Television Feasts

I am a home cook who backyard gardens and has a serious closet addiction to the Food Network. I envision visiting the world in my own kitchen.

From Julia to Giada, I am a bi-product of the quirky world of anything food television. At age 10 I wanted to lunch with Julia; at 12 I thought sitting at Graham Kerr's table would be bliss; in college I was a diligent voyeur student of Jeff Smith's; and as a newlywed I envisioned myself being Martha. Then the sky opened up and violin music played in the background when I discovered an entire family of food shows on the blossoming food network. Twenty years later I am still a home chef with a backyard garden, yet in my head I am a trained chef who has eaten her way around the world, tasted all things exotic, competed in many challenges, judged the best of the best, and have a circle of friends which includes Emeril, Bobby, Rachael and more. I like to learn and challenge myself simply for the pleasure of all things food. I am a student of the University of Food Network and my textbooks, exams and extra-curricular activities all stem from channel 39.


Thursday, April 17, 2014

Lemon Loaf Cake

Meyer lemons were on special this week.  If you have never had a Meyer lemon, you are missing a true treat.  They are juicy and sweet tart.  They also have a beautiful yellow color.  I found this recipe randomly searching for something baked with lemons.  My daughter loves lemon bars; but I wanted a recipe I had never tried.  This is a pretty desert.  It would be ideal for a summer luncheon or Shower.

Lemon Loaf Cake
printable recipe

Cake:
1 box of yellow cake mix
1 package of instant lemon pudding mix
1/2 c. vegetable oil
4 large eggs
1/2 c. milk
8 oz. sour cream
6 T. freshly squeezed lemon juice (about 3 lemons)

Lemon Topping:

1/2 stick of butter softened
2 c. powdered sugar
4 T. lemon juice
1 tsp. lemon extract


Make the cake:
Preheat oven to 350 degrees.
Combine all of the wet ingredients in a bowl.  Whisk until well combined.

Place the cake mix and pudding mix in a bowl.  Add 1 c. of the wet mixture.  Beat on low speed for 15 seconds.
Add the rest of the wet mixture and beat on low for 15-20 seconds.  Do not over beat, it will give you a flat cake.

Divide between 2 loaf pans, lined with buttered parchment paper.
Bake 45-50 minutes until golden brown.

Allow to cool completely.

Make the icing:
Beat butter, powdered sugar, lemon juice and extract until smooth and supple.

Spread evenly on both loaves.
Allow the glaze to set up before slicing.







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