Sweet And Crumby

Baking, a Love Story

Thank You for the Bread Crumbs {A Lemon-Cornmeal and Thyme Pound Cake}

34 Comments

Bread crumbs, dotted along my path, stopping here at Sweet and Crumby along the way and trailing forward, around a bend I cannot see the end to. Thank you for leaving them for me. After all, no matter how much I cook, bake, write, photograph or click “publish”, none of it would really matter that much if you weren’t here reading, commenting and writing your own blogs which essentially have led me through this process of blogging.

I love it all…especially the compliments. After all, appreciation does tend to feed our souls or at least our egos. When someone tells me how much they loved a recipe or laughed at a post or thought a photograph was beautiful, it makes my day.

I had almost no expectations when I started this blog two years and exactly two hundred posts ago. OK…I lie…I try to be totally honest here on S&C. I had expectations…to be the next Deb or Molly. Really, I thought it’s just that easy. Write a blog and just be so amazingly interesting that I would be the next big thing. I’m sorry if I just made you spit soda at your screen from laughing so hard. I should have warned you. That would have been nice, but I have a rather sick sense of humor so I just let it loose like a Sumo wrestler doing a surprise cannon ball into a pool.

I had no idea that there are literally millions of blogs out there, and S&C is like a grain of sand on a beach; nor did I realize that popularity or notoriety or lack thereof, hasn’t actually mattered much at all.  How could I have ever guessed what I would have gained from all of this? That I would adore the writing as much as the baking and become such a better baker and cook…one who can create and invent recipes and know to the depths of my soul when a recipe is going to be amazing.

But mostly, I am shocked how much I have learned about myself. I had no idea that I would find myself again or, for that matter, that I had been lost. But I had. I really had been missing from my own life. It’s easy to get swept up in parenting or work and let it swallow you whole and define who you are.

I can’t tell you what gave me the itch to start a blog, and like others’ stories, it was just kind of a kick and a “why not” moment when I signed up for Word Press and clicked Publish for the first time. I poured my heart into my first post, and honestly I did my best writing at the beginning.  I learned how to properly work a camera, and jumped up and down when I received my first hits and comments, I read and read other blogs and got to know total strangers. It’s been a rather fascinating experiment. But, ultimately, it has been the very best re-introduction of me to me.

So, as I am writing this post, celebrating my two hundredth post and two year anniversary, I want you to know how much I appreciate all of you  for being my guides and continuing to come here.

And, of course, I am also here to give you a recipe, one for a lovely summer cake that can be slathered in berries or any just picked summer fruit. It is a cornmeal pound cake and does taste faintly of cornbread but a bit softer, lemon-y and herby. I’ve added thyme because I consider adding herbs to sweets to by my S&C signature. The thyme, in my not so humble opinion, takes it to the next level, that foodie level of sophistication and uniqueness.

So, happy anniversary to Me and I guess I will just have to see what else there is to learn as I continue to write this little blog.

Lemon-Cornmeal and Thyme Pound Cake

Inspired by Cooking Light, but as usual, completely Genified
Makes one bundt cake, serving approximately 12 slices
7  9/10 ounces all-purpose flour (1 3/4 cups)
1/2 cup cornmeal
1 1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups granulated sugar
8 tablespoon unsalted butter, softened
2 tablespoons olive oil
3 large eggs
2 teaspoons grated lemon rind
1 teaspoon vanilla extract
1/4 teaspoon lemon extract
2/3 cup + 2 tablespoons low-fat buttermilk
3 tablespoons fresh lemon juice
3 large egg whites
Cooking spray
2 tablespoons all-purpose flour

To make the cake:  Preheat oven to 350°.  IMPORTANT!!! Spray a bundt pan ( 10 inch tube pan) with nonstick cooking spray AND add two tablespoons to the pan and flour everywhere, leaving no spot un-floured. If a spot looks devoid of the flour, you must spray a little more cooking spray on the spot and sprinkle flour. Then tap pan a bit and dump the excess flour into the sink. The comments on Cooking Light claim this cake to be difficult to get out so I amply coated and floured and had no trouble whatsoever.

Weigh or lightly spoon 7.9 ounces (about 1 3/4 cups) flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt). Whisk together.

In the bowl of a stand mixer fitted with a paddle attachment, combine granulated sugar and butter in a large bowl; beat with a mixer at high speed until fluffy. Add eggs, one at a time, beating until blended; stir in olive oil, rind, vanilla and lemon extract. Combine buttermilk and 3 tablespoons juice in a liquid measuring cup. Add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture

Place egg whites in a large, clean bowl; beat at high speed using clean, dry beaters until stiff peaks form. Gently fold half of egg whites into batter. Gently fold in remaining egg whites. Spoon batter into the prepared bundt cake pan. Bake at 350° for 45-55 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on wire rack for 10 minutes. Remove cake from pan; cool completely on wire rack.

This cake is at it’s absolute best when served warm with fresh berries and whipped cream.

Advertisements

34 thoughts on “Thank You for the Bread Crumbs {A Lemon-Cornmeal and Thyme Pound Cake}

  1. Congratulations, Geni! Two years and 200 posts are such great milestones to achieve. And you’re right. This blogging thing is such a learning experience. It’s a process that continues to surprise me.
    That last photo of the cake with those berries looks fantastic, the berries being at the peak. A fitting cake for your special day. Again, congratulations.

