Lemon Drizzle Pound Cake #BundtBakers

The bright as sunshine taste of lemon with the additional tang of yogurt makes this traditional lemon drizzle pound cake a constant favorite.

This month my Bundt Bakers group is sharing recipes for southern cakes (from the south of the United States, that is) at the instigation of our host, Sue from Palatable Pastime. Being a southerner myself, I’ve made many Bundts already based on flavors of the south, including a Sticky Pecan Pie Bundt, Sock It to Me Cake, Banana Pecan Bundt with Bananas Foster Frosting, and Sweet Potato Pecan Spice Cake just to name a few.

But sometimes a classic is called for, like this Lemon Drizzle Pound Cake. Pound cake is the first dessert I ever remember eating as a child. Home-baked by my mother, it was accompanied by a warm lemon sauce. I loved that cake and that sauce! Whenever I get nostalgic for the south, for home, that's the cake I bake. With all the lemon in this particular recipe, plus the lemon drizzle, you don't need the lemon sauce at all. It's perfect all on its own.

Lemon Drizzle Pound Cake

Pound cake is one of the most dependable cakes you can make for any party or occasion. It’s simple but elegant and everybody likes it, especially if it’s as moist and lemony as this one is.

Ingredients
For the cake batter:
2 1/2 cups or 312g all-purpose flour, plus more for dusting the pan
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup or 245g plain yogurt
1/4 cup or 60ml fresh lemon juice
Zest from 1 large lemon
2 1/2 cups or 500g granulated sugar
1 cup or 227g unsalted butter, softened, plus more for buttering the pan
6 large eggs

For the lemon drizzle:
3/4 cup or 95g powdered sugar
2 tablespoons fresh lemon juice

Optional to decorate: extra lemon zest

Tip: If you finely great the extra lemon zest onto a paper towel and set it aside while you bake the cake, make the glaze, etc. it will dry out just enough to sprinkle quite successfully when the cake is cooled and glazed.

Method
Preheat your oven to 325°F or 163°C. Lightly butter and flour a 12-cup Bundt pan. I like my Nordic Ware anniversary Bundt pan* for this traditional cake.

Whisk together your yogurt, lemon juice and zest in a measuring jug and set aside.

In a medium sized bowl, whisk together your flour, salt, baking soda and baking powder. This incorporates air in the mix and saves you from needing to sift the dry ingredients.

With electric beaters or in your stand mixer, beat the sugar and butter until they become pale yellow and fluffy.

Scrape down the bowl with a rubber spatula, then add in the eggs, one at time, beating briefly, until each is incorporated.

Add half of the flour mixture along with half of the yogurt mixture. Beat at low speed until just incorporated.

Scrape down the bowl with a rubber spatula, then repeat the process with the other half of each mixture, beating again on low until just mixed.

Pour or spoon the batter into your prepared Bundt pan and smooth out the top.

Bake in the preheated oven for about 55-60 minutes, checking it about three-quarters of the way through. If the top is browning too quickly, cover it with foil for the remaining baking time.

Remove from the oven when a wooden toothpick comes out clean and the sides are pulling away from the pan slightly.

Leave to cool for about 10 minutes then invert the Bundt pan on a wire rack. Cool completely before drizzling with glaze.

To make the lemon drizzle, mix the powdered sugar and lemon juice until all the sugar has dissolved. Spoon on to the cooled cake. Sprinkle with the extra lemon zest, if using, to decorate.

Enjoy!

Many thanks to our host, Sue of Palatable Pastime for this great theme and her behind the scenes work. Check out all the other wonderful southern cakes we have for you today!

• Bourbon Praline Bundt Cake from The Sweet Sensations
• Bundt Cake Hummingbird from Merce`s Cake
• Buttermilk Bundt Cake with Caramel Icing from Sneha's Recipe
• Coconut Bundt Cake from Palatable Pastime
• Cream of Coconut Bundt Cake with Chocolate-Coconut Glaze from katin špajz
• Hot Milk Cake from Cookaholic Wife
• Kentucky Butter Bundt Cake from All That's Left are The Crumbs
• Key Lime Bundt Cake from I Love Bundt Cakes
• Lemon Drizzle Pound Cake from Food Lust People Love
• Peach Bundt with Cardamom Whipped Cream from A Day in the Life on the Farm
• Peanut Butter Bundt Cake from Tartacadabra
• Sweet Potato Bourbon Bundt Cake from Patty's Cake

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

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Six-Seed Soda Bread #BreadBakers

The crunch of seeds and chewiness of cranberries make this six-seed soda bread a joy to slice and munch. Slightly sweetened with honey, it’s delicious on its own or spread with butter or cream cheese.

If you’ve never made soda bread because you think it’s boring and plain, this is the recipe for you. Inspired by the six-seed soda bread from River Cottage Everyday* and a rye and honey loaf also from River Cottage author Hugh Fearnley-Whittingstall (published in the Guardian newspaper) this small loaf is anything but. The crumb is light but the seeds and cranberries make each slice delectable.

Best of all, soda bread is super easy, and with all those seeds and sweetened only slightly with the honey, it’s got to be healthy too!

Six-Seed Soda Bread

Serve toasted slices of this lovely bread on your favorite cheeseboard with cocktails or with the cheese course for your dinner party. But for snack time, just a smear of butter is perfection.

