The following “CHEW THIS!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information.
2-Ingredient Lemon Pound Cake
Blaise Doubman
People write to me all the time with baking questions. Sometimes I feel like a broken record because so many of them I have answered before, or frequently but I really do not mind. There are lots of questions about butter. Soft, chilled, melted, salted, unsalted, brands and on and on. What I can say is it really depends on the recipe. Follow what the recipe states. If it calls for softened butter, make sure it is soft. Need melted? Melt it all the way. As far as salted or unsalted butter, salted has 1/4 teaspoon salt per stick. If a recipe calls for one or the other and you only have one kind, just use it and adjust the salt in the recipe with the measurement I just gave you. I tend to buy unsalted butter, which does not have a long shelf life like salted does but I like being able to control the salt in my recipes, especially in baking. Actually cooking too.
As far as baking, unless the recipe states otherwise, I would recommend starting with all of your ingredients being room temperature. Also, make sure you have read the entire recipe throughly. If not, you may be working on the recipe and get to the ninth step and suddenly realize you do not have the specific ingredient called for or the specific size and shape of pan or bakeware. Also I always tell people to make sure their ovens are not only preheated but are running the right temperature. You can check this by buying an oven thermometer for the inside of your oven. The recipe I am sharing today is one recipe I always suggest to the “beginners” of the baking world. It is literally only 2 ingredients, that is right, no eggs and is not only simple but delicious as well! Even if you are not new to baking, I really think you will enjoy this new recipe.
2-Ingredient Lemon Pound Cake
Leftovers can be kept at room temperature for 2 days.
1 box lemon cake mix
2 cups heavy whipping cream
Start by preheating your oven to 325 degrees F.
Spray a Bundt pan with non-stick cooking spray containing flour.
In a large bowl, combine and beat together the cake mix and heavy whipping cream.
When you have successfully combined them, the mixture will be super thick and smooth.
Evenly pour the batter into the prepared Bundt pan and smooth out the top.
Bake, in preheated oven, for 1 hour.
Remove, let stand for 10 minutes before flipping the cake out onto a plate to finish cooling.
Once cool, serve plain or dust with powdered sugar or a homemade glaze.
Ask and Answer: I have heard from a few of you that wondered if you could dice up the bacon and put it inside the actually meatloaf, mixing it with the other ingredients, instead of placing it on top of the meatloaf. Yes! You absolutely can. It would have just about the same flavors.