There are two types of dessert people, those who will hear about nothing other than chocolate and those who legitimize fruit in desserts. I’m encamped somewhere between the two, with a slight leaning toward the chocolate crew. I think sorbet is cute and refreshing at the end of a meal, but I’ll most likely be anticipating a chocolate something next to appease the sweet tooth.
But then this cake came along and I felt miraculously satisfied by its mouth-puckering lemony taste. The meyer lemon with its inherent sweet and sour flavor translates itself perfectly into a pound cake. What takes it up a notch is the extra moistness from the syrup coupled with the sweetness from the glaze. All these elements work together to create a truly exceptional loaf. Trust me, I’ve since converted a staunch chocoholic with just a slice. It’s a must-make-stat kind of cake.
roasted carrots. Ive also enjoyed them for breakfast with eggs. There are so many possibilities.
I am forever grateful to Debby, my father in law’s wife, who is the best cook and who first introduced me to this gem of a recipe that has quickly become a favorite.