weeks ago, the most adorable cookbook arrived on my door step.
thank you, l.
for always inspiring me.
the book features recipes from a tiny bakeshop in san francisco.
oh. the connections!
lemon tea cakes
(adapted from miette)
2 1/2 cups all-purpose flour
1 1/2 cups sugar
2 1/2 tsp. baking powder
1/2 tsp. kosher salt
1 xup heavy cream, room temp
7 large egg yolks, room temp
2 large whole eggs, room temp
1 1/2 tsp. vanilla
2 1/2 tbsp. grated lemon zest
1 1/2 cups unsalted butter, cubed
1 cup of fresh raspberries (optional)
1/2 cup lemon simple syrup
lemon simple syrup
1/4 cup lemon juice
1/2 cup water
1/4 cup sugar
place the lemon juice, water and
sugar in a small saucepan and heat over high heat until boiling. let
boil about 1 minute; long enough to dissolve all the sugar and then let
cool before using. set aside.
lemon glaze
2 tbsp lemon juice
1 tbsp. corn syrup
1 1/2 cups sifted powdered sugar
in a small bowl, whisk together the
lemon juice, corn syrup. sprinkle in the powdered sugar, a little at a
time, whisking to combine until glaze is thick and silky.
cakes
preheat the oven to 350 degrees.
butter and flour baking pans.
in a medium bowl, sift whisk together flour, sugar, baking powder and salt, set aside.
in a small bowl, stir together the cream, egg yolks, eggs, vanilla, and zest.
in the bowl of a stand mixer fitted
with the paddle attachment, mix the dry ingredients on medium speed for
30 seconds. reduce the speed to low and add the butter and mix for about
1 minute. add half
of the egg mixture and beat until incorporated, about 1 minute. add the
remaining egg mixture and beat just until combined; 1-2 minutes longer. stir in berries.
divide the batter between the
prepared pans; filling about 2/3 full. bake until the tops are golden
brown and a tester comes out clean; about 30 minutes for
the tiny cakes and 5o minutes for the larger loaves.
transfer to wire
racks and immediately brush the tops with the lemon syrup. let cool in
the pans for about 20 minutes. loosen the
edges of the cakes, then invert onto the racks and let cool
for about 20 minutes longer. let the cakes cool completely and then
glaze.
