Citrus to the Maxx
One of my favorite stores is T.J. Maxx. And yes, it really is a “new store everyday!” You have to be a certain kind of shopper to enjoy a store like T.J.’s, or T.K.’s as it is known in Europe. The Maxx is not for shoppers on a mission or those, like the boyfriend, who like to go in, get it and get out. On one trip into the Maxx, he lamented, “It’s like you’re just looking for things to buy.” Exaaaactly! You don’t really go into T.J.’s to buy, say, a specific item like a navy pair of shoes. You go in and see what clever footwear just happens to be in your size and for a great price. You feel so lucky when you find that perfect pair of shoes that you didn’t know you needed just a few minutes before.

On a trip to London, I was surprised to find the Maxx logo with a T.K. prefix. T.J.’s is T.K.’s in Europe so as not to be confused with the existing discount chain, TJ Hughes.
In addition to a veritable shoe buffet, T.J.’s features an abundance of body products such as soaps and lotions, scrubs and balms, hand washes and perfumes, as well as shower gels and shampoos. And, there are always lots of wonderful scents to choose from–Banana Vanilla and Cherry Almond, for example. Citrus scents abound as well: Sumatra, grapefruit, lime, lemon, tangerine, kumquat, and more.
In just a few minutes, I gather up these examples to show how easy it is to find items that stand out on their own or look great bundled together for a gift. While always a better deal at stores like Marshalls, Tuesday Morning, T.K. or T.J. Maxx, some products, or close similes thereof, are available online. And, when it comes to facial products, be sure to check expiration dates.
Front row, left to right:
1. Body Shop’s Jolly Orange Bath and Shower Gel: a soap-free shower gel containing real orange seed oil with an aromatic scent of citrus and spice
2. Squeeze Eau de Parfum by Lilly Pulitzer. Fragrance Notes: pink grapefruit, lychee, lotus blossom, sun-drenched woods, water musk red currant, wild rose.
3. Lemongrass appears to be a favorite when is comes to hand soaps and T. J. carries several varieties. Perhaps that is because the essential oils from the leaves of this grassy herb have an intense citrus aroma. Lemon grass is also used to treat fungal infections and repel insects. It’s interesting to note that the culinary influence of lemongrass shows up in how it is paired with other ingredients such as these lemongrass hand soap: Burt’s Bees with green tea, Kiss My Face with Clary sage, and the organic Nature’s Gate with Clary sage as well. Good enough to eat.
5. Finds like this Bon Chic Seda France Orange Sumatra Flower candle are one of a kind’s from season’s past. Visit Seda France for new luxury candle fragrances in citrus scents such as Italian Bergamot…or keep a look out for your own last season’s find and score a deal on this luxury brand.
6. I love reed scent diffusers to gently fragrance the home and T.J.’s always has a great variety to choose from, especially around the holidays. Trinity Candle Factory is a nice online source for diffuser kits and they feature a long list of scents, including kumquat. Kumquat, Chinese for “golden orange,” is exceptionally sweet and fragrant. Although primarily sought after for their fruit, kumquat leaves and twigs provide oil prized for perfumery and aromatherapy. Other citrus scents include Florida Orange and Lemon chiffon. Handily, they have reed diffuser oil refills for order as well. Another online source for diffusers is Archipelago Botanicals with scents such as Bergamot Tobacco, Mango Tangerine, Grapefruit, Pomegranate Citrus and Verbena Basil.
Back Row, left to right:
1 A blend of Tangerine and Lemongrass scents this hand soap.
2. Oh, I wish I hadn’t left this little box of delectable Lavare lemon poppy seed bath soap squares behind. Lavare products are always nicely packaged and feature botanical prints. Great for gifts and stocking stuffers.
3. A whimsical label. Hand soap in sweet orange.
4. And back to the Body Shop’s Jolly Orange line, this time in a body scrub.
Expand your search to linens and dinnerware as well. On this outing, T.J.’s also features rustic lemon themed dinnerware, “Lemon Sketch” by Maxcera.
So go on…take a stroll up and down the aisles until you find a treasure that you didn’t know you needed. Your home will look and smell all the sweeter for it.
