I love cooking with what I have left in the fridge. Leftover rosemary? Invent a rosemary cocktail recipe. Blackberries about to go bad? Super fruity simple syrup! Not letting food go bad is obviously part of it. But beyond that, I love the challenge of making something delicious from a limited, specific set of options. It helps you focus from the endless sea of options at the store.
My office accidentally recently received way (way, way) more lemons than we needed, and I jumped at the chance to take a bag home. Normally I reserve lemons for cocktails and other garnishes. But because I had so many, I made something I normally wouldn't have and put lemons on the center stage.
So in the midst of a week full of Lemonade drama, we bring you a lemon cake fit for a citrus queen. It's super sweet, buttery and bright. Best of all it's easy to justify eating cake for breakfast — it looks like bread, right? And it has fruit in it! Definitely breakfast.
- 2 sticks butter (softened to room temperature)
- 2 cups flour
- 1 cup sugar
- 4 eggs
- juice squeezed from two lemons
- zest from one lemon
- 3 teaspoons pure vanilla extract
- healthy sprinkling of sea salt
- 3.5 ounces white chocolate
- 2 tablespoons heavy cream
- one vanilla bean
- 1 tablespoon powdered sugar
- Preheat your oven to 350 degrees and grease a loaf pan.
- Beat together butter and sugar. Then beat in eggs, one-by-one, mixing thoroughly between each.
- Add vanilla, lemon juice, half the lemon zest and sea salt. Stir until fully mixed.
- Gradually stir in flour until combined.
- Add batter to greased loaf pan and bake 45 minutes to an hour. Test the center of your cake with a knife or toothpick when you think it's done – it should come out clean.
- As cake cools, stir together your glaze. Slowly heat white chocolate over low heat until just melted. Then wisk in seeds from one vanilla bean (cut lengthwise and scraped) and heavy cream until combined. Removed from heat and wisk in powdered sugar.
- After cake is cool to the touch, remove from pan and place on a cooling rack. Pour glaze over the top, sprinkle with remaining lemon zest and enjoy!
Poundcake recipe adapted from Martha Stewart's Vanilla Poundcake.
Photos and text by © Theresa Berens, 2016. All rights reserved.