Lemon Lechery

“Paulie, still hoarse but no longer sneezing, came in and started on Lemon Lechery and marbled brown sugar cake”
-Sunshine

Unlike the esteemed authoress, I’m not a big gardener. But I love gardens (which is probably why I get along so well with those books that feature it rather heavily). Take lemon trees. One little tree and you’re rolling in so many sunny citrus pops of zesty goodness you’re giving it away to the daughter of a friend of a friend who is fawning over the un-waxed skin like a doe over an actual fawn.

So thank you all you lovely gardeners who share their bounty with others. You are wonderful human beings.

Speaking of wonderful human beings, today’s guest kitchen and baking know-how is provided by my friend Mariko, one of my favorite baking buddies. Look at that tart! No wonder we get along so well.

 

No, seriously. Look at that tart.
No, seriously. Look at that tart.

Mariko was a big help while I fumbled through the recipe for Lemon Lechery. Which invaluable since Lemon Lechery is one of those intriguingly decadent-with-no-details recipes that I’ve been mulling over for a while. There were a couple ways to go with this one, but one bite of this rendition and I was humming my approval so loud I don’t know that I’ll need to revisit this one any time soon. Plus this one has the Mariko-Going-For-Seconds Stamp of Approval.

Lemon Lechery is mentioned only once in Sunshine, bundled in with marbled brown sugar cake. So I decided to go with a dessert in a similar genre. I pictured a generously sliced slab of lemon loaf cake topped with something sinfully excessive to bump it up to the next level. So I over-lemonized a well respected lemon loaf recipe and ditched the light syrups and glazes and went right for a thick white chocolate crust.

The result? Pretty damn tasty.

Lemon Lechery

Lemon Lechery Ingredients
Ingredients
At room temperature
1 tablespoon + 8 tablespoon butter
1/2 cup milk
2 eggs

1 3/4 cups (8.4 oz) all-purpose flour
1 1/3 cups (10 oz) sugar
1 teaspoon baking powder
3/4 teaspoon fine salt
1 tablespoon lemon extract
1 teaspoon almond extract
Zest and juice of 3 Meyer lemons (about 1/2-2/3 cup juice)

White Chocolate Lemon Ganache Ingredients

2/3 cup (4 oz.) white chocolate chips
1/2 tablespoon butter
2 tablespoon heavy cream (or milk)
Pinch salt
1 teaspoon lemon extract

Instructions

Heat oven to 350°. Grease a loaf pan measuring with butter and dust it with flour. Invert and tap out excess crumbs; set aside. In a bowl, mix flour, baking powder, and salt and set aside.

Zest and juice lemons. Add juice to the milk and let sit.

 

In a stand mixer, cream butter and sugar. Mix medium speed until combined, about 1 minute.

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Add the eggs, one at a time, beating just long enough to incorporate, about 30 seconds.

Add the flour mixture and milk mixture (milk should be curdled by now) in 3 batches, beginning and ending with the flour. Beat until mixed. After each addition scrape down the sides of the bowl. Mix in the lemon and almond extracts.

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With a spatula, fold in the lemon zest.

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Turn batter into prepared loaf pan.

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Bake until a toothpick inserted in the center of the cake comes out clean and dry, about 65 minutes.

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Turn out of pan to cool. Get started on the white chocolate glaze.

White Chocolate Lemon Ganache Instructions

Add white chocolate chips (saving a tablespoon or two in reserve) into a microwave safe bowl with cream and butter. (I didn’t have heavy cream on hand, so I substituted milk). Microwave for 11 seconds. Take out and stir for a few seconds, letting the heat spread into all the ingredients evenly before putting the bowl back into the microwave for 11 seconds. (It took me less than 30 seconds in the microwave).

If the consistency is too thick, add cream. If it’s too thin, toss in some of the reserved white chocolate chips and stir to melt. When all the white chocolate chips have melted and the consistency is smooth, add lemon extract and stir to combine.

Pour over the cake, letting the excess drip off the sides. Sprinkle a little lemon zest on top before it cools for those extra ‘ooh’s’ of admiration.

Slice a thick slab off and bask in the pillowy lemon zing smoothed by a wave of melting white chocolate.

Lemon Lechery

Ingredients

At room temperature
1 tablespoon + 8 tablespoon butter
1/2 cup milk
2 eggs

1 3/4 cups (8.4 oz) all-purpose flour
1 1/3 cups (10 oz) sugar
1 teaspoon baking powder
3/4 teaspoon fine salt
1 tablespoon lemon extract
1 teaspoon almond extract
Zest and juice of 3 Meyer lemons (about 1/2-2/3 cup juice)

White Chocolate Lemon Ganache Ingredients

2/3 cup (4 oz.) white chocolate chips
1 tbsp butter
2 Tbsp. milk
Pinch salt
1 tsp. lemon extract

Instructions

Heat oven to 350°. Grease a loaf pan measuring with butter and dust it with flour. Invert and tap out excess crumbs; set aside. In a bowl, mix flour, baking powder, and salt and set aside.

Zest and juice lemons. Add juice to the milk and let sit.

In a stand mixer, cream butter and sugar. Mix medium speed until combined, about 1 minute.

Add the eggs, one at a time, beating just long enough to incorporate, about 30 seconds.

Add the flour mixture and milk mixture (milk should be curdled by now) in 3 batches, beginning and ending with the flour. Beat until mixed. After each addition scrape down the sides of the bowl. Mix in the lemon and almond extracts.

With a spatula, fold in the lemon zest.

Turn batter into prepared loaf pan. Bake for 65 minutes or until a toothpick inserted in the center of the cake comes out clean and dry.

Turn out of pan to cool. Get started on the white chocolate glaze.

White Chocolate Lemon Ganache Instructions

Add white chocolate chips into a microwave safe bowl with the milk and butter.

Microwave for 11 seconds. Take out and stir for a few seconds, letting the heat spread into all the ingredients evenly before putting the bowl back into the microwave for 11 seconds. (It took me less than 30 seconds in the microwave)

When the white chocolate chips have melted and the consistency is smooth, add lemon extract and stir to combine.

Pour over the cake, letting the excess drip off the sides. Sprinkle a little lemon zest on top before it cools for those extra ‘ooh’s’ of admiration.

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