Using a standard cookie scoop, place about 2 scoops of batter into each muffin cup. With mixer on low speed, alternate adding flour mixture and buttermilk, beginning and ending with the flour mixture and beating until fully incorporated. Beat in vanilla, lemon juice, and lemon zest. After butter and sugar have mixed sufficiently, With the mixer running, add eggs, one at a time, beating to incorporate after each addition. While butter and sugar are mixing, sift together flour, baking powder, salt, and baking soda in a medium bowl. This is absolutely essential to the outcome of the cake. Don’t go skimping here–you want the mixture to be almost white and super fluffy. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 4-5 minutes. Line 2 12-cup muffin tins with cupcake liners (I used yellow, although white would also be cute). Zest of 2 lemons (just zest the other lemons before you squeeze them) cake flour (no substitutions here–you really need the lightness of cake flour) And they’re so rich that I only need too eat one and then I’m done, which, when I have a million of these suckers lying around, is definitely a good thing.ģ c. I think they were even better–the cake can almost be too much, but the cupcakes are perfectly portioned snippets of lemony goodness. Since it calls for 3 sticks of butter and 5 eggs in the cake alone, I don’t make it too much, but I figured this time around, I’d give cupcakes a whirl. I used the lemon buttercream recipe from my Southern Living cookbook and seriously…there are no words. Somehow, it’s a little dense (kind of like pound cake) and yet incredibly light and airy at the same time. Well…once I figured out what in the WORLD was going on (the baking time for a 9×13 cake is incredibly off, for starters), it ended up being quite possibly the most delicious cake I’d ever eaten in my entire life. I wasn’t looking for a lemon cake, and I wasn’t looking for a recipe that was so incredibly poorly constructed and hard-to-follow (seriously, whoever edited that recipe should be fired, or at least flogged aa little), but it sounded delish and I was after the flower cake tutorial. Well, I stumbled across this recipe in a dark, dusty corner of Martha Stewart’s website last year when I was getting ready for my daughter’s first birthday. But if it’s nothing special, then I’d just rather have a piece of pie or a tart or a pastry or something like that. I like it okay, and if I’m at a party, I’m not going to say no. I was half-expecting someone in security to ask, “Hey, lady, what’s with all the citrus?”, but then I realized that a bag full of limes and lemons was probably not even close to the strangest thing they’d ever seen.ANYWAY. Finally, I remembered that I had this recipe scheduled for today and told her I would take home a carry-on bag full of lemons and limes, which she was delighted to hear. Well, being the mother of seven boys that she is, she was not about to let me go home citrus-free, which led to quite a bit of back-and-forth banter. My mother-in-law tried VERY hard to get me to throw some into my suitcase, which I adamantly refused to do because a) I didn’t want unsweetened lemonade all over my clothes when we got home and b) now that the airlines so graciously allow us to pay for checked baggage, I figured I could buy my own dang lemons for another $25. Powered by the ESHA Research Database © 2018, ESHA Research, Inc.Now…at the wedding reception, the limes and lemons in the tall vases were fun and whimsical and colorful, but after the bride and groom drove away, those of us who WEREN’T going on a fun, relaxing honeymoon had to figure out what to do with literally hundreds of limes and lemons. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. (-) Information is not currently available for this nutrient. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
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