This giveaway has now ended. Thank you to everyone who participated!
I recently joined a local Meetup group that goes to local and sometimes private farms to harvest fresh, in season produce. This past weekend we visited a local satsuma tangerine and blood orange orchard farmed by a very witty Italian man who reminded me of my grandfather. I will go more into the farm in an upcoming post.
I had been craving a "Starbucks" style lemon pound cake for a while now. This cake was everything that I craved and more. It is dense, moist, with a sweet tangy bite. Then, it is topped with a tarty yet sweet blood orange glaze and finished with sugar preserved lemon and tangerine slices and sprinkled with pomegranates. What more could you ask for, right?!
I used Pure Lemon Extract from Nielsen-Massey to give the cake the sweet lemon flavor, just like at Starbucks. Let's talk about these products for a second. I love them. I have been using the Vanilla Bean Paste for years. It is perfect for buttercreams, crème brûlée, or just about anything that you need a vanilla bean. I love seeing the little brown specs of vanilla bean!!!! Guess what!??!? Nielsen-Massey has generously offered to give you some too!!! More on the specifics at the end of the post.
- 1 ½ cups (3 sticks) unsalted butter, room temperature
- 1 bar (8 ounces) cream cheese, room temperature
- 3 cups sugar
- 6 large eggs
- 1 teaspoon Nielsen-Massey Pure Lemon Extract
- ¼ cup freshly squeezed tangerine juice
- 1 tablespoon lemon zest
- 3 cups all-purpose flour
- 2 teaspoons salt
- Nonstick cooking spray
- 3 cups powdered sugar
- ¼ Blood Orange Juice
- 2 tablespoon milk
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Preheat oven to 350 degrees.
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Generously coat one bundt pan or two loaf pans with nonstick cooking spray.
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Cream butter, cream cheese and sugar until light and fluffy.
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Add eggs one at a time, until fully incorporated.
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Add lemon extract, tangerine juice, and zest and mix until combined.
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Slowly mix in flour and salt.
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Pour into baking pan and tap lightly to remove air bubbles.
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Bake at 350 degrees for 45-60 minutes or until a knife comes out clean.
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Cool for 15 minutes before removing from pan.
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Mix all ingredients together until smooth and pour over cooled cake.
Now for the Giveaway!!!!! Nielsen-Massey has generously offered to give these incredible baking extracts and vanilla bean paste to one of my lucky readers! You have until 11 pm Sunday February 10th, 2013 to enter. Winner will be announced on Monday February 11th, 2012. Winner will have 3 days to respond with their address.
There are a few ways to enter:
- Subscribe to The Seaside Baker website by adding your email to the upper right of the page.
- Like The Seaside Baker on Facebook
- Follow The Seaside Baker on Pinterest
- Comment on your favorite extract flavor
Once you have done one or all of these things, please comment below letting me know. I will count each item as an entry!!!!
Nielsen-Massey sent me these products to review, however all opinions are my own.
Ashlie
I like Seaside Baker on Facebook
Ashlie
My most used extract is vanilla for sure, but I'm a big fan of almond extract in small doses - a little goes a long way! I have actually never used any other extracts!
throuthehaze
liked on Facebook: Rae Pavey
throuthehaze
following on pinterest: Rae Pavey
throuthehaze
Vanilla is my favorite but Coconut is a close second
janderoo92
A high quality vanilla extract makes such a difference in how the baked good comes out. I love all those extract flavors in cake and cookies but vanilla is a necessary luxury. Your cake looks delicious.
throuthehaze
email subscriber
throuthehaze at gmail dot com
Kathryn Puffe
The vanilla bean paste is simply amazing - our local Price Chopper store carries it at a fraction of the cost of specialty stores. I first tried it when a former co worker made red velvet cupcakes with cream cheese frosting... I was amazed at all the vanilla bean speckles within the frosting and asked how she did it (I had never heard of vanilla bean paste before!). Later that evening I went grocery shopping and just happened to find it in the baking/spice aisle at Price Chopper for under $10! I have since converted several fellow bakers to using it as well... soooo heavenly!!
