Lemon Head Cake

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Cake:

342 grams cake flour

2 1/2 tsp baking powder

1/2 tsp table salt

227 grams butter, room temperature

350 grams granulated sugar

4 eggs, room temperature

1 tablespoon finely grated lemon zest

1/4 cup fresh lemon juice

2/3 cup whole milk

Lemon Syrup:

1/3 cup water

1/4 cup fresh lemon juice

100 grams granulated sugar

Lemon Curd:

8 egg yolks

250 grams granulated sugar

3/4 cup fresh lemon juice

1 tablespoon finely grated lemon zest

pinch of table salt

4 oz. butter, cut into small pieces

Lemon-White Chocolate Cream Cheese Frosting:

2 tablespoons butter, room temperature

4 oz. cream cheese, room temperature

4 oz. white chocolate, melted and cooled to room temperature

1/4 tsp. pure vanilla extract

zest from 2 lemons

juice from 2 lemons

powdered sugar, enough for correct consistency

Cake:

Preheat oven to 350 degrees. Line the bottom of a 9-inch x 13-inch x 2-inch pan. Butter and flour pan ; shake out excess flour. Set aside.

In a separate bowl whisk together the flour, baking powder, and salt. Set aside.

In the bowl of a mixer cream the butter until creamy. Gradually add the sugar and beat until light. Scrape down the bowl. On medium speed , add the eggs one at a time beating well after each addition. Beat in the lemon zest and juice until blended. Reduce the speed and add flour in thirds , alternating with the milk, just until blended. Place batter into prepared pan and spread evenly. Give pan a good whack on counter.

Bake for about 30-35 minutes or until cake springs bake when lightly touched in the center.

Remove from oven and allow to cool on rack.

Lemon Syrup:

Combine all the ingredients in small saucepan. Place over medium heat and cook until sugar has dissolved. Remove from heat and allow to cool completely.

Lemon Curd:

In a saucepan, whisk together the egg yolks and sugar until well combined. Whisk in the lemon juice. Stir in the lemon zest and butter. Place pan over medium heat, stirring constantly. Stir until custard coats the back of of spoon and leaves a path on the back when finger is drawn across. Remove from heat and place in bowl. Cover top with plastic wrap to prevent a skin from forming. Allow to cool completely.

Lemon-White Chocolate Cream Cheese Frosting:

In the bowl of a stand mixer beat all the ingredients until light and fluffy.

Assembly:

Using a toothpick, poke holes all over the cake. With a pastry brush, brush the cooled lemon syrup over the top of the cake.

Spread the cooled lemon curd on top of the glazed cake. Place the cake in the refrigerator until lemon curd has firmed up.

Once lemon curd is firmed up, carefully spread the frosting on top. Return frosted cake to the refrigerator for at least one hour. Cut into squares.

Lemon-Raspberry Cupcakes with Lemon Cream Cheese Frosting

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Raspberry-Lemon Cupcakes

  • 2 1/2 cups flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 8 tablespoons butter, room temperature
  • 1 3/4 cup granulated sugar
  • 2 eggs , room temperature
  • 2 1/4 teaspoons pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1 1/4 cups milk, room temperature
  • zest from 2 lemons
  • 6 oz. fresh raspberries

Raspberry Filling

  • 2-12 oz. packages frozen raspberries, not packed in syrup
  • 1 1/3 cups water
  • 1 3/4 cups granulated sugar
  • juice from 1 lemon
  • 6 tablespoons cornstarch dissolved in 1/2 cup water
  • 1/2 teaspoon pure almond extract

Lemon Curd

  • 8 tablespoons butter, room temperature
  • 1 1/2 cups granulated sugar
  • 4 eggs
  • 3 egg yolks
  • 1/4 cup lemon zest, finely grated
  • 1/2 cup fresh lemon juice
  • 1/8 teaspoon salt

Lemon-White Chocolate Cream Cheese Frosting

  • 4 tablespoons butter, room temperature
  • 8 oz. cream cheese, room temperature
  • 4 oz. white chocolate, melted and cooled to room temperature
  • 1/4 tsp. pure vanilla extract
  • zest from 2 lemons
  • juice from 2 lemons
  • powdered sugar, enough for correct consistency, about 4-5 cups

directions

  • 1

    Preheat oven to 350 degrees. Line 2 muffin pans with 24 liners, set aside.

  • 2

    Combine the flour, baking powder and salt in a small bowl and whisk to combine.

  • 3

    In a bowl of a stand mixer cream together the butter, sugar and zest until light and fluffy.

  • 4

    Add the vanilla and almond extracts to the milk.

  • 5

    Add the flour and milk in thirds to the creamed butter mixture ending with the milk.

  • 6

    Fold in the fresh berries.

  • 7

    Scoop evenly into the lined tins. Bake for about 18-24 minutes or until toothpick comes clean when inserted into the cupcake.

  • 8

    Remove from the oven and pans and allow cupcakes to cool completely.

  • 9

    Begin preparing the raspberry filling.

