Friday Favorites 4.20.18 | Do Say Give

Friday Favorites 4.20.18

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Happy Friday! Keep reading for details and links to my favorites this week!

COLOR: A Children’s Book

Inslee x The Bundle of Joy

Susan Woodard College Prints – 20% off added at checkout!

Wee Believers Let Your Light Shine Collection 30% off site wide with code LEECORDON30 – I featured these on Instastories this week. The coloring books make cute tween gifts!

Vineyard Vines Tiamo Stripe Eyelet Dress

Mother’s Day Gift Guide

Sephora Spring Bonus begins tomorrow! All Beauty Insiders and VIB members will be able to shop site wide at a discount!

The VeryVera Cookbook: Recipes From My Table  – get 10% off with code DSG2018. And enjoy Vera’s recipe for Tripp’s Lemon Crisp Pound Cake:

TRIP’S LEMON CRISP CAKE
Print Recipe
The Lemon Crisp Pound was named after my brother, Trip. When Trip tested the recipe he said, “I have never made a cake from scratch! Had fun and I’m very happy with the results!” Each lemon-shocked bite makes this cake the perfect dessert for spring or summertime. This recipe uses both lemon extract and fresh lemon zest for a strong (not overpowering) lemon flavor. The glaze maintains the balance of sweet and sour that makes this cake
Servings Prep Time
24 people 30-45 minutes
Cook Time
1 hour and 25 minutes
Servings Prep Time
24 people 30-45 minutes
Cook Time
1 hour and 25 minutes
TRIP’S LEMON CRISP CAKE
Print Recipe
The Lemon Crisp Pound was named after my brother, Trip. When Trip tested the recipe he said, “I have never made a cake from scratch! Had fun and I’m very happy with the results!” Each lemon-shocked bite makes this cake the perfect dessert for spring or summertime. This recipe uses both lemon extract and fresh lemon zest for a strong (not overpowering) lemon flavor. The glaze maintains the balance of sweet and sour that makes this cake
Servings Prep Time
24 people 30-45 minutes
Cook Time
1 hour and 25 minutes
Servings Prep Time
24 people 30-45 minutes
Cook Time
1 hour and 25 minutes
Ingredients
CAKE
Servings: people
Instructions
CAKE
  1. Preheat the oven to 325F.
  2. Cream the butter and sugar in a large bowl of a stand mixer fitted with the paddle attachment on medium speed for 20 minutes, or until light and fluffy.  
  3. While the butter and sugar are creaming, measure out the remaining ingredients for the pound cake.
  4. In a liquid measuring cup, whisk together the cream and flavorings.
  5. Whisk together the cake flour and salt in a bowl and set aside.
  6. Once the butter and sugar have finished creaming, scrape the sides and bottom of the mixing bowl.
  7. Add the eggs one at a time with the mixer on low speed, beating well after each addition.
  8. Scrape the sides and bottom of the bowl again.
  9. Let the mixture beat on low speed for 5 minutes.
  10. 1. With the mixer still on low speed, alternately add the flour mixture and the cream mixture, beginning with the flour mixture and ending with the cream mixture. Mix until well blended.
  11. Scrape the sides of the bowl and incorporate any unmixed batter if necessary.
  12. Add the lemon zest and mix well.
  13. Prepare a large 12-cup Bundt pan with floured baking spray.
  14. Pour the batter into the prepared Bundt pan until it is about 1 to 1½ inches from the top. Tap the pan on the counter to ensure there are no air bubbles. (If there is remaining batter, use it to make muffins.)
  15. Bake for 1 hour and 25 minutes. Insert a wooden skewer into the cake, and if there is no cake on the skewer, it is done.
  16. While the cake is in the oven, prepare the glaze (below)
  17. Remove the cake from the oven.  Allow the cake to cool in the pan, on a wire rack, for 15 minutes or until cool enough to handle with pot holders. Place the wire rack on top of the cake pan and flip the pan over. Gently lift the pan, being careful not to remove any of the outside crust.
  18. Using a pastry brush, generously douse the curved top of the cake with glaze. The cake should appear shiny with the glaze but not saturated. This should dry in about 30 minutes and then you can wrap the cake. Any leftover glaze can be refrigerated for up to 2 weeks.
GLAZE
  1. Combine all the ingredients in a small bowl and mix with a wire whisk until well blended.  
  2. Whisk until the mixture is smooth and not grainy.
Recipe Notes

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Ali Wood Photography has extended her Dallas photo session promotion! Her photo sessions filled up fast on Tuesday but she has graciously offered to extend the offer to fall photos. If you want to secure an August or September session with this package deal, email her at aliwoodphotography@gmail.com.

 

Happy Weekend!

Lee
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