Winter is a dark time, and this winter, with its numerous snowstorms and cold, damp weather, has been particularly gloomy. Random thoughts about moving to the Caribbean and opening up an exotic fruit-focused popsicle stand frequently found their way
into my head. So did thoughts of investing in an industrial snow plough company. But winter, I reminded myself, is also the time when citrus fruit is plentiful, and nothing says sunshine like a brightly flavored lemon dessert. And lemons are far cheaper than
flights to exotic locations, nor does their purchase necessitate an invasive security pat-down. Today I decided to make a simple lemon pound cake, which gets a boost from a tangy lemon syrup that’s brushed over its surface while warm. I topped the cake with a
few candied lemon slices—an optional garnish— and served the cake with a blueberry sauce made from frozen wild blueberries, which can now be easily found in supermarkets (at least I think they can). A little whipped cream is a nice finish, though vanilla ice cream would be my preference (I was fresh out). The other nice thing about eating lemon pound cake in winter is that it’s not bathing suit season, so no worries on that front.