You know that saying, “When life gives you lemons, make lemonade”? Well, things are a bit hard right now. Not hard in the tragic, lifetime story sort of way. More like in the I-have-twins-that-won’t-stop-biting-each-other-and-I’m-out-of-bedrooms-so-they-have-to-share-a-room-and-they-just-learned-how-to-climb-in-and-out-of-their-cribs-so-it-is-now-a-free-for-all-cry-fest-every-single-night sort of way. So, what am I doing about it? Am I reading parenting books, or talking to other moms on ideas of what to do? No, I’m making lemon cake. Lots of lemon cake. Lemon cake isn’t helping the problems with the twins, but it is working very well. I’ve eaten an embarrassing amount of this in the past week or two as I’ve developed the recipe. I also sent a few mini loaves off to my sister and mother and made a final test for my neighbors who have a new baby. This is a well tested recipe.
Like so many of my recipes it has a decent dose of whole grains in it. Whole wheat pastry flour replaces half the flour in the recipe. It is also slightly lighter in calories and fat than a true pound cake. Buttermilk and Greek yogurt add flavor and moisture to help take the place of some of the butter. It isn’t light on flavor though. The cake is full of lemon flavor and then it’s drizzled with just enough lemon icing to make it taste decadent.
As if that weren’t enough, I made a huge bowl of Cooking Light’s Triple Berry Curd to serve with the cake. The curd uses a combination of raspberries, blackberries and blueberries. Unlike traditional curd which use egg yolks and butter as thickeners, this version is thickened with a combination of corn starch and egg. I added an extra two tablespoons of sugar because my frozen berries were tart. I think with ultra-ripe summer fruit you probably wouldn’t need the extra sugar. The result is lip-smacking good. It tasted of berry cobbler and summertime; perfect to dollop on the lemon pound cake. Enjoy!