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A Closer Look at Winter Damage

But first, take a look at this gorgeous rainbow that we had on Friday! The five-day stretch of warm temperatures last week really jump-started the garden. Now that plants are putting out new growth, it is easier to see what kind of damage the winter left. Back in mid-January, we experienced five straight days of below-freezing temperatures. This caused much damage in Portland and areas where frigid winds were a factor. Here, we were fortunate to not get the wind and the cold temperatures were dampened by a blanket of snow. That said, it was a tough time for the garden and there are noticeable casualties but no outright deaths that I have seen. The bottlebrush ( Callistemon 'Woodlander's Red') did not like the cold at all. It was planted six years ago, in the north-facing garden no less, and I've not experienced die-back on it until now. A local expert said to cut it all the way back so that is what I did. If it doesn't make it, I won't be too distraught. It is

Buttermilk Lemon Pound Cake




I just read that baking bread has become very popular during the quarantine. While I have not been baking any bread, I did make a cake. Michael loves pound cakes and I found this one in "The Fannie Farmer Baking Book". My mother made one very similar to this. The original recipe doesn't call for the glaze but we think it is much better with it! We like it with strawberries and cream.


Buttermilk Lemon Pound Cake
(adapted from The Fannie Farmer Baking Book by Marion Cunningham, Alfred Knopf, 1992)


4 eggs
3 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
2 sticks butter (16 TBS.)
2 cups sugar
1 tsp. lemon extract 
1 TBS. grated lemon zest
1 cup buttermilk

Glaze (optional):
1 cup confectioners sugar
3-4 TBS. lemon juice

Preheat oven to 350. Grease and flour a 10-inch Bundt pan or two 8.5 x 4.5 x 2.5 inch loaf pans.

If the eggs are not already at room temperature, place them in a bowl of warm water for several minutes.

Sift together the flour, baking soda, baking powder and salt. Set aside.

Beat the butter until it is smooth and creamy. Slowly add the sugar, beating until well blended.

Add the eggs all at once and beat until light and fluffy.

Add half of the flour mixture and beat until well blended.

Stir the lemon extract and lemon rind into the buttermilk. Add half of the buttermilk mixture to the batter.

Add the remaining flour and buttermilk mixtures and beat until the batter is smooth and well blended.

Pour the batter into the prepared pan. Bake for 1 - 1 1/4 hour if using the Bundt pan. If using loaf pans, baking for 40-45 minutes or until a tester comes out clean. Remove from the oven and let it sit for 5 minutes before turning out onto a wire rack. Cool completely. 

If you desire, add a lemon glaze. Combine 1 cup of confectioners sugar and add several tablespoons of lemon juice until you reach the desired consistency. Drizzle over the cooled cake.


Text and photos by Phillip Oliver, Dirt Therapy

Comments

  1. Looks delicious! I bet it is fabulous with strawberries. I plan to bake brownies tonight, after discovering I have all the ingredients. No need to hazard a trip to the grocery store!

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  2. Oh my goodness, YES I want the glaze too. :)

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  3. Yum!!! I find myself baking treats on the weekends as we aren't off to any events at this time. Take care!!!

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