Based on Hollywood's depictions, this will probably include living in Florida, playing shuffleboard and/or mahjong, wearing visors and fanny packs, owning an RV, solving crossword puzzles, and starting unwelcome conversations with complete strangers.
We recently decided that instead of waiting forty more years to let the good times roll, we'd get started right now! Of course, we can't quit our jobs or anything... but we've begun to make a few small adjustments.
The first change we made was to start a walking regimen; classic old person hobby, right? Gym equipment is for young folks, if you ask me. And running? Bad for your joints! We've started by taking 5 to 10 mile walks a few times a week, but soon I'm sure we'll be up to the requisite three walks a day.
The next adjustment will be to our sleep schedule; we're gradually working toward waking up at sunrise or 4am, whichever comes first. The early bird catches the worm, as they say! Of course, this means we'll need to be in bed by eight o'clock each night at the latest... no more Grey's Anatomy for me!
We're also working on changing our eating habits. I haven't had a chance to go grocery shopping yet, but I'm planning to stock up on Ry Crisps, cottage cheese, prunes, Cream of Wheat, plain yogurt, and Fig Newtons. I'm just hoping the store employees don't get too annoyed when I pay with a combination of pennies and expired coupons... and write a personal check for the balance.
Until I can get to the store, we're relying on this lemon pound cake to sustain us. We simply aren't interested in chocolate or ice cream or cupcakes anymore... balderdash! We're now only eating desserts that contain fruit, yogurt, and or granola. Unless it's black licorice or hard candy, of course!
To stay updated on more of the old person ways I'm adopting, be sure to follow me on Pinterest or on Instagram @thenonpareilbaker. Holiday-themed sweaters, here I come!
Lemon Pound Cake with Lemon Glaze
Adapted from Baking Illustrated
For the pound cake:
1 cup unsalted butter, softened
1 & 1/3 cups granulated sugar
3 large eggs + 3 large egg yolks, room temperature
1/2 tablespoon vanilla extract
1/2 tablespoon water
1/2 teaspoon salt
grated zest of 2 lemons
1 & 1/2 cups cake flour
For the glaze:
1 & 1/2 cups powdered sugar
juice of 1/2 lemon (about 1 tablespoon)
1-3 tablespoons milk
1. Preheat the oven to 325°F. Grease a 9x5-inch loaf pan and line with parchment paper.
2. Cream the butter in the bowl of a stand mixer at medium-high speed for about 30 seconds. With the mixer running, add the sugar gradually. Beat for 4-5 minutes, or until pale and fluffy. Scrape the bottom and sides of the bowl as needed.
3. In a 2-cup liquid measuring cup, whisk together the eggs, yolks, vanilla, and water. With the mixer still running, slowly stream in the egg mixture. Add the salt and lemon zest, and continue mixing until blended.
4. Add the flour in three increments by sprinkling about 1/2 cup at a time over the batter and gently folding it in with a rubber spatula. Mix just until all of the flour is incorporated.
5. Transfer the batter to the prepared loaf pan, and smooth the top with a spatula. Bake for 65-75 minutes, or until a toothpick inserted into the center comes out clean. Let the cake rest for five minutes before removing it from the pan and transferring it to a wire rack to cool completely.
6. To make the glaze: Place the powdered sugar in a medium bowl. Add the lemon juice and 1 tablespoon milk, and begin whisking it together. Add additional milk 1 tablespoon at a time until the glaze reaches your desired consistency.
7. Once the loaf is cooled, pour the glaze over the top, using the back of the spoon to spread it evenly. Allow the glaze to set before slicing.
Makes 1 loaf, about 8 servings.