Italian Lemon Poundcake

Record rain. Heavily damaged roads and main highways. Flooding. Broken levees. It’s certainly been a wild winter here in Northern California after years of drought, to say the least.

In between rain storms I’m out in the yard as much as I can to begin to work on a few projects. Blooming right now and brightening these long February days during this very rainy winter are the Hellebores, Daphne, Primroses, and Daffodils. A love note from heaven was waiting for me to find it as I was doing yard work recently. Imagine the smile it put on my face!Outside, rain pounds on the roof, winds howl, and the creek swells. Inside, lemon pound cake bakes in the oven, filling the house with its sweet aroma.

Italian Lemon Poundcake

Ingredients:

3 cups flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup unsalted butter, softened

2 cups sugar

3 eggs

1/2 cup buttermilk

1/2 cup sour cream

4 Tablespoons lemon juice

zest of two lemons

1 teaspoon vanilla

Instructions:

Preheat oven to 300 degreesSift flour, baking powder, and salt, and set aside. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Mix in the sour cream, lemon juice, vanilla, and lemon zest.Mix half of the flour mixture into the butter mixture. Mix in the buttermilk and then add in the remaining flour mixture. Mix just until the flour disappears. Pour the cake batter in a bundt pan that has been generously sprayed with baking spray.Bake for 60 to 70 minutes or until a knife inserted in the center of the cake comes out clean.

Remove the cake from the oven and allow to cool for 5 minutes. Turn the cake over on a cake platter.

Spread half of the lemon glaze over the warm cake so that the glaze can soak into the cake. Let the cake cool completely and drizzle the remaining glaze over the cake.

Lemon Glaze

1/4 cup butter, softened

1 1/2 cup powdered sugar

3 Tablespoons lemon juice at room temperature

Cream the butter and slowly add powdered sugar and lemon juice. Beat well until the glaze is a creamy smooth consistency.Delicious!

Blueberry Baked Oatmeal

It’s cold; it’s raining again, and the grey days have got me seeking comfort foods lately. I love a hot bowl of oatmeal for breakfast on a wintry morning and recently found this new-to-me twist on oatmeal online that shouted warm, cozy, and delicious and had the house smelling absolutely scrumptious! The recipe features nuts, oats, fruit and spices, is easily adaptable, and did not disappoint.

Blueberry Baked Oatmeal

Ingredients:

  • 2/3 cup roughly chopped pecans
  • 2 cups old fashioned oats
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 3/4 teaspoon fine grain sea salt (or 1/2 teaspoon regular table salt)
  • 1/4 teaspoon ground nutmeg
  • 1 3/4 cups milk of choice (almond milk, coconut milk, or cow’s milk all work)
  • 1/3 cup maple syrup or honey
  • 2 large eggs
  • 3 Tablespoons melted unsalted butter, or coconut oil, divided
  • 2 teaspoons vanilla extract
  • 1 ounces or 1 pint fresh fruit, divided (I used mixed berries)
  • 2 teaspoons raw sugar (optional)
  • Optional toppings for serving: yogurt, honey, whipped cream, fresh fruit or maple syrupInstructions:
  • Preheat the oven to 375 degrees. Grease a 9 inch square baking dish. Once the oven has finished preheating, pour the nuts onto a rimmed baking sheet. Toast for 4 to 5 minutes, until fragrant.
  • In a medium mixing bowl, combine the oats, toasted nuts, cinnamon, baking powder, salt, and nutmeg. Whisk to combine.
  • In a smaller mixing bowl, combine the milk, maple syrup or honey, egg, half of the butter or coconut oil, and vanilla. Whisk until blended.
  • Reserve about 1/2 cup of the berries for topping the baked oatmeal, then arrange the remaining berries evenly over the bottom of the baking dish. Cover the fruit with the dry oat mixture, then drizzle the wet ingredients over the oats. Wiggle the baking dish to make sure the milk moves down through the oats, then gently pat down any dry oats resting on top.
  • Scatter the remaining berries across the top. Sprinkle the raw sugar on top  if you’d like some extra sweetness and crunch.
  • Bake for 42 to 47 minutes, until the top is nice and golden. Remove your baked oatmeal from the oven and let it cool for a few minutes. Drizzle the remaining melted butter on top before serving.This makes such a warm and wholesome breakfast or snack anytime. Hope you enjoy it too.