Lovely Lemon Pound Cake

Hello folks!  So it seems that I am finally starting to find the time to sit down and actually get some new posts up for you all.  We've been getting Christmas cookies made, mixing up candies, getting ornaments up...Christmas around here is so much fun with the children!  I decided that to get back into the swing of things I would share my Lovely Lemon Pound Cake recipe that's always a huge hit.  With all the holiday parties and get-togethers going on this time of the year I've had a few people come to me looking for ideas of something relatively easy to make that tastes great.  This cake never disappoints.  And to top it all off.....it's made with honey!!

Lovely Lemon Pound Cake

Here's what you'll need.....

Cake

1 3/4 cups unbleached white flour, spooned in and leveled
1 tsp. baking powder
1/2 tsp. salt
1 cups unsalted butter, room temperature
1 1/3 cup sugar
1/4 cup honey (preferably from your local beekeeper)
5 eggs
3 tsp. fresh lemon juice
2 tsp. finely grated lemon zest
1 tsp. pure vanilla extract

Icing
1/3 cup powdered sugar
2-3 Tbsp. milk or fresh lemon juice

Preheat your oven to 325°F and prepare a 9x5 loaf pan by lining it with parchment paper and then buttering the pan.  The paper helps you to lift the cake right out of the pan.  It'll look something like this... 

Lined and buttered cake pan ready to be filled.

Now you're going to want to combine the flour, baking powder, and salt in a large mixing bowl.  Whisk these together to mix well and set the bowl aside.  Your dry ingredients are now ready.  Now in another large mixing bowl or the bowl of a stand mixer add the butter, sugar, and honey.  Using your mixer (or a really strong arm!) beat these together until very light and fluffy.  I normally use my stand mixer for this, although when I was getting the pictures for this posting I was using a hand-held electric mixer due to the fact that a certain husband of mine managed to break my very nice and very pricey KitchenAid stand mixer.....ehem.....

Mmm...butter, sugar, and honey.....

Now you're going to add the eggs, one at a time.  The reason for this is you want to be sure that the previous egg is well incorporated before the next goes in.  The mixture will loose the "wet" look that it takes on immediately after the egg is added and then you'll know it's time for the next one.  After the eggs it's time to add the lemon juice, lemon zest, and vanilla.  On another side note...there is something quite wonderful about the smell of lemon zest.  Can you tell I love lemon yet??  Matthew keeps teasing me about all the side note tangents I get on while typing up these posts!  I'm so sorry you poor reader....  

So pretty in it's own special way.....

Anyways!!!  Gently add the dry ingredients patiently waiting aside for their turn to your sweet, buttery, lemony concoction (aka wet ingredients) and mix until well blended.  Use care not to over mix the batter or your cake will turn out a bit tough due to excess gluten development.  Pour the batter into your prepared pan and bake for about one hour, or until a cake tester JUST comes out clean.  Let the cake sit in the pan for about 15 minutes.  Prepare the glaze.  If you want an even bigger hit of lemon use lemon juice for your liquid.  If you want a milder lemon cake experience, use the milk.  You can add more or less liquid depending on how runny you want it.  I like my glaze on the thicker side so it coats the top a bit more heavily.  Once you have your glaze ready pour it on top of the still warm cake.  Allow the cake to cool completely in the pan.  The glaze will firm up as the cake cools.  Once cool, carefully remove your beautiful culinary creation from it's pan with the help of the parchment paper and place it on a pretty plate to serve.  Store it in a container you can close to keep the cake from drying out if you won't be devouring it right away ;).  I will say, it tastes even better when you let it sit overnight.  The flavors come out even more.  

I really do hope you will give this cake a shot and that you enjoy it as much as my family and friends do.  I should also say that you could make this cake with orange juice and orange zest instead of lemon.  It makes a wonderful variation of the original lemon should you want to try something a bit different!!  Feedback is always welcome!  I'd love to hear some of the variations you come up with.

We here at the farm wish you all a very blessed and warm holiday season.  From our family to yours, Merry Christmas.

  

We're good!

I know people have been wondering what's been up with us lately.  Well, we're good!  Just so very busy.  Fall is now here and that comes with so many new projects and adventures.  I have so many blog post ideas jotted down and pictures have been taken, it's just a matter of finding the time right now.  With each new child brings less "other stuff" time.  I just get a little less sleep now!  I promise to have a proper posting up in the near future.  On a side note, I'm so very happy that fall is here.  I love this time of the year in our little nook of Ohio.  It just gets so very pretty around here.  The farm sits on a little over 200 acres that line and sit close to the Big Darby Creek.  As a result we're in this area with our own little micro-climate.  We have some of the most lovely trees and forest.  We have some really good soil here.  There are many sugar maples and oaks here and the color display in the fall is fit for some of the finest photography.  We've had a really lovely fall this year.  Alright.  Until next time...  

Baby has arrived!

Welcome to the world Canaan Oak Najjar!  He was born safe and sound at home on September 19 at 9:05pm.  He weighed in at 8Ib15oz and was 21.5 inches long.  He's a very peaceful little guy and we're all very smitten with him!

Flaming Hot Pineapple Jam!

