The past weekend has felt approximately two weeks long. I feel like I just need to document it all so I remember in 20 years what a lazy “stay at home” long weekend was like right before I turned 30. Thanks for joining me for this xanga entry!
Friday – Went to grocery store, casually made this cake for tomorrow’s BBQ, meandered to local bookstore and ended up with a copy of Indian-ish which I cannot WAIT to cook from, met friends at a bar and bragged about my new cookbook. Then came home and made a riff on this soba tofu bowl for a dear friend who came over for dinner. After she left, friend from Boston arrived to stay the weekend. Late night catch-up ensued.
Saturday – Coffee and bagels, then a yoga class. Don’t recommend that order. Took ferry(!) to Astoria for lovely rooftop soiree. Brought cake, with frosting in its own refrigerator bag. Not the easiest cake to travel with, but definitely not the worst. Ate my weight in salads and dips and veggie burger (just one, to the chagrin of the hosting couple who are now left with three mediocre frozen patties). Left BBQ early to rush to BAM for a DanceAfrica performance that blew my mind. Home for frozen watermelon drinks and another late night.
Sunday – brunch and omg this weekend is killing me. How do people maintain this lifestyle? Ask questions later! Let’s go into the city! For Chinatown noodles, a crowded salsa bar, and cocktails around the corner. Another late night.
Monady – byyye friend, have a safe drive, and oh shit we’re supposed to bring things to a BBQ. I didn’t prepare cake in advance, dang. Whipped together this really delicious artichoke white bean dip (but parsley instead of basil because I thought it went better) and Ottolenghi’s gingery cucumber salad from Plenty, which I thought would complement the various izakaya-style organ meats being grilled. (I cannot attest to its success in doing that, but it was mostly consumed, so I’ll consider it a success.) Then I fell into a stupor on our couch.
I’m exhausted. And now I go to work. xo, gossip girl.
A couple things about this cake — this is a really easy and really delicious cake to whip together at the last moment if you know someone is coming over. The only tricky ingredient it has is pre-made lemon curd. I bought the Bonne Maman variety, which I’ve been eating with a spoon ever since. It makes a surprisingly luscious topping when beat with fresh whipped cream. Also, I didn’t feel like splurging on fresh berries, as I knew we had a bunch of frozen ones in the fridge. I ended up with half a cup of frozen blueberries, then picked the other half cup out of a bag of mixed frozen berries. A couple blackberries made it in too. They were also delicious. No need to be picky about your fruits. I forgot the demerera sugar on top, but don’t think I missed it.
I talked about a different blueberry lemon cake recipe on here some years ago. That one is a decadent layer birthday cake, not to be confused with this delicate, weekday-afternoon-appropriate version. Both are hella delicious.
Simple Blueberry Lemon Cake with Lemon Cream aka the Best Psuedo-Frosting
from my friend Liz!
1 cup flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
⅔ cup sugar
zest of one lemon (about 1 ½ teaspoons)
½ stick (4 tablespoons) butter, room temp
½ teaspoon (or a bit more) pure vanilla extract
1 large egg
¼ cup plain Greek yogurt (whole or 2%)
¼ cup milk
1 cup fresh or frozen blueberries (no need to thaw)
1 ½ tablespoons turbinado sugar (I forgot this…)
fresh berries to serve (optional)
I doubled the original recipe and did not regret it. This is the ratio I used —
½ cup heavy whipping cream
4 tablespoons store-bought lemon curd
Preheat oven to 400F. Butter the bottom and sides of a 9-inch cake pan (I used springform but it isn’t necessary). Cut out a circle of parchment paper for the bottom of the pan.
Combine flour, baking powder, baking soda, and salt in a medium bowl and set aside.
Put the sugar and lemon zest in a big bowl or the bowl of a stand mixer. Mix together with your fingertips to combine, until the mixture is sand-like and smells like lemon candy. Add the butter and beat for 3ish minutes on medium-high speed, until light and fluffy. (I used my Kitchenaid but hand mixer should work fine.) Beat in vanilla and the egg until combined. Add yogurt and beat well.
At low speed, beat in half the flour. Then add milk and beat until just combined. Add rest of the flour and mix until just combined.
Pour batter evenly into prepared cake pan. Scatter berries on top and sprinkle with the turbinado sugar. Bake for 20-25 minutes, until cake is golden-brown and a tester comes out clean.
Let cool for 10 minutes in pan, then invert onto a rack. Peel off parchment and let cool all the way. Invert again onto a nice plate.
Meanwhile, back with your mixer, beat together the whipped cream and the lemon curd until creamy and thick. This took 3ish minutes for me. Texture should be the consistency of yogurt. Keep refrigerated until ready to serve.
Dollop lemon cream on top of completely cooled cake. Top with fresh berries, if you’d like. Let your guests gush over how good this simple cake is.
- You can substitute ½ cup buttermilk for the yogurt and milk
- This cake bakes quickly. (true!) Start checking it at 20 minutes.
- Cake can be made one day in advance — just wrap it well in saran wrap overnight. Lemon curd can be made 8 hours in advance and stored in an airtight container in the fridge.