I forget.
I sometimes forget that we have a thing here. A thing that’s more of a weird Internet friendship than a simple fling. Forgive my forgetting.
I’ve gotten a lot of urgent emails and tweets and random Internet shouts about why why why WHY I picked up and moved my little world to New Orleans. (I also respect the fact that some of you couldn’t care less… that’s cool.)
The answer is probably far less exciting that you’d like it to be. I moved from California to New Orleans because I wanted to. I wanted a change in place, a jolt of inspiration, more crawfish on my plate, adventure. I wanted to feel out of my element and get to know a new place. New Orleans, with its little bit of magic, seems like the place my heart wants to be. So… this is that!
Can I be honest with you about something? The more people asked me why I was moving to New Orleans, the more I wanted to hold that information close and keep it to myself. I try to keep a balance of what I share with the big wide Internet (with its supporters and haters) and what I keep to myself. Mostly I’m trying to protect you from things like… my weird love for One Direction and all those times I feel too many feelings.
I’ve created a place where I can share, where we can share, where we can hang out and bake together. Trust me when I tell you that you don’t want all of the nitty-gritty. I just forget that sometimes I have to explain myself. It totally makes sense that you would want to know the why. (Again, it also makes sense if you don’t give a care.)
Anyhow… I’m still trying to figure this whole ‘sharing on the Internet’ thing out… six years into the game.
At least now you know the not terribly interesting reason I moved to New Orleans. Did I mention the crawfish? That has a lot to do with it.
I’m still figuring out how I want to photograph in my new space, I’m learning the quirks of my new oven (which are many), and I’m trying to figure out if there’s a single surface that my cat can’t jump on. I appreciate that you’re along for that ride.
Learning curve: steep. Still there’s cake.
Oh, all the flavors we can pull from a lemon.
Lemon zest is rubbed together with the granulated sugar for this pound cake. The essential oils really add a kick of lemon. Definitely don’t skip the lemon + sugar rub down.
When our newly crafted lemon sugar, we cream butter into the most lovely, sweet and whipped cake fat.
It’s not called pound cake because it’s fat free.
The batter has some body! It’s not all the way dense, but it’s a thick (not pourable) batter.
I have a thing against springform pans. I’m fully against them where cheesecake and water-baths are involved. You want me to wrap this pan in foil in order to bake a cake and it’s not going to work and I’m going to have a soggy cheesecake that I had to wait a full day to eat!? NO.
I’ve been burned (not literally) by the unreliable springform pan one too many times.
BUT! For making a thick batter pound cake… springform and I are friends again.
A regular 9-inch round cake pan will also work very well, and will save you lots of feelings and emotions.
Our simple, single layer cake. It smells soooo good! Scratch and sniff, you wish.
While the cake was baking, I whipped up a simple buttercream.
You know the deal… butter and powdered sugar, lemon juice for continuity, salt for balance, and poppy seeds because we’re fancy.
You know what’s nice? Just letting it be a single layer cake. Not fuss about stacking and frosting the sides. Just a tender and sweet lemon pound cake with a generous layer of creamy frosting.
The poppy seeds add a nice crunch. If you’re feeling extra poppy, feel free to add an additional tablespoon to the cake batter.
This cake is not light and fluffy like a lemon layer cake. The crumb is a bit more dense, but still soft and moist. Take care not to over bake the sucker. There are some crimes that even buttercream can’t hide.
Lemon Cake with Lemon Poppy Seed Buttercream
makes 1 single layer 9-inch cake
adapted from The Joy of Baking
For the Cake:
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
zest of 1 large lemon
4 large eggs, at room temperature
1 vanilla bean, seeds scraped and pod discarded (or 2 teaspoons pure vanilla extract)
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup fresh lemon juice
For the Buttercream:
1/2 cup (1 stick) unsalted butter, at room temperature
2 to 3 cups powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
splash of milk or cream as needed for consistency
1 tablespoon poppy seeds
Place a rack in the center of the oven and preheat oven to 350 degrees F. Grease and flour a 9-inch springform pan. If you don’t have a springform pan, a regular 9-inch cake pan will also be fine. Just make sure that the cake pan has high sides (3-inches or so). Set aside the greased pan.
In the bowl of an electric stand mixer fitted with a paddle attachment (or using an electric hand mixer) beat the butter until pliable and soft, about 1 minute.
In a small bowl toss together sugar and lemon zest using the back of a small spoon. The sugar will become moist and super fragrant.
Add the sugar to the butter and beat on medium speed until light and fluffy, about 3 to 5 minutes. Stop the mixer and scrape down the sides of the bowl occasionally. Mixture will be pale in color.
Beat in eggs, one at a time, beating for 1 minute between each addition. Stop the mixer and scrape down the sides of the bowl occasionally. Beat in the vanilla extract once all of the eggs are mixed in. The batter may look curdled. That’s ok!
