I'm such a knucklehead savory cook, I rarely look for recipes that use ingredients that crossover to desserts. But, I have a cooler overfull of stuff, including two quarts of preserved lemons, so I'll go to great lengths to make room in the fridge.
I made preserved lemon risotto along with lamb three-ways the other night.
I also made a preserved lemon pound cake. Wow was it delicious. It fully exploited the salty/sour flavor of the preserved lemons, but remained sweet and fairly moist for a #cake (not hashtag cake, pound cake).
Most pound cake tends to be dry and bland. This was a tiny bit dry but not bland at all.
Traditionally pound cake was made from a pound of sugar, pound of flour, pound of eggs, and a pound of butter. Which makes a cake large enough to feed three families. If you want to make a traditional #cake, scale back the weights but retain the same ratio, and you too can make a bland, dry cake.
Preserved lemon pound cake
1 tspn vanilla
1 1/3 cup sugar
1/8 tspn salt
2 ea preserved lemons, pulp removed, skins finely chopped
5 1/2 Tbsp butter, melted (preferably unsalted) and cooled
1/2 cup heavy cream
1 3/4 cup flour
1/2 tspn baking powder
Preheat oven to 350 degrees
Butter and flour a 9 x 5 inch loaf pan. Sift flour and baking powder. Set aside.
Beat the eggs. Add sugar, preserved lemons and salt, mix well. Add cooled butter and heavy cream. Fold in dry ingredients.
Pour into loaf pan and bake for 1 hour, 20 minutes. It's done when a toothpick inserted in the center comes out clean.
I served it with whipped cream and strawberries marinated in limoncello.
Eat well and love big,