  2. Congrats congrats congrats my friend this is fantastic 😀
    Your blog is fantastic and the effort you have put in definitely shows! A great celebration cake for such a grand occasion 🙂

    Cheers
    CCU

  3. We all start blogging for different reasons but I think for the most part, the reason we keep at it is largely the same. The people, the experience, the growth. It’s all awesome. Especially YOU. Love this post and this cake!

  4. I love cakes like this!! They’re just begging for a scoop of fresh whipped cream and a summer berries, and I’m more than happy to oblige 😉

  5. Ha, ha! I love that you said you thought you’d be the next Deb or Molly and I know you aren’t alone in that! I think it’s a revelation to many folks when they start blogging just how many great bloggers there are out there. I’m so glad that our paths crossed in the blogosphere, and I do so enjoy reading your blog, Geni! Happy, happy, anniversary and 200 post to you. So wonderful, as is this luscious looking pound cake, and I look forward to your next year and next 100 posts. Enjoy the achievement and the moment! ~Betsy

  6. The OCD in me loves that your 2 year anniversary and 200th post fell on the same day. It just works so perfectly. 🙂
    For what it’s worth, I am SO glad you decided to start blogging. Your recipes haven’t let me down yet, and I think your writing is just wonderful. You have some pretty fantastic stories.

  7. Congratulations! Here is to another year of learning, laughing and eating!!

  8. Congrats Geni! You know I love coming here and am thankful to have “met” you. You always make me laugh and cry – sometimes simultaneously. I know what you mean about finding yourself. I feel much the same way. Looking forward to more of your journey! Hugs!

  9. This is a double yes recipe for me. You made it from a Cooking Light recipe!

  10. Aw, congrats and happy blogiversary!! You’re a much more regular poster than I am, and, IMO, you ARE the next Deb or Molly!

  11. Happy two year anniversary! I can almost smell the wonderful aromas of lemon and thyme…YUM!!!

  12. I’m so glad you’re writing for us. I always drool on my keyboard reading your posts. Happy anniversary.

  13. Yes!! Happy Anniversary to you, Geni! Two years and 200 posts (how many;) is quite an accomplishment. You are an inspiration to all of us out here baking and cooking and writing our hearts out. I love reading your posts and agree.. blogging is so much more than just the blog. It’s people like you that make this worthwhile. Who needs to be Deb or Molly when we are so fortunate to be ourselves! xo

  14. Wow congratulations on your two years and 200 posts, you definitely entertained me since the day I followed you, I hope to see you in your 400, 600, 800, 1000 +++ posts

  15. Congratulations Geni ! It is your dedication and love that you are here today. Keep Blogging !

  16. Geni, Congrats!! I’m so glad you’re here and I’ve enjoyed “visiting” you. You do inspire me to keep going! You write so real and genuine, like a best friend next door. Your recipes and photos are always tempting me to get back in the kitchen!! This sounds and looks like a wonderful summer dessert!

  17. Two hundred posts is certainly worthy of celebration and cake! I am tempted by the pairing of lemon and thyme with a touch of cornmeal. What a scrumptious cake to partner with seasonal berries. Happy anniversary!

  18. Congrats Geni! I enjoy my time visiting your blog – and what a great community of bloggers we have! This cake looks fabulous. If only it were cool enough for me to turn on the oven! 🙂

  19. Congratulations on 2 years and 200 posts Geni! And you’re certainly not a grain in the blog-o-sphere sand to this glutton. 😉 Keep on rocking our imaginations with your recipes.

    Cheers,
    Jed

  20. The cake looks lovely served with fresh berries!

  21. Happy, happy, happy anniversary,Geni! You are one of my most favorite ‘strangers’ I’ve met and I am inspired by your posts all the time. Congrats – and I agree, the blogging is so for me, too. 🙂 Big Hugs!

  22. Happy anniversary Geni, I love reading your blog and seeing all the delicious photos.

  23. Congratulations on two years! This recipe sounds delicious and I look forward to seeing many more posts in the future.

  24. congrats to a wonderful person and amazing food blogger! I so enjoy your posts! This cake looks delicious. i love baking with cornmeal. adds a nice texture

  25. yay for 2 wonderful years! Yes! I guess it’s the same with all of us. We all love comments and we feel “appreciated” when we take so much time blogging and editing and taking pictures and we know that others are reading through it and providing their own insights! Anyway, love the way you styled the cake with berries! And I love the texture cornmeal gives to baked goods! yummyyy 🙂

  26. I’m going to try this for my art group!

  27. Happy Blogoversary!

    This cake looks FAaaaaBulous…

  28. 200th?! 2 years??? Congrats!
    This looks delicious, I really do need a bundt pan!

  29. Another beautiful and eloquently written post – and about something I often think about too. And do not worry, you are definitely NOT the only one who thought a couple of funny posts may just lead to something HUGE *blush*. But you do learn about about yourself along the way don’t you?

    P.S. I’m loving the new fresh look of your blog? Pray tell, did you do it yourself? I’s very charming. x

  30. Congratulations Geni! It is an honor to be a part of your journey. To share your posts and experiences and to enjoy a look at life through your eyes 🙂
    Looking forward to more of your wonderful posts and mouth watering recipes Geni

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s