Sweet Lemon Rosewater Glazed Petite Cakes with Sugared Violets


Fresh lemon cake is one of my favorite spring time desserts! Brushed with the delicate flavor of  sweet rosewater and lemon, and topped with sugared violet, these pretty little cakes will be the perfect ending to your Easter celebration! ~Amy

Fresh lemon cake is one of my favorite spring time desserts! Brushed with the delicate flavor of sweet rosewater and lemon, and topped with sugared violet, these pretty little cakes will be the perfect ending to your Easter celebration!
~Amy

Sweet Lemon Rosewater Glazed Petite Cakes with Sugared Violets

Cake
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
2 eggs
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

Sugared Violets:
I egg white beaten
Superfine sugar
Parchment, brush

Link to video: http://youtu.be/OSSVJGmdNFo

Cake instructions:

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

Advertisements

2 thoughts on “Sweet Lemon Rosewater Glazed Petite Cakes with Sugared Violets

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s