Today, I was baking! Since there is no school today, I do not have to work (one of the perks of working for a school district) and so I decided I was going to do some baking that I have been meaning to do.

One of my really good friends Kim, has 4 kids, 2 of the boys have medical issues. Nathan is 11 years old and has an Eosinophil disease. He is very restricted in what he is able to eat. He is not able to have any nuts, soy or wheat which is REALLY difficult! Most foods have these things in them! He is able to have soy letchin so at least chocolate is ok! :-) Andrew is 9 and has a Mitochondrial​ disease, he has been struggling with this for most of his 9 little years! One of his favorite things to eat is the lemon loaf from Starbucks. I have been looking for a recipe to try and make something similar and found one a few weeks ago. It is really good, the recipe is at the end of this post. I would NEVER make anything for the family without making something special for Nathan so that he can also enjoy a special treat, I made Candy Bar Shortbread. My friend Cindy has a food blog, http://www.theperfectplate.blogspot.com/ and posted these yesterday. As soon as I saw them, I thought they would be perfect for Nathan if I substituted the regular flour for rice flour! They are also really good! Thanks Cindy. I used chopped up Hershey bars (2 regular and 2 special dark) instead of the Toblerone for the chocolate on top. I am getting ready to go deliver my goodies to them, I hope they enjoy them!

If you would like any further information on either of the boys, you can go to http://www.caringbridge.org/visit/andrewstover.

Glazed Lemon Pound Cake

1 cup butter, softened

2 cups sugar

4 eggs

1 tablespoon grated lemon peel

3 cups flour

1 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1 cup milk

Glaze

1/3 cup sugar

1/4 cup lemon juice (1 medium lemon)

2 tablespoons butter

Powdered sugar

Preheat oven to 350 degrees.

In a large bowl, combine butter and sugar; beat until light and fluffy.

Add eggs 1 at a time, beating well after each addition.

Stir in lemon peel. Add flour, baking powder, salt, baking soda and milk; beat at low speed until smooth. (I put all dry ingredients in a bowl and alternated adding the dry ingredients with the milk)

Generously grease a 12-cup Bundt pan then spoon batter into pan.

Bake for 50-60 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes. Invert cake onto serving plate and let cool completely.

Meanwhile, in a small non-aluminum saucepan, combine the sugar, lemon juice and butter. Heat over medium heat until butter melts, stirring occasionally. Pour into a bowl and let cool a bit (about 10 minutes). Add enough powdered sugar (I added about 3/4 cup) and mix to make a nice thick glaze! Pour over cooled cake. YUMMY!!!