Related articles
- Grand opening of T.J. Maxx attracts savvy spending customers (kitv.com)
- How (and Where) to Get Beauty Steals (bellasugar.com)
Get Your Drizzle On!
When I added a slice of Lemon Drizzle Cake to my lunch tray at the V & A Cafe of the Victoria and Albert Museum in London, I wasn’t even that hungry. But, hey, the name of the cake was, well, so darn cute! Besides, I figured, I have this lemon blog which makes me somewhat obligated to sample such aptly named treats for my, uh-hem, readers. For kicks, I googled the cake title when I got back home and was surprised to find that more than being cutely named, Lemon Drizzle Cake is actually a British classic. I researched and reworked the recipe, working primarily off one from BBC Good Food, and have included it here both in standard and metric with the help of this great conversion tool. I have made the recipe several times since and always to rave reviews. Easy, dependable, and delicious–the hallmarks of a classic.
American readers will notice two ingredients not often called for in recipes from the states: caster sugar and self-rising flour. Caster sugar is the name of a very fine sugar in Britain, so named because the grains are small enough to fit though a sugar “caster” or sprinkler. It is sold as “superfine” or “baker’s” sugar in the United States. Because of its fineness, it dissolves more quickly than regular white sugar, and so is especially useful in meringues and cold liquids. To make your own, grind granulated sugar for a couple of minutes in a food processor, letting the sugar dust settle before opening.

Caster Sugar is sold as Baker’s Sugar in the United States. Self-rising flour keeps measuring simple as it already includes the baking powder and salt.
Self-rising flour (or “self-raising” as it is called in the UK) is simply flour with baking soda evenly distributed throughout. You can also make this ingredient at home by adding about 1 teaspoon baking powder and a pinch of salt per cup of flour, blending well. Personally, I like the ease of having a bag of self-rising flour on hand–no measuring spoons or extra ingredients to be hampered by, which just adds to the ease of this recipe.
Lemon Drizzle Cake is lovely with tea, coffee, or a tall glass of milk. Increase the lemon quotient by adding a dollop of lemon curd atop each slice. For an after dinner dessert to die for, serve with mixed berries, fresh whipped cream and a flute of chilled Lambrusco or champagne. Lemon Drizzle Cake has easily become my favorite London import. I hope it will become your “go to” recipe, too.
Lemon Drizzle Cake 1 1/2 c. butter/3 sticks/340 grams 1 1/2 c. caster sugar/340 grams 6 eggs 3 Tbs.finely lemon peel/60 ml 2 1/2 c. self-rising flour/312 grams The Drizzle 2/3 c. lemon juice/about 5 oz. 2/3 caster sugar/150 grams 1-2 Tbs. finely grated lemon peel/20-40 mlMethod
1. Pre-heat oven to 160 C/gas 4 or 325°F.
2. Zest and juice three to four large lemons.
3. For the batter, beat together softened butter and caster sugar until pale and creamy, then add eggs, one at a time, slowly mixing through. Gradually add in the self-rising flour, then add the finely grated lemon zest and mix until well combined.
4. Line two large or three small loaf pans with parchment paper (my favorite new tip), then spoon in the mixture and level top.
5. Bake for 50-55 mins until a thin skewer inserted into the centre of the cake comes out clean.
6. While the cake is baking, mix together the lemon juice, zest, and caster sugar for the drizzle.
7. When cake is golden on top, remove from oven and place pans on cooling racks. Make three lengthwise slits about 1/2-1 inch deep on top of cake. Spoon drizzle into slits and then overtop entire cake while still warm.
8. When completely cool, pick up by edges of parchment and remove from pans. Slice and serve. Will keep in an airtight container for three to four days, or freeze for up to one month.

Lemon Drizzle Cake makes a bite-sized appearance, Victorian style, at the Portobello Market in West London’s Notting Hill.
The Little Cabbage that Could
Brussels sprouts, much like beets and okra, are often maligned as vegetables. Well, perhaps vegetables are maligned in general, but this trio is, specifically. Nevertheless, they are consistently favorites of mine. The Brussel sprout is particularly peculiar, especially when one sees them sold by the stalk for the first time. The Brussel sprout is but a cultivar of it wild counterpart, the cabbage, and is grown for its edible, miniature cabbage-like buds.
