Tag: lemon

Lemon Olive Oil Cake with Mascarpone Icing

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This is the prettiest cake I have ever made hands down. It was the crowning achievement of a day of cooking on Easter this year. I wanted to do a big southern dinner for my family because we couldn’t have any outside celebrations. I knew after a heavy dinner of chicken and greens I needed a lighter then air dessert and this is it.

Ingredients

  • 1 1/2 c. flour
  • 1 c. sugar
  • 1/2 c. olive oil
  • 1/4 c. butter (room temperature)
  • 1 c. buttermilk ( room temperature)
  • 3 eggs (room temperature)
  • 1/4 c. lemon juice
  • 2 tbsp. lemon zest
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda

Icing

  • 1 c. heavy cream
  • 1/2 c. mascarpone cheese
  • 2 tbsp. sugar

Directions

  1. Preheat oven to 350 degrees and spray a 10 in cake pan with cooking spray or lightly oil the pan.
  2. In the bowl of a stand mixer put your butter and sugar and whip till fluffy.
  3. Add eggs in one at a time waiting till one is completely combined before you add the next one.
  4. Add in olive oil and lemon juice and mix to combine.
  5. In a separate bowl whisk together all your dry ingredients and zest.
  6. Alternating between buttermilk and dry ingredients ending with the butter milk mix to combine. Don’t over mix.
  7. Bake for 30 minutes till a knife comes out clean. Leave to cool for about 20 minutes.
  8. After your cake is cooled and your mixing bowl is cleaned put all your icing ingredients into the bowl and whisk together until you get what resembles a stiff peak.
  9. Put icing on only the top of the cake. Then decorate with glazed berries and mint if you like.

Lemon Cream Cheese Sugar Cookies: An experiment

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Yesterday I was home with my son and decided I wanted to bake some cookies I had never made before. I Used Rosanna Pansino’s Cream Cheese Sugar Cookie recipe as a jumping off point. I added about 1/3 cup of lemon curd to the recipe. It made them very moist but strangely didn’t impart very much lemon flavor. I think the next time I make them I’m going to make them like thumb print cookies. I’ll create a well in the cookie so when it bakes there’s a place to put lemon curd after they’re baked. Then I’ll cool them so they resemble a lemon bar.

Ingredients

  • 1 and 1/4 sticks of butter
  • 3 ounces cream cheese
  • 3/4 granulated sugar
  • 1/2 tsp. salt
  • 1 tbsp. powdered sugar
  • 1 tsp. vanilla
  • 1 egg
  • 2 cups flour
  • 1/3 cup lemon curd

Directions

  1. Mix everything except the flour in a stand mixer or with a hand mixer until its light and fluffy.
  2. Add the flour and mix until well combined.
  3. Dump cookie dough onto your work surface and roll it into a tube shape. Wrap in plastic wrap and chill for an hour.
  4. Preheat oven to 375 and line 2 baking sheets with parchment paper. Cut pieces off the dough and roll into golf ball shapes. Smash dough ball to about half an inch. Cake for about 12 minutes.
  5. Let cool completely before you eat them.

When I let them cool completely the extra moisture sort of recombined into the cookie. Like letting a steak rest and letting the juices go back into the meat. They were not quite what I wanted but they had a good flavor. The texture of them was like cheesecake to a certain degree which I didn’t expect but was good.

I’m going to try them again at a later date and see if I can tweak the recipe a little.