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.