Title: The Memory of Lemon
Author: Judith Fertig
Published: June 2016, Berkley
Format: Paperback, 304 pages
The author of The Cake Therapist returns with another sweet and emotional tale featuring Neely, the baker with a knack for finding exactly the right flavor for any occasion...
A crisp tang of citrus that is at once poignant and familiar, sharpening the senses and opening the mind to possibilities once known and long forgotten...
Claire “Neely” Davis is no ordinary pastry chef. Her flavor combinations aren’t just a product of a well-honed palate: she can “taste” people’s emotions, sensing the ingredients that will touch her customers’ souls. Her gift has never failed her—until she meets a free-spirited bride-to-be and her overbearing society mother. The two are unable to agree on a single wedding detail, and their bickering leaves Neely’s intuition frustratingly silent—right when she needs it most.
Between trying to navigate a divorce, explore a new relationship, and handle the reappearance of her long-absent father, Neely is struggling to make sense of her own conflicting emotions, much less those of her hard-to-please bride. But as she embarks on a flavorful quest to craft the perfect wedding celebration, she’ll uncover a family history that sheds light on both the missing ingredients and her own problems—and illustrates how the sweet and sour in life often combine to make the most delicious memories...
Lemon Verbena Pound Cake
Makes (12-cup) tube or Bundt cake to serve 12
3/4 pound (3 sticks) unsalted butter, softened
1 (8-ounce) package cream cheese, softened
3 cups sugar
6 jumbo eggs
3 cups sugar
6 jumbo eggs
3 cups sifted cake flour
2 teaspoons vanilla extract
2 teaspoons lemon zest
Confectioners' sugar for dusting
Preheat the oven to 325 degrees. Butter and flour a (12-cup) tube or Bundt cake and set aside. If you like, press fresh lemon verbena leaves onto the sides of the pan. With an electric mixer or food processor, cream the butter and cream cheese together until smooth. Beat in the sugar until fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the flour, a little at a time, until well blended. Stir in the flavorings. Pour the batter into the prepared pan.
Bake for 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then invert the cake on a wire rack to cool. Dust with confectioner’s sugar.
Tip: Try lining the buttered pan with lemon-scented leaves of fresh lemon verbena, lemon balm, or Rober’s Lemon Rose scented geranium. Then pour in the cake batter.
Thank you Judith for sharing this recipe with us...I know I'm quite excited to read your new book and just might be trying this recipe myself. It sounds delicious!!!