Wednesday, January 20, 2010


"There is a language 'little known',

Lovers claim it as their own.

Its symbols smile upon the land,

Wrought by nature's wondrous hand;

And in their silent beauty speak,

Of life and joy, to those who seek.

For Love Divine and sunny hours

In the language of the flowers."

~ The Language of Flowers

(Margaret Pickston)

~ a single thin slice topped with fresh berries and a scoop of good vanilla ice cream ... perfect for a simple celebration for loved ones (Barefoot Contessa - Parties)


1/2 lb. unsalted butter (room temperature)
2 1/2 cups granulated sugar
4 extra-large eggs (room temperature)
1/3 cup grated lemon zest (6-8 lemons)
3 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. kosher salt
3/4 cup freshly squeezed lemon juice
3/4 cup buttermilk (room temperature)
1 tsp. pure vanilla extract


2 cups sifted confectioners' sugar
3 1/2 Tbsp. freshly squeezed lemon juice

  • Preheat oven to 350ยบ. Grease, flour, and line the bottom of two 8 1/2 x 4 1/4 x 2 1/2-inch loaf pans with parchment paper.
  • Cream butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with paddle attachment, for about 5 minutes, or until light and fluffy. wth the mixer on medium speed, add the eggs, one at a time, and the lemon zest.
  • Sift together flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, buttermilk, and vanilla. Add flour and buttermilk mixtures alternately to the batter, beginning and ending with flour. Divide batter evenly between pans, smooth the tops, and bake for 45 minutes to 1 hour, until cake tester comes out clean.
  • Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until sugar dissolves.
  • When cakes are done, let them cool for 10 minutes, then invert onto a rack set over a tray, and spoon lemon syrup over the cakes. Allow cakes to cool completely.
  • For glaze: Combine confectioners' sugar and lemon juice in a bowl, mixing with wire whisk until smooth. Pour over top of cakes and allow laze to drizzle down the sides. (2 8-inch loaves)


bg_garden said...

Those blooms are breath taking! I have been devoting my time and energy this week into getting organized ( photos ) and programing my new webpage. I hope to have something worth clicking over to by weeks end!

(((HUGS)) I want to try the Lemon yummy for dinner tonight.

joey said...

Thanks Bren ~ Today is Mr. Ho-Hum's birthday and this is his cake :)

donna said...

I make a delish apricot nectar cake but this lemon delight sounds even better.


Roses and Lilacs said...

Happy birthday!! His is just a couple days from mine.

lindalou said...

I just love lemon cake. The recipe I have uses a lemon cake mix and lemon pudding. I've never done one from scratch and that would be a good thing to do.

Happy Birthday to your hubby.

Unknown said...

The cake sounds delicious... and the flowers are absolutely beautiful! Hope your January is going well, Joey. :)

beckie said...

Joey, Alstroemeria is a flower that lasts forever in a bouquet. Long after the other flowers have wilted thses look perfect. Often I will pick them out and put them in their own vase before throwing out a spent arrangement.

Lemon cake (when good) is such a refreshing dessertThis one sounds delcious. Happy Birthday to Mr. Ho Hum! :)

Rose said...

Lemon cake is one of my all-time favorites! I usually make it from a mix--I can hear you gasp:)--but this sounds easy enough to make and no doubt is much tastier.

Thanks for the lovely collages on this and your last post--just what I need on this very dreary and icy day!

Carol said...

Great flower collage Joey. I think Alstroemeria is also known as Peruvian lily... They are most striking florist flowers. I call them that for it is the only place i have ever seen them... at flower markets. I should love to see them growing. I think they are lovely in a large bouquet all to themselves. Many beautiful colors. Your lemon cake sounds light and divine.

joey said...

Yum, Donna! Your apricot nectar cake does sound delish! Mr.-Hum hum loves apricots ...

Thanks from Mr. Ho-Hum (and his twin sister), Marnie, and Happy Birthday wishes to you also. Today would have been my father's and and Sat my sister's.

This cake is almost as easy, Lindalou. I normally bake a lemon bundt cake but I like these 2 loaves that can be sliced super thin.

Thanks, Kim, and happy January to you also ... so far, so good :)

You are so right, Beckie, and why I often have them around ... they do last forever. Costco has them bunched in huge bouquets that fill several vases ... a real winter treat! The kids/grandboys are all coming for dinner tonight to celebrate the birthday ... off to the kitchen :)

*Gasp*... just teasing, Rose. Actually, several favorites cakes, e.g. Whiskey Cake, starts with a mix :) Yesterday was a sunny tease in the morning but today it's gloomy here too (plus noisy since Edison is pruning all the lines in the neighborhood).

Indeed, Carol, they are commonly known as Peruvian lily. I have never seen them growing in a garden either but love sprinkling them in vases around the house ... they seem to last forever!

Chloe m said...

This time I am actually printing out the recipe so I don't lose it. Thanks,

Rob (ourfrenchgarden) said...

Gimme a lemon desert everytime.

Lemon cake, lemon meringue, tarte aux citrons. They're all up there with rice pudding.

Beatiful alstroemeria.

joey said...

Go for it Rosey! If you like a burst of lemon, this cake is for you :)

Trade you for a truffle, Rob :)

Anna/Flowergardengirl™ said...

I have to fix that lemon cake Joey. I don't think I can resist.

Flowers said...

Your blog looks yummy. The picture of flowers looks awesome. It was worth of time going through your blog. Keep it up the good work.

joey said...

Anna, if you love lemons, this cake is a MUST :)

Thank you, Flowers. Photographing flowers is a pure joy, always amazing!