Have Pound Cake, Will Travel!

My dilemma the other day was this: How do I bring a dessert to a big outdoor barbecue… while riding 60 miles on the back of a motorcycle? Not a normal dilemma. People who don’t know me well would say, “You don’t ” or “You can’t.” The rest of you are saying, “How did you do it, Grammy?”

Well, I haven’t done it yet. The party is tomorrow. But I have baked a luscious lemon pound cake and I’m working on the citrus penetrating glaze. When that sets up, I will put on a white glaze to make it all pretty. Then it goes in the freezer. The frozen cake will thaw perfectly in my cake carrier, safely nestled in the tour pack of the motorcycle.

My thinking was a nice solid pound cake would be the least likely dessert to suffer damage on such a trip. As tomorrow will be a very hot day, the freeze-ability of this cake will help it survive the trip. Lastly, the wonderful citrusy flavor will be welcome in the heat. I will let you know how it goes!

But this is a great cake for any Summer party, the bright, refreshing citrus flavors bursting from every bite. So let’s bake a cake!

In the bowl of a stand mixer, cream 1 stick softened butter with 1/2 stick shortening til light and fluffy. Add 2C sugar and beat well. Beat in 6 eggs, 1 at a time, blending well after each. Beat in 1t vanilla extract and 1t lemon extract. In a separate bowl, combine 3C flour, 1t baking powder, and 1/2t salt. Add this to the egg mixture in increments, alternating with 1C buttermilk. Beat well after each addition, end with flour.

Pour batter in a greased and floured bundt pan and bake at 350 F for about an hour, til done. Cool in pan on rack for 10 minutes, and turn out of pan onto rack. Cool 10 more minutes.

Poke warm cake all over top with a long skewer. Make a thin citrus glaze with: 1-1/2C powdered sugar, 3T orange juice, 3T lemon juice, 1-1/2t orange zest, and 1-1/2t lemon zest. Whisk together. Gradually spoon glaze over cake, allowing to soak in and set.

Once set, make a thick white glaze using 1C powdered sugar, 2T cream, and 1t vanilla extract. Whisk well and drizzle over cake. Set in freezer for 20 minutes, then cover tightly with plastic. Return to freezer.

Once frozen, this cake is ready to travel on a hot day. If you aren’t traveling, you can just refrigerate it.

Well, I’ve done all these steps but take it traveling. I will be sure to let you know how it goes!

Love, Grammy ❤

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