Tuesday, January 21
Winter, in classic curmudgeonly style, felt we were becoming too comfortable, too...almost-warm for its liking. After about two weeks of normal weather, the mercury is falling. Again.
When temperatures plummet into the single digits (and below!), I reignite a kinship with "The Lady of Shalott." She's been a kindred spirit since I first read Tennyson's poem at the ripe old age of 12. As the deceivingly-sunny raw afternoon trudges into another icy night, I feel semi ethereal. I have no desire to do anything whatsoever. Time drips by, freezes in mid-air, and five hours have suddenly passed while my head was buried in a book. The rest of the world might as well be light years away - it's just me, and the cold, and this capricious dance with the hours. To be perfectly honest, a good part of me relishes the gelid solitude (as long as I know it's not going to last too, too long).
Lemons, on the other hand, are my lifeline. They're a rope in the blizzard, leading me back to reality and thoughts of spring. I was ridiculously excited to find Meyer lemons at the grocery store last weekend.
This luscious cake recipe is adapted from fellow food blogger, Tutti Dolci. (I think Laura's obsession with lemons is almost equal to mine.) The 'pound' cake is not quite as heavy as traditional pound cakes so it's okay to enjoy several slices in one day. It's sweet, tender simple to make & deliciously ravaged, cake to frosting, by Meyer lemons. I can't think of a better way to cast off mid-winter broodiness. ;)
Meyer Lemon Pound Cake
makes one 8 x 4-inch loaf
adapted from Tutti Dolci
for the cake
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
Zest of 3 Meyer lemons
4 Tablespoons unsalted butter, softened to room temp.
1/4 teaspoon pure almond extract
1/4 cup sour cream (or plain yoghurt)
3/4 cup buttermilk
for the glaze
7 - 9 Tablespoons confectioners' sugar
2 Tablespoons fresh lemon juice
1/4 teaspoon pure almond extract (optional)
Preheat oven to 350 F. Butter an 8x4-inch loaf pan and line with parchment paper (leave a slight overhang along the sides).
Prepare the cake: In a medium size mixing bowl, whisk together the flour, baking powder, baking soda, and salt; Set aside.
In stand mixer bowl, combine granulated sugar and lemon zest. Use your fingertips to rub zest into the sugar until moist and aromatic. Add the butter and beat on medium-high speed until light and fluffy. Add egg and almond extract - beat for about 1 minute.
In a separate small bowl, mix together the sour cream and buttermilk.
On low speed, add half the flour mixture to butter/sugar - beat just to combine. Beat in sour cream/buttermilk and then finish off with remaining flour mixture.
Pour batter into prepared pan and bake 50 minutes or until a thin skewer inserted through the center comes out clean. Remove cake from oven and allow it to rest in the pan for about 10 minutes. Use parchment paper overhang to remove cake from the pan - transfer to cooling rack. Cool completely before glazing.
Prepare glaze: In a small bowl, combine confectioners' sugar, lemon juice and almond extract (if using). Whisk until smooth. Drizzle over cooled cake, allowing glaze to drip over the edges.