Lemon Cake Recipe
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| Queque de Limon |
Ingredients
1 Group:
1 Group:
1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
2 cups sugar
1 tablespoon lemon zest
2 large eggs plus 3 large egg yolks
2 tablespoons fresh lemon juice or vanilla extract
2Group:
3 cups all-purpose flour (spooned and leveled), ½ cup more for pans
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3Group:
1 cup low-fat buttermilk
1/2 cup sugar and 1/2 cup water
1 lemon, thinly sliced and seeded
1/4 cup fresh lemon juice
Directions
Preheat oven to 350 degrees.
Butter and flour two 9-by-2-inch cake pans, tapping out excess flour.
In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.
In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.
Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 35 to 40 minutes.
Let cool in pans 15 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.
While cakes are baking, bring remaining 1/2 cup sugar and 1/2 cup water to a boil in a saucepan. Add lemon slices and simmer 25 minutes. Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate. Stir remaining 1/4 cup fresh lemon juice into syrup.
Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely. Prepare frosting, substituting 2 tablespoons fresh lemon juice for vanilla extract. Frost cooled cakes and top with candied lemon slices.
A few changes to our basic vanilla cake recipe turn it into this sunny lemon version. Reserve the egg whites left over from the cake for the frosting.
A few changes to our basic vanilla cake recipe turn it into this sunny lemon version. Reserve the egg whites left over from the cake for the frosting.
Photo:
Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate. Stir remaining 1/4 cup fresh lemon juice into syrup.
Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely. Prepare frosting
Lemon Curd
Ingredients
·
- 1 cup sugar
- 1 tablespoon finely grated lemon zest, plus 2/3 cup fresh lemon juice
- 8 large egg yolks (egg whites reserved for another use)**
- 1/4 teaspoon coarse salt
- 1 1/4 sticks unsalted butter (10 tablespoons), cut into 1/2-inch pieces
** Reserve the egg whites left over from the cake for the frosting.
Directions
1. In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt.
2. Add butter and place pan over medium-high. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil).
3. Remove pan from heat while continuing to whisk. Pour curd through a fine-mesh sieve into a glass bowl. Press plastic wrap against the surface of curd and refrigerate until cool.
You ca store or refrigerate in an airtight container, up to 2 weeks.
Reference
Meyer lemon From Wikipedia, the free encyclopedia
Citrus × meyeri, the Meyer lemon, is a citrus fruit native to China thought to be a cross between a true lemon and either a mandarin or common orange. It was introduced to the United States in 1908 as S.P.I. #23028[1] by the agricultural explorer Frank Nicholas Meyer, an employee of the United States Department of Agriculture who collected a sample of the plant on a trip to China.[2]
The Meyer lemon is commonly grown in China in garden pots as an ornamental tree. It became popular as a food item in the United States after being rediscovered by chefs such as Alice Waters at Chez Panisse during the California Cuisine revolution.[3][4] Popularity further climbed when Martha Stewart began featuring them in her recipes.[2]
See more in : http://en.wikipedia.org/wiki/Meyer_lemon
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