City Palate

The Wine and Beer Issue - May June 2017

Double Lemon Pound Cake
March/April 2010

If you like, brush still-warm pound cakes with a glaze made from equal amounts of lemon juice and sugar, simmered until the sugar dissolves, or use a little of the syrup from your sweet roasted preserved lemons and brush it overtop.

1/2 c. butter, softened

1/4 c. canola oil

2 c. sugar

grated zest of one lemon

5 large eggs

juice of one lemon

3/4 c. milk

3 c. all-purpose flour

1 t. baking powder

1/2 t. baking soda

1/2 t. salt

4 sweet preserved lemon wedges (about 1 lemon), finely chopped (see recipe for Sweet Preserved Roasted Lemons)

Preheat the oven to 350°F. In a large bowl, beat the butter, oil, sugar and lemon zest for 2 to 3 minutes, until the mixture is pale yellow and fluffy. Add the eggs, one at a time, beating after each addition. Stir the lemon juice into the milk and set aside for a few minutes to thicken. In a small bowl, stir together the flour, baking powder, baking soda and salt.

Add about a third of the flour mixture to the liquids, beating on low speed until it’s combined. Add half the milk in the same manner, then another third of the flour, the rest of the milk and the rest of the flour. Stir in the chopped preserved lemon. Divide the batter between two 8"x4" loaf pans that have been sprayed with nonstick spray. Bake the cakes for 50 to 60 minutes, until golden and the tops are springy to the touch. Let the cakes cool for about 10 minutes before turning them out onto a wire rack to cool completely. Makes 2 loaf cakes.



Desserts