There's just something about a lemon cake that just seems to epitomize summer. Maybe it's the sunny yellow color. Maybe it's the ripe citrus fruit that permeates the cake. I can't really explain why but for some reason, lemon cake just represents summer for me. I found this recipe in a Cooks' Illustrated magazine from 2006. (Yes, I reread all of my old cooking magazines - I'm such a cooking nerd.) This pound cake has such a bright, lemon flavor that it is delicious all by itself and even better when accompanied by some fresh summer berries. Lemon Pound Cake zest and juice from 3 lemons 3 cups flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 teaspoon vanilla 3/4 cup buttermilk 3 eggs + 1 yolk 18 Tablespoons butter 2 cups sugar Glaze 2-3 Tablespoons lemon juice 1 Tablespoon buttermilk 2 cups powdered sugar
Combine buttermilk and vanilla.
Allow to cool in pan 1 hour. Invert onto a cake circle. Drizzle over cooled cake. Even though we are in the height of our summer here in Atlanta, I realize that some of my blog followers are going through their winter months right now. (Special shout out to my New Zealand followers - Love You guys!) This recipe is especially important for those of you who haven't seen the sun in a while. A bright sun shaped lemon cake might be just what you need to brighten up a cool blustery day.
A little bit of sunshine, coming you way. Ciao!
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