Add the flour, baking powder, and salt. Beat on low speed until almost incorporated. Add the lemon juice and beat to combine. Stop the mixer and finish combining the batter with a wooden spoon or spatula. Scrape down the bottom of the bowl to make sure you’ve completely incorporated all of the ingredients.
Spread the batter into the prepared pan and smooth. Allow to bake for 30 to 35 minutes or until a skewer inserted in the center of the cake comes out clean. Allow to cool in the pan for 10 minutes before removing from the pan to cool completely on a wire rack.
To make the frosting, cream together the butter, 2 cups of powdered sugar, lemon juice, and vanilla extract. Beat on medium-ugh until smooth and creamy. Add up to a cup more powdered sugar to thicken the consistency. Add a splash of milk or cream for a thinner consistency. I prefer my buttercream not too thick as to not tear the cake when frosting. Once you get your consistency where you’d like it, beat in the poppy seeds. Add a touch of yellow food die if you’d like.
Spoon and spread the buttercream over the completely cooled cake. Don’t worry about frosting the sides. Leave them bare. Allow the cake the rest in the fridge for at least an hour before serving. Cake will last, well wrapped at room temperature, for up to 4 days.
Vaughan Greene
Joy, I think it is so cool that you moved to NOLA as that city has a heavy dose of magic in it. No place like it in the world.
And you mentioned crawfish. Since you are a New Orleanian now, I bet you know the dish Crawfish Monica, famous from the Jazz Fest. I think it is NOLA on plate. Share it with your readers. I made some for a dinner party last week and folks were dang near licking their plates.
Good looking lemon cake recipe above and it would be a good dessert for a rich main dish like Crawfish Monica.
Thanks for what you do!
Kate
I made this once for a department potluck lunch and it was gone almost immediately. It is now my go-to cake recipe whenever I have to make one.
Brenda
Hi – I’ve a thing for limes – crazy in love with everything about them. Do you think they would work just as well in this recipe?
joythebaker
Yes limes would be great!
Madisyn
Hi Joy,
Do you think I could substitute whole wheat flour for the all-purpose? Would you do this at a 1:1 ratio? Thanks so much!
joythebaker
Yes, you could substitute it, but you might need a bit more buttermilk.
Mariah
This cake was super delicious!
Vivian
Hello Joy,
Have you tried it with a simple lemon glaze instead of the buttercream and I would add the poppy seeds to the batter, what do you think?
thanks!
joythebaker
i think you should go for it!
Julianne
How many does this serve? I’m trying to decide if I should double it.
joythebaker
Hi Julianne, it serves about 8 to 12 depending on how thin you cut the slices!
JellyDoughnuts
Can I double the recipe and cook it in a bundt pan?
joythebaker
hm… i believe that you could certainly double this and bake it into a bundt!
Jelly Doughnuts
So, maybe because I’m addicted to all things that add pounds…I’d like your opinion on making this pound cake as a dour recipe so that it’s taller? Say…maybe putting two batches in a bundt pan?
Thanks!
Philippa
I’ve now made this cake twice in the space of 24 hours. Thanks for the treat for my coworkers today and for my friends on our long weekend starting tomorrow!
joythebaker
That’s dedication Philippa and I appreciate you for it! You go girl!
Firas
Am I the only guy that made this cake for his girlfriend? theres nothing much to say other than
YUM
The poppy seeds with lemon give that punch of flavor and excitement
I added a little twist to the recipe
Didn’t put lemon juice in the batter, only in the frosting
added cinnamon to the batter to comfort your taste away from acidity when the cake reaches the back of your tongue, so your ready for another bite of sweet acidic punch
The recipe,
Its
Delicious,
Simple,
and will make anyones day
now I just have to wait an hour to cut into it
mmh
joythebaker
You’re a hero Firas! A HERO!
becky
Thoughts on making this into a loaf instead of a round cake??
Julia Bellante
Go where your heart takes you and be happy….
Madeline
Joy,
Totally identify with the “I just wanted to” reason. My husband and I decided a year or so ago that the Midwest just wasn’t for us anymore, so we picked up and moved to Portland, Oregon. It’s among the best decisions we’ve made together.
Anyway, I was looking for something to make myself for my birthday party in the park tomorrow, and this lemon pound cake is definitely it. Any maybe some ginger chocolate chip cookies, too, because I left my self-control in Nebraska.
Love and gratitude to you, my sister in baking, moving and living it.
-Madeline
Janna R
Moving to New Orleans makes PERFECT sense (native Louisianan here!). If you happen to come across a great recipe for crawfish pie, feel free to post it!
lizytishknits
This look so delicious! Love buttercream. And lemon. And poppy seeds.
