WCWWC is proud to introduce our first guest blogger! Miriam and I have been friends for 14 years. Not only is Miriam a wonderful friend she is also a wonderful cook and knows how to throw some great parties. She is especially well-known for her dessert and wine party she host annually. Now that she lives in San Francisco I am really going to miss that party! Without further ado I present to you Miriam’s Lemon Cake!
As a full-time graduate student who is new to San Francisco, I anxiously anticipated my first west coast summer break. Although I was already breaking grounds on the hiking and biking trails outside the city, I was still ready for the months of summer freedom. Like those from the Northeast, I regard summer as a sacred time of year—when you can strip off layers, head to the beach, bake some lobsters, and truly enjoy the fresh air. I had been warned by locals that I shouldn’t get my hopes up and be ready for a chilly season—but instead of my usual northeast sunshine, all I have gotten is rain.
Waking up to my 4th day of summer vacation and a heavy and steady downpour I stumbled into the kitchen to face a bowl of 9 beautiful ripe lemons from my dad’s tree in Carmel, CA. He had dropped them off on the way to the airport and I had been contemplating all week how to create something that did them justice. Earlier in the week while on a date with a high-end chef, I proposed him my dilemma. He had suggested I salt them and refrigerate them for the zest in a few months for seafood or chicken—although it sounded like a delicious idea, they were so ripe that I wanted to find something in order to use them as a whole (juice included). My roommate suggested a lemon cake and it sounded like a perfect idea to guest blog for L&C.
Although friends who have seen me work in the kitchen know I struggle with following recipes, I was inspired by this Ina Garten recipe. However, I modified her recipe for a somewhat healthier and more citrus version, trying to avoid pure white sugar. My baking was all done by hand with a whisk but can be modified depending on your preference.
I started with bowl of 9 ride and beautiful lemons
When life throws you lemons...
For the cake:
Preheat oven to 350 degrees
Cream together:
1 stick of butter
1 cup of apple sauce
2 cups of Organic agave nectar
Add 3 large eggs into the sugar mixture as you continue to mix with a whisk
Add 1 1/2 cups fresh lemon zest (about 5 large lemons that will be juiced later)
Set aside for a moment
In a second bowl combine:
3 cups of white all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
In a third bowl combine:
1 cup fresh lemon juice (using your lemons)
1 tsp vanilla
1/2 cup low-fat milk
Next, combine the flour mixture and lemon juice mixture into your first bowl—alternating between the two. Keep mixing and your mixture should be smooth and thick.
Grease two 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans and divide mixture between them. My cakes took approximately 1 hour to bake but check on them after 45 minutes.
While cakes are baking, combine ½ cup agave nectar with 1 cup lemon juice in a small pan to create lemon syrup. Pour syrup over cakes when they have cooled for about 10-15 minutes.
Let cakes cool for another half hour.
Optional: I decided to go ahead with the glaze but if you are looking to cut down on sugar, skip this and enjoy your cakes plain! Another idea is to glaze only one cake and leave the other with just the syrup.
Lemon Glaze:
In a small bowl combine 1 cup confectionary sugar and 3 tablespoons lemon juice. Mix until you have a thick glaze and pour a thin layer over cakes.
Enjoy!
We Cook When We Can 