It’s spring time in Tallahassee, despite the weather playing cruel tricks. Citrusy snacks are a refreshing way to curb the heat.
There are a plethora of citrus fruits to choose from and today I have a recipe to offer using lemon, my favorite citrus. Apart from being refreshing, lemons offers an array of nutrition.
Not only does the lemon make delicious snacks, it holds many nutrients. Most prevalent in the fruit are potassium and vitamin C.
According to doctoroz.com, potassium is essential for the body’s growth and the managing of water levels between cells and body fluids. It also helps regulate blood pressure and is crucial in transmitting electrical signals to the human heart.
A healthy consumption of potassium can also aid brain functions. As a student, I am always studying this or reading that so I make it a point to keep my potassium level normal. With finals around the corner, I will be introducing more substantial potassium-rich foods.
Another essential nutrient in the lemon is vitamin C. I am extremely susceptible to the changing weather. Those weeks of transitioning from fall to winter and winter to spring throw my immune system into a tailspin.
Vitamin C, also known as ascorbic acid, is a key component in the production of collagen. Collagen is the main structural protein found in connective tissue while preventing the body from infection. The human body doesn’t have the ability to produce vitamin C.
When you are using foods that contain vitamin C, try cooking at a low temperature to help preserve the nutritional value of the vitamin.
Next time you are looking for a refreshing snack to curb the heat, try something in the citrus family.
LEMON POUND CAKE
Makes: 1 loaf
Ingredients:
Pound Cake
1 cup (2 sticks) of unsalted butter
3 cups of flour
3/4 cup of buttermilk
1/3 cup of lemon juice
1 1/2 teaspoons of salt
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
2 cups of sugar
3 large eggs
Glaze
2 cups of confectioner’s sugar
2 tablespoons of lemon juice
two tablespoons of milk
Directions:
Preheat oven to 350 degrees and prepare the loaf pan with butter and flour.
In a small bowl, combine buttermilk and lemon. In a medium bowl, using an electric mixer, cream the butter and sugar until fluffy. Add eggs, one at a time. In a large bowl, combine flour, baking powder, baking soda and salt.
With mixer on low, add flour in three parts alternating between the flour mixture and buttermil mixture.
Pour into a loaf pan and bake for an hour, until a toothpick inserted in the center comes out clean. Let cool before glazing.
To make glaze, combine milk, lemon juice and confectioner’s sugar and whisk with a fork until smooth. Pour over cake and enjoy!