Celebrate Entenmann’s® 120th Birthday! (Giveaway)

Today's post is sponsored by Entenmann’s®. The opinions expressed are my own and do not reflect the opinions of Entenmann’s®. 

**CLOSED**- Winner is the attic girl.

I am fairly certain that almost everyone has, at one time or another, enjoyed a snack cake or treat from the well-known brand Entenmann's®. From the delicious danish pastries, to the donuts, poundcake or mini cakes, Entenmann's® is all about quality. My family's favorites range from the Little Bites, cheese danish, and chocolate frosted donuts. Whenever they are on sale, I stock up. It's hard to believe that Entenmann's is celebrating its 120th birthday! Yep, they have been around that long!

To celebrate, Entenmann’s® invites fans to enter the “I Sing on the Cake” national sweepstakes for a chance to win sweet prizes.

Prizes include:

• An Ultimate Birthday party featuring a performance from the world-famous Harlem Globetrotters for the winner’s friends and family
• Four days and three nights of family fun in New York City with four Grandstand Tickets to the 2018 Macy’s Thanksgiving Day Parade
• 120 winners will receive free Entenmann’s® for a year
• 3,000 winners will receive a coupon for one free Entenmann’s® product

From now until March 31, fans can enter, and see official rules at,  www.entenmanns120birthday.com.

To receive a second entry and to make the milestone even more memorable, fans are invited to sing “Happy Birthday” to Entenmann’s® on Instagram or Twitter using #entenmanns120 and #promotion or uploading directly onto the Entenmann’s® Facebook page.

For every video submitted, Entenmann’s® will donate $1 to the Give A Note Foundation, up to $10,000, to share the gift of music with children across the country.

Look for information about the “I Sing on the Cake” sweepstakes on specially marked packages of Entenmann’s® fan-favorites including Entenmann’s® Donuts, Entenmann’s® Little Bites® and Entenmann’s® Minis Golden Cakes.

We hope you enter to win one of the many great prizes. Just for our Mom Files readers, we have a sweet giveaway of our own. One lucky person will win a prize pack that includes a $25 digital Visa gift card and (3) coupons, each valid for a free Entenmann’s® product. Enter below:
a Rafflecopter giveaway
This giveaway is open to U.S. Residents only and ends on February 5, 2018. Must follow rules in Rafflecopter. One winner will be chosen randomly. Mom Files is not responsible for any lost or stolen prizes. Good luck!

Decadent Glazed Meyer Lemon Pound Cake Recipe

I had a sudden craving last week for a lemony treat. I thought about cookies, cupcakes, drinks and ended up deciding on pound cake. I searched recipes online and came across one by Martha Stewart. I used her recipe as a guide, but I tweaked it a bit. Instead of using standard lemons, I used organic Meyer lemons. I also used whole buttermilk instead of low-fat. I can't make a cake without pure vanilla extract, so I added some to mine. She used unsalted butter, I used salted. I also added some extra zest and vanilla extract to the glaze. The end result was moist, rich, melt-in-your-mouth, lemony goodness. The whole family loved it and I plan to make it again in the near future. I might make them as end-of-the-year gifts for the girls' teachers.

I shared the photos of my yummy cakes on Instagram, Facebook and Twitter and received a lot of requests to share the recipe. Check it out below:

What you need:


1 cup (2 sticks) salted butter, softened, plus more for pan
3 cups all-purpose flour, plus more for pan
3/4 cup whole buttermilk
Zest of 3 Meyer lemons
1/3 cup fresh, organic Meyer lemon juice (about 4 lemons)
1 1/2 teaspoons fine sea salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups sugar
5 large eggs

For the Lemon Glaze you will need:
2 cups of powdered sugar
1/2 teaspoon of pure vanilla extract
4-5 tablespoons of Meyer lemon juice
1/2 teaspoon Meyer lemon zest


How to make it: 


Preheat oven to 350 degrees, with rack in lower position. Butter and flour two standard size loaf pans or one tube pan.

Zest your lemons before you juice them. In a small bowl, combine buttermilk with Meyer lemon zest and juice. In a medium bowl, mix together flour, salt, baking powder, and baking soda.

With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.

With mixer on low, add flour mixture in three parts alternately with the buttermilk mixture in two, beginning and ending with flour; beat just until smooth (do not over mix). The batter will be very fluffy and thick.

Divide batter evenly between pans and smooth tops. Bake until a toothpick inserted in centers comes out clean, 50 to 60 minutes. Cool 15 minutes in pan. Turn out cakes onto a rack; cool completely before glazing.

While cakes are cooling, mix all of the glaze ingredients together. You can start with 3 tablespoons of lemon juice and add more as needed. You don't want your glaze super thin, just runny enough to *glaze* the cakes.
Set rack with cakes over a baking sheet lined with waxed paper. Pour glaze over cakes, letting it run down the sides; let dry, about 30 minutes.

The glaze hardens up and the added zest gives it a stronger lemon flavor. I promise you that both loaves won't last long! Let me know if you try this recipe.