Riding on the tube home from my second theater show in a week I thought about where I was two years ago.
Scrambling home from another day at a job I hated and my twenty-fifth birthday approaching I decided after watching a wee movie about Julia Child that I would start a blog.
Within a few weeks I had I quit my job, completed a walk I had been preparing months for and began this journey. Here, two years later is my two hundred and seventh post and I’m thousands of miles away from where it began in little New Zealand.
Thousands of miles from everything but this blog which has been a backbone of my life since I pressed publish in that first moment.
Expectation of what this would bring was soon overshadowed by making sure I kept to my original goals while also expanding my footing here. And so, this year, for one year, I’ve started another project – one I’m not sure I would have even considered had I not already been doing this. It’s a little Tumblr account account with a play on my name called Beached Maiden, a simple photography project of a place where my soul was shaped, the beach. One photo a day of a beach I’ve found myself on in the last six years. Nothing complicated, just imagery.
Between seeing wonderful theater with precious friends I’ve also made this cake, a lemon delight of sorts with rosemary icing seeped throughout to give the rosemary flavor a sort of ‘lived in’ feel. It’s simple and no layers or frosting to whip for fifteen minutes, no, just one cake with icing, served best slightly warm.
This cake is plenty moist, although, there is no butter required.
Lemon Cake with Rosemary Icing
1/2 cup lemon juice (3 medium lemons)
1 tablespoon lemon zest
1/2 cup sour cream
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup confectioners/icing sugar
1 teaspoon fresh rosemary, finely chopped
1 1/2 tablespoons water
Preheat the oven to 180°C/350F and greaseproof a cake tin.
Place the lemon zest, juice, sour cream and eggs in a bowl and combine until smooth and combined.
Sift the flour, baking powder and soda into a separate bowl and stir together, adding to the lemon mixture.
Pour into the prepared cake tin and tap the edges slightly to remove bubbles from the mixture.
Place in the oven and bake for 30 minutes or until golden on top.
Remove and allow to cool in the tin for 5 minutes. Remove carefully from the tin and while still warm, poke holes into the cake. Set aside.
Meanwhile, place the confectioner’s sugar, rosemary and water into a bowl and combine until smooth and silky.
Spread onto the still warm cake so the icing melts into it.
Allow to cool fully.
Slice and serve.
Note: It is best to keep this cake refrigerated. Warm slightly before serving.