Madeleines

My husband has been asking me to make him madeleines for quite some time now. I always had an excuse. But he recently took the Bar exam and I promised him I would make them the day after he finished the exam. So the day came and I baked them for him! He was excited and very happy. He loved them. I will probably bake them more often from now on. Hope you guys enjoy the recipe! 

Ingredients:

2 eggs
3/4 tsp vanilla extract
1/8 tsp salt
1/3 cup white sugar
1/2 cup all purpose flour
1 Tbsp lemon zest
1/4 cup butter

Procedure:

1. Preheat oven to 375 degrees
2. Butter and flour 12 madeleine molds. Set aside.
3. Melt butter and let cool to room temperature.
4. In a bowl or the stand mixer  beat eggs, vanilla and salt at high speed until light.
5. Beating constantly, gradually add sugar and continue beating at high speed until the mixture is thick and pale and ribbons form in bowl when the beaters are lifted, this should take 5 to 10 minutes.
6. Sift flour into the mixture 1/3 at a time, gently folding it after each addition.
7. Add lemon zest and pour melted butter into batter.
8. Spoon batter into the molds.
9. Bake for 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.

Butter the madeleine molds. 

Flour the madeleine molds.

Set aside. Melt butter and let cool to room temperature.

Add the eggs to the bowl.

Beat the eggs, the vanilla and salt at high speed until light.

Beating constantly, gradually add sugar and continue beating at high speed until the mixture is thick and pale and ribbons form in bowl when the beaters are lifted, this should take 5 to 10 minutes.

Once the mixture is thick and pale and ribbons form in the bowl, start adding the flour, while sifting it.

Sift flour into the mixture 1/3 at a time, gently folding it after each addition.

Add lemon zest and pour melted butter into batter.

Mix and pour in to a jug. It's easier to transfer to the molds.

Spoon batter into the molds

 Bake for 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.

Lemon Tea Cakes

I know I said last post I wasn’t gonna make more desserts for at least a week. But can we really consider this a dessert? At least I don’t consider it a dessert, it’s more like a snack and it goes really good with tea or coffee. Even though it has sugar you don’t really taste it. It’s like a cross between a scone and a cupcake.  This recipe yields a lot of them so I really recommend making a half batch. Hope you guys like it. My hubby devoured them!  Enjoy!

Ingredients:

1-½ cups of butter, softened

1 package of cream cheese, softened (8 oz)

2-¼ cups sugar

6 eggs

3 Tablespoons of lemon juice

2 teaspoons of lemon extract

1 ½ teaspoons grated lemon zest

3 cups of all-purpose flour

Glaze:

5 ¼ cups of confectioner’s sugar

½ cup plus 3 tablespoons 2% milk

3 ½ teaspoons lemon extract

Procedure:

Preheat oven at 325 degrees.

In the bowl of a stand mixer add butter.

Add the cream cheese.

 

Add the sugar.

Cream until fluffy.

Add eggs, one at a time

Beat in the lemon juice, the lemon extract and the lemon zest.

Add the flour and mix until combined.

Bake for 20 to 25 minutes or until toothpick comes out clean.

 While baking make the glaze. Combine all ingredients well.

When the lemon cakes come out of the oven let them cool for 3 to 5 minutes and then dip the top’s in the glaze. Let them set on a piece of parchment paper.

Enjoy!!

Glazed Lemon Bundt Cake

Today’s a good day for lemon… so why not make a glaze lemon cake? I’ve wanted to use my new bunt cake pan for a long time but I wasn’t able to find a recipe I liked until now. While making this recipe, even though I greased the pan very well, I took it out of the mold a little too soon so a small piece got stock on the pan.  So please, please leave it to cool the required time and make sure to grease the mold.

By the way the flavor was just amazing. Hope you guys enjoy it!

Ingredients:

1 cup of unsalted butter

2 cups of sugar

4 eggs

1 ½ teaspoons lemon extract

1 ½ teaspoons of vanilla extract

3 cups of all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

1 cup 2% milk

1 Tablespoon grated lemon zest

Glaze:

¼ cup lemon juice

1 Tablespoon of water

½ teaspoon lemon extract

¾ cup sugar

Procedure:

Preheat the oven to 350 degrees.

