I blogged. Oh my, I actually managed to squeeze out a post! I am so amazed at myself I don't even know what to say. How about a big round of applause? C'mon, I could do with some encouragement! Tee hee.
Alright, so I have been radio silent for almost 3 months. Not even Christmas, the New Year or Chinese New Year could coax me into posting something. For those of you who so kindly asked if I was okay, thank you. I am fine. It's just been a very, very challenging time since I returned from France - house, kids, work and Murphy's Law. Those close to me know ... nothing has been going smoothly. But things are getting a little better, issues are being ironed out, and truly, I know that as long as I keep calm and carry on, whatever needs to be done WILL be done. I can already see the finish line. :)
To everyone who has taken the trouble to leave a comment or send an email, I am really sorry, but you probably won't get a reply. There are many days I don't get to eat lunch, and even more days I don't pay attention to my appearance. Have you seen my brows lately? Oh gawd, the horrors.
A few weeks back, I logged in to see if my blog was still mine. This was after 2 panicked attempts, mind you, because I actually forgot my password. *faints* Talk about going on a blogging hiatus! I've even forgotten how to get back in.
Anyway, I was horrified to see a long list of comments awaiting moderation. "Run!" was my first thought, and I promptly logged out in a flash. "Who on earth still comes here?!" was my second thought. Apparently, people still do. Awwww.
Since then, I figured I had better post something to show that I haven't abandoned this blog. Ha! So here's the first post of 2013 (and good grief, it's already MARCH): Meyer Lemon Pound Cake.
I first posted it up on instagram - my favourite place in the world wide web world. Someone wrote and asked if I migrated my blog elsewhere. The answer is, "kinda". I have migrated to Instagram. Almost all of what I cook or bake - or eat or see or buy - goes there now. No need to bring out bulky DSLR, no need to write blog post. And best of all, no more awful habit of letting my blog eat first! That's the other reason for the lack of posts. If I manage to get a blogworthy photo, I will blog. Otherwise, I'll just eat.
So back to the cake. I used 4 Meyer lemons for this (2 using rind and juice, another 2 using rind only). I split the batter into 2 loaves, so I had 1 to eat and another to blog. ;) And you know the irony? I actually didn't think there was much of a big diff between a Meyer lemon cake and a regular lemon cake. Sorry Meyer lemon fans, don't shoot me ... a lemon cake is a lemon cake is a lemon cake. And I happen to like my lemony desserts really tart. So.
WELL, that's it from me! I am glad to be back here again. It's great to touch base with everyone and breathe some life into this very dormant space. Yes folks, this blog is still alive! Not only did I recently renew my domain name, I even bought a lot of new props which I promise I will some day use. Some day, soon.
For now, let me leave you with the recipe. I have also included the metric measurements for those of you who prefer weighing your ingredients (you're welcome!). Have fun baking and till the next update, take good care, everyone. xoxo
(slightly adapted from Tracey's Culinary Adventures)
- 1 3/4 cups (195g) plain flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 (60ml) cup sour cream (I used greek yogurt)
- 1 1/2 tbsp Meyer lemon juice
- 1 1/2 tbsp Meyer lemon zest
- 1 cup (225g) granulated sugar plus 2 additional tablespoons (I cut down to 180g)
- 1 cup (2 sticks or 226g) unsalted butter, at room temperature
- 5 large eggs, at room temperature, beaten
Syrup (I omitted this)
- 1/4 cup (55g) granulated sugar
- 1/4 cup (60ml) Meyer lemon juice
- 1/2 cup (60g) confectioners' sugar, sifted (I used only 40g, which probably explains why I didn't get that white crust ... but it didn't affect the overall taste)
- 1 tablespoon Meyer lemon juice
1. Preheat oven to 325°F (165°C). Grease or line a 9x5-inch loaf pan.
2. In a medium bowl, sift together the flour, baking powder, and salt. Whisk the sour cream (or yogurt) and lemon juice together in a small measuring cup.
3. In the bowl of a stand mixer fitted with the paddle attachment, combine the lemon zest and sugar. Rub together with your fingertips until the sugar is moist and fragrant. Add the butter to the bowl and beat the butter/sugar mixture on medium speed until very pale and fluffy, about 3-4 mins. Scrape down the sides of the bowl.
4. Mix in the eggs in 3 additions, beating well after each addition until the mixture is smooth (stop to scrape down the sides of the bowl as necessary). With the mixer on low, alternately add the dry ingredients in 3 additions and the sour cream mixture in 2 additions, starting and ending with the dry ingredients.
5. Once all the ingredients have been added, scrape down the bowl then beat on low for another 30 seconds to fully combine. Use a rubber spatula to make sure the batter in the very bottom of the bowl is uniform.
6. Transfer the batter to the prepared pan. Smooth the top then tap the pan on your work surface to release air bubbles. Bake the cake for 55-65 mins, or until a thin knife inserted near the center comes out with just a few moist crumbs. Transfer the pan to a wire rack and let the cake cool for 10 mins, then turn it out.
7. While the cake is in the oven, make the syrup. Combine the sugar and lemon juice in a small saucepan and set over medium-high heat. Cook, stirring frequently, until the sugar dissolves. Bring the mixture to a simmer and allow to simmer for 2 mins, then remove from the heat and set aside.
8. Once you've turned the cake out of the pan (the cake should still be warm), brush the top and sides with the lemon syrup. It'll seem like a lot, but use all of the syrup. Let the cake cool completely, about 2 hours.
Note: I skipped steps 7 and 8, and went directly to step 9. Make sure your cake is completely cool before covering it with glaze.
9. To make the glaze, combine the confectioners' sugar and lemon juice in a small bowl and stir until smooth. Pour over the top of the cake, covering completely. Let the glaze set for at least 15 minutes before serving.
This cake keeps well. Store at room temperature tightly wrapped for up to 5 days, or freeze (unglazed) for up to 1 month.
FYI, Singapore readers: I bought my bag of Meyer lemons at Cold Storage Parkway Parade. I also saw them for sale at Jasons Market Place at Raffles City.