I first learned to take Brussel sprouts from the traditional salt boil with butter to a sautéed version from a former friend. And yes, there is a story there. Adding lemon juice, however, was the Brussel sprout talking. And the Brussel sprout knows best.
Browned Brussel Sprouts with Lemon
5-6 cups Brussel sprouts
Garlic cloves
Olive oil and butter
Kosher salt
Lemon juice and zest
Directions: Rinse and trim stems and outer leaves of Brussel sprouts. Cut in half. Peel and slice several cloves of garlic. Add two tablespoons of olive oil to a large skillet along with the halved Brussel sprouts. Toss sprouts with oil. Add 1/4 cup water, 1 tsp. Kosher salt, 1 Tbs. lemon juice, and 1 tsp. lemon zest. Cover and cook on high heat five minutes. After five minutes, remove lid and stir sprouts which will have begun to brown. Add two tablespoons butter (or more olive oil) and cook uncovered, face down, for an additional five minutes.
Transfer to serving plate and top with fresh zest. Squeeze fresh juice oer top and serve. Add a wedge of lemon for garnish and additional flavor! If my seventeen year old son thinks these sprouts are the perfect accompaniment for turkey breast, twice-baked potatoes, and gravy, don’t you think they could find favor in your next meal?
And now, to increase your appreciation of the little cabbage that could, consider this (from Wikipedia, of course):
- Forerunners to modern Brussels sprouts were likely cultivated in ancient Rome.
- Brussels sprouts as we now know them were grown possibly as early as the 13th century in what is now Belgium.The first written reference dates to 1587. During the 16th century, they enjoyed a popularity in the southern Netherlands that eventually spread throughout the cooler parts of Northern Europe.
- The edible sprouts grow like buds in helical patterns along the side of long thick stalks of approximately 60 to 120 cm (24 to 47 in) in height.
- They contain good amounts of vitamin A, vitamin C, folic acid and dietary fibre. Moreover, they are believed to protect against colon cancer, because they contain sinigrin.
- The largest producers are the Netherlands, at 82,000 metric tons, and Germany, at 10,000 tons. The United Kingdon has production comparable to that of the Netherlands, but it is not generally exported.
- Production of Brussels sprouts in the United States began in the 18th century, when French Settlers brought them to Louisiana.
- Thomas Jefferson grew them at Monticello.
- The first plantings in California began in the 1920s, with significant production beginning in the 1940s.
- Most of the United States production is in California,with a smaller percentage of the crop grown in Skagit Valley, Washington, where cool springs, mild summers and rich soil abounds.
Related articles
- shredded brussels sprouts (foodiejoanie.wordpress.com)
- Fear not the brussels sprout! Bacon serves as an incentive in this dish. (deliciousdishesbyamy.wordpress.com)
- How I Got My Kid to Eat Brussels Sprouts (webmd.com)
A Little Kind of Funk
I’ve always been happy, and proud, of my home. It has been a labor of love, a matter of pride that I bought it and decorated it completely on my own. For ten solid years, I have had no desire to move or live anywhere else. Until last Friday night. I’ve never cared before that I don’t have all the upgrades. I’ve been in many beautiful, larger, finer homes and have never felt less satisfied with mine upon returning home. But something about the fact that this women, living a similar lifestyle, in a similar neighborhood, and with comparable square footage, also enjoys black quartz countertops with flecks of mica that light up like stars, stainless steel appliances, mahogany cabinetry and wood floors, contemporary porcelain sinks, expansive windows (and that was just the downstairs), gave me pause for the first time. Suddenly, I became aware that her home makes mine scream “entry-level!” I know I am lucky to be where I am, I know it’s not healthy to covet, but there you have it. I’m in a little kind of funk.
