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U.S. Threatens Harsher Economic Pressure on Iran as Mediators Rush to Secure Second Ceasefire Talks

  A woman walks past a digital screen displaying news of US-Iran peace talks along a road in Islamabad on April 10, 2026 The United States has warned it will step up economic pressure on Iran while mediators race to arrange a second round of ceasefire talks before the fragile truce expires on April 22, 2026 — a standoff that risks higher oil prices, tighter global markets, and direct costs for Canadian households and investors.   Background and diplomatic timeline A two‑week ceasefire that paused nearly seven weeks of fighting was brokered to create a narrow diplomatic window for talks between Washington and Tehran. The first round of face‑to‑face negotiations in Islamabad lasted more than 20 hours but ended without an agreement, leaving the truce set to expire on April 22, 2026 unless mediators secure a follow‑up session.  Mediators led by Pakistan, with active roles from Turkey, Egypt and other regional actors, have been shuttling between capitals to bridge the remaini...
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Lemon Pound Cake

 

                                            Lemon Pound Cake 



This sunny lemon pound cake is bursting with bright lemon flavor and bakes up with a moist, tender crumb.

Servings: Two 8½ x 4½-inch loaves, about 16 servings
Prep Time: 25 Minutes
Cook Time: 1 Hour
Total Time: 1 Hour 25 Minutes, plus about 1 hour cooling time

Ingredients

Dry

  • 3 cups all‑purpose flour
  • ½ tsp baking soda
  • ½ tsp salt

Wet

  • 1 cup buttermilk
  • 2 tbsp lemon zest
  • 2 tbsp fresh lemon juice
  • 2 sticks (1 cup) unsalted butter, softened
  • 2¼ cups granulated sugar
  • 3 large eggs

Lemon Syrup

  • 2 tbsp water
  • ¼ cup granulated sugar
  • 2 tbsp lemon juice

Glaze

  • 1 cup confectioners’ sugar
  • 2–3 tbsp lemon juice (adjust for thickness)

Instructions

1. Prep

  • Preheat oven to 350°F (177°C).
  • Grease two 8.5×4.5-inch loaf pans and line with parchment slings.

2. Mix Dry Ingredients

Whisk together:

  • flour
  • baking soda
  • salt

Set aside.

3. Mix Buttermilk + Lemon

In another bowl, combine:

  • buttermilk
  • lemon zest
  • lemon juice

4. Cream Butter & Sugar

Beat butter and sugar for 3–4 minutes until light and fluffy.
Add eggs one at a time, mixing well.

5. Combine

Alternate adding:

  • ¼ of the flour mixture
  • ⅓ of the buttermilk mixture

Repeat until everything is incorporated.

6. Bake

  • Divide batter between pans.
  • Bake 55–65 minutes, until golden and a tester comes out clean.

7. Lemon Syrup

Heat water + sugar until dissolved.
Stir in lemon juice.

8. Soak Cakes

Cool cakes 10 minutes, remove from pans, then brush syrup all over while warm.

9. Glaze

Whisk powdered sugar + lemon juice until thick but pourable.
Drizzle over cooled cakes.

Tips for Best Results

  • Use fresh lemons—zest adds huge flavor.
  • Don’t skip the syrup soak; it keeps the cake moist for days.
  • Freezes beautifully (without glaze).


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