Lemon Rosemary Buttermilk Cake

I often most enjoy food when I do not have to eat.  I'm a big believer in decadent, prodigious cheese and charcuterie trays that can be enjoyed about an hour before dinner is served.  I love cake and tea around four o'clock in the afternoon.  In short, I love eating at the times when my mother would tell me not to eat because it would spoil my dinner.  She had not yet realized that regardless of my previous indulgences, I will always be ready for another meal. 

If it were not for late morning breakfasts or afternoon tea breaks, I feel that loaf cakes such as this one would be but an orphaned comestible, lacking in purpose and occasion.  

While we offhandedly call it a cake, these lightly sweetened loaves fall somewhere between a cake and a quick bread.  While they indeed make a very nice dessert, I enjoy them most in the mornings with a smooth, creamy latte, or in the afternoon with a strong brew of Earl Grey.

Their mellow sweetness makes them the ideal "pick me up" in instances where another fried egg seems far too mundane, and it is still too early for chocolate cake to be socially acceptable.  

Much like banana bread, it is all too easy to snatch away a slice every time you walk through the kitchen.  Perhaps this is why these "snack cakes" are some of my favorite cakes. 

Like all good cakes, this one begins with butter and sugar.

In order to pull as much flavor from our enhancers as possible, the lemon zest and rosemary are pressed into the sugar before its rendezvous with the butter.  This will provide the flavors with something to hold on to. 

The rosemary gives this cake an herbaceous note that is just dreamy with the piquant lemon and tangy buttermilk. 

After the butter and sugar have reached the peak of fluffiness, eggs, buttermilk, flour, and leavening join in, creating the richest of batters. 

While you could bake this cake into a regular, ol' round cake pan, it is really best suited to the loaf shape.  Remember, this is a slice-as-you-go kind of cake.

The most agonizing part of this entire process is waiting for the cake to cool.  But, though it is hard to wait, the cooling time is nonnegotiable.  Not only will it give the cake a chance to firm up so that it does not turn into a pile of crumbs, the flavors are also much more prominent when the cake is cool. 

Thankfully, we have icing-making to occupy us. 

You know how to make a confectioner's sugar glaze, right?  Sure you do! 

And you would never, ever, ever add the confectioner's sugar without sifting it first, would you? Of course you wouldn't.

This is the part where I started pretending that I was a contestant on The Great British Bake-Off and Paul's glassy blue eyes were looking at my icing with impressed adoration.  

We all have our dreams... 

At this point, your kettle should be whistling, your emails put on hold, and your favorite candle lit. It's time for a little break. 

In the misquoted words of a very fashionable lady, let us eat cake!

Sincerely, 

Pedantic Foodie

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Lemon Rosemary Buttermilk Cake

makes one 9x5 loaf / loosely adapted from Ina Garten

- 1 cup granulated sugar 

- 2 sprigs rosemary, leaves stripped from stems

- zest of 2 medium lemons 

- 1 1/2 cups all-purpose flour

- 1/4 teaspoon baking powder 

- 1/2 teaspoon salt 

- 1/2 cup unsalted butter, softened

- 2 eggs 

- 6 tablespoons buttermilk

- 1 cup confectioner’s sugar 

- 2 tablespoons + 1 teaspoon fresh lemon juice

Preheat oven to 350 degrees. 

In a small bowl, combine lemon zest, granulated sugar, and rosemary leaves.  Press the zest and rosemary into the sugar with the tines of a fork, then transfer the mixture to the work bowl of your food processor.  Pulse until the rosemary is finely chopped and the sugar is fragrant.  Set aside. 

Sift to combine flour, baking powder, and salt.

Fit your stand mixer with the whisk attachment and beat butter for 1 minute on medium speed; until fluffy.  Add rosemary sugar and beat for an additional minute.

With the mixer on medium speed, beat in eggs, one at a time, scraping down the sides of the bowl as necessary. 

With the mixer on low speed, incorporate the flour mixture and buttermilk in increments, alternating between the two until all the ingredients are well combined. 

Spray a 9x5-inch loaf pan with nonstick spray and dust with flour.  Shake to remove any excess flour.

Fold the batter into the pan and smooth the surface with a spatula.

Bake for 45-50 minutes, until the cake is deep golden and a fork comes out clean when inserted into the center. 

Remove from the oven and allow to cool for 10-15 minutes before transferring the cake to a cooling rack.  Allow the cake sit for 20-30 minutes before icing.  The cake should be warm, but not hot. 

Place lemon juice in a medium mixing bowl and slowly sift in the confectioner’s sugar, while whisking constantly.  When the icing is thick and all the sugar has been incorporated, pour the icing over the cooled cake and allow it to set for 20 minutes.

Slice and serve! Enjoy!

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Lemon Poppyseed Madeleines [ a Christmas gift and a block of butter ]

The pan has been tucked away in a corner cabinet for over four months, silently beckoning me to delve into a recipe so highly esteemed that my far-from-French fingers recoiled at the thought. 

Madeleine: noun /ˈma-də-lən, ˌma-də-ˈlān/  

"a small, rich, shell-shaped cake" 

Though the Webster's definition rings of simplicity, I knew the approbation that surrounds these precious, buttery cakes, and tackling them was not something I could take lightly.

With the pan already in my possession, my first pursuit was the butter.  Clearly, it needed to be good butter, it only made sense that great madeleines would come from great butter. 

This is my favorite butter I have ever brought into my home.  I really, really love it.  I have unashamedly run my fingers across it's creamy, yellow surface and enjoyed it plain more than once.  

I know, I would have said that was disgusting too...until I tried it.  

While I do not waste it on toast or in chocolate-packed cookies, if I have a recipe where fat is the star, I turn to this.  It is so rich and flavorful, and it smells heavenly.  It is what butter is meant to be. 