So I remind myself, that part of what I love about my home, is its large backyard adjacent to the tall towering pines of a green belt. I have invested a lot of money turning this blank canvas of a yard into a lovely garden through the purchase of topsoil, various trees, shrubs, roses, grasses, fruit trees, perennials, and more. I have invested back-breaking hours of labor that saw me through a divorce and earned me a bulging disk from removing sod, carving out curved beds all along the perimeter, shoveling top soil and mulch, planting and moving, planting and moving again, weeding and raking, and so on. But, after ten years in my home and yard, the intensive labor is losing its therapeutic value or perhaps the therapeutic value is now lost on me. And, the luster of everything shiny and new is wearing off. Again, I know I have it good. I am thankful, really I am. But…
By now, you are probably thinking, “Uh, I must be on the wrong blog!” or “What does all that have to do with lemons? Besides feeling bittersweet?”
Well, at the same time these thoughts and feelings have been rising to the surface , I have been wanting to post about what’s in bloom now in my absolute favorite shade of yellow for the garden: lemon chiffon. You may remember from my Which Hazel is for You? post that I am not a fan of the bright yellow forsythia color, but I do love the soft yellow of Winter Hazel and the 100 daffodil bulb blooms that I planted last fall and am now seeing for the first time. I suppose I could have just skipped to the chase and featured those blooms and those blooms alone, but I couldn’t help but want to write about all that went with getting to the point of harvesting them on a Sunday evening after a beautiful sunny, but somewhat perplexing day.
So, while allowing myself the luxury, er, necessity, of doing what I’ve always loved: working in the yard and pruning (great therapy) and making beautiful bouquets (reaping the rewards) to share with the office tomorrow (bringing joy to the world), I also weed out those pesky little white flower clumps and purple clusters of leaves that mimic every other new plant so well, before they can seed and choke out the plants that I want to grow. And while I weed, I sort through thoughts. Then, I cut back the roses, hydrangea branches, old perennial seed stalks, and overgrown Mid-Winter Fire Dogwood. I prune the winter-burned leaves and branches of the Razzle-Dazzle Chinese Witch Hazel, and finally rake all the debris and add it to the compost. I take a break to make my son gourmet gouda mac and cheese, steamed asparagus, and brownies. I take a few Ibuprofen for the stiffening lower back.
And just before dusk settles in, I focus in on selecting what’s in bloom now for the bouquet. Still, as I cut and arrange, I find myself wondering, “If I move someday soon and downsize the backyard for a few homey upgrades, can I take the prize Messel star magnolia and the Ryan’s weeping Snow Bell trees? Can I have the pots of Razzle-Dazzle Fringe Flower that need winter shelter and tender loving care? And the Winter Hazel whose arching branches of lemon chiffon bells bring me such joy in early spring? Surely no one would miss them with all the other specimens ready to fill their place.

Nothing says spring with more abundance than a bouquet of lemon chiffon Winter Hazel branches, buttery daffodils, Chartreuse Euphorbia heads, and nodding Hellebores Orientalis and Niger blooms in aubergine and eggplant.
Perhaps I am entering a new phase, one that will take years to transition into. Noticing my garden friends, enjoying them while I can, but coming to the realization that the sheer amount of upkeep is beginning to infringe upon other things I might want to do with my time and space, both physically and monetarily–like blogging, or travel, or taking pictures, or exploring other forms of creativity. But for now, I hope the flowers I bring to the office tomorrow do bring others a little joy. And I hope the Vitamin D that I absorbed from the sun today kicks in real soon!

A boquet from my garden. Note: the daffodils appear a little overexposed. Their petals are very pale yellow like the buds and centers are medium yellow. Soft and lovely.
Related articles
- Which Hazel is Right for You? (lemonsalt.wordpress.com)
- The chorus of color begins (modernplum.com)
- Daffodil Days ……..They Are Blooming Early!!!!!! (thegardendiaries.wordpress.com)
Which Hazel is Right for You?

- The scent of these thread-like witch hazel flowers wafts through the parking lot in front of TJ Maxx each winter!
