Makes 12 servings
This recipe was inspired by Rosanna Pansino’s lemon cakes with a Brooklyn Buttery Twist
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)
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.
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!