2 cups granulated sugar
1 cup (2 sticks/8 oz/226g) unsalted butter, softened
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk* (see note below)
Grated zest of 1 Meyer lemon
1 tablespoon Meyer lemon juice
Confectioners' sugar, for dusting top of cake
Serve with whipped cream and strawberry sauce (optional).
Preheat oven to 325 degrees F/160 degrees C. Grease and flour two 9 x 5-inch loaf pans.
Beat sugar and butter in large bowl at medium speed, scraping bowl often, until creamy. Continue beating, adding eggs one at a time, until well mixed.
Reduce speed to low. Beat, gradually adding flour, baking powder, baking soda and salt alternately with buttermilk and scraping bowl often, until well mixed. Add lemon peel and 1 tablespoon lemon juice. Continue beating until well mixed.
Spread batter into prepared loaf pans. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Dust top of cake with confectioners' sugar. If desired, serve with whipped cream and strawberry sauce.
*Note: If needed, substitute 2 teaspoons vinegar or lemon juice plus enough milk to equal 3/4 cup for buttermilk. Let stand 10 minutes.
Makes 2 (9 x 5-inch) loaves.
Fresh Strawberry Sauce
2 pounds fresh strawberries, coarsely chopped
3 tablespoons dark brown sugar
Juice from 2 lemons (approximately 4 tablespoons)
Combine the strawberries, brown sugar and lemon juice in a large saucepan and bring to a simmer over medium-low heat, stirring, until the sugar dissolves. Partially cover with a lid and simmer, stirring occasionally, until the strawberries are softened and release their juices, about 10 minutes. Let cool.
Pour the strawberries into a blender and blend until smooth.
Press the sauce through a fine-mesh strainer into a storage container. The sauce will keep for up to 10 days in the refrigerator or up to 6 months in the freezer.
Makes approximately 3 1/4 cups.
Date: May 10, 2007