This Silver Palate cookbook is the only thing I want to get when my mom dies. HAHA okay just kidding (I hope my siblings don't take me up on that ;)). But I really really REALLY want to inherit this cookbook. It's amazing! My mom has used this cookbook ever since I can remember. And you can tell because it is
practically totally falling apart. Most of the cookbook's on our shelf are used for one or two recipes, but we can always trust Silver Palate to have a good recipe for anything.
My mom got this cookbook wayyyy back in 1985 when she worked in Colorado for a summer after graduation. Some couple (with really good handwriting) named Fonda and Curtis gave it to her, I think she stayed with them, but that's just my best guess. They wrote the cutest, nicest note to my mom (in the picture above). I'm sure they never would've guessed how much we love and use this book. I don't know where these lovely people are, but I'm thankful for them and their kindness!
Dear Fonda and Curtis,
Hello! I'm Gretta Warner. I'm Serena's daughter! I am 19 years old and I'm a spitting image of my mother. I just wanted to say thanks for the Silver Palate cookbook. You'd never believe how much we love it. Especially the Glazed Lemon Cake, it's to die for!
Lots of love,
P.S. Your handwriting is amazing.
1 cup (2 sticks) butter, softened
2 cups sugar
3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 tightly packed Tablespoons grated lemon zest
2 Tablespoons fresh lemon juice
Lemon Icing (recipe follows)
1. Preheat oven to 325 Fahrenheit. Grease a 10-inch tube pan (or bundt pan).
2. Cream butter and sugar until light and fluffy. Beat in eggs, blending well after.
3. Sift together flour, baking soda and salt. Stir dry ingredients into egg mixture alternating with buttermilk, beginning and ending with dry ingredients. Add lemon zest and juice.
4. Pour batter into prepared pan. Set on the middle rack of oven and bake for 1 hour and 5 minutes, or until cake pulls away from the sides of the pan and a tester inserted in the middle comes out clean.
5. Cool cake in pan, set on rack for 10 minutes. Remove from pan and ice with Lemon Icing (below) while cake is still warm.
1 pound powdered sugar (3 or 4 cups)
1/2 cup (1 stick) butter, softened
3 tightly packed tablespoons grated lemon zest
1/2 cup fresh lemon juice
Cream sugar and butter thoroughly. Mix in lemon zest and juice; spread on cake.\