Sweet Lemon Rosewater Glazed Petite Cakes with Sugared Violets
1 1/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup butter, at room temperature
1 cup sugar
1/2 cup buttermilk
1 Tbs. finely grated lemon zest
Lemon Rosewater Syrup:
1 1/2 cups sugar
1/2 cup fresh lemon juice, about 2 lemons
1 cup water
Zest from 1 lemon
A few drops Nielsen Massey Rosewater Extract
Link to video: http://youtu.be/Ek5WLv3RDP0
I egg white beaten
Link to video: http://youtu.be/OSSVJGmdNFo
Preheat an oven to 350ºF. Grease and flour individual petite cake molds.
In a medium sized bowl, whisk together the flour, baking powder and salt. Set aside.
With an electric mixer fitted, beat the butter and sugar on medium speed until blended, 2 to 3 minutes. Add the eggs one at a time, beating well after each addition.
Reduce the speed to low and add the flour mixture alternating with the milk and lemon zest. Beat until blended and smooth, stopping the mixer occasionally to scrape down the sides of the bowl as necessary.
Spoon the batter into the prepared pan and bake until a toothpick inserted into the center of the loaf comes out clean for 20-22 minutes or until lightly browned.
Remove the cakes from the oven and transfer the pan to a wire rack. Cool 10 minutes. Turn out onto rack. Using a fork, gently poke the top in several places. Brush the syrup, over the warm cakes. Cool completely.
Dust with powdered sugar, and decorate with sugared violets.
Recipes by Amy Richardson