Perfect Picnic Food

LEMON AND CREME FRAICHE LOAF CAKE CAKE: 2 2/3 cups all-purpose flour 3/4 teaspoon baking powder 1/2 teaspoon kosher salt 2 cups sugar 6 large eggs at room temperature Zest of 3 lemons, minced 1 vanilla bean (optional) 3/4 cup creme fraiche OR sour cream 3 tablespoons freshly squeezed lemon juice 1 stick (8 tablespoons) unsalted butter, melted and cooled LEMON SYRUP: 1/2 cup sugar 1/4 cup plus 2 tablespoons water 1/4 cup plus 2 tablespoons freshly squeezed lemon juice For Cake, grease bottom and sides of 2 (9x5x3-inch) loaf pans. In a medium bowl, stir together flour, baking powder and salt. In a large bowl, combine sugar, eggs and lemon zest. Beat egg mixture until light and fluffy. If using a vanilla bean, use a paring knife to split it lengthwise, then scrape seeds into batter. Beat briefly to blend. Stir in creme fraiche and lemon juice and mix well. Stir in butter. Gradually add flour mixture to egg mixture, beating just until blended. Pour batter into prepared loaf pans. Bake in preheated 350-degree oven 45 to 50 minutes or until a toothpick inserted in center comes out clean. Meanwhile, prepare Lemon Syrup. Combine sugar, water and lemon juice in a small pan over medium heat and stir until sugar is totally dissolved. Set aside to cool. When cakes are done, remove from oven and, using a skewer, make deep holes all over top of cakes and slowly pour syrup over both of them. Cool cakes in pans 15 more minutes, then remove and cool on wire racks. To transport, leave loaves whole and wrap well with plastic wrap. Slice and serve at the picnic. Serve with a dollop of whipped cream mixed with a bit of creme fraiche and sliced fresh strawberries. Search Picnic Supplies