Emma R
I think your move to NO is so exciting – as a student it is a thing I can only dream of. I think that in today’s social media world it almost seems strange to have things you want to keep to yourself; but at the same time I believe that we shouldn’t be sharing every tiny minute detail of our lives at every single second in the day. I always look forward to your posts and I love your conversational style of writing – oh, and have I mentioned the cakes? Keep going.
autumnalaina
I love lemon, but I have never baked with poppy seeds, so I will certainly give this a try.
I know Joy said that the cake would be dense but I wonder how it would work as a cupcake? (I love making things into cupcakes) I’ll give it a go as a cake first though.
Rachel Nair
New Orleans is magical. My husband and i visited last year and would love to move there. You are indeed very lucky. And this cake… this cake is everything i want in a cake. Simple, tart, sweet and most of all, lemony!
Thank you for sharing!
Anna
It’s not called pound cake because it’s fat free…
Amazing.
I’m going to be in New Orleans for a long weekend and a wedding on May 24th. I keep thinking we should meet, as if we know each other! If I recognize you in the street, we will eat beignets together, though.
Renee @ Awesome on $20
Two and a half years later, people are still asking us why we moved to Hawaii, and are still confused when we just say “because we could.” I hope you’re madly in love with your new adventure. May you have many more.
joythebaker
you’re a gemstone!
Meg
I made this cake this weekend — it was fantastic! Great recipe! The texture is really nice and it has a good lemon flavor.
The recipe as written made waaaaaay too much frosting. It could be cut in half for sure, and the cake might also be nice with just a dusting of powdered sugar.
DA E
your pictures make me feel nostalgic for a cake i haven’t even made yet (and for a kitchen i’ve never seen)…i cannot wait to make this and thanks for sharing your (short) story of your move. you ever have a “boyfriend” who doesn’t know he’d dating you? i feel like we’re friends. i love to read your posts and even if you don’t know i exist…just know we are friends…my kick ass sister from another mister.
-dani e
Romy
A girl’s gotta do what a girl’s gotta do. I get it. You truly learn what you’re made of when you leave it all behind. I love your blog no matter where your are. Congratulations!
Frank
That buttercream sounds delicious, Thanks for sharing!
Anne
I like your blog exactly because you don’t share too much. I’m here for the quality of the recipes, the global aesthetic, for your good spirit and humor, not to know every deep thought you have on life, the details of your days, etc. So many “food blogs” transform themselves in some sort of daily/mommy/healthy blogs and I’m so fed up with these. Maybe it is the age.
Lauren Moe (@laurenpeters)
Oh Joy, you are just awesome. And I can’t wait to try that lemon pound cake.
Heather
This looks likes the perfect Sunday cake :)
sundiegoeats
I think a lot of people have that urge to just pick up and move sometimes….awesome that you actually did it! And sometimes simple is best. And often simple is best with lemons…
alyssa
I’ve been tasked with making a cake for a friend’s birthday tomorrow and I’ve been wanting to make this cake from the moment you posted it. Does he like lemon? I don’t know!! (I don’t care!!) I’m making it!!!! Can’t wait to bite into this sucker
marijke
Love this. Have been needing something simple after the easter madness! Need to make this weekend :)
Vickie
lemon cake = awesome :)
annecalista
Good for you, Joy. I just moved across the country a few months ago for the same reason. I needed new surroundings, new inspiration, and to meet new people. And damn it felt good. Not many people go after things for the sole reason that their soul needs it, even if it can’t really be described as to why. Best to you in your new home!
Marie
Brava! Brava to you for daring to move across this big beautiful country of ours and start new. And all because you wanted to. No better reason than that. As always! you are an inspiration to me!
Confession: I’ve been craving lemon something fierce lately. I even successfully added a lemon tart to the Easter line up this year. Next year Lemon Pound Cake. I’ll never be able to wait that long to make this fabulous cake.
Thanks Joy! Best of everything in your new abode! xx
Lou
I just made this, I didn’t have time to make the buttercream before baby’s bedtime (noisy blender, too lazy to whip butter by hand) so we ice cream. The cake was really easy to make and turned out well. I might have liked it a little more lemony but that might be where the icing comes in.
Sharon H.
I so understand your need for privacy…I understand the crushing weight of “too many feelings”. I’ve often wished I could post on Facebook anonymously (to my friend list)- there are just so many things I want to say, and yet…I don’t want the responsibility of people not understanding, of caring too much (eek), OR…of not caring at all (and my FB friend list is JUST people I actually know, and not even all of the ones that have friend-requested me).
Oh, yeah…and those “tests” to tell you whether you’re an introvert or an extrovert? I didn’t even need to take them – the world (at least the world that matters to ME) already knows.
You soak up and enjoy NOLA!
Heather
If you just constantly share your wonderful recipes, I’ll be more than grateful :)
Jess
I understand the crawfish, I really do. Had my first crawfish boil last week and it was a glorious, messy experience! Those little buggers are hard to get out though! I had to concentrate 200% on just getting the tails out, and the NOLA gentlemen sitting next to me didn’t even have to look at his hands!
