• Kate

Lemon Pound Cake, Chocolate Honey Brownie, and Ginger Valley with Shelbie

Updated: Feb 13, 2021

Shelbie, an LA-based dog mom, and writer who never stops talking about the 80’s, rom coms, and being queer, joins me in the kitchen to chat escapism during Covid and mixing up a cocktail that delivers a bit of spice, The Ginger Valley.

Listen to Part One HERE

Shelbie and I are back and are whipping up something sweet while chatting escapism in the pandemic, cookbooks, and the joys of the public library. Shelbie sent me her favorite recipe for Lemon Loaf Cake, the first thing she ever baked, while she tackles my mom’s recipe for Chocolate Honey Brownies.

Listen to Part Two HERE

The Ginger Valley

One of the best things about working with guests, beyond getting to cook with someone, is that I am able to make someone else responsible for naming the cocktail we get to enjoy! Since this is not my forte, I appreciate being able to tap someone else in, and I think Shelbie hit this spot on!

The Ginger Valley is a refreshing cocktail with just a hint of spice from the fresh ginger that makes you want to go back for another sip!

Ginger Simple Syrup

  • . 25c water

  • .25c sugar

  • 1-2 tbsp fresh chopped ginger

In a saucepan whisk together sugar, water, and fresh ginger. Bring to a simmer on medium-low heat and cook enough to melt the sugar.

**Some great ginger tips from the episode!

Kate: store ginger in a baggie in the freezer, that way it is always on hand and you can easily grate it when frozen.

Shelbie: to peel your ginger rub the skin with the back of a spoon, it will come right off!

For Gentle Lemonade:

  • 1 pt lemon 2 pts water

Gentle Lemonade, bastardized lemonade, it is really just adding lemon juice to water. Since the ginger syrup will contain all of our sweetness there is no need to add more to the lemonade.

Combine both ingredients in a small bowl or jar.

Per Cocktail:

  • 1.5oz lemonade

  • 2 tbsp ginger simple syrup

  • 1.5oz gin

  • Rim glass in a mixture of sugar and cinnamon

Before we assemble, prep your glass. On a small dish add together cinnamon and sugar, about a ½ / 1 tsp of sugar, and enough cinnamon to give it a little color. If you have a left over lemon wedge use that to rim your glass in a bit of juice and run the rim along the sugar pile.

In your shaker add lemonade, ginger syrup, gin, and lots of ice! Shake well and pour into your glass.


A few notes from Shelbie:

  • I made a large batch of ginger simple syrup. 1 cup sugar, 1 cup water, 3-4 tbsps of chopped fresh ginger. I would probably do 5-6 tbsp when I make it again.

  • I did more like 2oz of gin and 2oz of lemonade per cocktail. I was using a glass measuring cup that doesn't have a 1.5oz marker.

  • delicious! Absolutely loved it and the ginger syrup worked amazingly well in my iced coffee this morning.

Bon Appetite’s Lemon Pound Cake

Made by Kate

Full Recipe:


Believe it or not but this is my first loaf cake, I even needed to acquire a pan just for this recipe! This recipe is a treasure trove of organization that makes it perfect for not so seasoned bakers. They clearly layout, not only the ingredients but your equipment, and within the recipe these ingredients are bolded in the hope you don’t miss anything. There are even videos!

I was beyond excited to dive into this loaf cake, especially when Shelbie shared that this was pretty much the first thing she ever baked on her own from scratch.

Kate’s Cooking Notes

  • There are a few materials I did not have and needed to improvise: a juicer (I used my hands), cake tester (I used a tooth pic), Microplane (I used a cheese grater).

  • If you find your lemons just are not flavorful enough, try adding a ⅛ or ¼ tsp of lemon extract.

  • I cannot stress enough, read the recipe! Even though these particular directions go the extra mile by bolding your ingredients within the directions to help you not miss anything, when you are talking, recording a podcast, drinking, and baking, things are going to be missed.

  • When making your glaze, slowly add your liquid to your powdered sugar, not the other way around.

  • If your glaze becomes lumpy, try straining it then adding small amounts of warm water.

Chocolate Honey Brownie

Made by Shelbie

This recipe may be from my mom herself! It is written in her handwriting with no additional notes in the margins to indicate if she copied it from somewhere else. Being able to dive into something written in her hand is always a treat and I cannot wait for you to try it as well.

Shelbie’s Cooking Notes

  • omitted chopped nuts and subbed in fresh ground sea salt as a topping once out of the oven. Really liked the juxtaposition!

  • used a 10 inch cast iron instead of an 8x8 pan as that’s all I have for baking materials.

  • the brownies were delicious! V light and fluffy and not overly sweet, which I appreciate. I prefer a fudgier brownie so I would maybe cut the cooking time by a few minutes and add more fat for that richness. Definitely will make it again! I also think I would maybe do half semi-sweet chocolate and half dark chocolate for a richer flavor.

  • I think this recipe would be a great base for a brownie/cookie bar.

31 views0 comments