So, I don't know if I told you guys this, but I recently got promoted- yay! I'm going to be a real classroom teacher now. The current teacher is pregnant, and won't be returning after having the baby, so this is it! It's the real thing! I'll be half in charge of a classroom full of 12-month olds to 18-month olds!
So the thing is, this girl has been really great during the transition, and even gifted me her lesson-planning binder, which is a bigger deal then it sounds like.
Being crafty, I asked her what her favorite desert was and got the answer lemon cake- she dosen't like chocolate and peanut butter together, is that not the craziest thing you've ever heard?
So I decided to make her this beauty, which is a Joy the Baker specialty. And let me tell you, it is delicious. (I only know because the recipe makes 2 loaves, I didn't eat off of hers)
Your ingredients: cake flour, vanilla, lemons, eggs, baking powder, cream, sugar, butter (you're going to melt your butter and then let it cool while you're doing the other steps)
First, sift together the flour, baking powder, and salt. Set aside
Then, in a seperate bowl, zest the lemons into your sugar and then work the zest into the sugar with your fingers or a spoon so that you have lemon-drenched sugar. (I got to use my new Microplane, as you can see, and it is AWESOME, it makes me want to zest everything.)
Whisk in your eggs, vanilla, and then cream until you have a deliciously lemony gloop that looks like this.
Comes out looking like this- delicious. There is a syrup that I skipped this time but if I made this recipe again I think I would do it. So I will include it for you.
Lemon-y Lemon Lemon Cake
Adapted from Joy the Baker
2 2/3 cup cake flour
2 1/2 tsp. baking powder
pinch of salt
1 1/2 tsp. vanilla extract (or 1/2 a vanilla bean, scraped out into the lemon sugar and incorporated)
6 eggs, room temperature
17 tbsp. butter, melted and cooled
2/3 cup heavy cream
zest of 2 lemons
2 1/3 cup sugar
Preheat the oven to 350°. Grease 2 loaf pans and put a piece of parchment paper in the bottom of each pan.
Sift together the flour, baking powder, and salt. Set aside.
Put the sugar into a large mixing bowl. Zest the lemons into the sugar, then work in the zest with your fingers or a spoon until you have lemon-drenched sugar. Whisk in the eggs until incorporated, then whisk in the vanilla, then the heavy cream.
Add in the flour mixture in 2 or 3 additions, combining well with a rubber spatula.
Fold in the melted butter in 2 or 3 additions.
Pour into the loaf pans and bake for 55-60 minutes, testing until a toothpick inserted in the middle comes out clean.
Cool on wire racks for 5 minutes, then turn out of the pans onto the racks to cool completely.
Syrup:
Joy the Baker
1/3 cup water
1/4 cup sugar
juice of 2 lemons
Stir the water and sugar together in a medium saucepan over medium heat until the sugar melts, then bring to a boil Remove the pan from heat and stir in the lemon juice. Pour the syrup into a heatproof bowl and let cool.
When the cakes test done, transfer them to a wire rack to cool for 5 minutes before unmolding them and turning them right side up on the rack. Place the rack over a baking sheet lined with wax paper and, using a thin skewer, cake tester or thin-bladed sharp knife, poke holes all over the cakes. Brush the cakes all over with the syrup, working slowly so that the cakes sop it up. Leave the cakes on the rack to cool to room temperature.
Adapted from Joy the Baker
2 2/3 cup cake flour
2 1/2 tsp. baking powder
pinch of salt
1 1/2 tsp. vanilla extract (or 1/2 a vanilla bean, scraped out into the lemon sugar and incorporated)
6 eggs, room temperature
17 tbsp. butter, melted and cooled
2/3 cup heavy cream
zest of 2 lemons
2 1/3 cup sugar
Preheat the oven to 350°. Grease 2 loaf pans and put a piece of parchment paper in the bottom of each pan.
Sift together the flour, baking powder, and salt. Set aside.
Put the sugar into a large mixing bowl. Zest the lemons into the sugar, then work in the zest with your fingers or a spoon until you have lemon-drenched sugar. Whisk in the eggs until incorporated, then whisk in the vanilla, then the heavy cream.
Add in the flour mixture in 2 or 3 additions, combining well with a rubber spatula.
Fold in the melted butter in 2 or 3 additions.
Pour into the loaf pans and bake for 55-60 minutes, testing until a toothpick inserted in the middle comes out clean.
Cool on wire racks for 5 minutes, then turn out of the pans onto the racks to cool completely.
Syrup:
Joy the Baker
1/3 cup water
1/4 cup sugar
juice of 2 lemons
Stir the water and sugar together in a medium saucepan over medium heat until the sugar melts, then bring to a boil Remove the pan from heat and stir in the lemon juice. Pour the syrup into a heatproof bowl and let cool.
When the cakes test done, transfer them to a wire rack to cool for 5 minutes before unmolding them and turning them right side up on the rack. Place the rack over a baking sheet lined with wax paper and, using a thin skewer, cake tester or thin-bladed sharp knife, poke holes all over the cakes. Brush the cakes all over with the syrup, working slowly so that the cakes sop it up. Leave the cakes on the rack to cool to room temperature.
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