One of the best things about this time of year in Southern California, besides the weather, of course, is the abundance of fresh citrus. John’s sister, Pam, brought us a big bag of Eureka Lemons from her garden. They’re lovely – so bright and tangy. We love them in Iced Tea, squeezed over fish, and baked into desserts. This Lemon Bread recipe from King Arthur Flour is great – it’s easy to make and delicious. It’s a perfect snacking cake for any time of the day. The medium crumb is enhanced by a lightly sweet-tart glaze. But, for the very best part, you have to turn to the book, The King Arthur Flour Baker’s Companion.
- ¼ cup lemon juice
- ⅓ cup sugar
- 1 stick (8 ounces) butter, softened
- ¼ teaspoon salt
- Combine lemon juice and sugar in a microwave-safe bowl.
- Microwave on high for 30 seconds, stir, and microwave on high for 30 seconds again.
- Allow syrup to cool to room temperature.
- In a small food processor, fitted with the blade attachment, combine butter and lemon syrup, stopping to scrape down sides of the bowl, occasionally.
- When butter is thoroughly blended, scrape into a lidded container and keep refrigerated.
I am obsessed with this butter! I had it on French Toast this morning and plan to use it on fish and vegetables very soon. It’s a wonderful way to infuse flavor into your food.