When I first started blogging a few years ago, the friends that I made were from all over the world, it seemed like I knew bloggers on a first name basis in every part of our country, and across the globe. But I never seemed to find any bloggers in Philadelphia, or at least any that would talk to me. I use to envy other cites that had there groups of bloggers and had woefully accepted that I would never have that sort of community locally. Then one day that all changed. I met a blogger from Philadelphia that was planning get together’s…..oh the joy, I would finally meet local bloggers! One was scheduled and I was all signed up and ready to attend, when of course my work schedule changed and I had to miss my very first opportunity at meeting some local food bloggers…..sigh
Luckily that blogger didn’t give up on me and finally got me out to my first local meet and greet, that has become a regular event for our little group. She also organized a much bigger meet up at R2L last October, where we were wined and dined courtesy of Daniel Stern and Visit Philly, where I finally got to meet in person so many of the local bloggers that I had only know on line.
Today my friends it’s my great pleasure to introduce you to that very persistent blogger from Philadelphia, that showed me that Philly Bloggers Rock, Wendy from La Phemme Phoodie. If you’ve never been to La Phemme Phoodie before, you’re in for quite a treat, not only will you find creative and delicious creations, but occasionally some very timely advice on subjects that all bloggers need to learn more about, such as trademark infringement. Wendy has also become quite the photographer and food stylist, and I know you’re going to love what she does with her camera as much as those tasty dishes she creates (many of which are now gluten free)!
So sit back, relax, put your feet up and get ready for that stomach to rumble as I give you Philadelphia’s very own Wendy…….
La Phemme Phoodie
Hi everyone! My name is Wendy. I’m the author of La Phemme Phoodie and I’m thrilled to be a guest on Chef Dennis’ blog. I have known Chef Dennis for quite some time. I’m one of the lucky few that gets to hang out with him in real life. I can tell you he is just as sweet in person as he is online.
I am excited to share my new favorite gluten-free dessert recipe with you. It’s a combination of a plain pound cake recipe from Land O Lakes with the flavor profile from a previous guest poster, Live Life. The cake is gluten-free. I will admit that some gluten-free desserts just don’t taste as good as their gluten filled counterparts. Done right, gluten-free desserts taste just as good or even better than “regular” desserts. This pound cake recipe can easily compete with any “regular” pound cake recipe. The cake rises perfectly. It’s dense and moist. The burst of blueberries combined with the tang of lemons create a lovely flavor combination. Enjoy!
A burst of blueberries with a hint of lemons combine to make this dessert a perfect dish to include on your spring menu.
- 2 cups sugar
- 1 cup Land O Lakes® Butter, melted
- 4 Land O Lakes® All-Natural Eggs
- 4 teaspoons gluten-free vanilla
- 3 cups Gluten-Free Flour Blend (see below)*
- 2 teaspoons gluten-free baking powder
- 1 cup milk
- Zest of 1 lemon (about 1 tablespoon)
- ¼ cup of freshly squeezed lemon juice
- 2 cups blueberries
- ½ cup sifted powdered sugar
- 4 teaspoons lemon juice
- Heat oven to 350°F. Grease 12-cup Bundt® or 10-inch angel food cake (tube) pan; sprinkle with gluten-free flour blend. Set aside.
- Combine sugar and melted butter in large bowl. Beat at medium speed, scraping bowl often, until creamy.
- Add 1 egg at a time, beating well after each addition. Add vanilla; beat until well mixed. Add lemon zest and lemon juice until combined.
- Stir together gluten-free flour blend and baking powder in small bowl. Gradually add flour blend mixture alternately with milk to butter mixture, beating at low speed until well mixed. Fold in the blueberries.
- Pour batter into prepared pan. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Add the glaze.
Wow, what I wouldn’t give for a slice or two of that cake, but no matter how hard I try my head keeps hitting the screen….sigh Now before you forget, head on over to La Phemme Phoodie and say Yo to Wendy (comon’ were in Philly, youse gotta say yo) just remember to tell her Chef Dennis sent you! Take some time while your there and enjoy some of Wendy’s creations, you’ll be glad you did!
The weather in Philly has once again turned, (this time for the better) it’s in the 60′s, breezy and just perfect for sleeping with the windows open! Now if it just wasn’t for all this pollen it truly would be perfect! But you can’t have everything….sigh
Have a great weekend my friends,and make sure to get out and enjoy the spring weather while you can, cause summer’s on the way, and it’s going to be a hot one!
Cheers
There is something great about meeting other food bloggers! There are only a handful of us in the Jacksonville area, but it’s so great to get together with them and chat.
This sounds delicious, Wendy! Do you use brown rice flour or white rice flour in your flour blend?
Mary I used brown rice flour but I think this recipe would work just as well with white rice flour.
What a great guest post, Dennis! I suppose it s one thing to “know” your fellow bloggers online, and entirely different to meet them in person. It must be very exciting! I have yet to do that, but will have to very soon!
So happy to meet you, Wendy, and can’t wait to check out a new friend! My gluten-free friends will be THRILLED with this dessert!
