Last Thursday, the 8th of March, I launched my professional website where I show my work as a social media manager and all the services I offer for food and wine businesses.
In these days I had the most various feelings: happiness, gratitude, euphoria, fear, tiredness, gratitude (yes, again). Many of you wrote me, showing me their supper, hugging me virtually and letting me feel that I did a good job.
Creating this website means a lot to me, because it’s the sign I am an actual professional in this field, and I have no more fear to tell.
When you are a freelancer there’s nobody that promote you to a higher level. If you’re in a company somebody would promote you to Product manager, Brand communication manager or HR manager, then you will change your LinkedIn profile and you will celebrate the new role with family and friends.
When you are a freelancer, it’s you the one to define your own role and in the case your expectations towards yourself are high, it’s easy not to feel suitable and you’d likely degrade yourself.
If an employee celebrates in the moment he has been promoted to a higher level (but hasn’t demonstrated yet to be suitable), a freelancer will celebrate when he is sure to be a good professional, capable to bring home results.
To thank the ones of you that spent some of their time visiting my website, and especially the ones of you who subscribed to my newsletter (yeah!), I’m sharing now the recipe of a delicious lemon poundcake I discovered on the New York Times‘s website.
As a poundcake, it is cake with a dense and slightly moist crumb. The hero in this recipe is the lemon: there’s the zest in the mixture and the cake is then brushed with a lemon syrup made with icing sugar and lemon juice. A winner for all the lemon-lovers.
As I told you, the recipe comes from the New York Times, but I slightly changed it.
LEMON POUNDCAKE
a loaf pan, like this one from Ikea:
115 g butter at room temperature (take it out of the fridge about 1-2 hours before)
220 g caster sugar
260 g flour
the zests of 2 medium-sized organic lemons (about 4 teaspoons)
170 g sour cream
3 eggs
½ baking soda
1 baking powder
a pinch of salt
for the syrup:
70 g icing sugar
100 g lemon juice
1. Butter and flour a loaf pan and preheat the oven at 180°C.
2. With an electric mixer, cream the soft butter together with sugar for some minutes. Add the lemon zests, one egg at a time and mix well. Then add the sour cream.
3. Sift the flour together with baking powder and baking soda and add them to the mixture in three batches, adding also the pinch of salt and paying attention to not overmix the batter. Pour the batter in the pan and bake at 180°C for 50-60 minutes.
4. When the cake is ready (test the cake for doneness with a toothpick), prepare the syrup. Mix the icing sugar with the lemon juice, adding gradually the juice to the sugar and keep mixing.
5. Brush 1/3 of the syrup over the top of the cake and let it stand for 10 minutes. Remove the cake from the pan, and brush the top, sides and bottom of the cake with the syrup and repeat after 10 minutes, until you run out of syrup.
Enjoy!
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This post is also available in: Italian
