"We see Sissy Hicks as the Alice Waters of Vermont," says Michael Stern" - relying on local farmers and green grocers, cooking meals that reflect the seasons, and creating a menu that is at once respectful of tradition and yet always surprising... This cookbook is one that cooks will turn to for ideas for Sunday dinners, company's-coming meals, candlelight suppers, and leisurely family breakfasts on a weekend morning.
A sunshiny dessert that is sweet, moist, and oozing flavor.
Servings: 12
FOR THE CAKE:
16 tablespoons (2 sticks) butter
2 1/3 cups sugar, divided use
3 eggs
3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
Zest of 2 to 3 lemons, grated
1/2 cup plus 3 tablespoons lemon juice
Breadcrumbs or flour
FOR THE LEMON CURD SAUCE:
Juice and grated zest of 6 lemons
6 eggs
2 cups sugar
12 tablespoons (1 1/2 sticks) butter, softened
Preheat the oven to 350 degrees F.
Cream the butter with an electric mixer and add 2 cups sugar. Beat in the eggs one at a time.
Sift together the flour, baking soda, and salt. Alternating (starting and ending with dry ingredients), add the dry ingredients and buttermilk to the mixture. Fold in the zest and 3 tablespoons lemon juice.
Grease a Bundt pan, coat with the breadcrumbs or flour, and pour in the batter.
Bake for 1 hour 15 minutes. Let the cake rest in the pan for 30 minutes.
While the cake is baking, make the lemon curd sauce. Combine the lemon juice and zest, eggs, and sugar in the top of a double boiler. Whisk over low heat until the mixture coats a spoon. Remove from the heat and whisk in the butter a small amount at a time. Refrigerate the sauce until ready to use.
Combine the remaining 1/2 cup sugar and the remaining 1/2 cup lemon juice in a saucepan. Heat until the sugar dissolves.
Poke holes in the warm cake and pour the lemon juice mixture over the top. Let the syrup soak in for at least 15 minutes before turning out onto a tray or plate.
