This is a sponsored post on behalf of HATCH.
I have partnered with Indiana Family of Farmers and Kroger to show how easy it is to cook with medium eggs. Why medium eggs? Buying medium eggs in over 66 Kroger stores across Indiana will help to provide eggs to an area food bank through the HATCH for Hunger program.
Hatch for Hunger Program
Through the HATCH for Hunger program, when you buy a dozen medium eggs, you are helping to relieve hunger and provide protein to children and adults in needs. Eggs are commonly requested at food banks but they usually must be purchased by the food bank since it is not a commonly donated item. One egg will be donated for every dozen medium eggs purchased. One egg per dozen can really add up when you choose to buy medium eggs. From now through June 20th, an egg will be donated to a local food bank every time you purchase a carton of Kroger branded medium size eggs.
Before this program, I had never even thought to purchase medium eggs. The standard size for most recipes is usually large eggs. In most instances, medium eggs can be substituted easily for large eggs. When you are frying or scrambling eggs for breakfast, any size eggs will work. For other recipes such as baked goods, size can be important. Conversion is quite simple, anything up to 3 large eggs can be substituted 1 for 1 with medium eggs. If your recipe calls for more than 4 large eggs, you will substitute by adding one additional medium egg. For example, my recipe for Vanilla Pound Cake calls for 4 large eggs. I will simply use 5 medium eggs instead. Easy peasy!
I headed to Kroger to purchase some medium eggs to use with this recipe. It is basically like getting one free to donate…so 13 eggs for the price of a dozen. It is really a very simple way I can help to alleviate hunger in the community.
A lemon glazed vanilla pound cake sounded like a perfectly delicious spring recipe to make with medium eggs. Most of my baking recipes call for less than 4 large eggs but the pound cake calls for 4 large eggs, which means I can convert this to 5 medium eggs that I purchased from Kroger.
Visually you can’t tell much of a difference between a medium and a large egg.
Vanilla Pound Cake with Lemon Glaze Recipe
This Vanilla Pound Cake is a super easy recipe to make from scratch. With some made from scratch recipes, it seems like the ingredient list is never ending! This recipe calls for basic ingredients, most of which you will already have at home.
For the cake, preheat the oven to 350 degrees. Butter and flour loaf 9″ x 5″ inch loaf pan. Beat on high speed the butter and sugar until light and fluffy. Add eggs one by one. Beat well after each egg you add to mixture. Add vanilla and salt. Add flour gradually on low speed until just combined. Pour into your pan.
Bake for 1 hour or until a toothpick in center of cake comes out clean.
You will want to start the lemon glaze before the cake is done cooking. Combine lemon juice and sugar in a small saucepan over low heat. Cook until sugar is dissolved. Do not let boil. After cake is done and has cooled for 10 minutes, place on a wire rack.
Then poke holes all over the cake with a toothpick or a cake tester.
Gradually drizzle the lemon glaze all over the top of the cake. Rest occasionally to allow the glaze to sink in. Allow to cool completely, cut, and serve. Enjoy!
- 2 sticks unsalted butter, softened
- 2 cups all-purpose flour
- 1 cup sugar
- 5 medium eggs
- 2 teaspoons pure vanilla extract (I make my own!)
- ½ teaspoon salt
- juice from 2 lemons or ¼ cup lemon juice
- ½ cup sugar
- Preheat oven to 350 degrees.
- Butter and flour loaf 9" x 5" inch loaf pan
- Beat on high speed the butter and sugar until light and fluffy.
- Add eggs one by one. Beat well after each egg you add to mixture.
- Add vanilla and salt.
- Add flour gradually on low speed until just combined.
- Bake for 1 hour or until a toothpick in center of cake comes out clean.
- Before cake is done, combine lemon juice and sugar in a small saucepan over low heat.
- Cook until sugar is dissolved. Do not let boil.
- After cake is done and has cooled for 10 minutes, place on a wire rack. Then poke holes all over the cake with a toothpick or a cake tester.
- Gradually drizzle the lemon glaze all over the top of the cake. Rest occasionally to allow the glaze to sink in.
- Allow to cool completely, cut, and serve.
This post was a sponsored post by HATCH. I have been compensated for my time to write this post, however, all opinions are my own. Rest assured, this Post was written by me and was not edited by the sponsor. Read more on my Disclosure Policy.