lemon blueberry cake

 

lemon curd:

4 lemons (or 6 Meyer lemons)

2 whole eggs plus 4 egg yolks

1 cup sugar

4 tablespoons unsalted butter, at room temperature, cut into small even cubes

 

cake:

2 cups plus 6 tablespoons all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

3 cups fresh blueberries

1/2 cup sour cream

1/2 cup whole milk

2 teaspoons pure vanilla extract

1/2 teaspoon pure lemon extract

1 teaspoon lemon zest

1 cup (2 sticks) unsalted butter, room temperature

1 and 1/2 cups sugar

4 eggs, room temperature

 

frosting:

1 cup (2 sticks) unsalted butter, softened

2 teaspoons lemon zest

5 cups confectioners' sugar, sifted

2 tablespoons fresh lemon juice

1/4 cup whipping cream

1/4 teaspoon pure lemon extract

pinch of salt

yellow food gel coloring

 

make lemon curd: Wash citrus well and using a zester, remove all of the colored portion of the peel (not the white part - it's bitter) into a bowl. Set aside. Slice the citrus in half crosswise, and extract as much juice as you can using a citrus reamer. I like to juice it straight over a sieve set over a glass measuring cup so it strains and measures it all in one motion. Repeat until you have 2/3 cup strained juice. Get your double boiler ready by filling a saucepan with 1 inch of water, then placing a metal bowl on top of the saucepan. Ensure that the bowl fits snugly into the top of the saucepan and that it doesn't touch the water. Whisk the juice, whole eggs, egg yolks and sugar in the bowl until smooth. Add the butter cubes, but don't stir. Heat the water in the saucepan over low heat until it simmers and place the bowl atop the rim. Stirring gently, but constantly, using a heatproof spatula or wooden spoon, cook until the curd has thickened and all the butter has melted and is incorporated, about 10 minutes. To test if the curd is thick enough, remove the spatula or spoon from the curd and check that it's coated. Strain the curd over a bowl using a sieve and then stir in zest. Cover with plastic wrap pressed directly against the curd (to prevent a skin from forming) and chill for at least 3 hours (I like to chill it overnight). It will thicken more while chilling.

 

make cake: Preheat oven to 350 degrees. Prepare three 8-inch round cake pans with parchment paper, butter, and flour. combine dry ingredients in a bowl. Transfer 1 tablespoon flour mixture to a larger bowl and add blueberries. Toss to coat (this will prevent the blueberries from sinking to the bottom of the cake). Stir sour cream, whole milk, vanilla extract, lemon extract and lemon zest in a small bowl. In the bowl of a stand mixer, cream butter and sugar until pale and fluffy, about 5 minutes. Beat in eggs one at a time, until well combined. Add flour mixture in 3 additions, alternating with 2 additions milk mixture (ending with flour mixture). Stir just until combined. Add 1/3 of the batter to one cake pan. Gently fold blueberries into remaining batter. Divide batter among remaining two pans.

 

Bake cakes 25 minutes, until toothpicks inserted in center comes out clean. Cool cakes in pans on racks for about 10 minutes, then invert onto racks to cool completely.

 

make frosting: Cream butter and lemon zest in bowl of stand mixer with paddle attachment, about 3 minutes. Slowly add confectioners' sugar, mixing on low speed for about 2 minutes. Add remaining ingredients and beat on medium-high for 3-4 minutes until very fluffy. Add a drop or two of coloring gel, then beat until blended.

