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Upcoming Plant Sales

There will be FOUR events in the next few weeks, so mark your calendars and be sure to stop by one (or all!) of them. All proceeds help benefit our local schools. Each of the sales will offer native plants (note that some are not on the Portland Plant List). Please see below for more details about each sale! Fort Vancouver High School Plant Sale: Wednesday, April 24, 8am-6pm, Thursday, April 25, 8am-5pm and Friday, April 26, 8am-4pm Native plants available: Trees:  Cascara, Oregon White Oak, Vine Maple, Douglas Fir, Western Hemlock, Western Red Cedar;  Shrubs:  Mock Orange, Flowering Red Currant, Red Twig Dogwood, Cascade Oregon Grape, Baldhip Rose, Nootka Rose, Douglas Spirea, Thimbleberry , Serviceberry, Red Elderberry, Blue Elderberry, Black Hawthorn, Salmonberry, Golden Currant, Smooth Sumac, Salal;  Groundcovers : Western Yarrow, Wild Ginger, Sword Fern, Goldenrod, Blue-Eyed Grass, Soft Fruited Bulrush, Tufted Hair Grass, Oregon Sunshine, Maidenhair Fern, Checkermallow, Sedum Spat
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Lemon Pound Cake


A most delicious pound cake and the best lemon one we've tried. We had it with strawberries and whipped cream. Enjoy!

Lemon Pound Cake

Cake
  • 3 cups all-purpose flour, sifted
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2-3 tablespoons lemon zest
  • 3 tablespoons lemon juice
  • 2 sticks (1 cup) unsalted butter, softened
  • 2 1/4 cups granulated sugar
  • 3 large eggs, at room temperature
Syrup
  • 1/4 cup water
  • 1/4 cup granulated sugar
  • 3 tablespoons lemon juice
Glaze
  • 1 cup powdered sugar
  • 2-3 tablespoons lemon juice (or enough for desired consistency)
Preheat the oven to 325. Generously grease a 10" Bundt pan with shortening or baking spray. Dust the pan with granulated sugar.

Whisk together the flour, baking soda and salt. Set aside.

In a separate bowl, whisk the buttermilk, lemon zest and lemon juice together. Set aside.

Cream the butter and sugar on medium speed until light (about 3-4 minutes). Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well.

Lower the speed of the mixer and beat in about 1/3 of the flour mixture, followed by 1/3 of the buttermilk mixture. Continue the procedure ending with the last 1/3 of flour mixture. Beat until incorporated, scraping the bowl and beaters as necessary.

The batter will be thick. Transfer it to the prepared Bundt pan and smooth the top. Bake for 60-75 minutes or until a tester comes out clean.

Remove from the oven and place the pan on a cooling rack. Carefully run a thin-bladed knife around the edges of the pan and the center post. Allow the cake to cool in the pan for 10 minutes.

As the cake cools, prepare the syrup by combining the water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice.

Remove the cake from the pan and brush it with the lemon syrup. Let the cake cool completely.

After the cake is totally cooled, make the glaze by whisking together the powdered sugar and lemon juice. You want a medium consistency, not too thick and not too thin, just to the point where it is run down the sides of the cake.

Text and photos by Phillip Oliver
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