Baking with Juliska and Jules. A perfect pairing for fall favorites 🍂🍪
As the leaves change colors and the air turns cooler, there's nothing quite like the cozy embrace of fall, even here in the subtropics where the signs are more subtle. For many, this season brings a longing for warm, fragrant kitchens filled with the sweet scent of baked goods. Fall baking traditions are a cherished part of the season, and they offer a delicious way to celebrate the beauty of autumn with friends and family.
Here in Florida, we enjoy an added treat as we enter the season of winter citrus. While our northern counterparts are busy picking apples, we find ourselves picking limes, lemons, and oranges from our "kitchen gardens", unlocking a treasure trove of flavors to infuse into our baking creations.
This season, we've turned to resident expert Jules Gollner to create some of her favorite baking recipes in some of our beautiful bakeware. Many of you may know Jules as the owner and chef of White Apron, the premier caterer in Gainesville and Ocala for over 30 years. I was lucky enough to experience her inventive and delicious food at so many events and in my home over the years, and now that she is retired from catering, call me lucky again, as Jules is now working part-time in our Gainesville shop.
Today we're featuring a beautiful Iced Lemon Cardamom Cake, baked in one of the newest piece from Juliska, the newly re-designed Berry & Thread Loaf Pan. Thanks to this re-design, it now nests nicely within the large rectangular baker, along with a square pan, making for space-efficient storage of all three pieces.
Thanks, Jules! Great reviews from the team, and we can't wait to taste/post more!
As with all Juliska bakeware, it is dishwasher, oven, microwave, and freezer safe. What a great piece to add to a wedding registry or give as a fabulous fall gift. Need to send it? Let us do that for you.
And as always, thanks for shopping small. We'll do our best for your and you will be rewarded. Join Club Bloom to earn our loyalty points with every purchase.
Find Juliska in store click the links to see online.
Iced Lemon Cardamom Cake
- Cut a piece of parchment paper and fit into the bottom of a 9 inch x 5 inch x 2 ½ inch loaf pan. Secure it to the bottom of the pan with a few dabs of vegetable shortening.
- Grease the pan well with vegetable shortening (including the surface of the parchment bottom),* sprinkle flour into the pan and then shake out the excess.
- In a mixing bowl, whisk together flour, baking powder and soda, salt and cardamom. Set aside.
- Whip butter and sugar until light and fluffy (about 2 minutes).
- Add the eggs and continue to whip until well incorporated and smooth.
- Whip in the lemon zest, then set aside for a moment.
- In a separate bowl or liquid measuring cup, whisk lemon juice, yogurt, milk and vanilla together. Set aside.
- Whip the dry and wet ingredients into the butter mix, little by little, alternating between the two and starting with the dry ingredients. Whip for a few minutes on high speed until you have a very smooth and creamy-looking batter.
- Fill the batter into the loaf pan and bake until a toothpick inserted into the center of the cake comes out completely clean (about 45 to 60 minutes). (Check in several spots along the center length of the cake to make sure that the cake is fully baked.) If you're using Greek yogurt, the baking time will be on the shorter end of the range. If you're using regular yogurt, it will be on the longer end.
- Once the pan is cool enough to handle, run a knife around the edges to loosen the cake from the sides of the pan. Unmold the cake and then let it cool completely.
- Whisk the two ingredients together and keep adding lemon juice until you have a slow-moving icing. (If the icing ends up too runny, whisk in a little more powdered sugar).
- Drizzle the icing on the cake and sprinkle the slivered almonds on.