I can’t believe that my maternity leave is almost over. I’m happy to be going back to my job but I’ll be sad not being with my little baby bear every day. We’ve been making the most of our time together though.
He’s still very small but I prop him up in his highchair when I bake and cook. He’s at the stage now where he looks at everything and his eyes follow me around the kitchen. Hopefully I’ll have a little chef on my hands
I’ve been baking a lot but I haven’t quite figured out the balance of getting it all onto the blog. I’m trying to play catch up slowly.
This pound cake is very simple but delicious. The best part is the crust that forms on top. It’s a little crispy and the cake is nice and soft underneath. Instead of 7Up I used a mandarin lime soda from Whole Foods. The recipe is from the new Hummingbird Bakery book but it’s widely available on the net with American measurements if you don’t have a scale for grams.
160g unsalted butter
320g granulated sugar
200g plain flour
1/2 tsp vanilla
1tsp lemon zest
- Preheat the oven to 350 F and line a loaf tin with parchment paper.
- In the bowl of an electric mixer cream the butter and sugar together for 5 minutes until light and fluffy. Add the eggs one at a time until incorporated.
- Mix in the flour, vanilla, zest until just combined. Fold in the 7Up.
- Pour the batter into the prepared pan and bake for 55-60 minutes until a skewer inserted in the middle comes out clean. Place on a wire rack to cool.
adapted from Hummingbird Bakery: Life is Sweet