What You’ll Need
- 3 tablespoons butter, at room temperature
½ cup + 2 tablespoons sugar
Grated zest of 2 meyer lemons
¾ cup cake flour
¾ teaspoon baking powder
¼ cup buttermilk
2 tablespoons meyer lemon juice
What You Do
Preheat oven to 325°F. Beat the butter, sugar and lemon zest in an electric mixer with the paddle attachment on medium speed for 1 minute, until the mixture has lightened a bit. Beat in the eggs and mix for another minute. Reduce the mixer speed, and mix in the flour and baking powder, followed by the buttermilk and lemon juice. Increase the mixer speed back to medium and beat until well-mixed and fluffy, one or two minutes longer.
Spray a muffin pan with a non-stick spray and divide the cake batter between six of the cavities. Bake for about 20 minutes, or until just fully cooked in the center. Remove from the oven and allow to cool for five minutes before removing from the pan. Serve warm or at room temperature with blueberry-lavender compote and mascarpone cream.
Whimsy & Spice was founded in 2008 in Brooklyn, New York by the husband and wife team of Mark Sopchak and Jenna Park, who combine their skills of more than 14 years of experience in culinary arts and graphic design to produce a distinctive line of handmade cookies, marshmallows and other sweets.