Lemon-Lime Pound Cake Recipe

We are proud to welcome a new writer to our team of volunteer contributors! She will be writing periodically on sustainable food production and social justice. Her site is TracedLines.com, and this post is copied (with permission) from her Pound Cake recipe, April 30, 2018. Enjoy!

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From Ratio by Michael Ruhlman

Lemon-Lime Pound Cake

  • 8 ounces Butter, room temperature
  • 8 ounces Blonde Sugar*
  • 1 tsp Fine Salt
  • 8 ounces Eggs (4 large eggs plus 1 large egg yolk, room temperature), Lightly Whipped to Combine
  • Juice & Zest of 1 Lemon
  • Juice & Zest of 1 Lime
  • 1 tsp Vanilla Extract
  • 8 ounces Flour (about 1 3/4 c)

Citrus Glaze

*Ingredient note: Blonde Sugar is evaporated cane sugar.

Useful Items: Stand Mixer, 9-inch loaf pan, Parchment Paper

Oven to 325F. Line a 9-inch loaf pan with parchment paper.

In standing mixer using paddle attachment, on medium-high: Beat Butter until creamy, then add Sugar and Salt. Beat until the mixture becomes a very pale yellow, and has increased about a third in volume (2-3 minutes).

Add Eggs slowly, to fully incorporate (about another minute).

Add: 1 tbsp each Lemon & Lime juice, Zest of both, and Vanilla.

Reduce mixer speed to medium-low: Add Flour, mixing only long enough to incorporate.

Pour batter into pan, bake for 1 Hour. Test with a pairing knife or toothpick. Cake is done when blade comes out clean.

Let rest in pan for 5 minutes, then turn out onto a rack to finish cooling.

Glaze

Combine Juices and Sugar in a small saucepan. Over medium-high heat, heat and stir the sugar until it is dissolved. Taste, and adjust sweet-sour balance if necessary. I find that 3 tbsp of juice produces a well balanced syrup.

Brush Pound Cake on all sides with glaze.

A Note from the Author: “Pound cake freezes well, and if you know you are going to have a lot of guests, this is something you could make one at a time, every day or every few days, and freeze until needed. A way to cut down on some stress for a big party. At serving time, all you need is some whipped cream and sweet sauces, and people can serve themselves exactly what they want.”

Vegan Citrus Chia No-Bake Cheesecake

I’m not vegan, but many of my friends are. And I do love vegan desserts. My favorite desserts aren’t overly sweet and have contrasting flavors like savory or acidic. This recipe has a little bit of all of that! In addition to being vegan, this cheesecake is gluten-free and refined-sugar-free.

Adapted from the Unconventional Baker’s “Raw Lemon Ginger Chia Cheesecake”.
This post contains Affiliate Links.

Ingredients:

Crust
Cheesecake

Instructions

  1. Finely chop crust ingredients – except maple syrup – in a food processor until crumbly. Add syrup and pulse to combine. Remove a small amount and roll into ½ inch balls for garnish (I put mine in a bowl in the freezer to help them set).
  2. Press the rest of the crust into a greased 9″ springform pan. Cover the bottom and ½-1″ up the sides. Put pan in the freezer.
  3. Blend all filling ingredients – except chia seeds – in a high power blender until creamy. Stir in chia seeds.
  4. Pour filling into crust and smooth the top with a spatula. Freeze 5 hours (minimum). Once set, top with reserved balls of frozen crust and other pretty decorations (citrus slices, rosemary).

To Cut: fill a glass with warm water and dip chef’s knife into it before making each cut.

Enjoy!

By Rebeccah Landerholm

Chef’s Notes:

  • You can substitute in any nut for the crust, and you can also substitute other dried fruits like 2 apricots or ⅛ cup raisins.
  • You can sub in any nuts you prefer for the filling, however cashews are ideal for a cheese-like creaminess.
  • If you want to be extra-sure no lumps or grittiness remains from the nuts, use a sieve in Step 4.

Please comment below if you have additional questions or to let us know if you’ve tried this recipe and what you think of it! We love hearing from you.


