Julien's Journal May 2016 (Volume 41, Number 5) | Page 60

AT YOUR TABLE

glaze that has dripped through onto the
sheet pan. Let cool at room temperature or,
wrapped in plastic wrap, in the refrigerator
(well wrapped, the cake will last up to a
week). Serve at room temperature in thin
slices. Place a scoop of vanilla ice cream on
top and top with fruit. Makes one six-cup
loaf pan.

by Angela and Carolyn
Linton-Canfield

LEMON POUND CAKE
May Day is an ancient holiday celebrated
on May 1 in several countries as the traditional spring festival. Many of us can
remember hearing of our Grandparents
dancing around the Maypole, a tall wooden
pole with ribbons. It is common to have
cake on May Day, and as a child, my godmother used to always make May Day a
special day. We would make our own poles
and do a little dance around and then go sit
in the yard where she would serve lemon
pound cake. This recipe for lemon pound
cake makes me long for childhood and smile
at the great memories.

CREAM OF
ASPARAGUS SOUP
One of the first crops of late spring is asparagus and few things are more beautiful
than a bowl of cream of asparagus soup.
This recipe is simple, easy, and it creates
a velvety soup to bring a smile to anyone’s
face.
2 tbs. unsalted butter
1 onion, minced
1/2 tsp. sea salt
2 tbs. all-purpose flour

1 1/2 cups all-purpose flour

4 cups chicken broth (preferably homemade)

1 tsp. baking powder
1/2 tsp. salt
1 cup (2 sticks) butter, softened at room
temperature
1 cup sugar, plus 1/3 cup
4 eggs
2 tsp. pure vanilla extract
1/4 cup lemon juice, plus 1/3 cup
Preheat the oven to 350 degrees F. Butter a
six-cup loaf pan and line it with parchment
or waxed paper. In a medium bowl, combine
the flour, baking powder, and salt.

Lemon pound cake

the prepared pan and bake until raised in
the center and a tester inserted into the
center comes out dry and almost clean,
about an hour to an hour fifteen minutes.
Meanwhile, make the glaze. In a small bowl,
stir together the remaining 1/3 cup sugar
and the remaining 1/3 cup lemon juice until
the sugar is dissolved.

In a mixer fitted with a whisk attachment
(or using a hand mixer), cream the butter.
Add one cup of the sugar and mix. With the
mixer running at low speed, add the eggs
one at a time. Add the vanilla.

When the cake is done, let cool in the pan
15 minutes (it will still be warm). Run a
knife around the sides of the pan. Set a wire
rack on a sheet pan with sides (to catch the
glaze) and turn the cake out onto the rack.
Peel off the waxed paper.

Working in alternating batches, and mixing
after each addition, add the dry ingredients
and 1/4 cup of the lemon juice to the butter
mixture. Mix until just smooth. Pour into

Using a turkey baster or pastry brush,
spread glaze all over the top and sides of
the cake and let it soak in. Repeat until
the entire glaze is used up, including any

56  ❖  Julien’s Journal ❖ May 2016

1 1/2 lbs. fresh asparagus, woody stems
trimmed
1/2 cup heavy cream
fresh ground pepper
Melt butter in a large Dutch oven over medium heat. Add the onion and sea salt and
stir. Cook until the onion is softened, about
five minutes. Stir in the flour and cook for
another minute, stirring frequently. Slowly
stir in the broth, scraping up any brown bits
and bring to a simmer. Cook for another
five minutes.