  • 10

    In a saucepan combine the raspberries, water, sugar and lemon juice.

  • 11

    Bring to boil and simmer until berries have broken down, about 15-20 minutes.

  • 12

    Remove from heat and pour mixture into a fine mesh sieve. Pres the mixture through the sieve until just seeds are left.

  • 13

    Return strained mixture to saucepan and whisk in the water/cornstarch mixture.

  • 14

    Bring mixture to a boil and simmer for 5 minutes, stirring constantly.

  • 15

    Remove from heat and stir in almond extract; allow to cool completely.

  • 16

    It will become very thick as it cools.

  • 17

    Using a apple corer, core out the center of each cupcake.

  • 18

    Pipe in cooled raspberry filling; set aside.

  • 19

    In a saucepan begin to prepare lemon curd. Add the eggs, sugar, salt, lemon juice and zest to the pan and whisk until well combined. Add butter and and place over medium heat stirring constantly until mixture begins to thicken and reach 175 degrees. Do not allow mixture to boil. Remove from heat and allow to cool completely. Once cooled, pipe a small layer of curd on top of cooled filled cupcakes; set aside.

  • 20

    In a bowl of a stand mixer add all the frosting ingredients and beat until fluffy.

  • 21

    Place frosting in piping bag fitted with plain tip and swirl frosting on each cupcake. Using a small spoon make a divot on top of each frosted cupcake and place a small amount of lemon curd in the divot. Top each lemon curd divot with a fresh raspberry.

Lemon Curd

Lemon Curd

1 cup lemon juice

zest from 2 lemons

2 1/2 cups sugar

8 eggs

2 egg yolks

1/2 cup butter

Combine first 5 ingredients in a heat proof bowl and whisk to combine. Place bowl over saucepan with simmering water. Do not allow water to touch bottom of bowl . Stir until mixture is thick , remove from heat and stir in butter which has been cut into pieces.  Allow to cool and store refrigerated in airtight container.

Lemon Tart with Raspberry Meringue

Lemon Tart with Raspberry Meringue

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Blind baked Pie crust for 9 inch tart pan

Brush the baked tart with a thin layer of melted white chocolate.

Lemon Curd:

1 cup fresh lemon juice

zest from 2 lemons

2 1/2 cups sugar

8 eggs

2 egg yolk

1/2 cup butter, cut into chunks

Lemon Curd:

In a heat proof bowl whisk together all the ingredients except the butter. Place bowl over simmering water making sure bottom of bowl doesn’t touch the water,stirring constantly over simmering water until thickened. remove from heat and stir in butter until melted. Set aside to cool completely. Fill chocolate lined tart shell with cooled lemon curd.

Raspberry Meringue:

3 egg whites

juice from 1/2 of a lemon

1 1/3 cups sugar,divided

3/4 cup raspberries

Fresh Raspberries for garnish

Preheat oven to 475 degrees.

Combine the raspberries and 2/3 cup sugar in a blender and blend until smooth. Strain the seeds out from the juice.

In a heat proof bowl, add the raspberry mixture . Place over a bowl of simmering water and cook until sugar is dissolved. Remove from heat and set aside.

In a heat proof mixer bowl, add egg whites, lemon juice and sugar. Place over barely simmering water, using clean hands stir the egg whites until the sugar has dissolved.

Beat egg whites until stiff. Slowly add the raspberry mixture and continue to beat until stiff.

Spread raspberry meringue over the top of the lemon curd filled tart; sealing edges. Place in oven with door slightly ajar; bake until meringue begins to turn golden , about 5 minutes.

Top with fresh berries and sprinkle with powdered sugar.

Lemon Cream Cupcakes

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3 1/2 cups flour

2 tablespoons grated lemon zest

2 tablespoons lemon juice

1/2 tsp. baking powder

1 1/2 tsp. salt

1 3/4 cup butter, room temperature

3 cups sugar

8 oz. cream cheese, room temperature

7 eggs room temperature

1 tsp. vanilla extract

Cream cheese filling

2 8oz. cream cheese, room temperature

1 1/3 cup sugar

2 eggs

2 tablespoons lemon zest

2 tablespoons lemon juice

Lemon Curd

2 whole eggs

8 egg yolks

2/3 cup lemon juice

1 cup sugar

2 tablespoons butter

There will be left over lemon curd which can be used for other desserts.

Combine all ingredients except the butter into a heat proof bowl. Whisk until well combined. Place bowl over pan with simmering water. Stir and cook until mixture thickens and coats the back of a spoon. Remove from heat and stir in butter until melted. Cover with top with plastic wrap and refrigerate until cool.

Lemon Cream

4 cups heavy cream

1 1/3 cup powdered sugar

2 tablespoons grated lemon zest

1/2 tsp. lemon extract

Preheat oven 325 degrees.

Whisk together the flour, zest, baking powder and salt.

With a stand mixer cream butter and sugar until fluffy. Beat in cream cheese. Add eggs one at a time, scrape sides. Beat in vanilla and lemon juice. Add dry ingredients in three batches until just combined.

