Lemon Cakes

lemon cake.jpg

Makes 12 servings

This recipe was inspired by Rosanna Pansino’s lemon cakes with a Brooklyn Buttery Twist

INGREDIENTS    

  • 1 ¼ cups all purpose flour (we like to use King Arthur all purpose flour)

  • ½ cup + 2 tablespoons sugar

  • ½ cup room temperature Lemon Brooklyn Buttery butter

  • ¼ cup buttermilk

  • 2 eggs + 1 egg yolk

  • 2 teaspoons baking powder

  • 1 teaspoon vanilla extract or paste

  • Pinch of kosher salt

  • Finley grated zest of 1 lemon

  • Juice of 1 lemon

  • 1 cup water

  • 1 cup sugar

  • 2 Meyer lemons ( if you don’t have Meyer lemon regular work fine)


RECIPE PREPARATION

Candy lemons (we recommend to do this at least a day in advance for the lemons to harden)

  • Slice Meyer lemons into thin circles (we used a sharp knife which works perfectly but if you have a mandolin you will get thinner more uniformed slices, just watch your fingers!)

  • In a wide sauce pot, combine water and sugar.

  • Simmer on medium low heat until combined.

  • Carefully place the lemons in one layer in the pot being careful not to overlap them.

  • Simmer the lemons in your water and sugar mixture for 15 minutes.

  • Remove lemon slices from the sauce pot and place on parchment paper and allow to dry.

Next day

  • Preheat oven to 325°F.

  • Grease a 12 cup muffin tray with Brooklyn Buttery Lemon Butter

  • Place your b-e-a-utiful pre-made candied lemon slices in each muffin cup.

  • Whisk together lemon zest, lemon juice, vanilla extract/paste, eggs, yolk, sugar, buttermilk, and Brooklyn Buttery Lemon Butter in a medium bowl.

  • In another medium bowl, whisk together flour, baking powder, and kosher salt.

  • Gently fold the wet mixture into the dry mixture.

  • Using a large ice cream scoop, scoop out batter and place into each muffin cup. Bake for 12 to 14 minutes.

  • Remove muffin tray from oven

  • To prevent your lemon cakes from sticking to the pan immediately invert your muffin tray onto a parchment lined baking sheet.

  • Let your lemon cakes cool for 10 minutes and then remove.

  • And BOOM there you have it! Lemon cakes with a Brooklyn Buttery twist! 

Josh Greenlemon