In Shades of Lemon Yellow to Blood Orange
When you encounter the fragrant, yellow blooms of Hamamelis vernalis in the early winter months of January and February, you are almost fooled into believing that spring is just around the corner. Today I went to take a photo of the fragrant witch hazels whose flowers look like a lion in winter. I swear that as I crossed the parking lot, I could smell their hyacinth-like scent in the icy air from afar. ”That can’t be!” I thought, looking from side to side to see if perhaps a woman’s floral perfume was lingering instead, but no, I was alone. I know its possible because I once read in a Garden Design article that Scott Canning, director of horticulture at Wave Hill, a 28-acre public garden in the Bronx, New York, had a similar moment. As he reveals, “It was a warm January day in the Brooklyn Botanic Garden,” he says, “and as I was walking, I became aware of a very sweet, clean fragrance wafting toward me. I followed that smell at least a quarter of a mile, only to come upon a grove of witch hazels.”

Just fully opened, the fiery yarn-like tufts of Hamamelis x intermedia ‘Diane’ are less fragrant than its yellow cousin, and smell faintly of orange spice. Older, orange and yellow blooms in the background make for a multi-colored sunset hued shrub.
If you like bright lemon yellow floral tones though, and have a spot near a door or a drive so so you can be greeted by the heady fragrance, consider this open vase-shape shrub as an alternative to the more common forsythia. Lucky for me, I get to enjoy the fragrance quite often, as these witch hazels are graciously planted in large raised concrete encased beds in front of one of my favorite stores to browse through, TJ Maxx. Although the intoxicating scent is tempting, I prefer a lemony or light butter yellow for shrub flowers. I also don’t love the way the leaves hold on in the winter, but that is easily remedied by plucking them off when the blooms appear so they can show off the ribbony rays of sunshine.
There are several varieties of Witch Hazel and I was curious as to what else is out there so next I stopped by my local nursery, sure that they would have an abundant of species as in year’s past. Witch hazels have been in bloom for two to three months though and all the shrub varieties are now sold out, further evidence that the witch hazel often falls into the hands of gardeners eager to lift their spirits during the low-light days of January and February. My nursery did have three specimens left of Hamamelis x intermedia ‘Arnold’s Promise,” grafted as a tree. While witch hazels are often used as understory plants, the tables turn in this case. Here, clusters of Arnold’s finely shredded yellow petals light up in the afternoon sun and are echoed in the yellow stamens of an evergreen pink flower camellia below.
Now for the pièce de résistance, not that I am biased or anything, allow me to share the witch hazel which I chose for my garden, Hamamelis x intermedia ‘Diane.’ Witch Hazel ‘Diane’ is a showpiece in and of itself. One of the things I love about Diane, is that her firecracker blooms unfurl in various states and stages, so that the effect is one of delicate streamers of lemon, blood orange, grapefruit pink, and tangerine all on the same, bare-branched shrub. Even though Diane is planted in my front yard, she is set in a side garden a little further back against a cedar wood fence. I have to remind myself to visit her, crushing a few of her stringy petals between my fingers to release their citrusy-spice scent. If I forget her, however, and if the timing is right after a hard day’s work, Diane will make me catch my breath as a burning bush in the amber rays of a low winter sun set it alight, reminding me that their is life after work! Diane does not rest on its laurels, er…hazels, once its blooms are spent, however. It also has attractive wine-colored bracts and maroon fall tones.

Newly opened blooms of Diane's Witch hazel are blood orange in color and make a lovely contrast to the first snow.
Be sure to look for and research the witch hazel varieties to find out which witch hazel is right for you. Read on for the plant profile from Monrovia Nursery to learn more about how to integrate this early winter bloomer into your garden:
Care Information
Related articles
- The allure of witch hazel flowers (telegraph.co.uk)
- Plantwatch: Somersaults in weather bring out clusters of flowers (guardian.co.uk)
- Beautiful Flowers that Bloom in the Winter (proflowers.com)
- Winter Twigs as Teachers #1: Witch-hazel or winterbloom (partnersinplace.wordpress.com)
- Try Me FREE Dickinson’s Witch Hazel and Facial Cleanser! (waytoomanymonkeys.com)
It’s nice to be recognized…
Thank you to Danielle over at the homemaking blog Cozycakes Cottage (love that name!) for the Kreativ Blogger Award and for her encouragement on my “lovely lemony” blog. It’s great to be recognized and to be able to pass the honors along to other creative bloggers, too. Here are “the rules” for receiving and accepting this award:
1.Thank the blogger who gave you the award and provide a link.
