If I don’t eat something lemony at least
seventeen times a once a week, I go into withdrawals. I love chocolate… and Twinkies… and Cheetos…and Twinkies stuffed with Cheetos…and Cheetos stuffed with Twinkies (sorry. I’ll stop now.) but sometimes I just have to have that kick from lemon. Mind you, unlike my 15 year old son, I do NOT suck on lemon halves *shudders at the thought*. And while I actually like the new Lemon Twinkies (c’mon, did you really think I’d let those pass by without a try?) even I have to say that they can’t compare to home made treats.
I mentioned in the last lemon post I made…erhm, which was one of my last posts actually. Is this a sign of a rut? Nahhhhh.
Moving on. I mentioned in the last post that lemon has always seemed a good Spring flavor to me. It also works for Easter which would be a good excuse to make the recipe I’m sharing today.
I wanted to make a pound cake. I wanted lemon. But all the lemon pound cake recipes sounded boring. So… say it with me, regular readers… I played with a recipe. Like most cooks, I love Cooks Illustrated recipes. But today, I was antsy and even their stuff seemed boring to me. Heresy, I know. That’s like saying Martha Stewart doesn’t look good in an orange jumpsuit or Sandra Lee is a tee totaler. So I took one of their pound cake recipes and made it mine. Mine I say!!! Buahahahahaaaaaaa. Then just to add insult to injury, when I was done making it and glazing it, I covered it in Easter sprinkles. Why? Just cause I’m that kind of a gal.
This is a very rustic pound cake with a wonderful texture. That was what I was trying for and I am happy to say that I succeeded. I replaced some of the flour with corn meal, added lemon oil (you can use extract) as well as zest and juice and used 1/4 cup less sugar than they called for because I wanted this to be only mildly sweet with the texture of the cake being the star. I also added some finely minced fresh Lavender because I love playing with herbs and cakes. It added a really nice subtle floral essence and mild taste to the cake. This is a perfect cake for an Easter meal or a Springtime dessert or just cause it’s yummy and you want to sit with
the whole cake on a plate in front of the TV and watch Glee reruns.
So go…buy some lemons. And some Easter sprinkles. Because sprinkles make me happy.
Rustic Lemon Lavender Cornmeal Pound Cake
- 1/4 cup fresh lemon zest
- 3 tablespoons fresh lemon juice
- 1 to 2 tablespoons very finely chopped fresh lavender leaves (I used a touch over 1; may use a bit more next time)
- 2 cups flour
- 1 cup corn meal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon lemon oil (can sub 1 teaspoon lemon extract)
- 3/4 cup buttermilk
- 3 large eggs
- 1 egg yolk
- 2 1/4 sticks unsalted butter, room temp
- 1 3/4 cup sugar (the original called for 2 cups)
- 3 tablespoons lemon juice
- 2 cups powdered sugar
- a touch of yellow food coloring if you want it to be…well…yellow.
- Preheat oven to 350 degrees. Spray a 12 cup bundt pan with baking cooking spray (the kind that has both flour and shortening). Make sure you spray it well. I guess I didn’t because mine stuck in a few places.
- Combine the lemon juice, lemon zest and lavender in a small bowl. Set aside.
- Whisk flour, corn meal, baking powder, baking soda and salt in a large bowl.
- Combine the lemon juice mixture, extracts and buttermilk in a bowl.
- In a small bowl, mix the eggs and egg yolk.
- In a large bowl (you DO like doing dishes, don’t you?) cream together the butter and sugar at high speed until light and fluffy, about 3 minutes.
- Reduce speed of beater and add half the eggs. Beat until combined. Add the remaining eggs. Beat until combined.
- At low speed, add about one third of the flour mixture, followed by about half of the buttermilk mixture. Only mix until it is combined. Don’t over beat.
- Repeat, using half of the remaining flour mixture and the rest of the buttermilk mixture. Finish with the last bit of flour mix. Mix until thoroughly combined.
- Pour the batter into the prepared bundt pan.
- Bake at 350 until top is golden brown and a wooden skewer comes out with no loose crumbs attached.
- Let cool in pan for about 5 minutes, then loosen edges with a sharp knife and turn out onto a plate or rack to finish cooling.
- When completely cool, combine glaze ingredients and drizzle over cake. Add Easter sprinkles. You heard me… add them. Or you’re grounded! :-