A Major Photography Fail and a Lemony Home Run

If any of you read my previous post recounting my
photographic troubles, you should know that
I have discovered that all those pictures that
I took of all those pictures of all those cookies
are, yeah, pretty much history.
Sucks, huh?
I baked more than a dozen kinds of cookies over the
Christmas holidays (not just for this blog-oddly enough,
I bake that much every year.) Took many mediocre
photos of them all.

And it's all gone. I. Was. Sick.

But who knows? Maybe someday I'll find a way
(or more probably, find someone else who can)
to recover all those pictures.
Right.
By that time, I'll be toothless and locked in a small room, sucking down
M and M's, watching old Get Smart reruns while
swilling cheap wine coolers and mumbling old Led Zeppelin lyrics.


On to more cheerful and pertinent subjects, like these morsels
of citrusy goodness.

These were one of the desserts I took to our family
Easter dinner. They're light and lemon and little,
perfect for following up a dinner heavy with ham,
potatoes, and the ubiquitous green bean casserole.

I also made Peanut Butter and Apple Trifle and Dorie's
Chocolate Chip Espresso Shortbreads. But those are for
another day.

Delicate Lemon Pound Cake

(from one of the Reiman Publications,
Taste of Home, etc.)

Ingredients:

1 cup butter, softened
1/2 cup shortening
2 1/2 cups sugar
5 eggs
1 teaspoon lemon extract
1 teaspoon vanilla extract
3 cups flour
3/4 cup lemon-lime soda*
Confectionery sugar


Method:

In a large mixing bowl, cream the butter, shortening, and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts. Add flour alternately with soda, beating just until combined.

Pour into a greased and floured 10-inch fluted tube pan (bundt).**
Bake at 325 degrees F. for 1 1/4 hours or until a toothpick inserted near the center comes out clean. Cool for 10-20 minutes before removing from pan to a wire rack to cool completely. Dust with confectioner's sugar.*** Yield: 12 servings.


*I used Sprite.

**I used my pwecious widdle mini-Bundts; for baking time, I set the timer
for 15 minutes and kept checking from then on, doing the toothpick test. What is it about miniature versions of things that makes people talk like idiots?!

***I also made a quickie glaze of lemon juice, a teeny bit of milk, and confectioner's sugar and drizzled it to and fro across their wee little sunny yellow babycakes faces.

(Quick! Somebody bitch-slap me before this cursed affliction of cutesy turns permanent.)