 

Spread a dollop of frosting to a cake board of cake stand. Transfer 1 blueberry cake, face up, to plate. Create a dam around the perimeter of the layer using frosting in a pastry bag fitted with a plain tip. Spread lemon curd (approximately 1 cup) inside the dam. Top with plain cake layer, face-up; repeat frosting around perimeter and curd filling. Top with remaining blueberry cake, face-down. Spread a thin layer (crumb coat) of frosting over top and sides of cake. Place cake in refrigerator for about 30 minutes to chill. Remove from refrigerator, and using an offset spatula, spread a final coat of frosting all over cake. Finish with piping details as desired.

citrus thumbprints

 

the goods:

 

2 and 1/2 cups all-purpose flour

3/4 cup confectioners' sugar, divided, plus more, sifted, for rolling

1/2 teaspoon fine salt

2 sticks unsalted butter, room temperature

1 tablespoon grated lemon zest plus 1 tablespoon juice

1 tablespoon grated lime zest plus 1 tablespoon juice

1/3 cup fruit jam or citrus curd, for filling

 

 

Preheat oven to 325 degrees. Combine flour, 1/2 cup confectioners' sugar, and salt. In a large bowl, using a mixer, beat butter, remaining 1/4 cup sugar, and citrus zest and juice on medium until combined; increase speed to high and beat until pale and fluffy, 5 minutes. Beat in flour mixture on low. Roll rounded tablespoons dough into balls; place on a parchment-lined baking sheet. Freeze 10 minutes.

 

Bake 10 minutes. Remove from oven; with small end of a melon baller or a small rounded measuring spoon, make indents in centers of cookies. Return to oven, and bake until set and light golden at edges, 12 minutes more. Transfer cookies on parchment to wire racks, let cool 10 minutes. Gently toss in sifted sugar, then sift more sugar over tops. Fill centers with jams and curd.

candy corn rice crispy treats

 

the goods:

 

9 tablespoons unsalted butter, divided

12 cups mini marshmallows, divided

3/4 teaspoon fine salt, divided

9 cups puffed-rice cereal, divided

1 tablespoon grated orange zest

orange food coloring

1 tablespoon grated lemon zest

yellow food coloring

 

Lightly coat a 5-by-9-inch loaf pan with cooking spray. In a large saucepan, melt 3 tablespoons butter over medium. Add 4 cups marshmallows and 1/4 teaspoon salt; stir until melted. Stir in 3 cups rice cereal and immediately transfer to pan. Coat an offset spatula with cooking spray and firmly press mixture into an even layer. Rinse saucepan.

Repeat step 1 twice: To second batch, add orange zest and orange food coloring to marshmallow mixture before adding cereal, then press into pan.

To third batch, add lemon zest and yellow food coloring to marshmallow mixture. Press third batch into pan.

 

 

Let set for 2 hours, or overnight. Run a small knife around edges of pan and invert loaf onto a cutting board. With a serrated knife, cut loaf into slices. Cut each slice in half crosswise.

 

Using your hands, gently mold each treat into a candy-corn shape.

 

Individually wrap each treat in plastic, and do some reverse trick-or-treating like me and my kids did, or enjoy them with your family!

glazed citrus doodles

I have been such a bad little baker! Between travelling, camping, pink-eye, sinus infections, and trying to stay cool in 100+ heat, we've just been in survival mode! But I'm back and all is well again! I'm hoping these delicious cookies make up for my absence.

This is a fresh twist on the snickerdoodle; the cinnamon has been replaced with lemon and orange. I dare you to only eat one!

the goods:

2 and 3/4 cup all-purpose flour

1 tablespoon baking powder

1/4 teaspoon fine salt

1 cup (2 sticks) unsalted butter, room temperature

1 and 1/2 cups granulated sugar

2 tablespoons orange zest, plus 3 tablespoons orange juice (from 2 oranges)

4 teaspoons lemon zest, plus 2 tablespoons lemon juice (from 2 lemons)

2 large eggs

2 and 1/2 cups confectioners' sugar

Preheat oven to 350 degrees. Whisk together flour, baking powder, and salt. In a large bowl, using and electric mixer, beat butter, granulated sugar, 1 tablespoon orange zest, and 2 teaspoons lemon zest on medium-high until pale and fluffy, 3 minutes, scraping down bowl as needed. Beat in eggs, one at a time. Add flour mixture; beat to combine.

Roll dough into 1-inch balls and place 2 inches apart, on a parchment-lined baking sheet. Bake until edges are lightly golden, 11 to 13 minutes. Let cool on sheet on wire rack 5 minutes, then transfer cookies to rack to cool completely. Repeat with remaining dough.

