On Sunday, look for a story on country music star Trisha Yearwood's cookbook, "Georgia Cooking in an Oklahoma Kitchen."
It's a great book. A cook's book. It's published by Clarkson Potter, the publishing house behind the Barefoot Contessa books and other beautifully photographed and designed books.
Many cookbooks come across my desk. Some are pretty to look at, but are hardly practical. This book is both pretty and practical.
I have made several recipes from it... baked macaroni and cheese, creamed peas, cabbage and lemon pound cake. All were good, homey recipes.
I've made the pound cake twice, and both times it turned out delicious. Like all pound cakes, it's better the second day, so keep your hands off, if you can.
Lemon Pound Cake
Serves 12
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1/2 cup butter
1/2 cup vegetable shortening
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
2 teaspoons freshly squeezed lemon juice
1 teaspoon finely grated lemon zest
1 cup buttermilk, well shaken
1. Preheat the oven to 350 degrees. Grease and flour a 10-inch tube pan.
2. Sift the flour together with the baking soda, baking powder and salt. Set aside. In a large mixing bowl, beat the butter and shortening together until creamy, about 2 minutes. Add the sugar and beat an additional 5 minutes.
3. Add the eggs one at a time, beating only until the yolks disappear into the batter. Add the vanilla, lemon juice and zest.
4. Add the flour mixture alternately with the buttermilk, beginning and ending with flour. Scrape the sides of the mixing bowl and beat only until well-blended. Pour into the prepared pan and bake for 1 hour and 10 minutes. Cool slightly, then turn the cake out of the pan while it is still warm. Cool completely on a wire rack.