Combine flour, baking powder and salt.

In a large bowl, cream butter and sugar until light and fluffy. 

Add the two extracts to the eggs.

Add the eggs and extracts one at a time. Beat well after each addition.  

Add the flour mixture to the butter and egg mixture alternately with milk, beating well after each addition. 

Stir in lemon zest.

 Grease the bunt pan extremely well. Pour the mixture into the pan.

 Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. 

Cool for 12 minutes; invert onto a wire rack. Cool 12 minutes longer.  

Place parchment paper under rack. 

Combine glaze ingredients; drizzle over the warm cake.

Cool completely before serving.

Lemon Cake

I told you yesterday I made Pasta Carbonara for Allen’s B Day; well he loves lemon so I decided to make this lemony cake for his Birthday.  This recipe is very light and doesn’t taste too sweet. Hope you guys love it the same way my friend and husband did.

Ingredients:

1 ¾ cups of all purpose flour

2 tsp baking powder

1 cup of white sugar

4 eggs

2/3 cup of sour cream

Zest of a large lemon

4 Tablespoons of lemon juice

2/3 cup of sunflower oil

Syrup:

¼ cup confectioner’s sugar

3 Tablespoon of lemon juice

Procedure:

Preheat the oven to 350 degrees. Grease an 8x2 round pan. 

Sift the flour and the baking powder into the mixing bowl of an electrical mixer. Add the white sugar. 

In a separate bowl whisk the eggs, sour cream, lemon zest, lemon juice and oil together. 

Pour the egg mixture in to the flour mixture. Mix it until well combined.

 Pour the batter into the pan. Let it bake for 50 minutes or until golden brown.

For the syrup, mix together the confectioner’s sugar and lemon juice in a small pan. Stir over low heat until it just begins to simmer.

As soon as the cake comes out of the oven prick the surface with a toothpick, then brush the syrup over the top. Let the cake cool completely in the pan before removing it and serving. 

Enjoy!!

Blueberry/lemon bread with lemon glaze

blueberry/lemon bread lemon glaze and confectioner's sugar

Hi! Today's recipe is blueberry/lemon bread with a lemon glaze! My husband and his best friend were playing Wii at our house one night and I decided to make something new. They both love lemon but Allen, my hubby's best friend, takes it to another level! They couldn't wait to get their hands on the bread. Once finished, with the house smelling awesome, I took one of the loaves to my parent's house for them to taste it and by the time I got back my hubby and his best friend had eaten it all. Well, I guess it was pretty tasty, not that I would know... ;)

Ingredients:

1½ cups of all-purpose flour

1 teaspoon of baking soda

½ teaspoon of baking powder

¼ teaspoon of salt

2 lemons zest

2 eggs

6 Tablespoons of unsalted butter

1 cup of sugar

2/3 cup of buttermilk

1 ¾ cup of blueberries (frozen berries are fine, but make sure not to thaw them before mixing them in)

Procedure:

1) Preheat oven to 325 degrees

2) Cream the unsalted butter with the sugar until fluffy (the butter will turn whiter in color and increase in volume).

3) Add the lemon zest with the eggs until mixed.

4) Then add the flour and buttermilk in small amounts, alternating them. Always start with flour and end with flour. Do not over mix the batter, after adding the last bit of flour one or two more revolutions should be enough.

5) Now fold (by hand) the blueberries into the mix.

6) Divide the mix between two loaf pans and bake until golden. (Approximately one hour.)

blueberry/lemon bread

 

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Lemon glaze

Ingredients:

¼ cup of granulated sugar

3 Tablespoons of lemon juice

Procedure:

1)   Put all the ingredients in a saucepan at medium heat and wait until the sugar dissolves.

2)   Once the sugar dissolves drizzle it over the breads while they are still warm.

With the lemon glaze

Tips:

Put a little bit of all-purpose flour on the blueberries before folding. This will help the blueberries to stay suspended in the bread instead of sinking to the bottom of the pan.