flowery lemon cakes

it’s summer and i haven’t cooked anything in over a month. i am not busy with schoolwork, not preoccupied with household chores, and i still haven’t cooked anything in over a month. i’m on vacation and i’ve cooked nothing!

until yesterday.

see, the problem is that everyone i know is either on a diet or ‘watching what they eat’ (in other words, they won’t admit that they, too, are on diets). as a result, whatever i make i end up eating myself. ALL OF IT. but yesterday i couldn’t resist the temptation any longer and made these little lemon cakes anyway. if they end up in the garbage, so be it; i needed to bake.

i found this flower cakelet pan at home and suddenly had the desire to use it. these Lemon Bouquet Cakelets taste incredibly light, lemony, and not too sweet (i actually didn’t even make the glaze).

sorry, camera ran out of battery; photo taken with my phone

Lemon Bouquet Cakelets

adapted from Williams-Sonoma

for the cakelets:
– 1 1/2 cups cake flour
– 3/4 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/8 teaspoon salt
– 1 1/4 sticks (140 g) unsalted butter
– 3/4 cup granulated sugar
– 2 eggs, lightly beaten
– 1/4 teaspoon lemon oil (add a bit more if not making the glaze)
– 1/2 cup heavy cream
– 1 1/2 teaspoons finely grated lemon zest (more without glaze)
for the glaze:
– 2 tablespoons honey
– 1/2 cup sifted confectioner’s sugar
– 1 tablespoon fresh lemon juice
– 1/4 cup water
– confectioner’s sugar for dusting

  1. Have all ingredients at room temperature. Preheat oven to 350°F (175°C). Grease and flour a cakelet pan (or any pan you plan to use).
  2. Sift together the flour, baking powder, baking soda, and salt. Set aside.
  3. In the bowl of an electric mixer, fitted with the flat beater (I used a hand mixer), beat the butter on medium speed until creamy and smooth. Add the granulated sugar and beat until light and fluffy, stopping the mixer occasionally to scrape the sides of the bowl. Add the eggs a little at a time, beating well after each addition, then beat in the lemon oil.
  4. Reduce the speed to low and add the flour mixture in three additions, alternating with the cream and beginning and ending with flour. Beat each addition just until incorporated (do not over-mix). Using a rubber spatula, fold in the lemon zest.
  5. Spoon the batter evenly into the prepared pans. Bake until the cakelets begin to pull away from the sides of the pan and a toothpick inserted into the center of a cakelet comes out clean, about 20 minutes (may vary depending on pan). Transfer the pan to a wire rack and let the cakelets cool upright for 10 minutes. Then lift the pan and the cakelets should come out on their own (if not, tap).
  6. To make the glaze, warm the honey until runny in a saucepan on low heat. Place the confectioner’s sugar in a small bowl, add the honey, lemon juice,  and water and stir to blend. Using a pastry brush, brush the warm cakelets with the glaze. Let the cakelets cool completely and dust with confectioner’s sugar before serving. Makes 6 large cakelets.

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