Wednesday, February 13, 2013
'Petit Fours': Lemon Pound Cake
While on Pinterest I found an image of 'easy petit fours' and thought it was a great idea to make for L's teachers. Now the Pinterest idea used store bought frosting and pound cake, which is what makes it 'easy' but I like the homemade stuff better and really do not think it took very long to come together. Since I love this lemon pound cake recipe I used it as my base. And what goes wonderfully with lemon but strawberries! And thus my creation was born.
I made the lemon cake [minus the glaze] and cut it into 1/2 inch slices. I frosted one side of a slice with strawberry buttercream and topped it with another cake slice. I then cut out shapes using mini cookie cutters. Finally, I used the lemon glaze and tinted it a shade of pink and decorated with sprinkles.
I think the end result is a fun, festive [and most importantly] tasty little treat.
It's not too late for you to try your hand at these little guys or save it for next year!
Lemon Pound Cake
Source: The Way The Cookie Crumbles
Yield: 1 loaf
For the cake:
¾ c cake flour
¾ c all-purpose flour
1 tsp baking powder
⅛ tsp baking soda
¼ c sour cream, at room temperature
2 tbsp fresh lemon juice
1 tsp pure vanilla extract
16 tbsp (2 sticks) unsalted butter, room temperature
½ tsp salt
1 c + 2 tbsp sugar
2 tbsp grated lemon zest (from about 2 lemons)
4 large eggs, at room temperature
For the syrup:
2½ tbsp fresh lemon juice
2½ tbsp sugar
For the glaze:
1 c confectioners’ sugar, sifted
2 tbsp fresh lemon juice
Heat the oven to 350 degrees. Spray the sides and bottom of a 9-by-5-by-3-inch loaf pan with nonstick cooking spray. Line the bottom with parchment paper and spray the paper. Sift both flours, baking powder, and baking soda together in a medium bowl. In a small measuring cup, whisk together the sour cream, lemon juice, and vanilla.
In the bowl of a stand mixer fitted with the paddle attachment beat the sugar and zest together until fragrant. Add the butter and salt; beat on medium speed until the mixture is light and fluffy, 2-3 minutes. With the mixer running, add the eggs one a time. Once the eggs are in, stop and scrape the sides of the bowl, then continue beating for another 2-3 minutes. Reduce the mixture speed to low, add one-third of the flour mixture, then half of the sour cream mixture. Continue alternating additions of dry and wet ingredients, ending with the dry ingredients. Scrape the bowl and mix for another 20-30 seconds, until the flour is thoroughly incorporated.
Transfer the batter to the prepared pan, smoothing the top. Bake in the center of the oven for 20 minutes, rotate the pan, reduce the oven temperature to 325 degrees, and bake for another 30 to 35 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 15 minutes.
In a small saucepan over medium heat, heat the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat and set aside.
Invert the cake onto a cooling rack set over a rimmed pan. Use a toothpick to poke holes in the top and sides of the loaf. Brush the top and sides of the loaves with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely, at least 30 minutes.
In a small bowl, whisk together the confectioners’ sugar and the lemon juice. Pour the lemon glaze over the top of the loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.