PITTSBURGH (KDKA) — Just in time for the Fourth of July holiday weekend, Giant Eagle Market District’s Keira Hightower shares a few recipes that are sure to be a hit at your next backyard get-together: a lemon pound cake and a tasty summer salad!
LEMON POUND CAKE WITH BERRIES
Serves: 4-6 • Prep time: 30 minutes • Cook time: 45-55 minutes
1 cup cake flour (not self-rising)
1/2 teaspoon baking powder
1/4 teaspoon salt
4 tablespoon freshly grated lemon zest
1 stick (1/2 cup) unsalted butter, softened
1 cup granulated sugar
3 large eggs
3/4 teaspoon Madagascar Bourbon vanilla bean paste
2 tablespoons milk
2 tablespoons fresh lemon juice
1 lb. strawberries, sliced
½ pint blueberries, cleaned
¼ cup sugar
1 pint whipping cream
1 teaspoon Madagascar Bourbon Vanilla bean paste
2 tablespoons powdered sugar
Preheat oven to 325° F. Butter and flour a small loaf pan. Shake out excess flour.
Mix together flour, baking powder, salt and lemon zest. Using an electric mixer, beat butter and sugar until fluffy. Beat in eggs, one at a time until combined. Beat in vanilla.
Beat in half of flour mixture, then milk and lemon juice.
Beat in remaining flour mixture, just until combined.
Pour into pan and bake until golden brown on top and cooked through, approximately 45-55 minutes.
While the cake is baking, clean and slice strawberries, and mix with blueberries in a bowl. Sprinkle with ¼ cup sugar. Mix and set aside. These can be prepared the night before and refrigerated.
Whip the cream until soft peeks form, add the sugar and vanilla and blend.
Serve the cake sliced with berries and whipped cream on the side.
SUMMER SALAD WITH CORN, WHITE BALSAMIC VINAIGRETTE AND CORNBREAD CROUTONS
Serves: 4-6 • Prep time: 15 minutes • Cook time: n/a
2 head romaine lettuce chopped into bite sized pieces
4 ear of corn, kernals removed
1 tomato, cut into chunks
½ red onion, quartered and sliced
½ lb Kolios feta cheese, crumbled
1 loaf cornbread, cut into cubes
2 tablespoons of butter
1 bottle Girards White Balsamic Vinaigrette
Salt and pepper
Preheat oven to 325° F. Place cubed cornbread on a baking tray and sprinkle with melted butter. Sprinkle with salt and pepper. Toss gently and bake for 30 minutes, or until cornbread is toasted and golden.
Put lettuce and all other vegetables in a bowl. Pour desired amount of dressing over and toss. Top with feta cheese and cornbread croutons.