15 | O akville B eaver | T hursday,A pril 14,2022 insidehalton.com Cut out paying more Your only destination for more coupons, more flyers, more savings. #SavingWithSave $1.00 Off any Green & Black's Chocolate save.ca/couponsScan to get coupons CELL 905.399.9544 OFFICE 905.844.5000 wilma@wilmafournier.com wilmafournier.com Easter is here.Spring is here. Hope is here. and so is the God bless you all Happy Happy Easter! Hugs Wilma, Kirk, Holly, Guy and Charité Reminder to all of our treasured Clients The BIG HUNT is on this weekend! Call if you missed the invite. Easter Bunny! Lemon dessert brightens Easter celebrations The fresh, bright flavor of lemon can bring a cheery ambiance to any occasion when it makes an appearance in delicious recipes. Lemon essence seems ripe for spring and sum- mer entertaining, and can feature prominently in Easter desserts. Such is the case with this recipe for "Lemon Poppy Seed Pound Cake" from "The Pampered Chef® Stoneware Inspira- tions" by The Pampered Chef® Test Kitchens. Lemon Poppy Seed Pound Cake Yield: 16 servings •1 1⁄2 cups all-purpose flour •1 1⁄2 cups granulated sugar •2 tablespoons lemon zest •2 tablespoons poppy seeds •1 teaspoon baking powder •1⁄2 teaspoon salt •3⁄4 cup (11⁄2 sticks) butter, softened (do not substitute margarine) •4 ounces cream cheese, softened •4 eggs •2 tablespoons milk •1 teaspoon vanilla extract Powdered sugar (optional) METHOD: 1. Preheat oven to 325 F. Spray Stoneware Fluted Pan (or any bundt cake pan) with non- stick cooking spray. Combine flour, granulated sugar, lemon zest, poppy seeds, baking pow- der, and salt in a 2-quart mixing bowl; mix well. In a 4-quart mixing bowl, beat butter and cream cheese on high speed of hand-held electric mixer 1 minute. Add flour mixture; beat on low speed 1 minute or until blended (mixture will form a stiff paste). 2. In a small bowl, whisk eggs, milk and vanilla just until blended. Add egg mixture to cream cheese mixture in four additions, beat- ing 2 minutes after each addition. (Do not un- dermix.) 3. Pour batter into pan. Bake 55 to 60 min- utes or until a cake tester inserted near the center comes out clean. Cool cake in pan 10 minutes. Loosen cake from sides of pan; care- fully invert onto a cooling rack, keeping pan over cake. Cool completely. 4. Place cake on serving platter. Sprinkle with powdered sugar or prepare a glaze, if de- sired. (MCC) Real Estate Advertorial