Rachel D.
Thanks for giving us a deeper glimpse at the why behind New Orleans and considering us friends. If you want to meet some nice New Orleans folks and put that lemon pound cake to good use — I’m having a garden party (potluck) Saturday….is that weird to extend the invite?…I mean we’re friends right?! :) It’s Uptown nola, so quite different from the French Quarter scene you’re used to. (if this isn’t totally creepy and weird, you really can fb/email for the address) !! Cheers to new adventures.
foyupdate
I kind of figured you were moving just because you wanted to. I don’t know a better way to shake up your world and force yourself to rediscover the ordinary. Perhaps have a baby? Although that’s a shake up on a whole different level and probably wouldn’t help expand your cooking repertoire (had to look up how to spell that); unless you really like the idea of exploring no-chew food and cooking between naps and with only the use of one hand.
Jen
beautiful joy (the cake and your words.) share whatever you want to share…i’ll read regardless as i have for the last 5 years!
Janice @Kitchen Heals Soul
For the last year, I have honestly been extremely tempted to drag my stuff out back, light it on fire, and walk away.
So… I completely understand that feeling/need to just go somewhere new, and start over in a new place, somewhere a little different… I just get it!
Terry
Joy, I think it’s great that you have moved to a place you love. As we get older, more of us should do the things we dream of because the days do really move fast and we don’t want any regrets. I’m very happy for you and you have inspired me to live my dreams. Thank you too for the delicious sounding recipe…..can’t wait to try it. God Bless you in your new city.
LoveYourEgo
I love how you write, what you bake and that you make your own choices. Thanks for sharing a bit about your “private” life =)
http://love-your-ego.blogspot.de
Michelle
You are so brave to pack up and leave. And we all know it is not easy. I always enjoy reading your food posts and not food posts and I think my heart stopped a little when you said you were moving to NOLA. we were just there in December and it is a wonderful wonderful place. Don’t feel compelled to share everything – we all know bloggers have a life of their own and so do we. Even though I don’t bake or cook, I still enjoy looking at your lovely food pictures and wishing I was half like you.
and that is why we read blogs right? to escape reality for a bit and to feel like you know the person behind the posts.
keep up the good work and I for one, would enjoy posts about nola, food or no food.
love from Singapore.
Meg
I love how you roll Joy. Both kitchen-wise and life-wise. Change and challenges are amazing, thanks for sharing some of it here with us xx
jenncallinghome
This looks delish. And good for you on the move. I have the itch to move to a certain big city, at least try it for a while. The challenge of a new place and all, new perspective, etc.
Aimee Wimbush-Bourque
I’m so glad people like you act out of a need for adventure. It makes the world a more interesting place.
I’m loving your soft photos and the little switch-up. Whatever feel good as you find your footing in a new space. xox
Tracy
Moving and change are never easy, but sometimes it’s the jump start needed. I’m in the midst of a post-move struggle and despite knowing it is a change for the better, that knowledge doesn’t make everything easier. Luckily there is cake, lovely, fresh cake!
Haley H
I’m glad you moved to NOLA! Now I can actually attend events :)
Marsha
Hi Joy-the only reason I knew you were in LA was because you wrote about it. It’s okay to follow your heart, and you don’t have to tell anyone about it, or why. We, us out here in the vast internet kingdom are your trusty followers. I found you from Smitten Kitchen, and have enjoyed your recipes and your blog.Whether in NO or LA, doesn’t matter. You seem down to earth, and easy to follow! So it’s okay! So go eat crawdads! And enjoy them!
Kim
Your posts make me smile (for many reasons!).
Marsha
Joy, I don’t care where you live. I wouldn’t have known about LA, but you talked about it. You have good recipes, and I like the way you write. It seems heartfelt. So in NO or LA, it’s okay with me!
Meredith
Such a lovely spring dessert and I do hope you are loving your new place!
Spring
Love, love, love your juicer! Thanks for sharing what you do…I really loved your posts about your trip to Africa. I love the rest of your blog, too, of course. I pin a LOT of your posts on Pinterest.
joythebaker
thank you, Spring! i’m glad you’re here!
Michelle @ A Healthy Mrs
That Buttercream looks glorious! :)
Kate
Thanks for sharing Joy, I’ll admit I’ve been curious, but figured you would tell us if you wanted, otherwise it’s not our business! (I can be private too, so I understand the inclination). Anyhow, totally going to make this for my weekly Game of Thrones potluck!
fusilliamy
It’s cool JTB, I don’t give two fargles about driving with my windows down and singing along to Story of My Life either. This is like a cake I make for the weekend and end up eating ONLY that cake because nothing will ever taste as good again.
