Wednesday, April 27, 2022
Covid in the house
Tuesday, October 26, 2021
fully vaccinated
Thursday, July 1, 2021
when life gives you lockdown, make things out of lemons
Cake:
227g butter, softened
3 cups sugar
6 large eggs, room temperature
5 tablespoons lemon juice
1 tablespoon grated lemon zest
1 teaspoon lemon extract
3 cups plain flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/4 cups sour cream
Icing:
1/4 cup sour cream, room temperature
29g butter, softened
2-1/2 cups icing sugar
2 to 3 tablespoons lemon juice
2 teaspoons grated lemon zest
Directions
In
a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add
eggs, 1 at a time, beating well after each addition. Stir in lemon juice, zest
and extract. Combine the flour, baking soda and salt; add to the creamed
mixture alternately with sour cream. Beat just until combined.
Pour
into a greased and floured bundt pan. Bake at 160°C until a toothpick inserted
near the center comes out clean, 55-60 minutes. Cool for 10 minutes before
removing from pan to a wire rack to cool completely.
For icing, in a small bowl, beat the sour cream and butter until smooth. Gradually add confectioners' sugar. Beat in lemon juice and zest. Drizzle over the cake. If desired, top with additional grated lemon zest. Store in the refrigerator.
½ icing sugar
227g butter
4 eggs
1 ½ cups sugar
½ cup lemon juice
1 tablespoon lemon zest
Preheat oven to 175 degrees C
Mix 2 cups of flour and icing
sugar together. Cut in the butter. Mix well until the dough resembles pie dough
consistency. Press the dough into a 9x13 inch baking pan.
Bake 15 to 20 minutes or until golden brown.
Cookies
227g butter (softened)
1 cup icing sugar
1 tablespoon lemon zest
1 ½ tablespoons lemon juice
2 cups plain flour
¾ teaspoon salt
Glaze
½ cup icing sugar (plus 2 tablespoons)
1 tablespoon lemon juice (freshly squeezed)
1 tablespoon (14g) butter (softened)
Finely grated lemon zest (for garnish)
Preheat the oven to 160°C (fan forced) In a large bowl, beat
the butter with the icing sugar until very smooth, about 2 minutes. Beat in the
lemon zest and juice, then beat in the flour and salt until just incorporated;
scrape down the side of the bowl as necessary.
Roll the dough into 1-inch balls.
Arrange the balls 1 inch apart on 2 baking sheets and, using your fingers,
gently flatten each cookie. Bake for 12 to 14 minutes, until the cookies are
lightly browned on the bottom and just firm. Let the cookies cool on the baking
sheets for 2 minutes, then transfer them to a rack to cool completely
Meanwhile, make the Glaze: In a bowl, whisk the confectioners' sugar with the lemon juice and butter until smooth. Spread the lemon glaze on the cooled cookies and garnish with finely grated lemon zest. Let stand until the glaze is set, about 15 minutes.
i made up two boxes - one for the friend who gave me the lemons and another friend who recently had a baby and looooves any form of treats then did a doorstep drop. totally worth it for the sweet messages i received not long after.
























