Been a busy week in my kitchen. I put together three pots of soup and made a couple of desserts for company. I knew I was going to have a busy work week, so on Sunday I put together the soups so I could reheat them for lunches. Lemons were on sale and that inspired tonight’s featured dessert recipe.
I was craving Grilled Cheese this week and made my favorite (full dinner menu, recipe and shopping list are here).
The potatoes in my pantry were getting a little old, so I decided it was time for Potato Soup, you can pick your style from our variety of recipes – five pages worth – here. I also made Oven Potato Wedges to finish up (recipe here).
A friend gave me a sample of a soup she made from a soup mix bag she picked up at the farmer’s market a while back. It was good, so I recreated it: Cranberry Bean and Turkey Soup, pictured at top and recipe here
These are two foster pups that Bixby spent the day with, included in this week’s Bixby update for the pet lovers. He’s doing great as the foster whisperer, giving confidence to some pretty timid pups the last couple of months.
What’s on your plate this weekend? Cookin’ something tasty? Share your thoughts and recipes, I’m always looking for a new idea.
Tonight’s featured recipe is sweet and tart:
Lemons were on sale this week so I picked up a bag and I had this recipe hanging around so I decided to try it. I made two small loaves. I changed up a few things from the original recipe. First of all, I made a strawberry glaze that was much too sweet. I used it on the first cake, on the second cake I made sweetened pureed strawberries, which was much, much better.
I also doubled the amount of lemon juice and omitted the heavy cream and I think it could still use more lemon zest if you’re into super lemony flavor.
I would do it again, it’s quick and easy. But I think I prefer my Sour Cream Lemon-Poppy Seed Cake (recipe here)
Strawberry Lemonade Cake
- 1 stick butter, slightly softened
- 1 cup granulated sugar
- 2 eggs
- 3 tbsp lemon zest
- 1 1/2 cup unbleached flour
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1 tbsp buttermilk powder
- 1/2 cup lemon juice
- 1/2 cup frozen strawberries, thawed
- 1 tbsp sugar
3 bowls, loaf pan, mixer
Pre-heat oven to 350.
Butter and flour one 8.5 x 4.5 inch loaf pan and set aside. (I actually use to two 4″ x 3″ loaf pans)
Cream butter and sugar in the bowl with mixer on medium speed for about 5 minutes, until light and fluffy. Beat in the eggs, one at a time, then mix in the lemon zest.
In a another bowl, mix together the flour, baking powder, baking soda and buttermilk powder. With the mixer on medium, add the flour and lemon juice alternately to the batter, starting and ending with flour mixture. Pour into the loaf pan, smooth, and bake for about 45 minutes or until browned and a toothpick inserted in the center comes out clean or with moist crumbs but no batter.
Let cake cool in the pan for about 15 minutes before removing to wire rack to cool completely.
Glaze: In a blender or food processor, blend strawberries and sugar until smooth. Drizzle over cake and serve.