And the Winner is…

Our Second Annual Egg-cellent Baking Contest was another hit! Once again, all of you talented chefs out there made choosing a winner one of the most difficult challenges we’ve faced all year.

We’re so proud to introduce you to this year’s winning home chef and her prize-worthy recipe. Let’s give Lorraine from Land O’ Lakes, Florida a hand for her Lemon Amaretto Pound Cake! This flavorful take on the pound cake you know and love is bound to be your new go-to. Sweet and zesty with a hint of Amaretto, we’re serving up Lorraine’s pound cake to anyone who’ll give it a taste!

Can’t wait to try the winning NestFresh-inspired recipe for yourself? We don’t blame you! Check it out here and let us know what you think. And stay tuned for a very special recipe video!

A note from Lorraine Fina Stevenski:

I have created many bundt cake recipes and love the way these beautiful cake pans present at the dessert table.

This simple recipe is my favorite with Amaretto and fresh lemon to enhance the buttery cake. Most pound cake recipes use the standard creaming method of beating the butter and sugar first and then adding the eggs and flour. I found the “paste” method works best with this recipe. First, the flour and butter are combined to a cookie dough consistency and then the wet ingredients are combined and added in thirds. This mixing method prevents the batter from separating and results in a finely textured and even cake crumb. Serve with freshly whipped cream and your choice of fresh berries for an extraordinary dessert.

Ingredients:

• Canola cooking spray
• Instant Flour

Batter:
• 2 cups all-purpose flour
• 2 cups sugar
• ½ teaspoon Kosher salt
• 1 cup unsalted butter, 2 sticks, slightly softened and cut into 16 pieces
• 5 large eggs, room temperature
• 1 tablespoon lemon zest
• 1 tablespoon fresh lemon juice
• 1 tablespoon pure vanilla extract
• 1 teaspoon pure almond extract

Syrup:
• 1/3 cup sugar
• ½ cup Amaretto
• 3 tablespoons fresh lemon juice

Topping:
• 1 tablespoon lemon zest
• 1 tablespoon sugar

Directions:
1. Preheat the oven to 350 degrees. Arrange the oven rack to the lower third of the oven. Lightly coat a 10-12 cup Bundt pan with non-stick spray. Take a pastry brush and brush the oil into the groves. Dust lightly with flour; tap lightly over the sink to remove any excess flour. Place the pan on a half sheet pan.
2. MAKE THE BATTER: In the bowl of a stand mixer, add the flour, sugar and salt. Add the pieces of butter on top. With the paddle attachment on medium-low speed, beat for 4-5 minutes or until the ingredients are well combined; the batter will look much like cookie dough.
3. In a large mixing bowl, whisk together all the remaining wet batter ingredients. On medium speed, add 1/3 the ingredients and mix for two minutes; stop the mixer and scrape the sides of the bowl. Add another 1/3 ingredients and mix for another two minutes; scrape the bowl again. Finally add the remaining 1/3 ingredients and mix just until smooth. Remove the bowl from the mixer and give the batter a final vigorous stir with a large spatula.
4. Scrape the batter evenly into the pan to 1″ from the top. Gently tap the filled cake pan on the counter a few times; this will remove any excess air bubbles in the batter. With a spatula, push the batter to the outside of the pan pushing slightly up the walls; this will help the cake rise up the sides of the pan giving greater detail to the beautiful characteristics of the pan. Bake for 50-60 minutes or until a tester comes out clean. Lower the oven to 325 degrees during the last 15 minutes of baking if the cake is getting too brown.
5. MAKE THE SYRUP: Make the syrup while the cake is baking. In a small saucepan on low heat, stir the sugar, Amaretto and lemon juice until the sugar melts and liquid is clear; about 5 minutes. Take off the heat to cool slightly.
6. TOP THE CAKE FOR SERVING: Cool the cake in the pan 15 minutes and then gently remove onto a serving platter; gently wiggle the cake back and forth to loosen. Brush the syrup over the cake. Let cool before serving and storage.
7. TO SERVE: Combine the lemon zest and sugar in a bowl. Just before serving sprinkle over the top of the cake.

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