Saturday, August 31, 2013

The Last Post of August Sweetly Lemon'd

Tonight while sliding into the golden arms of September, the decision to dine at Romeo's Restaurante was a foregone conclusion. What better ambience could Ms P, Mr. Bear and I have, (while munching bruschetta and home made pizza) for the serious joyful discussion of Villa rentals and type of carryon luggage to buy?
We are setting our Calendar watches to wind ahead a year from now to next September when we should be landing in either Florence or Sienna!
Frances Mayes (Under the Tuscan Sun) author and cook, has a lot to answer for; it was she who started me on this Tuscan kick and I have yet to tire of it. It was her rapturous descriptions of The Lemon's Virtues, that encouraged me to persist in trying to grow one of my own, so I too could have sunshine in winter. 
And tonight, O tonight, my Michele Meyer Lemon shyly showed me her burgeoning baby, no bigger than my baby fingernail half hidden by the other lemon flowers in the pot.
To celebrate this Event: I am posting one of Frances' Recipe's for Lemon Cake which I am hoping to make with Michele's juice.(see yesterday's blogpost, there is a photo of Mr Bear holding her in his palm)

This cake is wonderful served with fresh berries or ice cream. And it is equally good for breakfast or dessert.

Tuscan Lemon Cake

3 Cups White Flour + additional amount to flour the pan
1 TSP Baking Powder
1/4 TSP Salt
1 Stick Unsalted Butter + additional butter to grease the pan
2 Cups Sugar
3 Large Eggs
1 Cup Buttermilk
Juice (about 4 TBSP) and Zest of One Large Lemon

1 1/2 Cups Powdered Sugar
1/4 Cup Butter
Juice of one Lemon (about 4 TBS)

Preheat oven to 300 degrees

In a large bowl sift together flour, salt and baking powder.
Zest and juice the lemon.
Butter and flour a standard bundt pan – I brush about 3 TBS soft butter
onto the pan using a pastry brush and then lightly sprinkle a small amount
of flour all over the pan – shifting the pan back and forth to evenly coat the butter.
Using an electric mixer cream together the butter and sugar until well combined –
about 3 minutes. Beat in the eggs, one at a time, until the mixture is light and fluffy.
with the mixer on a low speed alternately add the flour mixture and buttermilk,
beginning and ending with the flour mixture. Add the lemon juice and zest and
continue to mix until well combined.  Do not over-mix.
Spread the mixture into the pan – using a rubber spatula to evenly distribute
the batter and flatten out the top.

Bake for one hour.

Remove cake from oven, let it rest five minutes,
and then remove it from the pan.
Let the cake cool completely before frosting.

To Glaze:
In a medium sized bowl whisk together the powdered sugar,
flour and butter – stirring constantly until there are no lumps.
Glaze the cake – starting along the top ridge of the cake – allowing the icing
to drip down and cover the sides.
Blessings to all Lovers of Lemon out there!

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