(When I become musically inclined, I’m naming my first album Cake Fat and dedicating it to you)
Just Shireen
One Direction you say? Harry or Louis? Or Larry?*chin hands* What’s your favorite song? *grabs a slice of cake*
You’re just my favorite.
Angelina
You know what’s funny? I never thought that you were moved for any other reason than why you said you did. I did the same thing. Oh and there’s this: “I want to keep my soul fertile for the changes, so things keep getting born in me, so things keep dying when it’s time for things to die. I want to keep walking away from the person I was a moment ago, because a mind was made to figure things out, not to read the same page recurrently” Don Miller, Through Painted Deserts.
allie@sweetpotatobites
I’m obsessed with all things lemon so going to have to make this cake for sure!
Kristine
Congrats on your move to NO. I have only visited… My comment has to do with your comment re: cheesecakes and a water bath. I completely understand your frustration, but I have solved the problem! Genius, I know. Actually, my daughter told me about this, but today, I’m taking the credit! Treat yourself to a cake pan one inch larger than your springform pan. In my case, I bought a 10″ round cake pan since my favorite springform is 9″. Place your springform pan inside the slightly larger cake pan and then put the two of them into the water bath. Same results as if you had wrapped it in foil, but without the worry of the water somehow seeping into your cheesecake and causing a soggy crust. I hope you will give it a try.
joythebaker
whaaaaattttt!?
feeling full
Your willingness to share is just that…yours. I’m grateful for all the goodness and deliciousness and humor and honesty and cat photos.
egeedee
I was just wondering yesterday why you moved but I made up a short story in my head and I kid you not the first thing I thought was: Duh the food. Why else? Isn’t that the only reason why people move?
I don’t randomly think you..I was listening to your podcast…maybe.
Heather (Sarap Life)
Sometimes in this overstimulated, over-sharing world of the Internets, it is nice to hold onto some things close to your heart. I appreciate you sharing your reasons for moving! Best of luck in New Orleans. Also, this cake looks divine… I am a sucker for pound cake. :)
Katie
i completely admire your reasons for moving. i mean, it’s NEW ORLEANS. what more reason do you need?? go find your adventure girl! also it doesn’t hurt that your new kitchen is gorgeous (that table? swoon) and i am loving it as a backdrop for all your creations. keep on keepin on!
Mariana McEnroe
Joy, I love your attitude about discovering new places, getting out of your comfort zone its a must!, crawfish.. not to sure about them… frog legs…hiccups yeah! ; ) thank you for sharing!
Laura (Tutti Dolci)
love the simplicity because sometimes a single layer is all you need. and that buttercream – bliss!
Nancy P.@thebittersideofsweet
Enjoy your time there!
tracy
thank you for sharing your life with us and your delicious treats!
Emily S.
Joy, thank you for the real-talk! You’re definitely right–we’re internet friends (even if you don’t know anything about me! So weird.). And like a friend, we want to know how things are going. Because we care! Anyway, here for you. (And your delicious-looking cakes.)
Arthur in the Garden!
My favorite!
Sarah @ The Cyclist's Wife
Joy – I would just like to congratulate you on your guts. Most people may have the urge for a change but would never follow it, even if it was something much less simple than moving across the country away from friends and fam. But you did it girl! I say good for you, I admire decisions like that one. They make me not so afraid of my own guts.
Helen @ Scrummy Lane
I find your writing so soothing and poetic, Joy. And look at that little beauty of a cake! I just love the poppy seed flecks in the frosting. So glad you are enjoying your new adventure in New Orleans … to be there sounds so exotic to me!
Eleanna (foodaki.gr)
Oh I love cakes with poppy seeds! As you say they are crunchy! If I may add, with a hint of extra flavor too. I’ve made an orange and poppy seed cake in the recent past actually and loved it. I should really try the lemon version! By the way, New Orleans can be irresistible… I haven’t visited, but I’ve read more than one novel set there (and no, I don’t mean any by Ann Rice!). Perhaps it’s the multi-cultural past of that place that makes it so intriguing… Good luck in your new home!
Eileen
I love the simplicity of this cake! So classic. The poppyseeds in the frosting instead of the cake itself are such a nice touch. I can just imagine the crunch!
Ellen
I was really, really curious as to why you moved to New Orleans, but figured if you wanted us to know, you would tell us. And, yes, “just because” is a great reason. Letting a new city seep into your life sounds so exciting. I hope you love it in the Big Easy; I’ve never been there but it seems like a such a charming town. Thanks for sharing.
Nina
Joy I respect you so much! I’ve grown up in this crazy internet world and sometimes I’m sad that a lot of private and intimate things are available for everyone to see and read. Thanks for providing readers like me with your work so often, I enjoy writing short stories and I know how difficult it is to share your writing, a piece of your soul. Thank you for being you! You’re an incredible role model. Keep up the fantastic work. Also my favorite book is East of Eden and I’m convinced John Steinbeck is of divine nature. The again aren’t we all! Anyway thanks, Joy!
