Macon Magazine

3955 Arkwright Road Macon, GA 31210 / (478) 538-8453 PURE Jennifer Baden Master Stylist beauty.health.lifestyle Creative Color Razor Cuts Men's Reshade Express Grey Blending 102 l MACON MAGAZINE JUNE/JULY 2013 Grilled Pound Cake Any favorite pound cake will do, but this lemony pound cake, flecked with bits of lemon flesh as well as juice, is excellent fresh, but the remainder can be kept in the freezer and grilled later, gar- nished with any of summer's fresh fruit. Bits o' Lemon Pound Cake 4 small or 3 large lemons 3 cups cake flour ½ teaspoon baking soda ½ teaspoon salt 1 cup (2 sticks softened, unsalted butter) 3 cups sugar 6 eggs, room temp 1 cup full-fat sour cream Preheat oven to 325. Grease a 16- cup tube pan or two loaf pans and dust with cake flour; tap out any excess. (Loaf pans can be lined with strips of paper for easier removal.) Rinse and dry lemons com- pletely and zest with planer. Peel lemons (like you would an orange), removing all pith. Use a sharp paring knife to segment the flesh from the membranes, letting fruit and any juice fall into a small bowl. Discard seeds and mem- branes. Separate lemon flesh into small pieces in the bowl, along with any juices that accumulated during segmenting. Pulse the sugar in a food processor until fine (or use superfine sugar). Combine the sugar and the lemon zest and mix well with fork until fragrant. Sift the flour, baking soda and salt into a medium bowl and set aside. Beat the butter for 2 minutes at medium speed in an electric mixer. Add half the sugar and mix for 2 minutes, then add the rest of the sugar and mix again for 4 minutes, stopping once to scrape down the bowl and the beater blade. Add the eggs, one at a time, beating just until combined after each addition (about 30 seconds). On the lowest setting, mix in the dry ingredients, then the sour cream. Do not overbeat. Lastly, gently fold in the lemon juice and segments. Transfer batter to prepared pan(s). Bake cake until tester inserted near center comes out clean, about an hour and a half for tube pan. Baking time may vary. Keep check- ing every 5-15 minutes after an hour, until the top is browned and a toothpick comes out clean. (Cake can be glazed with a lemon juice and confectionary sugar mix but is lemony without it.) Grilling Pound Cake Make sure grill grates are wiped clean. Turn heat to medium/low. Lightly brush each slice of cake with melted butter (or you can do noth- ing to it). Place on grill for less than a minute, depending on heat, just until cake is slightly warmed and you get nice grill marks. Leonard Bevill and Pearlie Tolliver with the Macon-Bibb Consolidation Transition Task Force will give an update on the latest developments consolidating the city and county governments. There will be a complimentary lunch for the first 70 Leadership Macon Alumni. For more information, please contact Lynn Farmer at lfarmer@maconchamber.com There will be a Leadership Macon Alumni luncheon Friday, June 21, at the El Sombrero restaurant 4646 Forsyth Road, beginning at 11:30 a.m.

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