The Seaside Baker
That's awesome Kathryn! I wish we had a Price Chopper here...I usually pay $13 a bottle!!!! It really is the best stuff ever!
Jo Pomeroy
M-M-M...citrus pound cake. I am running out to get the ingredients right now!! Pronto! I am sure the
N-M extract is going to be way better than the McCormick's that is probably ten years old and sitting in my cupboard.
dishinwithdidi
I already subscribe to your newsletter
dishinwithdidi
I follow you on Facebook
Stephanie @ Food Fit 4 Real
I already subscribe to you! That pound cake looks delicious, perfect dessert to bring to my women's bible study soon!
The Seaside Baker
Stephanie, I have also seen this cake made with pureed cottage cheese in place of the cream cheese to make a low fat version!
dishinwithdidi
I now follow all your boards on Pinterest (had a dickens of a time finding you - then I had an *aha moment*, I came back here and it took me right to you, duh Didi)
ssuire
I LIKE you on Facebook!
dishinwithdidi
I absolutely love vanilla paste. Have not tried their brand and I would love the opportunity!
ssuire
And I already follow you on Pinterest!!!
ssuire
Can you believe I have never tried Vanilla paste? Love almond extract though.
Linda
I am following you on email! Thanks you so much for the great recipes.
Tammy
Vanilla or almond
Megan
Email subscriber! Woohoo!
MonkeyBreadandSweetPea
And I like you on Facebook!
MonkeyBreadandSweetPea
And nothing beats vanilla!
Danielle T
i like seaside baker on fb (name is realia mazing)
Danielle T
i follow you on pinterest too (name is realia mazing)
Danielle T
my favorite extract to use is almond extract! i use it all the time
bakearama
Love that pink icing!
Vera K
Almond extract is my fave.
Lisa
I subscribe to your blog via email.
Lisa
Lisa
My favorite extract is pure vanilla. The cake looks so pretty...I'll have to bake it soon...reminds me of Spring.
rachel
I use vanilla the most but I love the flavor of almond
Dawn
I just started following you! I just recently found your blog and I'm so glad I did!
Dawn
My favorite extract flavor is vanilla, but almond comes in a close second.
Dawn
I just 'liked' you on Facebook.
The citrus pound cake looks so delicious! I've been looking for a recipe to make for a teacher breakfast, and I think this may be the recipe!
foodfromautumn
I am subscribed and my favorite extract is the basic vanilla.
AnnaZed
I just found you and started following you today! (not a minute too soon it might seem). Emails are going to this box: annazed10 (at) yahoo (dot) com (I think - I just pressed 'follow' maybe they go to my gmail)
AnnaZed
Yike, sorry, your emails will go to this box: margueritecore [at] gmail [dot] com (sorry about the confusions)
AnnaZed
I like you on Facebook now too: I am Margot Core there
AnnaZed
And, I follow your boards on Pinterest: I am Margot Core there
AnnaZed
Of the extracts Vanilla is king, so many applications and uses; but I bake a lot and use lemon and almond too.
Elena Vo
Thanks for the generous giveaway! I am a subscriber.
elenavo
I liked the Seaside Baker on Facebook as Elena Vo.
elenavo
I am a subscriber 🙂
elenavo
Followed on Pinterest as EV.
elenavo
My favorite extract is Peppermint. There's something very happy and fresh about that scent!
amylou61
My favorite extract is Madagascar Bourbon Vanilla.
amylou61
I follow you on Pinterest (Amy Leach)
Averie @ Averie Cooks
fave extract is just...vanilla. I mean, I adore it and N-M is the best!
Averie @ Averie Cooks
I FB like you
Susan Christy
Follow The Seaside Baker on Pinterest
Susan Christy
My favorite extract is lemon.
Meryl
I like Madagascar Bourbon vanilla extract and chocolate extract.
Louis
My favorite is vanilla extract.
Erica Best
vanilla is my fave
Erica Best
following on pinterest purplelover04