2. List 7 interesting things about yourself that readers might find interesting.
3. Nominate 7 other bloggers, provide links, and let them know.
4. Add the Kreativ Blogger image to your blog, if you like.
7 things about me…
1. I love pickled beets and I think it’s genetic. In fact, I had an uncle named Uncle Pickle and I thought it was because he liked pickles. When I was older I found out it was because he could eat a gallon of pickled beets in one sitting.
2. I am a late bloomer in life and love.
3. I make damn good pies.
4. I am messy, but organized. At least I like to think so.
5. I love malt vinegar on my fish and chips and…
6. can’t live without A-1 sauce on my steaks.
7. I’ve never been able to answer the question, “What’s your favorite color?”
7 blogs you should read…
Stir and Stitch for recipes based on chocolate and butter and all kinds of lovely handmade needle work. Great photography, too!
The Sundress Chef has a closet full of recipes for dressing up your breakfast, lunch and dinner, and dessert.
Frugal Feeding documents a young man’s quest to create and share flavorful and fiscally minded food.
Delicious recipes and yummy photography. Get busy in the kitchen with Baker Bettie.
Not a food blog, but one of my favorite for light-hearted humor is Not Quite Old.
Not a WordPress blog, but one of my favorites for exploring, photographing, and writing about food is Heidi’s 101 Cookbooks.
Hip pics and fun commentary–that’s Chow Bella: “Food for thought and eating.”
I hope you enjoy these blogs as much as I do!
Loverbean at Lemon Salt
Hello Lemon Lovers!
Hello Lemon Lovers,
I just want to let you know that I am taking a short blogging break as I had Lasik surgery at the end of the week and the eyes tire easily on the computer. That didn’t stop me from making my Mile High Lemon Meringue Pie on Sunday, though.
This time I used 6 Tbs. each of flour and cornstarch so that the filling would be thick enough to slice at room temperature. The crust is so much more flakier when it doesn’t have to be refrigerated. Yum!
While I have several drafts of lemony posts in the queue, including some great products to feature, for now allow me to share an entry written about a weekend trip to Portland, OR in order to give you the scoop on an independent bakery called Cupcake Jones. I confess that their Velvet Painting Cupcake is my hands down favorite and one bite makes me swoon, but the “Lemoncello” Cupcake makes the heart-strings sing as well. I could not believe how much it tastes like Lemon Meringue Pie! Be sure to visit Cupcake Jones next time you are in Portland. In the meantime, you can read a bit about the owners, Oregon natives Lisa Watson and Peter Shanky, and view their daily specials and monthly menus to inspire your desire.
♥An Anniversary Weekend in Portland♥
Anniversaries are supposed to be spent with, not away, from your loved one. But after an anniversary weekend in Portland, Oregon, I guess I can’t complain…too much. It was on this day, so many years ago, that I realized two of my dreams for the future: one, to see Macy Gray in concert and two, to fall in love. It was the first time I saw Macy, and my beau, in person. Neither of us, my beau and I that is, have looked back since.
One of the many endearing things about our relationship is that even though I can never remember the date or year we met, although I ask on a nearly monthly basis, he patiently tells me again and again. Thus the “so many years ago” reference above. I know this is the day, though, because I already received a Happy Anniversary email which I was supposed to sing to the tune of The William Tell Overture. I will demand a serenading when we check in this evening by phone.
For now I will relish in the recent memory of our weekend, basking in the turquoise decor of The Nines, visiting the Portland Art Museum to view the work of Mark Rothko only to be swept away instead by the haunting genius of John Frame’s The Tale of the Crippled Boy, stumbling upon an open air swing dance exhibition, ogling at the mind-boggling wrap-around line of patrons waiting for their Sunday morning Voodoo donuts, sharing a red ale at The Rogue (where we also picked up a big pink bottle of their Voodoo Bacon Maple Ale) delighting in the decadent offerings of Cupcake Jones, walking and browsing and people watching in the Pearl District, trying on eyeliners and lipsticks at every girls’ candy store, Sephora, and picking out my first pair of non-prescription designer sunglasses in preparation for Lasik surgery. Well, I did the last two and he tried to hide any impatience while offering a best guess when called upon to express an opinion.
