San Diego & Lemon Cake
Good morning dear life! It is a sunny morning, and I am on my way to culinary school. It is the year 2013, and I am waiting for the stoplight to turn green in my old shabby Subaru. I am tired, and as I look outside my window I
can’t help but to get lost in the beauty of this city. San Diego, also called ‘America’s finest city’, has absolutely stolen my heart. I feel so free here! I can’t believe I am lucky enough to call California my home! This state provides new adventures to its citizens again, and again each day! I catch myself yawning. The night was short since my alarm went off at 5 am.
I would have loved turning around, and sleeping a little longer. But culinary school doesn’t allow for laziness. The program I am enrolled in is tough, and I have the hardest time getting along with my teacher. He is nothing short of a drill sergeant. There is nothing kind, or gentle about this man. I was raised to speak my mind.
Here I am taught to shut up, and say nothing but ‘yes chef’ all day long. Welcome to culinary school girls! The stoplight turns green, and I take a left on El Cajon Boulevard. The radio is on full blast, and I sing along with Taylor Swift. Taylor, and I both roar, and make it known to the world that we are 'never ever getting back together' with this dreamy, dark eyed boy.
The sky is so blue, and the sun is on her best behavior. Palm trees everywhere. I see picturesque hills with gorgeous Spanish-style houses in the rear-view mirror. I keep thinking how beautiful this magical state is. And a long, and tedious day at school can’t change a damn thing about that. I have paradise on earth waiting for me once the day is over.
Today I woke up, it is April 20th 2017, and I miss California like crazy. I catch myself daydreaming while staring at these lemon slices on top of this cute cake. They remind me of all those pretty lemon trees that grow in California. My summery lemon pound cake is made with whole wheat flour, and will bring California straight to your door step. Here's the recipe:
250 g (8,8 oz) butter, soft
250 g (8,8 oz) white sugar
170 g (6 oz) whole wheat flour
8 g (0,3 oz) vanilla sugar
4 large eggs
Pinch of salt
Zest of 1/2 lemon
8 g (0,3 oz) Baking powder
For the glaze:
250 g (8,8 oz) powdered sugar
Fresh lemon juice, to taste (1 to 2 lemons)
Preheat the oven to 170 degrees Celsius (340 degrees Fahrenheit). If you are NOT using a convection oven, add about 20 degrees Celsius (70 degrees Fahrenheit). Add the soft butter, and sugar to a bowl, and mix until a smooth cream has developed. Then add the eggs, and mix on high speed until the mixture is smooth, and slightly fluffy.
Now add the remaining ingredients, and briefly mix again until everything is incorporated evenly. Don’t mix too long once the flour was added, otherwise you’ll end up with a tough, and chewy cake. Once that’s done, line a bread pan with parchment paper, and add the dough to it. Bake the cake for 35-40 minutes, or until the toothpick comes out clean.
Now drizzle some fresh lemon juice ( 0,5-1 lemon) on top, and let it soak in. Let the cake cool down. Meanwhile, prepare the glaze. To do that, simply add enough lemon juice to the powdered sugar, so that a smooth, not overly runny glaze develops. The consistency should resemble a slightly thick syrup. Then add the glaze to the cake. Enjoy!