When I saw this on Martha Stewart’s website as I was browsing for mother’s day crafts, I just knew this would be a great hit! I explained to the class that this was something really special that they’re making for their moms and that it’s their chance to tell everyone how awesome their moms are through a newspaper article. After a discussion of how much our moms do and care for us, the students put their best efforts to work and produced beautiful articles for the mom’s gazette. =) I laminated them so they can be preserved for many years in their family. I have a feeling they’re going to love it! Have a happy Mother’s Day this weekend. =) xoxo
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!