And today, we are still as happy, even more so, than we were ever so many years ago.
“And just how many years ago from today?” I ask again after he serenades me to the tune of The William Tell Overture without any prompting.
“How many years ago from today what?” he teases.
“You know, for how many years ago from today have we been together?” I inquire sweetly.
“Less than ten, more than eight,” he indulges, sighing in what I know is mock exasperation.
“Do you still have that concert ticket stub?” I ask, already knowing the answer.
Indeed he does.
Voodoo Doughnut devotees wait in line. Locals and visitors alike can be seen walking throughout town on any given day proudly carrying the signature Pepto-Bismol pink colored box. Maple Bacon Bars anyone?
Decadent delicacies from Cupcake Jones, Portland, OR. Back Row: Lemoncello, Chocolate Chip Cookie, and my favorite, Velvet Painting–a red velvet cake with a crunchy outer cake layer, moist inside, vanilla bean pastry cream filling, and soft cream cheese frosting topped with a hand candied rose petal. Front Row: German Chocolate, What’s Up Doc? (carrot cake with candied carrot slice), and Peter’s Chocolate Mint.
A stroll through South Park Blocks, Portland, OR, on the way to the Portland Art Museum.
Lemony Olive Oil Chocolate Chunk Banana Bread
I have been dying to make this lemony olive oil chocolate chunk banana bread, but had to wait a good week for my bananas to ripen. Finally, the bananas could practically mash themselves and I set to work.
In case you are interested, the original recipe calls for all bittersweet chocolate. I chose to use half and half dark so the sweetness and flavor of the chocolate comes through. I also added more zest to the cake and glaze. As you can see, I used a buttered and floured bundt pan but you could use two medium greased and floured loaf pans as well.
Moving on to the glaze, I thought the brown sugar a little grainy so decided to add 1 Tbs. of butter and caramelize the brown sugar. I got a little carried away though, and boiled mine too long which resulted in a chewy candy like shell. You can also use all confectioners sugar for a more traditional icing. I can tell you though, lemon and caramel are to die for together and I will definitely be exploring this combination in the future!
But for now, here is a hearty, healthy banana bread with a lemon twist. Wrap a large slice up in brown waxed paper, tuck it in your knapsack, and enjoy as a snack after a bike ride or stroll through the park. Even better on day two.
Lemony Olive Oil Chocolate Chunk Banana Bread
For the batter:
- 1 cup / 4.5 oz/ 125 g all-purpose flour
- 1 cup / 5 oz / 140 g whole wheat flour
- 3/4 cup / 4.5 oz / 125 g dark brown sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup / 2 oz / 58 g coarsely chopped bittersweet chocolate
- 1/2 cup / 2 oz / 58 g coarsely chopped milk chocolate
- 1/3 cup / 80 ml extra-virgin olive oil
- 2 large eggs, lightly beaten
- 1 1/2 cups / 12 oz / 340 g mashed, VERY ripe bananas (~3 bananas)
- 1/4 cup / 60 ml plain, whole milk or Greek yogurt
- Zest of 1 lemon minus 1 tsp.
- 1 teaspoon vanilla extract
For the glaze:
- 1/2 cup / 3 oz / 85 g sifted dark brown sugar
- 1/2 cup / 2 oz / 55 g confectioners’ sugar
- 5 teaspoons freshly squeezed lemon juice
- 1 tsp. reserved lemon zest
- 1 Tbs. butter

Lemon Caramel Sauce: When sauce comes to a boil, stir for 30 seconds and remove from heat. Cool just until thick enough to pour over bread.
Directions
Preheat the oven to 350° F, and place rack in center.
Sift flours and baking soda into large bow. Whisk in sugar and salt. Add the chocolate pieces and combine well.
