Fresh Lemon Poundcake from Scratch

Prep Time: 15min
Bake Time: 70min + cooling time
Yields:16 servings
Ingriedients Needed For Cake:
1 cup softened butter
1/2 cup shortening
3 cups sugar
5 large eggs
1 tbsp grated lemon zest
1 tbsp lemon extract
3 cups all purpose flour
1 tsp salt
1/2 tsp baking powder
1 cup whole milk


Ingriedients needed for Icing:
1/4 cup softened butter
1 3/4 cups confectioners sugar
2 tbsps lemon juice
1 tsp grated lemon zest



Directions:

In a large bowl, cream the butter, shortening and sugar until light and fluffy. About 5 mins. Add eggs in slowly, Stir in lemon zest and extract. Combine the flour, salt, and baking powder. Gradually add to the creamy mixture alternating with milk. Beat until it just combines.

Pour into a greased fluted pan. Bake at 350 degrees for 70 minutes or until a tooth-oivk inserted into the middle comes out clean. Cool for 10 mins before removing from pan to a wire rack to cool completely.

In a small bowl, combine the Icing ingriedients; beat until smooth. Spread over top of cake.

Homemade Apple Cider Vinegar

Making Apple Cider Vinegar is both educational but also practical with today's economy. It's also cool to watch the wonder of fermentation firsthand.

Ingriedients needed:
*Glass Jar (I use half gallon size)
*3 3/4 cups Water
*1/4 cup Raw Honey
*2 medium apples cut into chunks (include skin & core)
*Ziploc bag or fermentation weight.

fermentation weights Step 1:
1.Mix honey & Water until completely dissolved.
2.Add in apple chunks.
3.Cover with either a fermentation weight -or- just use a water-filled ziploc. (You want to keep the apples submerged in the water so they ferment and not mold)
4.Cover with a clean cotton towel or cloth. (I use cheese cloth)
5.Let sit for one week in a wamr place, shake daily to agitate the ingriedients.

After sitting for a week the alcohol fermentation stage will end and the apple pieces may fall to the bottom of the jar.

Strain the apples from the now hard cider and return the cider back a sanitized jar. Cover with a fresh cotton towel/chessecloth. Let sit for another 3-4 weeks in a warm location.

Do a smell test, to determine if the vinegar is ready. If it needs more time, give it another week and smell test again.
Once it is ready, bottle the vinegar in a sanitized glass bottle with an airtight non reactive lid. Store it in a cool, dark place.