© THE LANDERHOLMSTEAD, 2018

Homemade Cold & Flu Medicine: Sweet Licorice Fennel Syrup Elixir

Fall is here! And that means a lot of wonderful things that your acquaintances likely plastered all over social media.

Fall is wonderful, yes.

But it also means cold & flu season.

Since pledging ourselves to exclusively exploring natural wellness options, we’ve been researching and experimenting, taking classes, and asking questions.

There are an unbelievable amount of natural alternatives to traditional cold and flu medications, all varying in dosage and effectiveness.

I {Rebeccah} chose to explore Licorice Root – Glycyrrhizza glabra – as a final project in my Herbal Medicine Making Class at Bastyr, and learned that one (of many!) medicinal uses is for cold and flu, and here are a few reasons why. Licorice is an:

  • Expectorant – provides upper respiratory relief by freeing mucus/saliva
  • Antispasmodic – relieves muscle spasms/pains
  • Antioxidant – prevents cell damage by hindering production of free radicals
  • Antiviral – treats viral infections/viruses
  • Antibacterial – fights bacteria & prevents future bacterial growth

Dried Licorice Root for Cold & Flu Fighting Syrup via Everything Needs Cheese

A few important notes about Licorice Root (and have you read our Terms and Conditions??), before getting started: Daily use for long periods of time has been linked to increased blood pressure. For that reason, it is not recommended to the following demographics:

  • Pregnant Women
  • Heart or Kidney Disease Sufferers
  • Those with High Blood Pressure

Now on to the fun stuff!

Ingredients:

  • 1 oz Licorice Root – Dried
    • This can be purchased at health food stores like Whole Foods, or online.
  • 2 oz Wild Fennel Tops – Fresh (Domestic will work also)
  • 2 Cups Water
  • 1 ½ Cups Sugar
  • 2 TBSP Cognac (Brandy) – Optional

Licorice Fennel Sugar Syrup Recipe, a Natural Alternative to Traditional Cold & Flu Medicine via Everything Needs Cheese

Instructions:

  • Combine all ingredients but Brandy in a (covered) pot and bring to a boil.Boiling Decoction of Dried Licorice Root, Wild Fennel Tops, and Sugar for Homemade Cold & Flu Herbal Medicine via Everything Needs Cheese
  • Stir occasionally, but otherwise keep covered for 60 minutes, or until liquid has reduced by ½, to about 1 cup. Keep an eye on it as it may bubble up.
    Cheese Cloth Straining Licorice & Fennel Cold Flu Elixir DIY Alternative Medicine via Everything Needs Cheese
  • Strain with cheesecloth inside a mesh strainer. A ricer would work well also if you have one. Make sure you squeeze as much of the liquid out as possible. Compost your cheesecloth/leftovers.
  • Stir in Brandy and pour into a bottle or jar.
  • Keeps up to 6 months on the shelf, longer if refrigerated, although sugar crystallization may occur. If it does, reheat in a pot of water or microwave (without the metal lid) to create a smooth, syrupy texture.

Homemade Licorice Root & Fennel Natural Cough, Cold, & Flu Medicine Recipe & Instructions via Everything Needs Cheese

Recommended Dosage:

  • Take 2-3 TBSP daily at the onset of cold/flu symptoms. Can be taken straight (it’s dangerously delicious!!), or added to a tea, smoothie, yogurt bowl, or other food/drink.
  • For best results, spread out doses, ex: 1 TBSP in the AM, 1 TBSP in the PM.
  • Note: this particular preparation is not recommended for use with children because of the alcohol. Brandy is also an antispasmodic, which adds to the cold & flu fighting properties of this recipe, but can easily be omitted to make it kid-friendly.
  • If adverse symptoms are experienced, discontinue use and immediately contact your health practitioner.
  • Do not take for more than 4 consecutive weeks. No cold/flu should last that long anyway!

    This post contains Affiliate Links to Amazon, so you can shop easily for the necessary products. This post was also recycled with permission from a sister site: Everything Needs Cheese.


    © Landerholmstead, 2016