lemon

Pink Lemonade

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Ingredients (4):

Pink Lemonade:

  • 16 cl lemon vodka (can be skipped)

  • 2 dl sugar

  • 5 dl water

  • 2.5 dl freshly squeezed lemon juice

  • 1.5 dl cranberry juice

  • ice

  • lemon slices

How to:

Pink Lemonade:

Squeeze out your lemons and add the juice to your bottle/pitcher.

Warm the water in a pot and add the sugar, mix until it has dissolved. Let the mixture cool down before adding this to the pitcher as well. Lastly add vodka and cranberry juice and mix, if you want it less sour add more water or cranberry juice. 

Fill the glasses with ice and add a slice of lemon to each before serving the drink. Enjoy!

Lemon Mirror Glaze Cake

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ingredients (10 ):

Cake:

  • 3 dl flour

  • 1 teaspoon baking powder

  • 0.5 tsp baking soda

  • 1/4 teaspoon salt

  • 1 dl melted butter -ge i gram!

  • 3 dl sugar

  • 3 eggs

  • 0.5 dl of sour cream

  • Zest and juice 1 lemon

  • 1 teaspoon of vanilla extract

  • 1 dl lemoncurd

Buttercream:

  • 2 dl unsalted butter room temperature

  • 200 g cream cheese room temperature

  • 9dl confectioner's sugar

  • 2 tsp heavy whipping cream or milk

  • 2 tsp vanilla extract

  • pinch of salt

Glaze:

  • 2.5 tsp powdered unflavored gelatin, bloomed in 0.5dl of additional water

  • 300 g granulated sugar

  • 180 g water, room temp

  • 170 g sweetened condensed milk

  • 350 g white chocolate chips

How to:

Cake:

Preheat the oven to 165C.

Sift flour, baking powder, and salt and set aside. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Mix in the sour cream, lemon juice, vanilla, and lemon zest.

Fold in the flour mixture. Mix just until the flour disappears. Pour the cake batter into a 20cm diameter pan that has been generously sprayed with baking spray.

Bake for 35-45minutes, until a knife inserted in the center of the cake comes out clean. Remove the cake from the oven and let it cool completely before putting it in the fridge for at least 2hours (I left it there overnight).

Buttercream:

Add butter and cream cheese to the bowl of your mixer and beat on high speed until it begins to thicken and fluff. Next carefully add in confectioner’s sugar. Once all sugar has incorporated, turn mixer back to high to continue whipping.

Add in heavy cream, vanilla, lemon extract and salt and continue whipping until it is smooth, light and a fluffy frosting.

Assemble:

Slice the cake into 2 pieces. Add the lemon curd on the first layer and a bit of buttercream. Add the top layer and crumb coat everything, leave it in the fridge for 1 hour. Next add a second thick coating to the cake, and make sure to smooth it out as much as possible! Put it in the freezer for at least 10 minutes before pouring the glaze on top.

Glaze:

Mix the gelatin in a bowl with 0.5dl of water, and set aside to let it bloom while you begin the glaze. Over medium heat, stir together the sugar, water, and sweetened condensed milk. Stir occasionally, until the mixture begins to bubble. At this point, pour in the gelatin, and stir until fully dissolved. Then turn off the heat, and gently pour in the white chocolate chips. Stir slowly, until all the white chocolate has melted. Pour through a sieve into a large bowl, then divide the glaze evenly between 2 bowls. Leave one uncolored, and color the other one yellow. 

I let them cool down a bit until they reach around 32 degrees C. Once cooled, pour half of the yellow back into the uncolored one in a swirling motion. 

Remove the smoothed buttercream cake from the freezer, and place on a circular object, on top of a large baking sheet. I placed a 10cm cake pan underneath my cake, then slowly poured the glaze on the cake. Once I had fully covered the cake, I added a little bit more of the yellow to make it even nicer. I let it continue to drip for about 10 minutes, then placed it in the fridge.

I used Chelsweets glaze recipe: https://chelsweets.com/easy-5-ingredient-mirror-glaze-recipe/

Lemon Macarons

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Ingredients (15):

Macarons:

  • 50g Almond powder 

  • 40g Powdered sugar 

  • 40g Egg white 

  • 40g Sugar 

  • yellow Food coloring

Lemon butter cream:

  • 20g Egg yolk 

  • 20g Sugar 

  • 10g Corn starch 

  • 30g Lemon juice 

  • 70g Hot milk 

  • 80g Unsalted butter 

  • 30g Powdered sugar

How to:

Macarons:

Whip the egg whites until stiff peaks form, then slowly but gradually add the sugar and the food coloring and continue whipping the mixture until it’s stiff and glossy. Dubble sift the almond powder and the powdered sugar and fold it into the egg whites. Put the blend into a piping bag and and a parchment lined baking sheet, start piping out round circles. Let the shells then dry in room temperature for about an 1.5-2 hours. 

Turn the oven on to 160 C and bake the macarons for 5 minutes, then lower the temperature to 130C and bake for another 10 minutes. 

Butter cream:

Add the egg yolk, sugar, cornstarch and lemon juice to a small saucepan and whisk together. Gradually add the hot milk while whisking the mixture so that the egg don’t start to cook. Then put the saucepan on the stove and warm up the mixture until it starts to thicken (don’t forget to stir). Let it chill.

In a bowl, mix the butter til it’s creamy and add the powdered sugar turning it into an icing, the add the lemon yolk mix and blend until smooth. Put in a piping bag.

Assemble:

Take a macaron en pipe a big dollop of butter cream on it and top it of with another macaron. 

Enjoy!

Sansa's Lemon Cakes

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Ingredients (12 servings):

Cake:

  • 3 dl flour

  • 1 dl sugar

  • 2 eggs + 1 egg yolk

  • 1 dl melted butter

  • ½ dl sour cream

  • 2 tsp baking powder

  • 1 tsp vanilla extract

  • Pinch of salt

  • Zest & juice of 1 lemon

  • 2 dl water

  • 2 dl sugar

  • 2 lemons

How to:

Lemons:

Slice 2 of your lemons into 12 thin circles. In a sauce pot, simmer water and sugar. Place the lemon slices in the pot and simmer for 5 minutes. Remove the slices from the sauce pot and dry overnight on greased parchment paper.

Let the sugar-water cool down and save it in a bottle (this is a perfect lemony syrup for cocktails).

Cake:

Turn oven on at 170 C.

Grease a muffin tray and then lay a candied lemon slice in each muffin cup.

In a large mixing bowl, whisk together eggs, yolk, sugar, lemon zest, lemon juice, vanilla extract, and sour cream. In a separate bowl, whisk together flour, baking powder, and salt. Gently fold in the wet mixture and then fold in melted butter. Scoop about 0,4 dl of batter into each muffin cup and bake for 15 minutes.

Remove from the oven and immediately flip onto a parchment lined baking sheet. Allow the cakes to cool for 5 minutes in the tray and then remove.