lemon cookies

the goods:

cookies:
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon finely grated lemon zest
2 tablespoons fresh lemon juice
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract

glaze:
2 cups confectioners' sugar
2 tablespoons finely grated lemon zest
1/3 cup fresh lemon juice



Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest.



In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.



Drop dough by heaping tablespoons, 1 inch apart, onto a baking sheet.



Bake until edges are golden, 15 to 17 minutes. Let cool 2 minutes on sheet, then transfer to a wire rack to cool completely.



While cookies are cooling, make lemon glaze: In a medium bowl, whisk together confectioners' sugar, lemon zest, and lemon juice until smooth. Spread cookies with lemon glaze and let set, about 1 hour.

lemon cake with whipped topping

the goods:

cake:
1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
2 and 1/2 cups all-purpose flour
1 tablespoon lemon zest
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 and 1/2 cups sugar
2 large eggs plus 3 large egg yolks
2 tablespoons fresh lemon juice
1 cup buttermilk

candied lemons:
1/2 cup sugar
1 thinly sliced and seeded lemon
1/4 cup fresh lemon juice

whipped frosting:
3 large egg whites
3/4 cups sugar
2 tablespoons fresh lemon juice



Preheat oven to 350 degrees. Butter and flour two 8-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, lemon zest, baking powder, baking soda, and salt.



In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Alternately beat in flour mixture and buttermilk with lemon juice, beginning and ending with flour mixture; mix just until combined.



Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes.



While cakes are baking, bring 1/2 cup sugar and 1/2 cup water to a boil in a saucepan. Add lemon slices and simmer 25 minutes. Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate. Stir lemon juice into syrup.



Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely.



While cakes cool, make whipped topping: In a heatproof bowl set over (not in) a saucepan of simmering water, combine egg whites, sugar, a pinch of salt, and 1/3 cup water. Cook over medium, stirring constantly, until sugar has dissolved, 2 to 3 minutes. Transfer to a large bowl. Using an electric mixer, beat on medium-high until glossy, stiff peaks form; reduce speed to low and add lemon juice. Beat just until combined.



Place one cake, bottom side up, on a cake stand or platter. Spread top with whipped topping.



Top with remaining cake; frost top, then sides.





Top with candied lemons. Serve within a few hours.

chocolate cake with whipped topping

the goods:

cake:
1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 and 1/2 cups sugar
2 large eggs plus 3 large egg yolks
2 teaspoons pure vanilla extract
1 cup buttermilk

whipped frosting:
3 large egg whites
3/4 cups sugar
1/4 teaspoon pure vanilla extract



Preheat oven to 350 degrees. Butter and dust with cocoa powder two 8-inch cake pans, tapping out excess powder. In a medium bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.

In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture; mix just until combined.



Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes.



Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely.



While cakes cool, make whipped topping: In a heatproof bowl set over (not in) a saucepan of simmering water, combine egg whites, sugar, a pinch of salt, and 1/3 cup water. Cook over medium, stirring constantly, until sugar has dissolved, 2 to 3 minutes. Transfer to a large bowl. Using an electric mixer, beat on medium-high until glossy, stiff peaks form; reduce speed to low and add vanilla. Beat just until combined.



Place one cake, bottom side up, on a cake stand or platter. Spread top with whipped topping. Top with remaining cake; frost top, then sides. Top with shaved dark chocolate. Serve within a few hours.