Lemon Rosemary Pound Cake
posted by Stephanie in Indulgences
Capri Lemons from flynngraphics.ca
I’ll never forget the summer my mother and I decided on a whim to go to Capri. She was visiting me in Paris the summer I was supposed to backpack around India alone and had decided it was an un-wise decision, forced me to refund my ticket and whisked me away to the sunny mediterranean. These were the days before Facebook and instagram, in those times I think we were still using film cameras and unfortunately the best snapshots of that incredible bonding trip are simply in my memory. Every late afternoon was spent having fresh white peach bellinis on the terrace of our hotel. We wandered about with no real itinerary, enjoying the spontaneity of it all. I had even made friends with some local girls who owned a very chic shop, they took us out and about to all these fun places… including an unforgettable evening at Anima e Cuore dancing on stage with my mother! (Where in fact two friends of mine who were on their honeymoon saw us! Small world!)
One of the things that truly remain vivid in my mind about Capri and Sorrento are their incredibly plump and beautiful lemons. Fragrant, refreshing and invigorating… Fresh juice kissing a beautiful langoustine crudo, mixing together with vivid green olive oil… Icy shots of thick limoncello after every meal… One day after a relaxed, crisp white wine drenched lunch my mother and I walked into a shop full of stunning hand painted tableware and she bought a gorgeous set of blue and white plates with embossed yellow lemons… Every time we eat off them I’m reminded of this fond memory… The sunny happiness of lemons, a carefree moment with my mother and the endless azure mediterranean sea…
Ever since I have found out I was pregnant, I have been trying to brush up on my baking skills so every Sunday I try to whip up something new. My dream is to bake my son’s birthday cakes and for him to love them above any other store bought cake possible. Up to this Lemon Rosemary Pound Cake, I had never in my life successfully baked a cake. Some almost ten years ago I made two feeble attempts resulting in a burnt dough and soup combo and a giant pile of chocolate poop. Catastrophic. This recipe will always be dear to me, not just because it was absolutely delicious and brought straight back to Capri… but also because it was my first perfect cake ever.
Lemon Rosemary Pound Cake
1. Remove the lemon zest, rosemary and lemon juice. Add a little more vanilla and throw in some dark chocolate chips to make a kid friendly Chocolate Chip Pound Cake.
2. Keep the same cake base and transform it into a strawberry short cake by whipping up some fresh cream and folding in sliced strawberries and some strawberry preserves. Sandwich this strawberry cream mixture between the two cakes. Cover the entire cake with more fresh whipped cream and decorate the top with sliced strawberries.
3. Remove the rosemary and replace the lemon zest and juice with orange zest and juice. When making the syrup, use orange juice instead and add some dark rum. You might have to adjust the amount of sugar to get a nice light syrup consistency. Really baste the cake with the rum orange syrup. Alter the glaze as well by replacing some lemon juice with orange juice and warm water. You can add a pinch of cinnamon if you like to spice things up a bit.
Check other posts..
We are two friends who were former magazine editors. Having moved onto other things, we both realized that the creative flow the publishing world used to offer us was missing from our lives. Armed with a common love of travel to the exotic and familiar, a penchant for the bohemian, an obsession with food and a lust for writing, we decided to collaborate our unique and fashionable journeys through life together in one passion project.
We are The Gypsetters.