Much Ado About Anniversaries

It’s a busy, busy weekend with the Utah Arts Fest, Gallery Stroll and just the all around fun of summertime.

It’s also finally Much Ado About Nothing weekend in SLC! Whoo-oo! To help celebrate this latest Joss Whedon goodness and a little anniversary with the boyfriend, I’m making lemon cake with blueberry compote. (Strawberry champagne cake plans were scrapped in consideration of Zed’s taste buds.)

The Cake Recipe:

Lemon Cake by Ina Garten

Ingredients
1/2 C. (1 stick) unsalted butter, at room temperature
1 1/4 C. granulated sugar, divided
2 extra-large eggs, at room temperature
3-4 large lemons grated, set the zest aside
1 1/3 C. flour
1/4 t. baking powder
1/4 t. baking soda
1/2 t. kosher salt
1/2 C. freshly squeezed lemon juice, divided
1/2 C. buttermilk, at room temperature
1/2 t. pure vanilla extract

Directions
Preheat the oven to 350 degrees F. Grease and flour one (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pan.

Cream the butter and 1 cup of granulated sugar in the bowl of an electric mixer, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Pour the batter into the pan, smooth the top and bake for 45 minutes.

The Blueberry Compote

Ingredients

2 C. blueberries

1/2 C. granulated sugar

3 Tbs. lemonade (I actually used a lemonade with blueberry drink, and suspect it might be best with fresh squeezed lemon juice.)

Directions

Add 1 cup of the blueberries, the granulated sugar and lemonade to a small sauce pan. Cook on low for about 10 minutes, stirring occasionally. Add the remaining blueberries and cook for an additional 10-ish minutes until the mixture is thick and syrup-y. It kind of looks like a thin jam to me.

Serve on top of sliced lemon cake or with crepes. It would also be delicious on a cheesecake!

Adorably Zed has volunteered to remake the very first dinner he ever cooked for me. (I couldn’t even remember what he made!) He will brine, slow cook and grill pork chops and asparagus for this lucky lady.

I’ll be sipping the Poema Cava and reciting Shakespeare. Maybe I’ll even remember to take a picture or two.

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