In a separate bowl combine filling ingredients and beat until well combined.

Place a small amount of cupcake batter into each lined muffin cup . Add a small dollop of filling on top of batter. Add more batter to cover filling , only to 3/4 full. Bake for about 28 minutes or until cake springs back. Remove from muffin tins and allow to cool completely.

Meanwhile make the lemon curd and refrigerate.

Once curd is well chilled, whip all the ingredients for the lemon cream until stiff. Place in a pastry bag and pipe on top of each cupcake. Place some lemon curd in a piping bag and pipe a small amount of curd on top of each Lemon Cream topped cupcake.

Coconut-Lemon-Blueberry Cupcakes with Lemon White Chocolate Cream Cheese Frosting and Lemon Curd

Coconut-Lemon-Blueberry Cupcakes with Lemon White Chocolate Cream Cheese Frosting and Lemon Curd

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Cupcakes:

2 1/3 cups flour

2 1/2 tsp. baking powder

1/2 tsp. salt

1 cup butter,room temperature

1 1/4 cups sugar

3 eggs,room temperature

zest from 3 lemons

1 tsp. vanilla

2/3 cup milk, room temperature

1 cup coconut

1 cup blueberries

Glaze:

juice from 1 lemon

1/2 cup powdered sugar

White Chocolate Lemon Cream Cheese Frosting:

4 oz. white chocolate, chopped, melted and cooled to room temperature

1 (8 oz.)package cream cheese, room temperature

1/4 cup butter, room temperature

1 tsp. vanilla

2-3 tsp. milk

zest from 2 lemons

4 cups powdered sugar

Lemon Curd:

1/2 cup fresh lemon juice

zest from 1 lemon

1 1/4 cups sugar

4 eggs

1 egg yolk

1/4 cup butter, cut into chunks

Cupcakes:

Preheat oven to 350 degrees. Line 2 (12)count muffin tins with cupcake liners.

In a bowl combine the flour, salt and baking powder; whisk. In a bowl of a mixer cream together the sugar and butter. Add egg one at a time until well combined. Add the lemon zest and vanilla; blend. Alternately add the flour and milk , ending with the flour. Blend just until combined. Fold in coconut and blueberries. Scoop evenly into the 24 muffin cups. Bake for about 20 minutes or until a toothpick comes out clean when inserted into the center. Remove from oven . Allow to cool 5 minutes in pan then place on wire rack to cool completely.

Glaze:

Whisk ingredients together until completely mix together. Poke wholes into the tops of the cupcakes using a toothpick. Brush the lemon glaze on the tops of the cupcakes; set aside.

Lemon Curd:

In a heat proof bowl whisk together all the ingredients except the butter. Place bowl over simmering water making sure bottom of bowl doesn’t touch the water,stirring constantly over simmering water until thickened. remove from heat and stir in butter until melted. Set aside to cool completely.

Lemon White Chocolate Cream Cheese Frosting:

In a bowl of a mixer combine the cream cheese and butter; cream until fluffy and combined. Add the zest and cooled melted chocolate; blend. Add the vanilla and milk; blend. Beat in slowly the powdered sugar until well combined and fluffy.

Using a pastry bag fitted with a large plain tip, pipe the frosting evenly on each cupcake. Using a small spoon make a divot on the top of each cupcake and place a dollop of lemon curd in the divots; Top each cupcake with a fresh blueberry and sprinkle with coconut.

Raspberry Lemon Trifle

Raspberry Lemon Trifle

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Any pound cake or sponge cake, cut into chunks

3-4 cup frozen raspberries

Sugar according needed sweetness for berries

2 tablespoons cornstarch

3 cups heavy cream

1 cup powdered sugar

Lemon curd, recipe follows. There will be extra left to use for other things.

Lemon Curd

2 whole eggs

8 egg yolks

2/3 cup lemon juice

1 cup sugar

2 tablespoons butter

There will be left over lemon curd which can be used for other desserts.

Combine all ingredients except the butter into a heat proof bowl. Whisk until well combined. Place bowl over pan with simmering water. Stir and cook until mixture thickens and coats the back of a spoon. Remove from heat and stir in butter until melted. Cover with top with plastic wrap and refrigerate until cool.

Place raspberries, sugar and cornstarch in sauce pan and combine well so that cornstarch is evenly coating frozen berries. Place on medium heat and stir constantly until raspberries just come to boil. Allow to boil 2 minutes. Remove from heat allow to cool.

In a large bowl add 2 cups heavy cream and 2/3 cup powdered sugar. Beat until stiff. Fold in as much cooled lemon curd to suit taste. Ant leftover lemon curd , use for other desserts.

Layer raspberry mixture , cake cubes then lemon curd mixture. Continue to layer until all mixtures are used. Refrigerate at least 4 hours, overnight even better. Prior to serving whip remaining 1 cup heavy cream and 1/3 cup powdered sugar and beat until thick. Top trifle with cream.

* You can drizzle a liqueur over cake cubes if desired.