Monday, August 7, 2017

Meyer Lemon pound cake.

 It's been a while since I posted. Life has been so busy. Daughter  got married in May!So we had been busy planning her Disney Wedding. Vendors and all the details. It was Fun and everyone enjoyed it. We are also in the process of Relocating my Dad to Maryland. That just takes time to decided what to do with the Virginia Home. I have been managing his health also. Have been Cooking  a lot and Creating new recipes that  he can enjoy with his diabetes. It did not spike his glucose numbers at all, with a normal serving.

I found a recipe for a lemon pound cake. Treak it a little to make more health friendly.Turned out wonderful! so I thought I would Post it  for you all to try. Come back and tell me how you liked it.

Still summer here, Lemon and Blueberries go well.

Meyer lemons are more sour and have a stronger flavor than regular lemons. Found using them in recipes gives more lemon flavor. I also find that using Quark**  gives it a  smoother taste. You can use Sour Cream however it does increase the calories and it has Sugar in it. The Quark does not have sugar and with half the calories of sour cream It is great for weight watchers! The blueberries give it the sweetness needed. The recipe does have sugar added, however the mixture of  Brown sugar and Cane is a good choice for those watching their Glucose levels."Sucrose, also known as table sugar, has a glycemic index of 68, according to the Linus Pauling Institute. Glucose ranks at 96; fructose, 22; brown sugar, 64......." It has to do the the absorption of the glucose. Reducing the spikes in the blood.

 Meyer Lemon Pound Cake with Blueberries.

1 cup Softened unsalted butter
1 cup White Cane Sugar
3/4 cup Packaged Light Brown Sugar
4  large Eggs
1/8 cup Meyer Lemon Juice
1/8 cup Meyer lemon Zest Grated
1 teaspoon Vanilla Extract
 8oz container of Quart  cheese**
200 Grams of Fresh Blueberries dusted with 1 Tablespoon Flour
342 grams Unbleached all purpose flour
2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon table salt.

Grease and flour a  *Large bundt pan ( 12 cup one)
 Preheat oven to 350°F

 the Batter:
1. Cream the butter and sugars together until light and fluffy about 3 minutes
Add eggs one at a time  blending well after each addition.
 Add lemon zest , juice and vanilla beat well.

2. Sift the flour, Baking Powder and Soda, and the salt together.

3.  Add the one cup of the flour mixture to the butter mixture blend well
add 4 oz of Quart to the mixture, blend well
 Add another cup of the flour mixture to the mixture, blend well
add remaining 4 oz of the quart to the mixture, blend well
Add the  remaining flour mixture to the batter blend well.

 4.With a wooden spoon fold into blueberries  batter.

5. Pour into  prepared bundt pan and spread evenly
 Bake in preheated over 350°F for *45-50 minutes for the bundt pan
 cool on a rack and remove from the pan, to a serving dish.

16-18 Servings.
Recipe copyright 2017 by "Auntie E Cookbook/EM Dubros"
* You can use a smaller one, just fill it half way up and use a muffin tin ( grease and floured) for the extra batter ( fill them 3/4 ) . If you use a small pan bake for only 30-35 minutes and for the muffins 25 minutes.
** What is Quart Cheese you ask? here is a link to it, You  can purchase it at the grocery store. in the diary section.

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