I’m a huge fan of anything lemony (is that a word?) so when I came across this citrus delight while looking for a new recipe to add to my high tea mini delectables, I knew I had to try it out. Here is the original recipe from the infamous Martha Stewart.
- 1/2 cup (1 stick) unsalted butter, room temperature, plus more for muffin tin
- 1 1/2 cups all-purpose flour, plus more for muffin tin
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup low-fat buttermilk or plain low-fat yogurt
- 1 teaspoon vanilla extract
- Zest of 1 lemon, finely grated, plus juice, plus 2 tablespoons more lemon juice for the glaze
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 cups confectioners’ sugar
Preheat oven to 350 degrees. Butter and flour two mini muffin tins. In a medium bowl, whisk the flour with the baking powder and salt. In a small bowl, whisk together the buttermilk, vanilla, and zest and juice of 1 lemon. Set aside.
With an electric mixer, cream butter and granulated sugar until light. Add eggs one at a time, beating well after each addition. With mixer on low speed, add flour mixture in three batches, alternating with two additions of buttermilk mixture.
Divide evenly among muffin cups. Bake until a toothpick inserted in center of a cake comes out clean, 20 to 25 minutes. Cool 10 minutes in tin, then cool completely on a rack.
Set rack over wax or parchment paper. In a small bowl, stir confectioners’ sugar with remaining 2 tablespoons lemon juice until smooth. Pour over cakes, spreading to edges with a small knife. Let set 30 minutes.
These delicious little lemon cakes are perfect for afternoon tea or a rainy day at home. I haven’t made them in a while but after flipping through pictures from our first trip to Paris, I felt like it was time to reminisce the experience. I followed this Martha Stewart’s recipe but substituted the cake flour with regular white flour. They go fast so feel free to double the recipe if you’d like!
- 3/4 cup unsalted butter (1 1/2 sticks), melted, plus more for pans
- 1 1/2 cups cake flour, sifted (not self-rising)
- 1/2 teaspoon baking powder
- 1/4 teaspoon coarse salt
- 3 large eggs
- 2 large egg yolks
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons finely grated lemon zest
- 2 tablespoons fresh lemon juice (2 to 3 lemons total)
- Confectioners’ sugar, for dusting (optional)
Preheat oven to 400 degrees. Butter two madeleine pans; set aside. Sift flour, baking powder, and salt into a bowl; set aside.
* I highly recommend investing in a lemon squeezer. So much easier than squeezing the lemons by hand. Plus the juice actually goes into the bowl and not everywhere else. 😉
Put eggs, egg yolks, granulated sugar, vanilla, and lemon zest and juice in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and thickened, about 5 minutes.
Mix in butter. Using a spatula, fold flour mixture into egg mixture. Let rest 30 minutes.
Pour batter into buttered pans, filling the molds 3/4 full. Bake cookies, rotating pans halfway through, until edges are crisp and golden, 7 to 8 minutes.
Let cookies cool slightly in pans on wire racks. Invert, and unmold. Dust with confectioners’ sugar, if desired.
Happy Baking! Enjoy!
I love using lemons in a lot of my baking (and cooking). Whether its lemon tarts, lemon margaritas or lemon chicken, that fresh lemony scent always puts me in a happy mood. However, when a recipe only calls for fresh lemon juice, I feel like I always end up wasting the rest of the lemon. So why not use them as decorative little cups for serving raspberry sorbet when guests are over? It’s adorable and functional at the same time. Enjoy!