Whisk together 1 tablespoon orange zest, 2 teaspoons lemon zest, citrus juices, and confectioners' sugar until smooth. With a small spoon, spread glaze over each cookie.

Let set 1 hour.

Store in an airtight container, up to 3 days.

frozen lemon souffle

the goods:

1 cup granulated sugar

1 tablespoon finely grated lemon zest plus 3/4 cup lemon juice (from 3 lemons)

8 large eggs, whites and yolks separated

1/4 teaspoon salt

2/3 cup cold heavy cream

raspberries, for serving

confectioners' sugar, for serving

In a medium saucepan, whisk together granulated sugar, lemon zest and juice, egg yolks, and salt over medium-high. Cook, whisking constantly, until mixture is thick enough to coat the back of a spoon and small bubbles form around edge of pan, about 5 minutes. (do not boil). Immediately remove from heat while continuing to whisk. Pour through a fine-mesh sieve into a heatproof bowl, pressing on lemon curd with a rubber spatula. Place plastic wrap directly against surface of curd and refrigerate until cool, about 30 minutes (or up to overnight).

Meanwhile, wrap outside of a 3 and 1/3 cup souffle mold or four 6-ounce ramekins with parchment, extending 2 to 3 inches above rim (it should fit snugly). Secure with tape; set aside.

In a large bowl, using an electric mixer, beat egg whites on high until stiff peaks form, 2 minutes. Gently fold egg whites into cooled lemon curd. In the same large bowl, beat cream on high until stiff peaks form, 1 to 2 minutes. Gently fold whipped cream into lemon curd mixture. Pour into mold and freeze until firm, 6 hours (or up to overnight).

 To serve, remove parchment, top with raspberries and dust with confectioners' sugar.

citrus-glazed pound cake

the goods:

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan

1 and 1/2 cups all-purpose flour, plus more for pan

1 cup granulated sugar

1 teaspoon pure vanilla extract

5 large eggs, room temperature, lightly beaten

1 teaspoon lemon zest

2 teaspoons lemon juice

1 teaspoon orange zest

1 tablespoon orange juice

1/2 teaspoon salt

glaze:

1 cup confectioners' sugar

1 tablespoon lemon juice

1 tablespoon orange juice

Preheat oven to 350 degrees. Lightly butter and flour a loaf pan. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until very light and fluffy, 7 minutes. Scrape down bowl and beat 1 minute more. Add vanilla, lemon zest, lemon juice, orange zest, and orange juice. Then gradually add eggs, beating well and scraping down bowl as needed. With mixer on low, add salt, then gradually add flour, beating well to combine and scraping down bowl as needed.

Transfer batter to pan and bake until toothpick inserted in center of cake comes out with a few moist crumbs attached, 1 hour. Let cool in pan on a wire rack, 1 hour. Remove cake from pan and let cool completely on rack before glazing.

Make glaze by whisking together confectioners' sugar with lemon juice and orange juice. Pour over cooled cake. Slice to serve.

citrus bars

the goods:

crust:

2 and 1/2 cups all-purpose flour, plus more for rolling

1 teaspoon sugar

1/2 teaspoon salt

1 cup (2 sticks) cold unsalted butter, cut into small pieces

1/4 cup to 1/2 cup ice water

filling:

1/2 cup fresh grapefruit juice (from 1 grapefruit)

2 tablespoons finely grated orange zest, plus 1/2 cup orange juice (from 1 orange)

2 tablespoons finely grated lemon zest, plus 1/2 cup lemon juice (from 3 lemons)

1 and 3/4 cups granulated sugar

5 large eggs, lightly beaten

confectioners' sugar, for dusting

Make crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-sized pieces of butter remaining. Sprinkle with 1/4 cup ice water. Pulse just until dough is crumbly but holds together when squeezed (if necessary, add 1/4 cup more ice water, 1 tablespoon at a time). Do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour.