In a separate medium-sized bowl, mix together olive oil, eggs, mashed banana, yogurt, zest, and vanilla. Pour banana mixture into the flour mixture and fold with a spatula until just combined. Scrape batter into prepared pan and bake until light golden brown, about 40-45 minutes. Test with toothpick and remove as soon as nearly done to keep bread moist.
Transfer pan to wire rack. Cool for 10 minutes then turn loaf out. Cool completely.
When cake is cool, prepare the glaze. In a bowl, whisk together the sugars and the lemon juice until smooth. Transfer to small saucepan and add 1 Tbs. butter. Cook and stir for one to two minutes over medium-high heat, just enough to melt brown sugar and reach a boil. Stir for 30 more seconds. Take care not to boil too long as sauce will harden like candy. Remove from heat and cool just until glaze has thickened enough to drizzle over top of bread.

A slice of lemony olive oil chocolate chunk banana bread with caramel lemon glaze. Perfect with a cold glass of milk.
Adapted from Cook This Now: 120 Easy and Delectable Dishes You Can’t Wait to Make, Hyperion, October, 2011
Have a Happy Lemon Birthday!
If you can at all help it, never work on your birthday. I learned that the hard way one year. Working the day before your birthday, however, is fantastic. It’s like having a birthday for two days in a row. For example, after a morning meeting, I came back to an office decorated with a lovely bouquet, a mile high lemon cake, homemade muffins and, thoughtfully, a bowl of lemon drops, referencing my Lemon Drop Lady post.
Lunchtime was filled with waves hello and cheery voices from various grades and groups of students calling, “Happy Birthday, Ms. Loverbean!” Sixth graders don’t mind throwing in a few hugs. Such dears! After lunches, the office staff sang to me and and demanded a little speech, which was all about how great they are to work with, naturally. We sliced up and distributed the rich, dense, lemony cake and went about our day all the sweeter.
With so much cake still left on the plate, I asked a nearby class of six ELL (English Language Learners) if I could share some with them. They were delighted at the prospect so I cut six thin slices, grabbed several school milks, and joined their class. First, though, they sweetly stood and sang Happy Birthday to me in Spanish. Ifeliz cumpleaños! Word must have gotten around because after that, a group of seventh and eight graders came by to sing for their cake too. Complete with the “cha, cha, chas.” Like the multiplying loaves of bread and baskets of fish—or the Energizer Bunny—this cake kept giving.
Now, I was able to wheedle the recipe out of our amazing secretary, but she was a little reluctant to share. And not because she is greedy. She notes that the original recipe said to cut the two layers in half, but they cake layers didn’t seem high enough. So, being the common sense, no-messing around kind of gal that she is, she just made two more! Still, we all loved it and the denser layers stood up to the height. My boss says that this weekend she is making a similar, but lighter lemon layer cake from the Best of the Best cookbook for her son’s birthday. We will have to make that later to compare.
No matter, lemon always makes birthdays better. And even more so when you get to brighten someone elses day by having your cake and sharing it, too. :)
Jeanne’s Meyer Lemon Layer Cake
Lemon Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup butter
- 1 1/4 cups white sugar
- 3 eggs
- 1 teaspoon lemon emulsion (can use extract)
- 3/4 cup milk
- ¼ cup Meyer lemon juice
Lemon Filling
- 1 tablespoon grated fresh Meyer lemon zest
- 1/2 cup fresh Meyer lemon juice
- 1 tablespoon cornstarch
- 6 tablespoons butter
- 3/4 cup white sugar
- 4 egg yolks, beaten
Lemon Butter Cream Frosting
- 4 cups confectioners’ sugar
- 1/2 cup butter, softened
- 2 tablespoons fresh Meyer lemon juice
- 1 teaspoon grated fresh Meyer lemon zest
- 2 tablespoons milk
- 1 teaspoon lemon emulsion (can use extract)
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the lemon emulsion. Beat in the flour mixture alternately with the milk and lemon juice, mixing just until incorporated.
- Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.
- To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).
- Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.
- To make frosting: In large bowl, beat confectioners’ sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk and lemon emulsion, and increase speed and continue to beat until light and fluffy.
- To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.




























