Tops, Tanks & Tees Knit Along 2016 and Lemon Cakes

TTTKAL 2016 – It’s on!

Very Shannon‘s annual Tops, Tanks & Tees Knit Along is underway!  It’s running until May 27, 2016 (with a possible extension).  Head over to the TTTKAL sign up page to find details, inspiration and to register.  Because prizes, dontcha you know!

If you’re on Ravelry be sure to join the fun in the Very Shannon Ravelry discussion group.  Whether you’re a newbie to KALs or a seasoned veteran, there’s tons of support and chat on the KAL thread.  On social media and Ravelry, be sure to tag your projects with #tttkal and #tttkal16 so we can all follow along with your progress and, of course, to be eligible for prizes.

My TTTKAL Project

Bridie in progress

This year, I’m making one of the sponsor projects, Bristol Ivy‘s Bridie cocoon for Quince & Co. (pictured at the top of this post).  Instead of the suggested Kestrel yarn from Quince, my Bridie is made using some of my stash yarn, Classic Elite Yarn’s (sadly discontinued) Portland Tweed in a delicious pinky-lilac shade called Rosewater.  I tend to get chilly no matter the season, so this 50% Wool, 25% Rayon, 25% Alpaca blend will be just the ticket, and after blocking is wonderfully lush and drapey and shows the textured stitches beautifully.  I think it’ll be a nice and cozy substitute for Kestrel.

This pattern knits up so fast (she’s almost finished drying and I’m about to seam the sides and knit up the garter stitch edging) that I might also be able to finish up a WIP in time for the deadline – my Liv cardigan that I’ve had on the back burner for a while. Actually finishing something (and possibly two!) by a KAL deadline will be a personal best for me. So yay for me!

I hope you’ll come and join the knit-along fun!

In other news, when life serves you lemons…

No, no, no. Not the ubiquitous Beyonce. Forget about lemonade, I’m talking about Lemon Pound Cake (recipe below) and the most adorable Mini Citrus Loaf Pan. EVAH!

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First of all this pan is amazing. The end result is stunning – each mini loaf has a scalloped sides and the citrus slices on top are part of the pan’s shape.  It’s a Nordic Ware pan that I bought from the Vancouver Williams-Sonoma store on sale as a sort of pre-Mother’s Day gift to myself and the recipe is from Cooks Illustrated (the best and easiest lemon pound cake I’ve ever found).  Don’t skimp on the lemon zest and you’ll never use another pound cake recipe again.  Plus, you make it in a food processor in about 5 minutes!!!

The pan is non-stick but you need to use a baking spray (oil & flour together) to ensure that the cakes release perfectly and you get super-sharp edges.  Each pan holds 2 cups of batter (total  6 cup capacity), or one standard 9 x 5″ loaf pan recipe.  I followed the recipe exactly (including the optional glaze) plus drizzled it with a simple glaze of about 1 cup of icing sugar mixed with a little freshly squeeze lemon juice until it was just pourable.

Here’s the pic from the Williams-Sonoma site – isn’t it gorgeous! Make these and you’ll be the star of the block party or your office goodie day. Or the next baby shower, or your MIL’s birthday, or whatever.

LEMON POUND CAKE

MAKES 3 MINI LOAF PANS, or ONE 9 X 5″ LOAF PAN) serving 8
Adapted from Cooks Illustrated
Published March 2002

INGREDIENTS
1 cup unsalted butter (2 sticks), softened
1½ cups cake flour (6 ounces)
1 tsp baking powder
½ tsp table salt
1¼ cups granulated sugar (8 ¾ ounces)
2 tbsp grated lemon zest plus 2 tsp juice from 2 medium lemons
4 large eggs
1½ tsp pure vanilla extract

LEMON GLAZE (OPTIONAL, but adds moisture)
½ cup granulated sugar (3 ½ ounces)
¼ cup lemon juice, from 1 or 2 medium lemons

LEMON FROSTING (OPTIONAL, but looks so good)
1 cup icing sugar
a few tsp lemon juice to make pourable frosting

INSTRUCTIONS

You can use a blender instead of a food processor to mix the batter. To add the butter, remove the center cap of the lid so it can be drizzled into the whirling blender with minimal splattering. This batter looks almost like a thick pancake batter and is very fluid.

  • Adjust oven rack to middle position and heat oven to 350 degrees F.  Spray interior of mini loaf pans with baking spray. (Or, if you’re using a standard 9×5″ pan, butter and flour your pan in usual way.)  In medium bowl, whisk together flour, baking powder, and salt; set aside.
  • Melt butter in small saucepan over medium heat. Whisk melted butter thoroughly to reincorporate any separated milk solids.
  • In food processor, process sugar and zest until combined, about five 1-second pulses. Add lemon juice, eggs, and vanilla; process until combined, about 5 seconds. With machine running, add melted butter through feed tube in steady stream (this should take about 20 seconds). Transfer mixture to large bowl. Sift flour mixture over eggs in three steps, whisking gently after each addition until just combined.
  • Pour batter evenly into prepared pans and bake 15 minutes. Reduce oven temperature to 325 degrees and continue to bake until deep golden brown and skewer inserted in center comes out clean, about 30 minutes, (35 minutes if using a 9 x 5″ pan) rotating pan halfway through baking time. Cool in pan for 10 minutes, turn onto wire rack.
  • If using lemon glaze, while cake is cooling in pan, bring sugar and lemon juice to boil in small nonreactive saucepan, stirring occasionally to dissolve sugar. Reduce heat to low and simmer until thickened slightly, about 2 minutes.
  • After turning cake onto wire rack, poke the cake’s top and sides with a toothpick and brush on Lemon Glaze. Cool to room temperature, at least 1 hour. (Cooled cake can be wrapped tightly in plastic wrap and stored at room temperature for up to 5 days.)

Optional but looks so good! – Mix icing sugar with enough lemon juice (add one teaspoon at a time) to make a pourable frosting and pour over cakes.

Enjoy and get ready for the compliments!!

Till next time!  Happy knitting and baking!