Preheat oven to 375 degrees. On a lightly floured work surface, roll out dough to a 12-by-16-inch rectangle (patch any hols well). Place in a 10-by-14-by-1-inch rimmed jelly-roll pan with dough going up the sides; trim overhang. Prick dough all over with a fork and freeze until firm, 20 minutes. Line dough with parchment paper, leaving overhang on all sides. Fill with pie weights or dried beans. Bake until edges are dry, about 15 minutes. Remove parchment and weights; bake until bottom is dry and flaky, about 10 minutes.

Make filling:

In a medium bowl, whisk together citrus zests and juices, granulated sugar, and eggs until well combined.

Pour into crust and bake until custard is just set in center, about 15 minutes.

Let cool completely in pan on a wire rack, 1 hour. To serve. dust with confectioners' sugar and cut into squares. Keep refrigerated.

simple lemon cake

the goods:

3/4 cup (1 and 1/2 sticks) unsalted butter, room temperature, plus more for pan

2 cups flour, plus more for pan

4 lemons, ends removed, cut into thin slices

2 cups granulated sugar

2 large eggs plus 2 egg yolks

1 teaspoon baking powder

2/3 cup whole milk

2 teaspoons pure vanilla extract

confectioners' sugar, for dusting

raspberries and whipped cream, for serving

Preheat oven to 400 degrees. Lightly butter and flour a 9-inch round cake pan (2 inches deep). In a medium saucepan, cover lemon slices with 3 cups water. Add pinch of salt, cover, and bring to a boil over high. Boil lemons, partially covered, until very tender, 15 minutes. Drain and transfer to a food processor. Add butter and process until smooth, scraping down bowl as needed. Add granulated sugar, eggs, and yolks and process to combine; transfer to a large bowl.

In a medium bowl, whisk together flour, baking powder, and 1/2 teaspoon salt. Measure milk in a liquid measuring cup and add vanilla. In two additions, add flour mixture to lemon mixture, alternating with milk. Transfer batter to pan and smooth top.

Bake until cake is golden brown and a toothpick inserted in center comes out with a few moist crumbs attached, 40 minutes. Let cool in pan on wire rack, 20 minutes. Remove cake from pan and let cool completely on rack, 1 hour.



Dust with confectioners' sugar and serve with raspberries and cream.

citrus-glazed pumpkin-carrot cake

the goods:

3/4 cup unsalted butter, room temperature, plus more for pan

5 and 1/4 cups all-purpose flour, plus more for pan

4 and 1/2 teaspoons baking powder

3/4 teaspoon baking soda

2 teaspoons salt

2 and 1/4 teaspoons ground cinnamon

2 and 1/4 teaspoons ground ginger

1 and 1/3 cups light-brown sugar

3 large eggs

1/2 cup buttermilk

1 can (15 ounces) pure pumpkin puree

1 and 1/3 cups finely grated carrots (about 7 medium carrots)

citrus glaze:

2 cups confectioners' sugar

1 tablespoon fresh lemon juice

1 tablespoon fresh orange juice

pinch of salt

Preheat oven to 350 degrees. Butter and flour an angel-food cake pan. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and ginger. In another large bowl, using an electric mixer, beat butter and brown sugar on medium-high until light and fluffy, 4 minutes. Beat in eggs, one at a time, scraping down bowl as needed. In a medium bowl, whisk together buttermilk and pumpkin puree. With mixer on low, add flour mixture to butter mixture in three additions, alternating with two additions pumpkin mixture. Scrape down bowl as needed. Fold in carrots.

Spread batter into pan, using a small spatula to fill any air pockets. Smooth top and firmly tap pan on a flat surface several times to remove air bubbles. Bake until a wooden skewer inserted in center of cake comes out clean, 70 to 75 minutes. Let cool completely in pan on a wire rack. Remove cake from pan.

To make glaze, in a medium bowl stir together confectioners' sugar with citrus juices and salt.

Spoon glaze over top of cake to serve.