Ada
Hello,
Is it ok if i use mascaropne instead butter for the cream?
joythebaker
Hello Ada, you definitely can, it’s just that mascarpone isn’t as stable as butter. It’ll remain somewhat soft and if you beat it too much, it’ll become too runny.
Sam
I love your feelings – there have never been too many. And thanks for moving to NOLA – I’m proud of you for being brave. xoxo
Molly
you do you, Joy the Baker! love this lil cake.
Katrina @ Warm Vanilla Sugar
This cake is like a classic beauty. Love it Joy!
Melissa Karras
This sounds delicious.
And I think we all need to do more things in our lives just because we want to. That’s the point, right? Find things you love, jump into new things. Being steady in one place isn’t always the life we’re meant to have.
One layer. Perfect. No fuss.
joythebaker
you’re right about everything!
peanutbutterandonion
its a tricky thing, sharing on the internet. I find you strike a perfect balance. Love the cake, making it for a friends b-day, thanks!
joythebaker
happy birthday, friend!
Taylor
I cannot wait to make this cake!!! It’s just a beautiful as your reason to move.
xoxo
Taylor
Angela Muller
Joy, I’m among those who don’t care why you moved to New Orleans, which doesn’t mean I don’t care; just means it’s your business, not mine. I do care, however, that you are a beautiful human being with multiple talents, and I appreciate that you are willing to share those with me/us. I love your blog, books, recipes, etc. and would miss you, terribly, if you went away!
Hilary
Joy,
Thank you for sharing this post with us! That cake and those photos are beautiful. I’ve been a reader of yours for gosh, years now, and in a weird way I’m glad to know why you moved! This weird space we all share is the best. :)
Jo
I have to HAVE TO try this. like today. after work. when I told myself I would go for a jog… : /
Ashley
LEMON DESSERT. AND CAKE. that is all. <3
Brittany
Joy, my hubby and I are in our twenties and his job has moved us all over the country. Our last move brought us to New Mexico from North Carolina. Out of all the great cities we have seen, New Orleans is my favorite. The music, the food, the people, the architecture, and well just everything about it leaves me wanting more. This is such an exciting time in your life! You don’t need to explain your decision to anyone. We all think you are fabulous and I think this song from Rebirth Brass Band sums up how we should live life. P.S. Please go see Rebirth live if you haven’t already. They are amazing!
http://www.youtube.com/watch?v=3E1VBCcA76E
Denise in Austin
you are not just sharing recipes, but part of yourself in every post. The interwebs are a huge scary place sometimes and it is hard to know what to share and what to keep. you never know who (or what) is on the other side of the monitor reading all about you and your new life in the crescent City. A girls gotta be careful these days . . . “I’m not really a stalker!”
Your move to New Orleans is brave and it is a beautiful mysterious city that I know you will love as much as i did for the 15 years I lived there. You should read Swamp Songs – The making of an unruly woman by Sheryl St.Germain (amazon has it), it is a wonderful book.
Wanderlust is an amazing gift that you should take with you on every journey.
P.S. – I am making your lemon pound cake for a family reunion I am going to this weekend. Yum!
HeatherChristo
there’s nothing wrong with holding back in the age of TMI. Beautiful cake- my mother would love one for mothers day.
Long Distance Baking
This looks delicious!! Wish I had a slice right now!
India
Joy, with adoration, my friend and I have been discussing why you moved. You’ve put our debates to rest. ;) I am proud of you for a) taking on the adventure and b) finding the balance between sharing and keeping things to yourself. I love that you’re figuring out your oven – yesterday I baked an experimental muffin. It wasn’t great, but I thought “Joy probably does this a lot and has grace for herself, so I will too.” Thanks for the inspiration!
joythebaker
i really appreciate your comment and yes.. experiments are plentiful in my kitchen with varying degrees of success. i’m proud of you for getting in there and trying! that’s everything!
Rebecca
Best reason ever to move somewhere! Two years ago, my husband and I both quit our jobs to travel around the country while he took 3-month nursing contracts in different states. People wondered what had happened to make us want to leave, and we just like, “Nothing happened here. Things are happening OUT THERE.”
Enjoy NOLA — I’m from the MS Gulf Coast and love those bayous, crawfish, parades, and craziness.
Maximilian
Don’t stay bothering with the negative comments sent by other people hiding behind their screens! Your blogs are great, and the food, even better :)
joythebaker
i never ever bother with them. white noise!
Liz
Hi, first time visiting your site… It is lovely. I would like a slice of that pound cake right now! I have a question, and forgive me if you have stated this in a previous post, but do you have a favorite butter you like to bake with? Thanks!
joythebaker
i don’t have a favorite butter brand, but i always use unsalted butter.
