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Posts Tagged ‘lemon cake’

 
1 1/4 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 Tbs fresh lemon zest
2 large eggs
1/2 cup whole milk
1 1/2 Tbs poppy seeds
for syrup:
juice from 3 medium Meyer lemons (1/3 cup)
1/3 cup granulated sugar
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Butter and flour a loaf pan.
In a medium bowl, sift together flour, baking powder and salt.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter, sugar and lemon zest until light and fluffy. Beat in eggs, one at a time. Alternating, add the flour mixture and milk until incorporated (do not over beat). Add poppy seeds.
Scrape batter into prepared pan and bake at 350F for 50 minutes, until a tester inserted in centre comes out clean.
Let cool, in pan, on a wire rack for half an hour before turning out to cool completely.
Meanwhile, in a small pot, heat together lemon juice and sugar until dissolved. Cool.
Serve slices of cake, each drizzled with the lemon syrup.
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128g granulated sugar
70 g all-purpose flour
pinch salt
4 large eggs, separated
325 ml buttermik
70 g fresh-squeezed lemon juice
zest from 3 lemons
Butter and sugar 8 ramekins (custard cups). Set aside.
Into a medium bowl, sift together sugar, flour and salt.
Whisk egg whites to soft peaks.
Whisk together egg yolks, buttermilk, lemon juice and zest until fluffy.
Gradually fold the dry ingredients to the egg yolk/lemon mixture until combined. Fold in the eggs whites, a little at first to lighten the mixture, then in thirds. Deflate as little as possible.
Divide mixture among prepared moulds. Place in deep-sided baking dishes. Add hot water to baking dishes, half way up the sides of the custard cups. Cover with foil, carefully place in a 300F oven. Bake 25 minutes, then uncover and bake until tops spring back when touched; about 15 minutes.
Remove custard cups from water. Let cool to room temperature. Invert over serving dishes and shake lightly until they come loose. Dust with icing sugar or serve with raspberry sauce.

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