I wound up making two of these beauties: one for the Saturday barbecue with my family and some friends from Halifax, and one for the Sunday soirée with our Valley-residing friends. For the first barbecue, I stayed true to the recipe, simply topping the cake with the lemon juice and sugar and letting it soak in. Both my mother and I agreed with Jamie’s prognosis that this cake is deceptive: while seemingly plain, that sugary, lemony goodness is more than enough to complement the moist, delicate cake. However, having received some requests from both F. and my father for a ‘topping’ of some sort, I decided to appease the men in my life for round two.
|Saturday’s cake on the left, Sunday’s on the right. Drizzling, I’m learning, is a bit of an art form. A bit over-zealous, am I not?|
Our barbecue on Sunday night was with friends Jenny and Sean (see my rambling homage to Jenny and the company of good people, in general, here) at their beautiful home near the Bay of Fundy. When I say ‘beautiful’, it seems trite: I stopped in my tracks upon entering Jenny’s home, in awe of seeing my own dreams manifested in someone else’s homestead. Jenny also keeps a chicken coop in her yard and she every-so-kindly sent me home with a dozen, freshly laid eggs. I’ve been buying eggs of this sort from the farmers’ market lately, but nothing has compared to the freshness of these eggs.
I savoured my dozen from Jenny along as long as I could, but now I’ve officially been spoiled by her generosity: F. will not only have to put up with my kimchi pots in the back yard next year, but a chicken coop, too! I know he’ll LOVE this idea.
|Jenny’s beautiful chickens, caught in a rare, stoic pose!|
|Fresh Valley Corn|
|Tomato, Cucumber and Basil salad, all freshly picked from Jenny’s garden.|
We had much more to eat than shown in the photos, of course, but at some point, even the most ardent food lover needs to set down their camera and soak up the moment: a hazy, late summer night, in the most excellent of company, in a beautiful home, with food that was bursting with freshness and flavour, straight from one much-loved garden.
(Then, if you like, you can add a little glaze!)
Lemon Cream Cheese Glaze
3-4 oz. room temperature cream cheese
1 cup powdered sugar
1/4 cup unsalted, room temperature butter
1/2 tsp vanilla extract
1 tsp. lemon zest
1 tbs. freshly squeezed lemon juice
Combine all glaze ingredients in a medium bowl and beat with an electric mixer until smooth. Drizzle over the top of the bundt cake and serve.