Tomorrow’s Garden Party is quickly approaching and a group of Historic Kennebunkport Inns are working ’round the clock (okay, maybe not quite!) to prepare for the parties! And we’re no exception, which means that the gardens are groomed, the lawns mowed, and the kitchen is in high gear. So tomorrow, instead of our traditional tea and warm, freshly baked cookies in the
afternoon, guests of the Maine Stay Inn can enjoy a teatime reminiscent of those across the pond and hop aboard a complimentary limo to explore the gardens and treats of other Historic Kennebunkport Inns.
But in case you can’t make it this weekend, I thought I would share a favorite recipe for lemon pound cake that is going to grace the tables tomorrow afternoon! So to make these at home, you’ll need:
- 5 tablespoons softened butter
- 3/4 cup sugar
- 1 cup flour
- 1 dash Kosher salt
- 1/4 teaspoon baking soda
- 2 teaspoons baking powder
- 1 tablespoon freshly grated lemon zest
- 1 teaspoon pure lemon extract
- 1/4 cup milk
- 2 eggs
In a mixing bowl, cream the sugar and butter until light and fluffy. Then add the eggs, zest, and extract, and mix until fully blended. Next, you’ll want to add half the milk and mix to combine, then add the dry ingredients. Again, beat on low-medium until combined, and finish by adding the last bit of milk. Mix again. Meanwhile, you’ll want to preheat your oven to 350 degrees Fahrenheit. Once it’s preheated, coat two nonstick mini muffin tins with a non-stick spray or oil (not butter). Using a mini ice cream scoop or melon baller, spoon batter into pans. Bake about 10 minutes, or until edges are just browning and cakes are just set in the middle. Remove from oven and invert onto rack (if you let them cool in the tins they will overcook – I learned the hard way). Delectable by themselves, they are positively heavenly when topped with a dollop of fresh lemon curd! Hope you enjoy this recipe and that the visitors to tomorrow’s Historic Kennebunkport Inns Garden Party do too!