Wednesday, August 8, 2012
Sisters! Here is the scrumptious cake recipe we tried at our Thursday meeting last week!
BLUEBERRY - LEMON TEA CAKES - MARTHASTEWART.COM
1 stick unsalted butter, plus more for pans (I use regular salted butter)
2 cups all-purpose flour, plus more for pans (I use a baking spray for pans)
1 + 1/2 cups sugar
1 tbls finely grated lemon zest,
plus 1/2 cup plus 2 tbls fresh lemon juice (from 4 lemons)
3/4 cup heavy cream
1 teaspoon pure vanilla extract
1/4 teaspoon baking powder
1/4 teaspoon baking soda
2 large eggs
6 ounces blueberries (1+1/4 cups)
1. Preheat oven to 350. Butter nine 2 1/2 - by - 4 inch baking pans, and dust with flour, tapping out excess. (or use a baking spray)
2. Combine 1/2 cup sugar and 1/2 cup lemon juice in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves and syrup is thickened, about 4 minutes. Let stand while making cakes.
3. Meanwhile, combine heavy cream, remaining 2 tbls. lemon juice, and vanilla in a bowl. Whisk together flour, baking powder, baking soda, and 1/4 tsp salt in another bowl.
4. Beat butter, lemon zest, and remaining cup sugar with a mixer on medium speed until pale and fluffy. Reduce speed to low, and add eggs, 1 at a time, beating well after each addition. Beat in flour mixture in 3 additions, alternating with cream mixture, beginning and ending with flour. Gently fold in blueberries using a rubber spatula.
5. Divide batter evenly among pans. Bake on a rimmed baking sheet until a toothpick inserted into the center of each comes out clean, about 30 minutes.
6. Transfer pans to wire racks, and brush tops of cake with lemon syrup. Let stand for 15 minutes. Turn out cakes from pans, and brush all over with remaining syrup. Let cool completely on wire racks.
Cakes can be stored in an airtight container for up to 2 days or frozen for up to 3 weeks.
"For a blue-ribbon presentation," print gift labels at marthastewart.com/cookies-clip-art