Blueberry and lemon are such good friends, love them together and this bundt is no exception! I can relate to Chef’s story, it’s amazing to know so many people from all over because of blogging and that I can truly call them friends. I hope to maybe meet Chef at the next FoodBuzz event
You lucky, lucky man!! I would love to meet her (and so many many others). At least you’re in a big city and have hope. I have met one local blogger and that’s it. She’s lovely but she blogs and teaches at university and is pregnant so there’s not much time for chatting.
This is a wonderful cake and as Gerry says, you can’t get past the lemon and blueberry combination. I will have to bookmark this so I can make it soon.
Maureen I would love to meet you IRL too! We really are so lucky to live close to each other.
It is definitely more fun meeting bloggers in person! Hope to meet both of you in person one day soon. Meanwhile, I’ll just have to swoon over both of your recipes.
Jeanette can’t wait till the day that we finally meet in person!
Meeting new bloggers who share the same passion is much more interesting and beautiful than any recipe. It is the best part of blogging.
The cale too is superb as people do not share pound cake recipes any more.
This pound cake looks delicious! Would never know it was gluten free!
Yo Dennis, one of these days we will meet up at a blogger conference.
And a big Yo to Wendy. You really pulled out the wow factor with this gorgeous pound cake. I love blueberry with lemon, something so classic about that combination to me. Your drizzle makes me want to lick the screen. I didn’t, but I was sure tempted. Okay I lied, I licked it a little bit.
Enjoy your weekends you two. Nice to see you in the same place. xx
Oh, what a delicious Bundt cake, Wendy!!! The texture looks perfect…and I want to reach into the screen and pull out a slice!
Chef Dennis, so glad you’ve finally made some connections with local bloggers! So much fun!
I would love to meet other foodie bloggers in the Ottawa, Canada area! One day
This recipe looks soooo yummy – I love lemon + blueberry together, it’s delicious.
great blog and yummy looking pound cake!
Hi Dennis, great guest post and hope you are having a lovely Sunday!
Wendy this pound cake is just gorgeous, and looks so moist…delicious!
Great cake, and I will head on over to Wendy’s site to look for more delcious gluten-free recipes. So nice you have connected! I’ve definitely met more bloggers from outside of Sam Diego than from where I live since I started this blog, but that’s fun too!
can you use rice milk in this recipe
hi Lisa, I just spoke with the blogger that posted that cake for me, and she said she usually uses 1% and although rice milk is a little thinner, it should work fine.
I came across this recipe today and had to make it! All I had on hand was coconut flour, so I used three cups of it. It baked up beautifully and the taste was delicious. The texture was a bit mushy, not really cake-like, so I will have to experiment. Since I have been gluten-free for about a year I have gotten used to the different textures that non-gluten flours have so no big deal… the cake is delicious and I will make again. Thank you!
I tried this recipe last week and it was amazing! Thanks for sharing.
How disappointing! I found this recipe with 5 stars, 5 reviews went to the reviews and……….
only three people had made the cake, one said it didn’t work well, but gave it 5 stars anyway and the rest of the comments were all about how beautiful it looked and how everyone would like to meet. Some even gave it 5 stars on looks.
hi Colleen
I’m so sorry to hear that this recipe was disappointing, I don’t work with gluten free flours so I’m not going to be any help. I did see the last two comments were from people who made the cake and loved it. I do post all my comments positive or negative and I didn’t see anyone who left a comment saying it didn’t work, I’m not sure where you saw that.
What exactly was wrong with the cake?
I cooked this today and it was fantastic – the best gluten free pound cake I have made so far. My wife, who is not gluten intolerant, said it was the best pound cake sh’d eaten, period. I substituted a little maple syrup for the sugar (I used 3/4 cup sugar, plus about a 1/4 cup of maple syrup) and I added a bit more glaze. It was moist, dense, and the combination of lemon, blueberry, and maple syrup was perfect!
thanks for letting me know how well the pound cake turned out Tim, I will let Wendy know!
Magically delicious! I made this as a surprise for my husband on Thanksgiving, and it was a huge hit. Will be making another one very soon by request. Thank you for this recipe!
This is makes so much sense. I never would of it in that way. I am sooooo trying this myself!! Nice one!
I made this exactly as detailed except I used small loaf pans instead for mini cakes and just baked them until the top browned. Maybe it’s all the butter, but I thought this was pretty spot on. I’ll be making this again for sure.
happy to hear it worked for you Lisa, thanks for letting me know!
This was absolutely the BEST gluten free pound cake I’ve ever made–I had a half bag of almond meal/flour so I used one cup of that, and then two cups of a gf blend. It was so tempting that my main squeeze (who refuses to eat anything gf on purpose) cut off a big slice and wolfed it down without even asking me if it was gluten free; saying how good it was between bites, and when I cut myself a piece and took a bite, he said “what are you DOING?!!” (because he thought it was ‘normal’…) to which I responded, “I’m glad you enjoyed my gluten free cake!” He was shocked that it was THAT good–I think he’ll be more open to trying new recipes now!
Thanks for a ‘keeper’!
thanks Carol, I will make sure to let my friend Wendy know!
adding 5 stars–thanks again!!