How do you start a blog? With a question, a quote, a declaration? With matter-of-fact practicality, high-minded opining, lyrical poetry?
I found myself dizzy with so many questions, my mind swimming with clever sayings and timelines and schedules and my own red marks of critique. In agony I turned to the advice of my beloved food writer, M. F. K. Fisher. A woman known for her voracious appetite for food, language, and love.
“First we eat, then we do everything else.”
With such bracingly simple words in mind, I give you Zesty Lemon Cakes – cupcake-size pound cakes made with olive oil and buttermilk.
Is there anything better than pound cake? Firm, but soft. Dense, but tender. It really goes with everything – lemon curd, berries, whipped cream, frosting, glaze, or just as they are – fragrant and utterly lovely.
The tops of the cakes are golden, crisp, and craggy. The insides are pillowy, yet robust. I sliced several of the cakes in half and filled them with homemade lemon curd, making them tremendously messy (and decadent) to eat.
This is the cake to make you feel that spring is coming. The lemony brightness is like sunshine and the olive oil grounds the cake with a discrete, complex earthiness. I could wax lyrical all day.
This recipe is based on Alice Medrich’s delicious Sherry and Olive Oil Cake (please see the link below). I made some rather major changes – replacing the sherry with buttermilk, adding ground ginger, upping the egg content and baking it in cupcake/muffin pans. The little cakes freeze well, so you don’t have to eat the whole batch at once, though I was sorely tempted to do just that! I shared them with neighbors, friends, and an office of tech workers. Ringing endorsements all around!
Coming soon: Barley Wine Braised Chicken. Then we look to Passover and grain-free recipes!