Man, it feels good to check one off my "list". Have you made your list? You must have a list. A list of things you gotta do before you wrap up here and move on to the next place.
I've got big things that may never be able to happen on my list. And then I have things that are probable but not likely. This was one of those. But it actually happened. It's hard to make "list" things happen. But this one really did and it was awesome.
Seeing my favorite, favorite band with 5 of my favorite, favorite people in a place that is ridiculous. And crazy. And ridiculous. I'll never forget Saturday night of this past weekend. It was fantastic, harmonious, and check off the "list" worthy. 10/23/10.
I believe that in life, there are people who help mold you like a big ole' oak tree helps mold a road. Or like a river carves a mountain. These people...they guide you. They help you go left when you want to go right. They are there, even when they aren't. They sweeten the blood that is in your veins and pumps your heart. These are people who you create a whole new label for. A God-Sister - what a beautiful concept.
Pound cakes are great. Aren't they? My Mama can hit you with a pound cake that will make your head spin. Her's is a little almondy flavored. It's good. Real good. It reminds me of funerals though. Not sure why, it just does.
I was recently introduced to this little treasure. It is light. It is lemony. It. Is. Divine. Divinely lemonly. Lemonly divine. Lemovine if you will.
Lemon Cake / Barefoot Contessa
2 (8-inch) loaves Ingredients 2 sticks unsalted butter, at room temperature 2 1/2 cups granulated sugar, divided 4 extra-large eggs, at room temperature 1/3 cup grated lemon zest (6 to 8 large lemons) 3 cups flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon kosher salt 3/4 cup freshly squeezed lemon juice, divided 3/4 cup buttermilk, at room temperature 1 teaspoon pure vanilla extract
For the glaze: 2 cups confectioners' sugar, sifted 3 1/2 tablespoons freshly squeezed lemon juice
Directions Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired. Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.