I just had to share.....Matthew made his very first jam tonight!  I'm so proud!  Matthew being the chili-head that he is decided on an ULTRA hot pineapple jam.  It has some of the hottest peppers in the world in it...Ghost, Fatalii, Caribbean Red Habanero, Lemon Drop, and Red Cap Mushroom Peppers.  So hot but man...SO GOOD!  They blend so well with the sweet pineapple.  It also has some sweet onion, lime juice, and brown sugar.  We're going to be bringing this to market for those who have a brave palate.  It's certainly not for the faint of heart, but I know there are plenty of people out there who love their heat.  We'll see which one Matthew decides to make next!

Pineapple and Hot Pepper Jam

It's like he's been canning for years.:)

Summer Honey and Bee Clean Up

Hello!  It seems to be taking me more and more time these days to keep up with getting postings up on this blog.  I'm sorry!  Things here have been slowing down a bit farm-wise, only to be replaced with getting everything ready for basically the imminent arrival of Baby 3!  Yeah...I'm kind of just waiting.  Even though I have two other little children and I basically know what to expect, I still feel like I'm just not ready.  Oh well!!  We're very excited and Willow and Ronan are anxious for the new arrival.  Tick tock...
Summer honey is in!  Well, it's been in for a few weeks now but like I said, I've been a bit behind.  Sorry!  It's a really nice batch this year.  Very bright yellow with a crisp, almost sharp taste to it.  I don't mean that in a bad way either.  This time around we started to extract the honey right as the sun was going down.  We don't have an enclosed honey house and if we tried to extract during the daylight hours we would be surrounded by a giant swarm of bees.  They catch scent of the wonderful honey, go back to the hive and signal that they've found a nice food supply, and before too long they're bringing all their friends from home to help suck it up and take it back to the hive!  Now, needless to say this is not very condusive to a smooth extracting session.  Once the sun goes down the bees have gone home to their hives for the night and we can extract without having them surround us!  Here is the most recent honey flowing out of the honey extractor into one of the 5 gallon buckets.  Yum...

And on another note, we had someone ask us what we do with the boxes of frames once the honey has been extracted from them.  Well, one option is to simply put them right back on the hives.  Let the bees start working on putting more honey in them right away.  When we pull the boxes off of our hives we replace them with empty frames right at that moment so the hives are never without a honey super (the box the honey frames are in).  Sooo, when we extract we place the empties boxes close to the hives for the bees to clean.  Again, they catch the scent of that yummy honey and before long the boxes are swarming with bees cleaning out every drop of leftover honey to take home.  This works out for us because we eventually get to get that honey back the next time we extract.  It simply goes back to the hive.  I actually got a short video of the bees cleaning out the boxes the last time we extracted a few weeks ago.  This was the next morning.  It's quite a sight to see.  Oh, and yes.....you do hear my sheep in the background!

 

Potatoes are in!

I can finally give an update to my potato post from May!  Well folks, we have potatoes.  I can actually say that the potato sacks that I experimented with this year did work and I got more potatoes than I normally get when I plant them out in the garden.  Now I will sat that the overall output wasn't great, but I know this was due to the horrible drought.  I mean, I can only water so much!!

The potato plants had fallen over and started to dry up.  It was time to unearth any potatoes in the bags.

Purple, red, yellow, and white...a nice little potato harvest.

Some nice white potatoes!!

I'll probably use these bags again next year.  I'm just going to hold my breath and hope we get more rain!  

Time to can....

I spent all day yesterday canning tomato sauce from the abundance of heirloom tomatoes that we've had  this year.  Despite the drought and thanks to sprinkler irrigation, we've had a nice bumper crop of tomatoes.  I had started a lot of canning tomatoes from seed this year so I would have plenty to can.  I'll have more paste tomatoes to can yet too as they ripen up.  If there is one item our family uses through the cold months it's tomatoes.  I've already gotten green beans in the freezer and I hope to have a few more items to get stocked up for the upcoming winter.  I've been feeling the pressure to save as much food as possible this year since the current rumblings are saying that food prices are going to be out of the 'Verse next year due to the drought we've had this year.  If you are in a position to save food for yourself and your family, I would do it.  You don't have to go through the effort of canning if you don't want to.  So many things freeze so very well.  I actually prefer to freeze sweet corn over canning it as I think the flavor and texture is so much better! In all seriousness though, save what you can to ease your financial burden in the relatively near future.  I wish we were ready to get the cow we're wanting to get simply because I know the price of GOOD milk is going to be crazy.  With two little children and a third on the way we go through unreal amounts of milk in this house!  We actually sat down and did the math...it would be cheaper in the long run for us to buy the cow, her feed, and hay than to buy milk for the year!  Crazy.  Anyways!  Here are the pictures from yesterdays marathon canning.  And on a final note...canning all day in a hot kitchen when you're 35 weeks pregnant is NOT fun!!

Lovely Italian heirlooms for canning.  This basin weighed about 30 pounds just to give you an idea.   There was more where that came from too!

Another basin full of other pretty tomatoes.   Some of these got thrown in the canning pot, but many were saved for other tasty applications. 

One 11 quart stockpot full of tomatoes ready to be cooked down before going through the mill to remove the seeds and the skins.  I had to repeat this process MANY times.

The finished project fresh out of the canner.  This tomato sauce will come in very handy on many cold winter evenings  as a good base for a nice hot pot of soup.  It's a lot of work, but it's worth it in my eyes.