I will never stop singing the praises of my CSA here in Durham. Lately, we have received both lemongrass and ginger in our weekly boxes. A baker can work with that! Shoot, a cook can definitely work with that, too. If you wanted to know, Fickle Creek Farm is the bestest. Definitely the bestest…. Not just the best… not the most best (?)…. But the bestest.
Also the bestest? Binders full of women, and horses and bayonets.
Just kidding! This is a safe place. A place where I talk about the really deep and important things…. You know, like KStew and Patty Pat getting back together?!?! I’m calling it now! The whole thing: cheating, confession, reconciliation…. All of it a PUBLICITY STUNT. Google it and believe.
No, no, no…. that doesn’t qualify as important either. Hugely entertaining, not so much important.
Doctor Who? Definitely the bestest.
Husband’s birthday last Saturday? Also, the bestest.
Husband’s birthday party with sparklers so he looks like Doctor Who? The Bestest Bestest!
And lastly, but not the least… Lemongrass cake. Not just the cake itself though, but the meaning behind it.
If your super coolio like me (Liz Lemon moment), you probably listen to the Joy the Baker Podcast. Hilarious and entertaining stuff! A couple weeks ago they talked of something that moved me to tears though. They spoke of a couple that were listeners to the podcast, Tim and Veronica. Veronica recently passed away, and Joy and Tracy wanted to do something that would honor her and her life devoted to service.
In collaboration between Joy, Tracy, Tim, and the listeners of the podcast, they decided on two things: Lemon Pound Cake (her favorite dessert) and volunteering.
How beautiful is that?
So in honor of you and your service to your community, Veronica, I made a Lemongrass Cake. More importantly, I am working out my schedule so that I can weekly volunteer at one of my favorite charities, Ronald McDonald House. Thank you for reminding me how important and impactful, volunteer work is.
Lemongrass Loaf Cake
Adapted from Back in the Day Bakery Cookbook
- 3 cups GF all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk (lactose free option: add 1 tablespoon white vinegar into a 8 ounce measuring cup and add enough soy milk to equal 1 cup. Let sit for 10 minutes)
- 1 teaspoon vanilla extract
- 1 cup unsalted butter (2 sticks), softened
- 2 cups sugar
- 5 eggs
- 3 stalks lemongrass
- 2 small lemons
- Fresh juice of lemons
- Confectioners sugar
Preheat oven to 350 Degrees F. Butter 2 loaf pans. Set aside.
Make your lactose-free buttermilk if necessary.
Zest your lemons, but keep the rest of the lemon for later. Add the zest, sugar, and lemongrass to the bowl of a food processor. Process until the lemongrass is finely chopped and incorporated into the sugar. It should smell heavenly.
In the bowl of a stand mixer, add the butter and lemongrass sugar. Beat together on a medium-high speed until the butter is light and fluffy, about 6 minutes. Scrape down the bowl. Beat one egg at a time, until incorporated, scraping down the bowl as necessary.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Add vanilla to “buttermilk.”
Juice your 2 lemons. Set juice aside.
In five separate additions, add your flour mixture and buttermilk, beginning and ending with the flour mixture. Mix only until incorporated. Scrape down the bowl and then add the juice to the batter, mixing only until incorporated once again.
Pour the batter between the 2 buttered loaf pans evenly. With a damp off-set spatula, smooth off the tops of the batter in the pans.
Bake in the center rack of the oven for 50-60 minutes, when a toothpick insert in the center of the cake comes out clean. Let cool on a cooling rack for at least 10 minutes. Gently slide a butter knife around the edges of the loaf so the loaf comes out clean.
If you would like the optional glaze, mix together a small amount of fresh lemon juice with a decent amount of confectioners sugar. Whisk together, adding additional confectioners sugar until the glaze is thick yet pourable.
Place the cooled loaves in a baking sheet, pour the glaze over the tops of the loaves.