Lemongrass Loaf Cake
posted in: BreakfastCakesRecipes

gluten-free lemon pound cake

I will never stop singing the praises of my CSA here in
Durham. Lately, we have received both lemongrass and ginger in our weekly
boxes. A baker can work with that! Shoot, a cook can definitely work with that,
too. If you wanted to know, Fickle Creek Farm is the bestest. Definitely the
bestest…. Not just the best… not the most best (?)…. But the bestest.

Also the bestest? Binders full of women, and horses and
bayonets.

Just kidding! This is a safe place.  A place where I talk about the really deep
and important things…. You know, like KStew and Patty Pat getting back
together?!?! I’m calling it now! The whole thing: cheating, confession,
reconciliation…. All of it a PUBLICITY STUNT. Google it and believe.

No, no, no…. that doesn’t qualify as important either.  Hugely entertaining, not so much important.

Doctor Who? Definitely the bestest.

Husband’s birthday last Saturday? Also, the bestest.

Husband’s birthday party with sparklers so he looks like
Doctor Who? The Bestest Bestest!

Sincerely Jill

And lastly, but not the least… Lemongrass cake. Not just the
cake itself though, but the meaning behind it.

If your super coolio like me (Liz Lemon moment), you
probably listen to the Joy the Baker Podcast.
Hilarious and entertaining stuff! A couple weeks ago they talked of
something that moved me to tears though.
They spoke of a couple that were listeners to the podcast, Tim and
Veronica
.  Veronica recently passed away,
and Joy and Tracy wanted to do something that would honor her and her life
devoted to service.

In collaboration between Joy, Tracy, Tim, and the listeners
of the podcast, they decided on two things: Lemon Pound Cake (her favorite dessert)
and volunteering.

Lemongrass Loaf cake

How beautiful is that?

So in honor of you and your service to your community,
Veronica, I made a Lemongrass Cake.  More
importantly, I am working out my schedule so that I can weekly volunteer at one
of my favorite charities, Ronald McDonald House. Thank you for reminding me how
important and impactful, volunteer work is.

Sincerely,

Jill

Lemongrass Loaf Cake

Adapted from Back in the Day Bakery Cookbook

  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk (lactose free option: add 1 tablespoon
    white vinegar into a 8 ounce measuring cup and add enough soy milk to equal 1
    cup. Let sit for 10 minutes)
  • 1 teaspoon vanilla extract
  • 1 cup unsalted butter (2 sticks), softened
  • 2 cups sugar
  • 5 eggs
  • 3 stalks lemongrass
  • 2 small lemons

Optional Glaze:

  • Fresh juice of lemons
  • Confectioners sugar

Preheat oven to 350 Degrees F. Butter 2 loaf pans. Set
aside.

Make your lactose-free buttermilk if necessary.

Zest your lemons, but keep the rest of the lemon for
later.  Add the zest, sugar, and lemongrass
to the bowl of a food processor. Process until the lemongrass is finely chopped
and incorporated into the sugar.  It
should smell heavenly.

In the bowl of a stand mixer, add the butter and lemongrass
sugar.  Beat together on a medium-high
speed until the butter is light and fluffy, about 6 minutes. Scrape down the
bowl. Beat one egg at a time, until incorporated, scraping down the bowl as
necessary.

In a separate bowl, whisk together the flour, baking powder,
baking soda, and salt.

Add vanilla to “buttermilk.”

Juice your 2 lemons. Set juice aside.

In five separate additions, add your flour mixture and
buttermilk, beginning and ending with the flour mixture. Mix only until
incorporated. Scrape down the bowl and then add the juice to the batter, mixing
only until incorporated once again.

Pour the batter between the 2 buttered loaf pans evenly.
With a damp off-set spatula, smooth off the tops of the batter in the pans.

Bake in the center rack of the oven for 50-60 minutes, when
a toothpick insert in the center of the cake comes out clean.  Let cool on a cooling rack for at least 10
minutes. Gently slide a butter knife around the edges of the loaf so the loaf
comes out clean.

If you would like the optional glaze, mix together a small
amount of fresh lemon juice with a decent amount of confectioners sugar. Whisk
together, adding additional confectioners sugar until the glaze is thick yet
pourable.

Place the cooled loaves in a baking sheet, pour the glaze
over the tops of the loaves.

Enjoy!

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