Friday, September 9, 2011

Lemon Zucchini Cake drizzled with Blueberry Buttermilk syrup

So about two weeks ago I tried this Blueberry buttermilk syrup recipe I found and thought it might be nice on a pound cake.  (go to blueberry buttermilk syrup post)  Well, I had some left over and had just frozen a lemon zucchini cake - one family can only eat some much zucchini in all its fabulous forms.  So I froze the extra syrup thinking that I would drizzle it over the cake when it was time to eat it.

We were invited to dinner at a friends house, so out came the zucchini cake and syrup.  The syrup was a good addition.  After being in the freezer the cake had dried a little and needed some extra moisture.  And the navy blue syrup was a beautiful contrast to the cake.  I poked some holes in the top of the cake with a toothpick, hoping the syrup would penetrate the surface.  It did soak in a bit, but not to the extent I was hoping.  I guess I'll have to make bigger holes next time.  I suppose I should add this one to my cakebook.

Yes, I have hopes of creating a cakebook some day.  Not that I'll ever publish it, but at least I'll have something to show the kids if they ever ask me for a recipe.  And as I experiment, I'll have a place to write down what I did and whether it worked.

Until then, enjoy the last bit of summer and stash away your zucchini cakes until it's cold and you need the reminder of summer.

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