You know how when you’re a kid and you loved fish and chips–like, almost as much as you loved Barbie dolls and the color pink and Scooby Doo reruns? And then you went to Mel’s Diner with your family and you ordered the fish and chips and were so excited to bite into that flaky fish and those crunchy fries. And by the time it came your little kid self was practically bouncing off the walls stoked and you took a big, greasy bite of fish and wait, what the hell is that?
A bone in my fish?
And then you spent the next half hour hurling in the bathroom because you saw a bone inside of your fish filet? And then you swore you’d never eat fish filets again?
That’s kinda sorta how I felt–very sadly–about the soft pretzel I got off a street cart yesterday in San Francisco.
I had a hankering for one and, after walking around and checking out the Betsey Johnson clearance (which was sadly–no joke–nothing but hangers and old sale posters), we found a cart parked outside Union Square boasting juicy hot dogs and thick pretzels. Yum, right?
Plus, people are all over food carts nowadays. The term “roach coach” is a thing of the past. People can now trust food carts. It’s trendy, and trendy things never hurt people… right?
A good ten minutes after finishing the pretzel, I wished the pretzel would just finish me. Seriously poisoned or something. I was dying. It was awful. And being in a foreign city having just consumed a tainted pretzel? No. Bueno.
Especially since Jessie and I had dined at a rinky-dink Brazilian cafe just hours before. I’ve had the food in the past and I’ve been fine, and it was no different today. In fact, the first time we approached the fort-like, run-down structure, I immediately thought of that scene in Bridesmaids when they had Brazilian food and there were some, er, consequences. But thankfully, the food was great and it only reassured my trust in tiny buildings on street corners no larger than a backyard shed that sell THE BEST FOOD OF YOUR LIFE.
However, street pretzels are not the best food. Ever. And now I never want to see a pretzel again.
Although when I got home, I did find comfort in knowing I had this Lemon Pound Cake waiting for me. Lemon is my favorite flavor of cake and I never pass up a piece of lemon cake–so long as I know it’s dense, moist and totally refreshing. Personally, I’m a cake girl over a frosting girl (blasphemy for some of you, I know) and sometimes I find frosting is too cloying for delicate lemon cake. Powdered sugar does it juuuust fine for me, thank you!
1 lemon cake mix
1 small box lemon instant pudding mix
1 Tbsp lemon juice
1 cup sour cream
1/4 cup oil
1/4 cup unsweetened applesauce
1. Preheat oven to 350 degrees F. Liberally grease a bundt pan with cooking spray.
2. In a large bowl, blend together the cake mix, pudding, lemon juice, sour cream, oil, applesauce and eggs with a mixer for 5-6 minutes or until creamy and well blended. Batter will be very thick. Pour the batter evenly into the prepared pan.
3. Bake for approx. 50-55 minutes or until a toothpick inserted near the center comes out clean or with light moist crumbs. Do not overbake! Allow the cake to cool in the pan for 10 minutes before carefully inverting the cake onto a wire rack to cool completely.
4. Dust the cake with powdered sugar. Store leftover cake airtight for approx. 1-2 days. Cake may be refrigerated, airtight, if desired.
At first, I was unsure of why I needed sour cream, oil and applesauce, but somehow, the trio works well in making such a dense yet perfectly moist cake. Pound cake without butter but just as perfectly rich? Who knew?!
Have a wonderful Tuesday!!