You are having a wild rice - cranberry - caramelized onion pilaf with an Indian spiced napa cabbage/carrot saute for supper. Your hens are giving you a dozen eggs a day, and you already figured out how to serve half a dozen for breakfast. What's for dessert?
Walking up from the henhouse yesterday afternoon, in totally balmy weather...68 degrees on the thermometer that felt like 85 to this winter chilled skin...I juggled 5 perfect warm eggs. This little walk was a meditation on dessert. Looking at the eggs, I realized that 5 was the perfect number for one of my favorite cakes...and they were already "room temperature."
I pulled a few sticks of unsalted butter out of the fridge, 1/2 c of milk, and a lemon. All this needed to come to room temperature, too. By the time the oven was hot...the chill was off the ingredients, and I was getting hungry.
In a bundt pan, in my oven, a pound cake bakes in 50 minutes. I'm still smiling this afternoon.
Here's my recipe, developed from a combination of influences...Rose Levy Beranbaum and her Cake Bible (oh Rose, I have worn out two volumes) and years of great articles in Fine Cooking.
Lemon Coconut Pound Cake
2 1/2 sticks of unsalted butter (at room temp)
1 3/4 c sugar
10 1/4 oz cake flour
1 1/2 t baking powder
1/2 t salt
3 eggs plus 2 yolks (at room temp)
1/2 c milk (at room temp)
1/4 c lemon juice
1 c sweetened flaked coconut
1 t lemon zest
2 t vanilla
1 c confectioners sugar
1/3 c lemon juice
Set the oven on 350 with a rack in the center of the oven. Butter & flour a 12 c Bundt pan.
Whisk together the dry ingredients in a medium sized bow.
Beat the butter and sugar together in the bowl of a stand mixer with paddle attachment. Let it go on high about 2 minutes til its light and fluffy.
Flip the mixer to low, and beat in the yolks. Scrape down the bowl. Then add the whole eggs on medium low speed. After the addition of each egg, mix for half a minute, stop, and scrape down bowl and beater.
Flip back to low, slowly add 1/2 the dry ingredients, then the milk, then the rest of the dry ingredients, then the lemon juice, then the coconut and zest, then the vanilla. Bring the speed up to medium high...for about half a minute. The batter will be smooth, light, and fluffy.
Spoon or scrape into the Bundt pan. Even it out with the back of a spoon. Run through the batter with a butter knife, then tap the pan against the counter to pop any air bubbles.
Bake for 45 - 55 minutes. Cake will be gloriously golden brown. A tester will have few if any crumbs sticking.
While the cake is cooling, whisk together the confectioners sugar and lemon juice.
Let cake cool for 15 minutes, then turn it out onto a cake plate or wire rack. Poke the cake all over with a skewer or broom straw. Brush every drop of glaze over the cake. The entire top of the cake. Yes, down in the center too. The glaze will work magic. Not only does the glaze soak into the cake, perfuming and moistening it, it will also help keep the cake fresh for up to a week.
Serves 1 or 2. HA! Serves...jeez, I don't know...12? In my house it really is 1 or 2. ;)