The proverbial phrase, “When life gives you lemons, make lemonade”, has an interesting history. Attributed originally to Elbert Hubbard, a Christian anarchist writer, the saying was referenced in an obituary for the dwarf actor Marshall Pickney Wilder in 1915. Wilder, a gifted storyteller and humorist, authored three books, including “Smiling Around the World” in 1908, and “coaxed the frown of adverse fortune into a smile”.
In 1948, Dale Carnegie in his book “How to Stop Worrying and Start Living” penned “If you have a lemon, make lemonade.” Over time, the expression has developed as a technique to encourage optimism in the face of disabilities, hardships, and the toils of daily living.
In the dearth of winter cold and darkness, we often need a boost to get through until the warmth and light of spring. This is when I crave citrus fruits, especially lemons. Rich in Vitamin C, with a tart and tangy flavor that liven the palate, they inspire a more adventurous cuisine.
The recipe for Joan’s Lemon Cake comes to me from the president of the Evergreen Garden Club in Deer Isle, Joan Schlosstein. A woman of many talents, Joan is a creative gardener and superlative baker. In the 1980’s, she baked at a commissary on the North Shore that sent daily breakfast and lunch items to several Boston businesses. This cake, known to her as East 62nd Street Lemon Cake was extremely popular. The recipe’s origin is from Maida Heatter, who adapted it from a preparation sent to her by her daughter, who was living on East 62nd Street in New York. In the late 1970’s Craig Clairborne edited and published the recipe in the New York Times.
Basically, a pound cake, Joan’s Lemon Cake is buttery and mellow, with the perfect crumb on the tongue and the lilting flavor of lemon, enhanced by a lemon glaze. Joan, who has prepared hundreds of these cakes, cautions that mixing the batter completely, often by hand, is the key to the success of this confection. “Hand mixing between steps is important, as the batter tends to separate into heavy and loose layers,” she says, “if it separates, you won’t be able to get it out of the pan without breaking. If it breaks, stick the pieces back together as best you can, and glaze as directed.”
For several years now, my Meyer’s lemon tree here at Rabbit Hill has provided our family and friends with a much-needed lift and the joy of fresh lemons. Peak harvest season for many lemons here in the United States is January through March, so when life gives you lemons, make Joan’s Lemon Cake.
Joan’s Lemon Cake
Ingredients
- 3 cups all purpose flour
- 2 teaspoons baking powder
- 1 cup unsalted butter at room temperature 2 sticks
- 2 cups sugar
- 4 eggs
- 1 cup milk
- Zest of 2 lemons about 2 tablespoons
For the glaze:
- ¾ cup sugar
- 1/3 cup lemon juice
Instructions
- Assemble ingredients and tools. Preheat the oven to 325 degrees.
- Grease a 9-inch tube or Bundt pan, flour it well.
- Zest the lemons and set the zest aside. Juice the lemons, strain out the seeds and pulp. Measure out 1/3 cup and set aside. Store the remaining juice in the refrigerator for another use.
- Whisk or sift together 3 cups of flour and 2 teaspoons of baking powder. Set aside. In the bowl of your electric mixer, add 2 cups sugar and butter. Cream together, scraping the sides. Add the eggs, one at a time, and beat well. Scrape down the sides.
- Add the flour and the milk alternately to the batter, slowly mixing. Be sure to scrape down the sides well between each addition. Stir in the lemon zest.
- Pour the batter into the prepared pan and smooth the top. Bake for about 65 – 75 minutes, until the top is golden, and the cake tests done.
- While the cake is baking, prepare the glaze. Warm the juice and the sugar in a small saucepan over medium-low heat until the sugar is dissolved. Set aside.
- When the cake is done, remove it from the oven. Shake the pan to loosen the sides and let rest for 10 minutes. If needed, run a small knife down the sides of the pan where the cake is sticking.
- Place a cake rack over the pan and invert the pan.
- Unmold the cake onto the cake rack.
- Using a pastry brush, apply the glaze to the top and sides until it is all absorbed.
- Pieces of cake that stick to the pan can be scraped off and “glued” back on the cake with the glaze.
- Let cool before slicing. Makes 16 or more servings. Serve topped with a dollop of ice cream or whipped cream, lemon curd, or powdered sugar.
