S.O.S. We’re drowning in citrus fruit! Please send help! Okay, I admit it, I brought it on myself. Why can’t I, as Nancy Reagan put it, ”Just say no!” to free lemons and limes. In this economy, there’s something about the word “free” that instantly grabs my attention. Hmmm… maybe if I start a lemon-lime stand outside of my house, I can pay my summer bills (no paycheck in the summer – a serious downside of being a teacher).
It all began with my mom’s Myer lemon tree that exploded with the juiciest lemons around. Shortly after, one of my neighbors and I struck a deal. In exhange for his weekly delivery of lemons and limes, he takes home a batch of my famous Oatmeal, Peanut butter, Chocolate chip cookies. There’s also the neighbor behind me with the tree growing into my yard. According to my mom, if the fruit is on my side of the fence, they’re considered mine. Phew….it was a bit of a moral dilemma I was having.
With this infinite amount of lemons and limes, I could easily bombard my blog with citrus recipes. I promise to use a little self-control and only post the best…Girl scout’s honor. Speaking of the best, do you not love this amazing pink Gerber and lime centerpiece from Flower-Duet? I’m always excited by this local Southern California florist’s ideas. The fact that they opted for pink Gerbers only adds to my adoration of this arrangement. By the way, I’m putting together a huge post of summer flower centerpiece ideas that I’ll post next week.
Thanks to Bon Appetit for recently publishing this recipe. It gave me yet another way to put my free lemons and limes to use. This cake had a great flavor to it, but I recommend making and serving on the same day when it is the moistest. Adding citrus slices all around made for a dramatic presentation, which earned Kudos from the crowd.
Glazed Lemon-lime Cake (Adapted from Bon Appetit, January 09)
3/4 cup (1 1/2 sticks) butter, room temperature
2 1/2 cups powdered sugar, divided
2 large eggs, room temperature
1/4 cup + 1 tsp. milk
1 1/3 cups all purpose flour
2 tsp. baking powder
3/4 tsp. salt
2 to 3 large limes or lemons
1/4 cup sugar
Preheat oven to 350°F. Butter and flour 8-inch square baking pan. Using electric mixer, cream butter and 11/2 cups powdered sugar in large bowl. Beat in eggs 1 at a time. Beat in 1/4 c. milk, then flour. Add 1 tbsp. lemon/lime zest to batter. Transfer batter to prepared pan; smooth top. Bake cake until tester inserted into center comes out clean, about 30 minutes.
Meanwhile, finely grate an additional tablespoon lime/lemon peel. Halve limes/lemons; squeeze enough juice to measure 1/4 cup. Mix peel, juice, and 1/4 cup sugar in small bowl. Set lime syrup aside.
Using skewer, poke holes all over baked cake. Spoon half of lime/lemon syrup (about 3 tablespoons) over hot cake. Cool.
Whisk 1 cup powdered sugar into remaining lime syrup, add 1tsp milk; drizzle over cake. Let stand 1 hour. Cut cake into squares.
