The lemons take like an entire year to grow. My tree already has some brand new lemon blossoms, but the bulk of the flowers won't start until spring. The bees love it! I always
I am swimming in lemons and I'm not sure what to do with them all. So far this season I have given roughly 50 lemons to my fiances co-workers, and I've easily juiced more than 50 for lemonade.
Fresh squeezed lemonade is simply the best
My fiance's favorite thing to bake with our lemons is a moist lemon loaf cake. We use the recipe from Plated Cravings.
for the lemon pound cake
1½ cups flour
1½ tsp baking powder
1 tbsp lemon zest
½ tsp salt
½ cup unsalted butter, room temp
1 cup granulated sugar
2 large eggs, room temp
1 tsp vanilla extract
2 tbsp lemon juice
½ cup buttermilk
for the lemon syrup
¼ cup lemon juice
3 tbsp powdered sugar
for the lemon icing
1 cup powder sugar, sifted
1½ tbsp lemon juice
1 tbsp milk
- Preheat oven to 350°F (177°C). Grease a 9x5-inch (or 8x4-inch) loaf pan.
- In a medium bowl combine the flour, baking powder, lemon zest, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or using an electric mixer), cream the butter and sugar together at medium-high speed until pale and fluffy, about 4-6 minutes. Scrape the sides of the bowl as needed.
- With the mixer running on low-speed, add the eggs one at a time, then beat in the vanilla extract and lemon juice. Beat on medium-high speed until combined.
- With the mixer on low, add about one-third of the flour mixture and mix until almost combined, then add half the buttermilk and mix until just combined. Repeat with another third of flour mixture and then the last half of the buttermilk, ending with the last third of the flour. Beat until just incorporated.
- Scrape the batter into the prepared loaf pan and bake for 45-55 minutes until the cake is golden brown and a toothpick comes out mostly clean with only a couple moist crumbs. Baking times vary, so keep an eye on yours.
- Let the cake cool for about 15 minutes in the pan. Stir together the lemon juice and confectioners’ sugar for the lemon syrup. Carefully invert the loaf pan, and transfer the cake to a cooling rack, then brush the syrup on the cake while it’s still warm. Allow cake to cool completely.
- When the cake is cooled, combine all the icing ingredients, start with 1 tbsp lemon juice and milk and add the remaining lemon juice as needed. The icing should be thick and not runny. Pour icing over cake and let dry before serving.