There’s nothing I like more than a good baking challenge & this holiday season Donsuemor contacted me again with a challenge to make something out of one of their new products.
In case you haven’t heard of Donsuemor, they are a California-based company that specializes in making delicious French madeleines & cakes. This company has a special spot in my heart because they were one of the first companies to show interest in my “little-blog-that-could”.
Two years ago I made these “accidental” Almond Roca Mocha cake bites (…let’s just say there’s a weight limit to a cake pop…so the pops became bites!) & the year after that I had a Peruvian Tea Party with my family where my dad ate about 10 madeleines before he fell asleep on the couch. Ha!
This year I decided to get back to basics & used their new Lemon Currant scone mix to bake something a little different 🙂
I figured after about 2 years of constant baking for my business, I could handle a new challenge & decided to take their scone mix & make myself a pound cake.
Why a pound cake?
Well, first of all because I love ’em & second of all, because I wanted a cake that would travel well to a friends’ holiday party. This cake came out absolutely delicious! It was like a scone-cake hybrid. The Lemon Glaze added another level of tartness & sweetness that made it perfect for a big ol’ cup of coffee at the end of the night. The scone mix already had most of the ingredients in it that I needed for pound cake (flour, sugar, baking powder, lemon zest, etc) so with a couple of little additions, I had a ridiculously easy yet visually pretty treat!
Lemon Currant Pound Cake with Lemon Glaze!
This is the mix I started out with. I had to google the ingredients a little because it came in a plain white Donsuemor box, but lucky for me the website has all of that info online 🙂 I got all of my ingredients ready before I started baking because once that butter & sugar are creamed together, this cake comes together really fast!
After creaming together the sugar & butter, I added a couple of different extracts along with my eggs. I wanted this cake to not only taste super lemon-y by adding lemon extract but I also wanted just a hint of vanilla. I always put my extracts in with my eggs, because I tend to forget to add them otherwise. I also may or may not be prone to forgetting to add the sugar…or the salt…and maybe even the eggs. I won’t admit to anything, though.
I also decided to add greek yogurt to this cake because I like the creaminess & mildly tart flavor that it gives. I use Fage 0% because it isn’t as runny as other greek yogurts & won’t mess with the consistency of my batter. Bonus: It’s healthy & adds a little protein to your baked goods 🙂
The batter for this cake is going to be kind of thick. It’s just the nature of the scone-pound cake franken-cake that we are making. Don’t worry though, it bakes up with a tender crumb & perfect for a warm cup of tea (or coffee…if I was into that kinda thing)!
The lemon glaze is really easy to put together, too. All you have to do is whisk all of the ingredients together & pour over a completely cooled cake. When I pour glazes over my cakes, I like to place the cake on a wire cooling rack over a cookie sheet. That way the glaze doesn’t collect at the base of your cake & you can collect any extra glaze for spreading on individual cake slices or other goodies like pancakes, cookies & of course good ol’ fashioned scones!