Hey there, food lovers! There’s nothing quite like the magic of a freshly baked cake or a batch of homemade goodies to bring people together. Whether it's a family gathering or just a cozy night in, the aroma of something sweet baking in the oven can lift anyone's spirits. Now, here's the exciting part: we’ve stumbled upon a cookbook that’s going to blow your taste buds away. It's called Sweet Soulful Baking, and it’s packed with scrumptious Southern-inspired recipes. Author Monique McLeod-Polanco shares, "These recipes are inspired by the flavors of my family and the desserts I’ve enjoyed over the years. They’re perfect for any occasion, from birthdays to holiday parties." Let's dive into three of her best recipes that celebrate the vibrant world of fruity baked goods!
Mouthwatering Meyer Lemon Pound Cake
(Serves 12)
Now, let’s talk about this showstopper: the Meyer Lemon Pound Cake. Picture this—golden, buttery, and bursting with zesty lemon flavor. It’s a dessert that screams sunshine and happiness. Here’s what you’ll need:
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1 1⁄2 cups butter, softened to room temperature.
2 1⁄2 cups granulated sugar.
6 large eggs, also at room temperature.
2 teaspoons vanilla extract.
1 tablespoon fresh Meyer lemon juice.
1 tablespoon Meyer lemon zest.
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3 cups all-purpose flour.
1/2 teaspoon salt.
1 teaspoon baking powder.
1 cup sour cream, at room temperature.
Directions:
1. Start by preheating your oven to 350°F. Grab a 10-inch tube pan and give it a good spray with baking spray. Now, using either a stand mixer with a paddle attachment or a large bowl with a hand mixer, cream the butter and sugar together until light and fluffy. Next, add the eggs one at a time, mixing well after each addition. Then, toss in the vanilla, lemon juice, and zest. Mix again until everything is combined.
2. Gradually fold in the flour, salt, baking powder, and sour cream. Keep mixing until the batter is smooth and creamy. Pour the batter into your prepared pan and pop it into the oven. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. Once it’s done, let it cool on a wire rack.
3. For the finishing touch, drizzle a tangy lemon glaze over the top. Slice it up, and you’ve got yourself a pound cake that’s pure bliss. Here's how to make the glaze: In a small bowl, whisk together 2 cups of powdered sugar, 2 tablespoons of Meyer lemon juice, and 1 tablespoon of milk until smooth. Drizzle generously over the cake.
PER SERVING: 632 calories, 7 grams protein, 87 grams carbs, 1 gram fiber, 62 grams sugar, 30 grams fat.
Mini Hummingbird Bundts: A Tropical Twist
(Serves 12)
Next up, we’ve got the Mini Hummingbird Bundts. These little bites of heaven are a tropical dream, combining bananas, pineapple, and a hint of spice. Let’s get started!
3 large eggs, at room temperature.
1 1/2 cups sugar.
2/3 cup vegetable oil.
1 1/2 teaspoons vanilla extract.
1 1/2 cups mashed bananas.
1 (8 oz.) can crushed pineapple, drained.
2 1/2 cups all-purpose flour.
1 teaspoon baking soda.
2 teaspoons baking powder.
1 teaspoon ground cinnamon.
1/2 teaspoon salt.
1 cup chopped pecans, toasted for extra flavor.
Directions:
1. Begin by preheating your oven to 350°F. In your stand mixer or a large bowl with a hand mixer, beat the eggs and sugar until light and creamy. Then, add the oil, vanilla, mashed bananas, and pineapple. Mix on low speed until everything is combined.
2. Now, it’s time to add the dry ingredients. Gradually mix in the flour, baking soda, baking powder, cinnamon, and salt. Stir in the toasted pecans for a delightful crunch. Spray two mini Bundt pans with baking spray and fill each well about three-quarters full with the batter.
3. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let them cool on a wire rack before drizzling with a creamy glaze. Here's how to make the glaze: Beat together 4 ounces of softened cream cheese, 2 cups of powdered sugar, 1 teaspoon of vanilla, and 1 tablespoon of milk until smooth. Drizzle over the Bundts and sprinkle with additional chopped pecans, if desired.
PER SERVING: 472 calories, 6 grams protein, 73 grams carbs, 2 grams fiber, 49 grams sugar, 19 grams fat.
Strawberry Basil Shortcake: A Fresh Take
(Serves 10)
And finally, we have the Strawberry Basil Shortcake—a dessert that’s as refreshing as a summer breeze. This combination of sweet strawberries and fragrant basil is simply divine. Here’s how to make it:
3 egg whites, at room temperature.
3/4 cup plus 2 teaspoons sugar.
2 tablespoons butter, softened.
1/4 cup vegetable oil.
2 teaspoons vanilla extract.
1 teaspoon lemon juice.
1/2 teaspoon lemon zest.
3/4 cup sour cream, at room temperature.
2 teaspoons baking powder.
1/2 teaspoon salt.
1 1/4 cups cake flour.
1 1/2 cups sliced strawberries.
1/4 teaspoon minced fresh basil.
Directions:
1. Preheat your oven to 350°F. Spray an 8-inch round baking pan with baking spray. In your stand mixer with the paddle attachment, beat the egg whites and 3/4 cup of sugar on medium speed for about 4 minutes, until stiff peaks form. Gradually add the butter, oil, vanilla, lemon juice, and zest. Mix for 30 seconds. Then, gently fold in the sour cream, baking powder, salt, and cake flour.
2. Pour the batter into the prepared pan and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Let it cool on a wire rack.
3. In a small bowl, toss the sliced strawberries with 2 teaspoons of sugar and the minced basil. Set aside to macerate while the cake cools.
4. Once the cake is cool, top it with a dollop of whipped cream and the strawberry mixture. Here's how to make the whipped cream: In a bowl, beat 1 cup of heavy cream, 2 tablespoons of powdered sugar, and 1/2 teaspoon of vanilla with a hand mixer until stiff peaks form. Serve and enjoy!
PER SERVING: 282 calories, 4 grams protein, 32 grams carbs, 1 gram fiber, 18 grams sugar, 16 grams fat.