Ingredients
1 tablespoon each sunflower seeds, white sesame seeds, black sesame seeds, pine nuts and pumpkin seeds (or 6 tablespoons seedy mix of your choice)
1/2 cup or 40g dried cranberries, chopped
1/2 cup or 120ml plain yoghurt
1/3 cup or 80ml whole milk, plus 1 tablespoon extra for brushing
2 1/2 tablespoons runny honey
1 tablespoon canola or other light oil, plus extra for greasing, if necessary
1 3/4 cups or 220g flour, plus a little extra for dusting
1/2 cup or 63.5g strong bread flour
1 teaspoon baking soda
1/4 teaspoon salt

Method
Mix all the seeds and chopped cranberries together and then set aside 1/4 cup or 35g for topping.

In your measuring jug, whisk together the yogurt, milk, honey and oil, until the honey is fully dissolved and incorporated.

Preheat your oven to 400°F or 200°C. Line a baking pan with baking parchment or a silicone mat, or grease it lightly with oil.

In a large bowl, mix the flours, baking soda, salt and the larger pile of seeds.

Pour the wet ingredients into the mixing bowl and mix well, until a dough start to form. It will still be a little crumbly.

Tip the dough out onto a clean surface and give it a few gentle kneads, till it comes together as a soft dough. Form it into a ball and transfer it to your prepared baking pan.

Make a deep cross with a sharp knife or bread scraper.

Brush the loaf with the milk, then sprinkle it with the remaining seed mix, patting it on the sides so the seed mix sticks. Make sure to get lots of the mix in the cuts.

Bake in your preheated oven for 30–35 minutes, or until the bread is golden-crusted on top and bottom. If the loaf starts to brown too quickly, you can cover it with some foil.

Cool completely on a wire rack before slicing.

Enjoy!

Many thanks to this month’s Bread Bakers host, Mayuri from Mayuri’s Jikoni. As you have probably guessed, her chosen theme is seeded breads. Make sure you check out all the lovely recipes we have for you today.

• Almond Poppyseed Bread from A Day in the Life on the Farm
• Crunchy Seed Braid from All That's Left Are The Crumbs
• Fennel and Poppy Seed Rolls from Mayuri's Jikoni
• Onion & Poppy Seed Bialys from Baking Sense
• Savory Seeded Focaccia from Palatable Pastime
• Seeded Ficelle Bread from Karen's Kitchen Stories
• Siddu from The Mad Scientist's Kitchen
• Six-Seed Soda Bread from Food Lust People Love
• Sugarless Multiseed Rye Bread from CookwithRenu
• Tangzhong Method French Loaf With Seeds from Sneha's Recipes
• Vegan Seeded Challah Bread from Cook's Hideout

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

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Cheesy Bean Enchiladas #FoodieExtravaganza

These cheesy bean enchiladas made with pintos and refried beans are flavorful and easy to put together. They make a great vegetarian main course to serve for your Cinco de Mayo celebrations or pretty much any day of the year.

I should say up front that my favorite restaurant enchiladas are filled with ground beef. That's all I ever order at a Tex-Mex restaurant because the cheese ones are too rich and bean enchiladas are never offered. Beans - frijoles - are a side dish, not part of the main course.

This recipe came to me like many of mine do, with a question. Can beans be used to fill enchiladas without making them dry and unpalatable? The answer is a resounding yes, and the trick is mixing refried beans with your whole ones.

The two together, with enchilada sauce and cheese, make a satisfying filling that has become a house favorite. Best of all, these are delicious as leftovers the next day (packed lunches!) and freeze wonderfully. Since it’s only my husband and I at home, that’s very important.

Cheesy Bean Enchiladas

You can use your favorite cheese for these cheesy bean enchiladas, but I love a mix of extra sharp cheddar and either pepper jack or habanero jack. For the refried beans, I tend to use the vegetarian ones since those with lard are rarely available here. This dish will serve eight, with a side dish or salad.

Ingredients
For the filling:
1 can (15oz or 425g) pinto beans, drained and rinsed
7 oz or 200g extra sharp cheddar and/or pepper jack cheese, grated
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon cayenne
1 can (15oz or 425g) refried beans
1 1/4 cup or 295ml red enchilada sauce (My recipe for the sauce: Click here.)

To assemble:
16 corn tortillas
1 1/4 cup or 295ml enchilada sauce

For topping:
3 1/2 oz or 100g extra sharp cheddar and/or pepper jack cheese, grated
3-4 whole jalapeños, sliced - optional
Generous handful sliced black olives -optional

Method
In a large bowl, mix together your pinto beans, cheese, cumin, salt and cayenne pepper. In another smaller bowl, stir together the refried beans and the enchilada sauce. This loosens the canned refried beans, making them easier to stir into the dry ingredients.

Pour the saucy beans into the larger bowl and fold until well combined. Set the filling aside.

Preheat your oven to 350°F or 180°C.

To assemble the cheesy bean enchiladas, start by covering the bottom of a large casserole dish with a thin layer of sauce. 

One by one, fold the tortillas in half and fill with 1/16 of the filling.

Lay them single file, slightly overlapping, in the casserole dish.

Cover with the remaining sauce, the cheese for topping and the sliced jalapeños and olives, if using.

Bake in the preheated oven for 45-50 minutes until the enchiladas are bubbling and the cheese is golden.

Leave to rest for 5-10 minutes, then cut into portions of more or less two enchiladas each to serve.

Enjoy!

It's almost Cinco de Mayo! Get out your blender for my super easy, always perfect margaritas (or perhaps switch it up with a pomelo version) but don't forget to put enchilada ingredients on your shopping list.

This month my Foodie Extravaganza friends are all sharing enchilada recipes, many using the myriad peppers available from Melissa’s Produce, sent to them with compliments. Make sure to check them out in the links below. Many thanks to our host this month, Camilla from Culinary Adventures with Camilla.

An InLinkz Link-up

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