Leanne
Joy, I just wanted to let you know how much I appreciate your honesty. I am really not surprised that you ended up in New Orleans with all of your visits there. Please just keep doing what you do because I Love it and I love your new life adventure! As always your recipes are fabulous!
niki
I must have been asleep when you moved this is the first I heard of it, that is great!
Barb
All the info I need is the recipe and, of course, the photos. Really don’t need any persona info from bloggers. And why would anyone, besides family and friends care where someone moves.
allie
hi joy! i also just moved to new orleans, right about when you did, just because i wanted to. i think once you spend time here, why would you not want to pick up and move here? way to go. it takes guts. (ps. if you need more local cake tasters i’m really good at that.)
Hannah
Oh my yum… do you think this recipe would work if a loaf pan was used? I know the ratio of frosting to cake might suffer a bit, but there’s just something I love making pound cakes in loaf pans!
joythebaker
Loaf pan it up! Aka, you can totally make it in a loaf pan!
Sherry DIetrich
I visited New Orleans twice when I lived in Los Angeles and I fell in love…didn’t love the humidity, instant sweat when you exit air conditioning….but otherwise, the architecture, music, food, and the people…what’s NOT to love? I lived in Los Angeles for 5 years and loved many things about it but I did reach a point I needed to move on to keep growing. And don’t feel like you have to explain everything just because someone(s) ask…I enjoy the recipes and small talk….its always been just enough.
Marzia @ Little Spice Jar
joy this looks delish! Also, I love that it’s not super lemony. Don’t get me wrong this girl loves a good lemon bar! B sometimes you just want cake that’s lightly lemony.
Anna
This sounds amazing in its simplicity. As does your reason for moving…I hope you love New Orleans.
Jana H.
As someone who can’t imagine moving so far away from family, I can’t really relate to such a bold move. But I’m not an adventurous sort, either. I’ve had friends do just what you’ve done, though and for similar reasons (and to NO, no less! lol), and they say they’ve had no regrets. So if you’re happy, I’m happy for you. No questions asked. Thanks for sharing as much of yourself as you do.
Liz
Congrats on the move! I too am moving soon to Denver from Chicago, just because I want to. Not for a job or a man, (which I think is what some people wanted to hear because they can understand that better) but for pretty much the same reasons you listed. I personally love that you shared because I know there will be tough days in my new city but on those days I will reach for your recipes because, like you said, there’s still cake. Best of luck to you in New Orleans!
Kendra
I also secretly love OneD and have WAY too many feelings that I feel I sometimes overshare. This recipe looks delish. Lemon is my favorite.
Tammie
Joy,
I have to admit to being curious about why you moved. Not to say that I don’t understand the appeal of New Orleans because it’s a city filled with beauty, history and fabulous food. I think you are brave to make such a bold move and I admire that very much. The cake looks awesome and I’m looking forward to trying it.
Natalia (basmatilime.blogspot.com)
Dear Joy…. I didn’t ask, but boy was I curious about it!!!! Sometimes I thought it was weird how much I wanted to know and kept telling myself t it was not my darn business… But the thing is.. you’re not just cooking here… you’re not just sharing a recipe… You are sharing a bit of you in every post and that is what makes it so wonderful. Every post feels like a new chapter of your life and since we share so many likes and dislikes, weirdnesses and pet heaves I am so drawn to knowing more and to tell you more about me.. It is a weird friendship I agree…You need to choose what you share and what you not share… but just know that we will be here to read anything you want to share with us because you are an amazing cook but also an amazing writer.
Natalia (basmatilime.blogspot.com)
oops…. and an amazing photographer I might add
joythebaker
i appreciate you so much!
Weekend Bakes
I have a lemon pound cake recipe that I have dedicated myself to, but I might just try to make a poppyseed drizzle off of you buttercream recipe! It all sounds so good!
Jenna D-l
Moving to NOLA for the food alone is perfectly reasonable! I was recently there and my friend and I thought “omg, we could bump into Joy!” And we thought how funny that was because other folk might be interested in entertainment stars, and we were excited about our favorite food blogger! We also went to several of your food recommendations (Coop’s – so good and divey and Sylvian’s – we went twice!). And we got wigs at Fifi Mahoney’s! Your recommendations made our trip even better, thank you!
joythebaker
oh i’m so glad you went to Sylvain and Coop’s! two of my favorites! next time you’re here i’m sure we’ll run into each other! big love to you, Jenna!
Sally Putnam
New Orleans is great! Glad to hear you moved there! Lots of new adventures for you! I miss the pralines and bread pudding!
Kristi @ Inspiration Kitchen
This cake looks amazing! And, I think moving to New Orleans is a great idea! I’ve always wanted to go there.
