Triple Lemon Poundcake Recipe

INGREDIENTS

½ cup butter, room temperature
1 cup sugar
¼ cup brown sugar
2 eggs
2 lemons, zested
2 tbsp fresh lemon juice
½ tsp lemon extract
¼ tsp salt
1.5 tsp baking powder
1.5 cup flour
1/3 cup milk

For the glaze:

¼ cup milk
¼ cup vodka
½ tsp lemon extract
½ cup powdered sugar

INSTRUCTIONS

1. Preheat oven to 325 degrees.
2. In a mixer, cream butter and sugars.
3. Stop the mixer and add eggs, lemon juice, lemon zest, and lemon extract. Beat on high until smooth.
4. Lower mixer speed, and gradually add flour, baking powder and salt. Scrape down the sides and bottom of the bowl. Once well combined, add milk.
5. When smooth, place batter in a well-oiled loaf pan and test for doneness with a wooden skewer at 50 minutes. Remove from oven when skewer emerges cleanly.
6. Let cool for at least 15 minutes before removing from pan.
7. Whisk together milk, vodka, lemon extract and sugar. Spoon over slices of cake just before serving.
8. For an amazing treat, serve with grilled summer fruits and a dollop of whipped cream.

Story by Star Laliberte / Recipe and Styling by Keith Recker / Photography by Dave Bryce

Don’t miss a single delicious thing: Subscribe to TABLE Magazine’s print edition.

If there’s one thing Pittsburghers are going to do, it’s celebrate the accomplishments of their fellow citizens. The past few weeks have been no different, as the City of Bridges lauds Ritual House pastry chef Zoe Peckich, the winner of the inaugural season of the Food Network’s Summer Baking Championship. Peckich won the baking show with a Chocolate Chile Cake with Spicy Mango and Chocolate Buttercream that was inspired by her mother.

Below, we quickly chatted with Peckich about her victory, and she shares her Lemon Dream Cake recipe with TABLE readers, a 14-layered lemon cake and white chocolate cheesecake, lemon curd, lemon gastrique, and almond lace topping served at Ritual House.

Zoe Peckich’s Lemon Dream Cake 

TABLE: What did you learn in Pittsburgh that helped you win the show?

I think Pittsburgh’s food, in general, is very simple but done really well. Like we all go to our favorite bakeries or restaurants for that one special thing they offer. For instance, chocolate, [the] first thing that comes to mind is Sarris. It may just be a chocolate bar, but man, is it good.

I try to simplify my desserts and not make them complicated. I always say I’m going to do what I know and do it really well. So, I definitely had that mindset throughout the competition, which I think ultimately led to my win. I just did what I knew; nothing ever too crazy.

TABLE: What did you learn from your Food Network experience that you’ll be putting into practice at Ritual House?

The competition really helped pull out my creativity, so I will try to translate that through all of my desserts!

Zoe’s Lemon Dream Cake Recipe

Ingredients

• 2 cups olive oil
• 6 whole eggs
• 3 cups sugar
• 4 teaspoons vanilla
• 1 cup lemon juice
• 1 tablespoon lemon zest
• 2 teaspoons salt
• 1 teaspoons baking powder
• 1 teaspoon baking soda
• 4 cups AP Flour
• 2 1/2 cup milk
• White chocolate cheesecake layer (See below)
• Lace cookies (See below)
• Lemon curd (See below)

Instructions

1. In a large bowl, whisk together the oil, eggs, and sugar until well combined.
2. Add in the vanilla and lemon juice and zest.
3. Sift together the dry ingredients and alternate adding the dry ingredients and milk, starting with flour and ending with it.
4. Mix until just combined. DO NOT OVERMIX.
5. Place in a hotel pan lined with parchment paper. Sprinkle the top with some sugar and bake at 350 degrees 
until a toothpick inserted comes out clean.
6. Allow to cool completely before adding the cheesecake layer.

No Bake White Chocolate Cheesecake Recipe 

Ingredients

• 48 oz cream cheese
• 3 cups sugar
• 2 tsp vanilla
• 1 tbsp
 lemon juice
• 28 oz white chocolate, melted
• 16 oz whipped cream

Instructions

1. With a paddle, cream together the cream cheese and sugar until lump-free and super smooth.
2. Add in vanilla and lemon juice.
3. Add in the warm melted white chocolate. Scrape. Mix until lump-free.
4. Whip the heavy cream until medium peaks and then fold into cream cheese mix.
5. Spread evenly onto the lemon olive oil base.

Lace Cookies Recipe

Ingredients

• 3/4 cup butter
• 1 1/2 brown sugar
• 4 tablespoons milk
• 2 teaspoons vanilla extract
• 2/3 cup AP Flour
• 1 cup almond flour
• ½ tsp salt

Instructions

1. In a saucepan, combine the butter brown sugar and milk. Stir while cooking over low heat until butter and sugar have melted.
2. Turn heat up to medium and cook mixture just until boiling.
3. Remove from heat, add in vanilla, flour and salt, and whisk until completely combined.
4. Let cool.
5. Bake at 325 degrees for 7-10 minutes, rotating halfway through. The cookies will turn a golden brown, caramelly color.

Lemon Curd Recipe 

Ingredients

• 2 cups egg yolk
• 1072g sugar
• 5 tablespoons of lemon zest
• 640g lemon Juice
• 1 teaspoons salt
• 688g butter

Instructions

1. In a bowl, whisk together the yolks, sugar, zest, juice, and salt.
2. Place over a double boiler and continuously whisk until the mixture has thickened.
3. Take the curd off the heat and add in the butter.
4. Place in piping bags once cooled.

Lemon Gastrique Recipe 

Ingredients

• 4 cups sugar
• 1 cup water
• 1 cup lemon juice
• 1/2 cup apple cider

Instructions

1. Combine the sugar and water in pot and allow to caramelize. Look for a medium amber color.
2. Once caramelized, deglaze with the lemon juice and apple cider vinegar. If too liquidy, allow to reduce some. If too thick, add more juice or vinegar.

The final plate assembly will have 1 cheesecake, 2 oz lemon curd, 2 tablespoons of lemon gastrique, 1 tullie cookie, and microflowers for garnish. 

Story by Jordan Snowden

Subscribe to TABLE Magazine‘s print edition.