed frozen mixed berries and freshly whipped cream. It was yummy. The swirl is evident but the flavor of the raspberry preserves did not come through. The lemon overpowered it. In future, I would add vanilla to the cake itself and more fruit preserves, maybe just dropping the preserve into the batter in the pan for swirling. The outside had a nice crust but the interior texture was not as dense as expected in pound cake. Not a failure! Actually a success!