|This is the Nielsen-Massey Vanillas prize that you can win!
Since I was sent the Nielsen-Massey Vanillas Madagascar Bourbon Pure Vanilla and their Pure Lemon Extracts plus their A Century of Flavor cookbook for this review and giveaway, I made my favorite pound cake in two delicious varieties. I made one in lemon and another with their Bourbon Vanilla instead of my regular vanilla for my Lemon Pound Cake and Bourbon Pound Cake recipes.
Sometimes, I make this recipe as a plain vanilla cake and was curious what their Bourbon Vanilla would do to enhance an already fabulous tasting cake. This extract turned something already delicious into beyond description with the added intensified mingling of pure vanilla and bourbon, a perfect marriage for this fine-grained pound cake!
My guess is their cold extraction process is how they get the most flavor out of those certified organic vanilla beans.
**Disclaimer: This post has been compensated through a free product (s) or monetary payment. Opinions are solely mine. All links are “no-follow” links.**
Later that week, I made another pound cake using my same recipe. This time I turned it into lemon in this recipe that I am featuring. Even though I use pure lemon extract, I didn’t expect too much difference. And yet, the lemon taste was multiplied to new extremes with Nielsen-Massey Vanillas Pure Lemon Extract.
I do hope you try my pound cake because it is wickedly delicious either way you make it!
My Lemon Pound Cake
|My Lemon Pound Cake tastes delicious plain or frosted.|
My Lemon Pound Cake
3/4 cup of a margarine
2 cups of sugar
3 cups all purpose flour
1/2 teaspoon of salt
1/2 teaspoon of baking soda
1 cup of buttermilk or sour milk
1 teaspoon of Nielsen-Massey Vanillas Pure Lemon Extract
1 tablespoon of lemon juice
Cream margarine with sugar. Add the eggs, one at a time. Sift flour, salt, and soda. Add to the creamed mixture alternating with buttermilk or sour milk. Add the lemon juice and extract last. Pour into a greased 10-inch tube pan and bake for about one hour or until a toothpick inserted comes out clean.
1/4 cup margarine
1 cup of confectioners’ sugar
juice of 1 lemon or a few tablespoons of bottled to beat and drizzle as the topping.
Bourbon Vanilla Pound Cake
The only thing different is to take out the lemon juice, lemon extract, and substitute one teaspoon of Nielsen-Massey Vanillas Madagascar Bourbon Pure Vanilla Extract for the cake batter when making this version.
Bourbon Vanilla Glaze
Follow the above glaze except add three tablespoons of milk in place of the lemon juice and add one teaspoon of Madagascar Bourbon Pure Vanilla Extract.
I do suggest trying their products and see for yourself how much better your recipes will turn. To find out where to buy Nielsen-Massey Vanillas products, then click here.
Thanks to Nielsen-Massey Vanillas, one lucky Nuts 4 Stuff reader in the United States or Canada wins a bottle of Nielsen-Massey Vanillas Madagascar Bourbon Pure Vanilla Extract ($7 value), a bottle of Pure Lemon Extract ($7 value), and A Century of Flavor hardcover cookbook with the company’s best recipes from their 100 year history ($27.95 value) for a total of $41.95!
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This giveaway ends February 13, 2012 at 12 PM Eastern Standard Time. The winner will need to respond to my email with name and shipping address within 48-hours or another winner will be picked.