Remember all of the candied lemon peel I had left over from my lemonade concentrate? I had to do something with it, so I decided to bake cake. Cake is always the answer. I decided to go with a pound cake, because I figured that the crumb would need to be fairly dense in order to support the chewy chunks of peel. And what’s a lemon cake without a lemon syrup to soak it in? And a glaze? Talk about gilding the lily…
The finished cake is incredibly moist and tender, and the syrup and glaze combine for a slightly crackly outer crust that immediately gives way to a melt-in-your-mouth icing, full of lemon flavor. While the cake doesn’t slice neatly– too soft and moist– it’s really delicious, and even better the day after it’s baked. Plus, due to the moisture and the glaze it’ll keep, uncovered at room temperature, for at least three days without drying out. Probably longer, but I didn’t have any left to check after three days!
What’s better on a hot summer day than fresh-squeezed lemonade? Cool, tart, and refreshing, it’s perfect for sipping out on the porch or bring along to a picnic in the park or at the beach. But one doesn’t always have enough lemons on hand to make fresh lemonade, and if you’re bringing it on a picnic it can be pretty heavy to lug around enough for everyone. Enter homemade lemonade concentrate! It’s lightweight, simple to make, and convenient for all!
You know how some people dream of shopping sprees in high-end boutiques or shoe stores? I dream of unlimited shopping sprees in cake decorating/kitchen supply stores. In my future dream house there’ll be a special pantry just for baking supplies, and it’ll be filled with specialty cake pans, every piping tip in the catalog, and a rainbow of sparkling colored sugars.
Okay, so most of that isn’t feasible (though I do have quite a collection of cake pans), but colored sugar is actually within reach, and I don’t have to spend $5 on a bag of each color just in case I might need it someday! Continue reading