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FOODIES & FAMILY FUN
DESSERTS

Our focus this month is on desserts in honor of February being the month of love and treats.  Who doesn’t love some form of dessert as a cheat treat or a sweet treat?   Let’s begin with one of the most common, basic treats, the lemon pound cake.  We found a good recipe on Pillsbury.com that is easy to make.  Try this sweet treat. 

Heat the oven on 350 degrees, apply butter or shortening to a 9x5 inch loaf pan, and lightly add flour.  Beat the granulated sugar and whipped butter in a blender until light and fluffy.  Add 1 table spoon of lemon juice and 3 eggs, beat until mixed well.  Include the additional ingredients listed below and pour evenly into the loaf pan.  Then, bake for about an hour and 20 minutes or until you insert a toothpick in the center and it comes out clean.  After it is done, let it cool off for about 15 minutes.  

In a small mixing bowl, mix 1 teaspoon of powdered sugar and 1 teaspoon of lemon juice together and use a spoon to drizzle it over the pound cake, as desired.  In honor of valentines day, you can make the shape of hearts on the top of the pound cake.   
 

Ingredients:

1 1/3

cups granulated sugar

3/4

cup butter, softened 

1

tablespoon fresh lemon juice

3

eggs 

1 1/2

cups all-purpose flour

2

tablespoons lemon zest

1

teaspoon baking powder

1/4

teaspoon salt

1/2

cup sour cream 

Glaze

1/2

cup powdered sugar

3

teaspoons fresh lemon juice

 

For other treat ideas that you can make for your sweet, visit: https://www.pillsbury.com/holidays-celebrations/valentines-day/12-easy-valentine-desserts-to-love

Source: Pillsbury.com

 

If cooking or baking is not your strength…we found some cooking classes that you might be interested in that could be fun and helpful and they are:


February 13th, 7pm, Date Night Cooking Class LCF Studio, Manayunk, PA
 

March 7th, 11am , Daddy, Mommy and Me Cooking Classes at 175 Green Lane, Philadelphia

Other fun cooking events like these in addition to purchasing tickets are available on Eventbrite.com.

By Bryce Thompson

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