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~ Springy Lemon Cake with Lemon Curd ~

Nothing says spring better than lemon and, while lemons are definitely NOT local, they are in season and enhance our local ingredients reminding us spring is on the way!  The customer in the photo is just one of many who enjoyed this springtime treat at the April 2011 market.  All the items with an * were locally produced!

Generously butter a 6 cup jumbo or a 12 cup regular non-stick muffin pan.
Set oven temperature to 325 degrees.

1-1/2 cups whole wheat pastry flour*
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
    Sift into separate bowl and set aside.

6 tablespoons butter*, room temperature
    Beat until fluffy.
1/3 cup sugar
1/4 cup honey*
    Add and beat well.

2 eggs*, room temperature
    Add one at a time, beating well after each addition.

Zest of one lemon
    Add and blend.

1 tablespoon lemon juice
2/3 cup buttermilk*
    Combine in a measuring cup.

Stir in 1/3 of dry ingredients into egg mixture until just blended.
Stir in 1/3 of buttermilk/lemon mix until just blended.
Repeat twice more.
Spoon batter equally into muffin cups.
Bake for 20-30 minutes or until tester inserted into center comes out clean.
Remove from oven and cool 5 minutes.  Loosen cakes if necessary and invert pan to remove.  Transfer cakes cakes to rack to cool.
Serve with lemon curd and blueberries* as desired.

Lemon Curd

3 eggs*
1 cup sugar
    Beat together in top of double boiler.
1/2 cup lemon juice
1/4 cup soft butter cut into chunks
1 tablespoon grated lemon peel
    Mix in.
    Cook over boiling water until thick.
    Strain through a sieve into a glass container.
    Cool before serving.
Note: This recipe makes more than required for the cakes.  Use the extra in the traditional way on scones or on gingerbread or try it in yogurt or on ice cream or invent a use of your own.

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