I haven’t baked in ages. I can also say it’s been a long time since I’ve cooked anything special. As I mentioned before, we’re moving, things are starting to be packed up and the kitchen is about to be boxed up. I want to post more frequently on my blog. After all, I squealed and acted like an annoying brat until I got my new dSLR back in November for my birthday. I haven’t used it as much as I would have liked. Hopefully, with the warmer weather coming up, I will spend more time with the camera. I’m looking forward to the summer months where produce will be abundant and I will have forgotten how long this year’s winter was. In all honesty, it’s still winter here. It’s only a few degrees above freezing today, not exactly what you expect on April 18th!
Where are the tulips and daffodils? My husband and I drove back from Toronto to Kingston last Friday, all the trees were barren-gray and more gray. The buds were not even visible yet. Is it December or April? To make myself feel better, I baked. Baking is a therapeutic process for me. My usual neat freak self takes a little break and I make a mess in the kitchen (only with baking). I did my thing, and in the process took pictures. I felt like I was back into the swing of things.
The cake tastes bright and fresh. It’s all lemony and cheery. I wanted it to be a swirl cake, but I learned that brown sugar just blends in. No swirls. That’s alright though, it tasted good. Super moist and not too sweet. Perfect with a cup of tea or coffee, but the child in me loves milk with cake. I also made a lemon zest sugar that I incorporated into the cake with cream cheese. It was divine. I had to stop myself from eating it as is. In the process, I also learned it could work as a great skin scrub (before the addition of cream cheese), food and beauty all in one. Yay.
In these 2 weeks before we move out, I hope I’ll manage to do some more cooking and photographing. Until then, this cake serves as a good start.
Lemon Brown Sugar Cake
Makes 1 loaf
1/2 cup sugar+ 2 tablespoons
1/2 cup brown sugar
zest of 2 lemons
4 ounces cream cheese, softened
4 tablespoons butter, softened
1/4 cup canola oil
2 large eggs, at room temperature
1/4 cup greek yogurt
1/4 cup freshly squeezed lemon juice
2 teaspoons vanilla extract
1 1/2 cup cake and pastry flour, sifted
1 teaspoon salt
1 teaspoon baking powder
Preheat the oven to 350 degrees.
Grease a 9″ by 5″ by 3″ loaf pan and line it with parchment paper.
In a food processor, add the lemon zest, 1/4 cup of brown sugar, and 2 tablespoons of the regular sugar and pulse until combined. Once combined, add in the cream cheese and vanilla extract and run the food processor until the mixture is smooth, set aside.
Using a stand mixer or hand mixer (and bowl) cream together the butter, oil, and sugar and 1/4 cup of the brown sugar, until light and fluffy. Next, beat in the eggs until combined, and then, add in the greek yogurt. Beat for a minute and then pour in the lemon juice and the remaining 1 teaspoon of vanilla extract.
Sift together the flour, salt, and baking powder in another bowl and gradually beat it into the egg and butter mixture. Once the flour is incorporated, swirl in tablespoonfuls of the cream cheese, lemon zest mixture into the batter. Once the cream cheese mixture is incorporated pour the batter into the prepared loaf pan and bake for 1 hour. Once cooked, allow to cool for 30 minutes and serve with a dusting of confectioners’ sugar.