Literary Fashion

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Always Uttori Literary Fashion 1920s

The countdown is on to a new decade. I say, “Bring on the 20s!” There’s something about looking ahead to a new decade that makes you look to the past, and by the past, I mean 100 years ago to the 1920s. Inspired by NaNoWriMo, the write-your-novel-in-a-month online event that happens every November, we’re getting literary and going Gatsby 1920s chic, and we’re keeping it Gatsby style all through December with a special Gatsby Girls editorial to be featured in our 2nd annual Uttori Life Magazine coming soon. So, stay tuned for news on our upcoming magazine, and in the meantime, enjoy our take on 1920s fabulosity.

Always Uttori Literary Fashion 1920s
Always Uttori Literary Fashion 1920s
Always Uttori Literary Fashion 1920s
Always Uttori Literary Fashion 1920s

Because this month’s fashion is inspired by literature, I’m sharing a lemon pound cake recipe based on the ones featured in The Great Gatsby, when Nick sets up an afternoon tea for Daisy and Gatsby.

Together we scrutinized the twelve lemon cakes from the delicatessen shop.
“Will they do?” I asked.
“Of course, of course! They’re fine!” and he added hollowly, “…old sport.”

The Great Gatsby, F. Scott Fitzgerald, Chapter V

Lemon Pound Cake, Always Uttori Mission to Munch

Frosted Lemon Pound Cake

2 cups sugar

½ cup unsalted butter

½ cup shortening

6 large eggs

3 cups all-purpose flour

½ teaspoon baking powder

¼ teaspoon of baking soda

½ teaspoon salt

1 tablespoon vanilla

Juice of 1 lemon

1 tablespoon orange juice

1 cup sour cream, room temperature

Grated lemon zest

Non-stick spray

Frosting

3 cups powdered sugar

1.5 tablespoon vanilla

Zest of 1 lemon

3 tablespoons lemon juice

½ cup butter

Directions

  1. Preheat oven to 350.
  2. Sift together flour, baking powder, baking soda, and salt
  3. In a large bowl, beat shortening and butter with sugar. Add in eggs 1 at a time. Add in vanilla, lemon juice, lemon zest, and orange juice. Mix until well-blended.
  4. Lower mixer speed and add in ½ cup of flour, alternating with ½ sour cream, until all the flour and sour cream have been added. Beat until smooth.
  5. Spray Loaf tin with nonstick spray. Ladle batter into the tin. Bake 20 to 25 minutes, until a wooden skewer, comes out clean.
  6. To prepare frosting, combine powdered sugar, vanilla, lemon juice, butter, and lemon zest. Beat until smooth.

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