Who likes Costco? MEMEME!!! Well sort of. Walking through the aisles and sneaking all sorts of delicious samples and Lululemon-esque yoga pants for $25 is great. But who needs a year’s supply of fruit snacks (my mother)? Or Cheerios (won’t they go stale?) Or lemons? Buying produce or dairy in bulk makes no sense to me unless you’re throwing a party. But that didn’t stop my mom from buying a bag containing enough lemons to last Martha a month (and that’s saying a lot).
I assumed this bag of lemons would simply waste away into little white shrivels since we’d never use that many before they went bad, but I was wrong. So wrong. In fact I personally used up the entire contents in three days. And it was all because of a recipe I found in a magazine.
While I’m not sure that I’ve ever read an issue of Town & Country, the April 2013 cover featured Allison Williams and, as the huge “Girls” fan that I am, that was that. Next thing I knew I’d paid for it, read the issue, and was zesting six lemons in the kitchen at 10 p.m.
The recipe is called Linda’s Lemon Drizzle Cake but I’ve renamed it the Lemony Snicket Cake because you can’t say the word lemony without me thinking of my beloved Mr. Snicket (and I’m not kidding, I was OBSESSED with these books and in fifth grade dressed as Violet Baudelaire for Halloween).
The cake is really easy to make, is doused in the most deliciously sweet-tart glaze EVER, and makes your kitchen smell like a dream. Even my niece was into it. What you don’t see: how she then reached out to grab some and had to be restrained. Not unlike me…
Linda’s Lemon Drizzle Cake (or the Lemony Snicket Cake)—slightly adapted from the April 2013 issue of Town & Country magazine
Serves 6 (which means you get a rather large slice, SCORE!)
- Flour for dusting the pan
- 1 stick unsalted butter, softened, plus more for greasing the pan
- 3/4 cup superfine (granulated) sugar
- 2 large free-range eggs, beaten
- finely grated zest and juice of 3 lemons
- 1 1/2 cups all-purpose or light spelt flour
- 2 tsp baking powder
- 1/4 cup milk
- 1/2 cup confectioners sugar, sifted
- a toothpick
- Preheat oven to 350 degrees Fahrenheit and butter and flour a 9-inch nonstick loaf pan.
- In a medium mixing bowl, cream the butter and superfine sugar together with an electric mixer. Gradually beat in the eggs and mix until light and fluffy. Stir in the lemon zest, flour, and baking powder, and mix well. Add 2 tablespoons of the lemon juice and mix well again. Then beat in the milk.
- Pour the batter evenly into the prepared loaf pan and bake for 45 minutes.
- In the meantime, mix the remaining lemon juice and the confectioner’s sugar together in a small bowl or liquid measuring cup, preferably one with a pour spout, to make the glaze.
- When it’s ready, take the cake out of the oven and cool in the pan for 5 minutes. Then turn it out onto a plate WITH A LIP/RIM. Otherwise the glaze will run off of the plate and all over the countertop, floor, etc. Pierce the top of the cake all over with a thin skewer/toothpick. Spoon/pour the lemon glaze carefully and evenly all over the cake until all of it is absorbed. It may look as though your cake is sitting in a puddle but give it a few hours and it’ll soak up all of that sweet and tart glaze.
Lemons are bright and sour and, essentially summer in fruit form. If you too like citrusy, not-too-sweet desserts that can be eaten at any time of day, then please, go to Costco and buy yourself an economy sized bag of lemons to make this cake. I promise, this is all you’ll have left:
Lemony Snicket Cake would also make a delightful Mother’s Day breakfast, not unlike these Valrhona Dark Chocolate and Orange Buttermilk Scones. Just saying.
Until next time, happy Mother’s Day!