Nothing quite like a week off from school duties to push the Mouse in the Pantry crew outdoors for some fun. Leave it to us however to pick the windiest and coldest of places to head, on (might I add), the windiest of weeks, to share some time with friends.
Despite the the cards stacked against us (bitter cold, little prep time, tired from Easter, new baby), we did it, camping in a tent, eating by the fire, and yes, picking sand from our teeth and hair.
To ward off the morning chill we dined on a little leftover Easter Lemon Cake. It may not have been warm, but it warmed our souls. This recipe is absolutely worth repeating and borrowed with thanks from one of my favorite kitchen sites .
Lemon-Blackberry Loaf
(Adapted from Smitten Kitchen, who borrowed it from Ina Garten, and with my own twists!)
1 1/2 cups + 1 tablespoon all-purpose flour (if you’re skipping the fruit, you can also skip the last tablespoon of flour)
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup vanilla yogurt
1 cup plus 1 tablespoon sugar
3 extra-large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup olive oil
1 1/2 cups fresh blackberries
1/3 cup freshly squeezed lemon juice
Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together 1 1/2 cups flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. Mix the blackberries with the remaining tablespoon of flour, and fold them very gently into the batter. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in (a pastry brush works great for this, as does using a toothpick to make tiny holes that draw the syrup in better). Cool.
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