Rachel Taylor
Thanks for sharing! It’s got to be so difficult at times to figure out what to share and what not to. We get so attached to our bloggers and feel like we’re a part of your lives, but it’s OK for you to share only what you want to! Love your recipes, as always!
shelly
a wise boy band once said, “being the way that you are is enou-o–o-o-ugh” i hope you know that applies to you too ;)
joythebaker
you know!
Nanci
Sometimes we do things because it’s just time to do them. Brava for you! I always enjoy your posts, your recipes and your cookbook! I think that you have the perfect balance of sharing your life with the public. Just continue being you Joy.
joythebaker
‘because it’s time to do them.’ i really like that!
Margaret UK
How’s the cat?? x
Abby @ The Frosted Vegan
JOY. You read my mind, I need to make a lemon cake for a bridal shower and this is EXACTLY what I needed!
Ambar
This pound cake is the cutest pound cake I’ve ever seen!
Grace
Oh my! What a marvelous spring dessert! I’d eat that buttercream by the spoonful.
joythebaker
i did too!
Lena
As a mother of three, I can only tell you this. When you are young follow your heart and it can’t steer you wrong. There are very few times in your life where you can be completely selfish with your choices, as where to live, where to hang a photograph in your house, or even what bedding or bed to buy. Enjoy every minute of it, and I applaud your courage to move just because. I hope it makes tons of new adventures for you!
Julie F
Going to make this for my hubby. And I have that same juicer. Love it. Remind me of an old ashtray though.
brianne
PS the sugar and zest photo is amazing!
brianne
I miss the LA sun in your photos (WI sun just isn’t the same, somehow). your love for New Orleans runs deep and as a long time reader, it wasn’t a surprising move to me. thanks for sharing what you wanted us to know! excited to see the magical things that come from your new kitchen. love!
Lesley
Hey Joy. I may have been one of those people who asked. I maaay have even been that crazy caller.. (Who knew that calling into the podcast would be THAT nerve-wracking? Not me.) Wait, that’s really the reason? That’s it?? haha Okay cool, I’m still really glad you shared. This is super dramatic, but I almost felt as though I couldn’t read your blog with a clear mind until I understood. It just felt incomplete. We’ve totally become weird internet friends, who don’t actually speak, so thanks for filling me in.
joythebaker
Lesly! thank you so much for calling into the podcast! i listened to your call and was like… yea, totally! then i closed up like a clam shell. i’m glad you’re feeling more satisfied and we can go on as internet friends. that’s totally a real thing, and i respect it! big love to you!
Lesley
Aw, so much love to you too! You totally inspire me to own my truth and do whatever the heck I want in life. :]
Gry
You are so brave to and adventurous to move across the country and I admire and envy you. I’ve moved like that before and I would love to do it again. I hope I will be able to. Also, I have a perfect lemon cake recipe but I might have to cheat on it….
Many hugs to you from Switzerland,
G.
maryea {happy healthy mama}
What an exciting time in your life that you can just pick up and move to try a new place. I did that, over a decade ago, and it was such an adventure. Now I’m kind of stuck with roots and such, but I remember fondly the feeling of anticipation that came with a new city, a new state, and a whole different way of life. And the cake? Well, it looks fabulous. And easy enough that I might be able to do it without screwing it up. Maybe.
Marie
This is lovely! I love the simplicity of the recipe – I have everything on hand, so this is happening, like today.
Lindsey
Truly a breath of fresh air. Love the recipes and story that goes with. Xo! You’re awesome!
Susan
Thanks for sharing Joy. Know that we all care so very much for you,
Alanna Taylor-Tobin
Aw, awesome. I love this post, Joy. Single layer cakes are my kinda thing. The poppyseed frosting is brilliant! Thank you for sharing why you moved – I had been wondering. :)
Jessica (bakecetera)
as long as one can still bake cake, it doesn’t matter where they are in the world! (although the perks of new orleans sound pretty cool.) awesome and simple cake – i love it.
Sallyhp
I love all things lemon! I have a second recipe where you smoosh grapefruit rind into the sugar: heaven!
Stephanie
I’m a newbie to your blog, did wonder why you moved, thought I had missed a post or something. But hey your perogative if you tell or not; dont feel obliged to share everything.
Any hoo this cake sounds glorious, so going to make it this weekend. Yum .
Nicolle
“There are some crimes that even buttercream can’t hide.” This is my favourite. I recently made a batch of cupcakes that involved doing 1.5 times a recipe which my brain couldn’t quite handle. The end result was I missed a cup of sugar… all the buttercream in the world wasn’t going to fix them.
Alexandra Clark
Congratulations on the move to New Orleans! From a recent transplant to New Orleans, it does take a bit of an adjustment to get accustomed to the rhythm of the city. I had folks questioning my move too. When you get a chance, I hope you are able to check out Hollygrove Market – super wonderful spot on the other side of town from you!