Anna Olson

Yes, I’m back at Beertown this spring, with THREE brunch dates:

April 18th - Beertown Barrie
June 13th - Beertown Waterloo
June 14th - Beertown Burlington

Relax and enjoy a weekend brunch with us. You can choose items from my special brunch menu or the delicious regular menu, and I’ll be there in person to visit with you and sign cookbooks. These brunches fill up fast, so book your table now. See you soon!

Contact your preferred location to book:
Barrie: 1-705-999-0212
Waterloo: 1-519-885-5151
Burlington: 1-903-332-7722
All beertown’s use for Instagram


Beertown photo credit:

A bright & citrusy 🍋💛 Lemon Crumble Loaf Cake for you. The full recipe is below or watch the video on my Oh Yum YouTube channel - link from my story or profile.

Crumble
¾ cup (110 g)all-purpose flour
⅓ cup (70 g) granulated sugar
1 Tbsp (15 mL) finely grated lemon zest
¼ tsp baking powder
pinch of salt
¼ cup (60 g) unsalted butter, melted

Cake
2 cups (300 g) all-purpose flour
¾ cup (150 g) granulated sugar
2 tsp baking powder
½ tsp salt
½ cup (115 g) unsalted butter, at room temperature and cut into pieces
1 Tbsp (15 mL) finely grated lemon zest
⅔ cup (160 mL) sour cream
2 large eggs
1 large egg yolk
2 tsp vanilla extract

1. Preheat the oven to 325 °F (160 °C). Grease a 9 × 5-inch (2 L) loaf pan and line it with parchment paper.

2. For the crumble, stir the flour, sugar, lemon zest, baking powder and salt together. Add the melted butter and stir with a fork until the mixture is rough and crumbly (but it will be soft). Set aside.

3. For the cake, sift the flour, sugar, baking powder and salt into a large mixing bowl if using electric beaters, or into the bowl of a stand mixer fitted with the paddle attachment. Add the butter and lemon zest and beat on low speed until large pieces of butter are no longer visible.

4. In a bowl, whisk the sour cream, eggs, egg yolk, and vanilla together. Add all at once to the flour mixture and beat on low speed until the batter is moistened. Increase the speed to medium, mixing until the batter is smooth, about 30 seconds (the batter will be thick.) Scrape the batter into the prepared pan, level the top and sprinkle with the crumble.

5. Bake for 60 to 70 minutes, until a skewer inserted in the centre comes out clean. Cool the loaf cake in the pan for 15 minutes, then turn out and let cool completely on a wire rack.

Recipe under construction! Today is a perfect day to fine tune those recipes I’ve been working on, including these Double Date & Lemon Scones. They use date syrup and chopped dates (hence the double date) and they are coming along nicely. Baking them in the skillet is mostly for looks, but I wanted to give it a try.

PS I am still at work on the “Take Me Away” cookies…could really use one right now. Same where you are? 🥶❄️