Toasted walnut teacake with a fragrant sage-lemon-honey glaze
Sweet sauces
This cake is based on a foolproof recipe for a glazed lemon cake I have been baking for years. It was published in the You Asked for It section of Gourmet Magazine sometime in the 80's as Lemon Bread Billie Holliday's Lantern Glow. The original recipe has grated lemon zest in the batter and a tart glaze. It has a moist but compact crumb. I wanted to try to replicate a wonderful simple nut cake my great-aunt in Israel used to make. She regarded herself as our surrogate grandmother and was the matriarch of the family. Unfortunately I was too young to know to ask for that wonderfully satisfying recipe. I turned to my favorite recipe for the basics, adding chunky walnuts and vanilla, eliminating the lemon zest from the batter and adding Meyer lemon juice, zest and a gently sage-infused light honey glaze. Please try it exactly as written first before succumbing to the temptation to change it--it is simply perfect as it is. (less) —creamtea <br /> <br />
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