Though I could have tortured many a tradition-loving frenchman by adulterating these tiny cakes with a myriad of flavors, I knew that simplicity was my friend here, so I opted for a simple combination of lemon zest and poppy seeds.  

Before tackling these recipe, I did my research, and finally looked to none other than the wizard of French cuisine, David Lebovitz , for guidance. 

I was after a buttery cake with a crisp exterior, a soft, sponge-like interior, and a prominent humped back.  How hard could it be?  Not as hard as I had anticipated, actually. 

Egg yolks are whipped with sugar and a pinch of salt until they become thick and airy, and then flour is sifted over the mixture in several additions. 

While David recommended adding baking powder, I decided to let my eggs do all the work of rising these tiny cakes, and they still puffed up beautifully.  

I did however, take his suggestion and freeze my pan after I had prepared it with a heavy coating of melted butter and a dusting of flour.  This helped significantly with achieving the classic humped shape.  

Since I only have one pan, and this recipe makes two dozen madeleines, I had to bake them in two batches. After baking the first batch, I did not return the pan to the freezer, but rather baked the second round in a warm pan and the hump was significantly smaller. 

To be perfectly honest, I preferred the appearance of the second batch, though I suppose that will negate all my exaggerated claims at a French heritage.  

I was actually a bit annoyed with my humped cakes until, upon further investigation, I realized that the "puffy" shape is highly prized.  It was one of those happy "oops, but not really" moments. 

There is never shame in a good glaze.  Especially if it's a lemon glaze - oh yes.

Lemon juice, confectioner's sugar, and a bit of whisking is all that this simple coating requires. 

Crisp, warm, and ready to be dunked.  Are not they lovely? 

The hardest part is choosing whether to enjoy them with coffee or tea.  For me, the choice was simple.  Earl Grey and lemon pair so perfectly. 

Another daunting endeavor conquered, another block of butter gone...it was a good day. 

Sincerely, 

Pedantic Foodie

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Lemon Poppy Seed Madeleines 

makes 24 / recipe adapted from David Lebovitz

for the cakes

- 3 large eggs 

- 2/3 cup granulated sugar 

- pinch of salt 

- 1 1/4 cups all-purpose flour 

- 2 teaspoons poppy seeds

- zest of one lemon

- 9 tablespoons unsalted butter, melted and cooled to room temperature (plus extra for greasing the pan)

Brush your madeleine pan with melted butter.  Dust lightly with flour, and then tap off any excess.  Place the pan in the freezer while you prepare the batter.

In a large bowl, combine eggs, granulated sugar, and salt.  Beat on high speed for five minutes, until the mixture is thick, frothy, and light yellow in color. 

Sift 1/3 of the flour over the egg mixture and gently fold it in using a spatula.  Repeat twice more, adding 1/3 of the flour each time.  

Combine poppy seeds, lemon zest, and cooled, melted butter. 

Slowly drizzle the butter mixture into the batter, a little at a time, while folding to mix in the butter.  Fold just until the butter is fully incorporated. 

Cover the bowl with plastic wrap and refrigerate for one hour. 

Preheat the oven to 425 degrees. 

Use a large tablespoon to portion out the batter, filling each indentation about 3/4 of the way full.  Do not spread the batter. 

Bake for 7-9 minutes or until the cakes are golden and spring back when touched lightly.

While the cakes are baking, prepare the glaze. 

for the glaze

- 3/4 cup confectioner’s sugar, sifted 

- 3 tablespoons lemon juice

Whisk together confectioner’s sugar and lemon juice until smooth.  

As soon as the cakes are cool enough to touch, dip them into the glaze and then place on a cooling rack to set.  Store in airtight containers for up to three days. 

Enjoy! 

If you do not have two pans, you’ll have to bake your madeleines in two batches.  As soon as you have removed the first batch of madeleines from the pan, wash and then grease and flour again.  Place the pan in the freezer for 15-20 minutes, until chilled.

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Floral Cupcakes {Angel Food + Lemon Marshmallow Frosting}

Saturday morning.  Unabashedly unfeminine fishing hat - check.  Mini Mouse rod - check.  Tiny tackle box - check.  A sleeping mama, an anxious father, and a very happy little girl.  Only one thing stood between us and a day on the water - our traditional and obligatory 7-11 stop. 

My father and I went on many a fishing trip, and though the memories are hazy, their merry glow is timeless.  

Before every trip, one stop had to be made.  Though my mother was very capable of packing us lunches, and she always did, we could not forgo our chance to buy two Gatorades (Blue only please, the yellow was repulsive), a donut or two, and a bag of peach rings...which likely ended up shoved unto each of my grimy little fingers later that afternoon. 

Though my father and I have not made a 7-11 trip in quite some time, my love for days with him or for peach-flavored candy has not diminished in the least. 

When this month's edition of Martha Stewart Living showed up at my door several weeks ago, the tiny girl inside of me wanted to scream with giddy elation.  While elaborate decorations or themed desserts are not typically my preference, these confection flowers made for some of the loveliest cupcakes I had ever seen.  AND...they gave me an excuse to buy a bunch of candy so of course I was delighted. 

Setting out, I was prepared for disaster.  On the few occasions that I have attempted to emulate Martha, my endeavors have rarely looked even remotely like the picture I was copying.  

However, with this particular venture, the worst case only meant that I would be left with three dozen unadorned or very ugly angel food cupcakes, a bowl of fluffy frosting, and peach candies that would desperately need to be eaten by the handful.

Even the worst case seemed pretty wonderful. 

Angel food cake is always my cake of choice.  My mother makes it for my birthday every year, and I especially love it in the Springtime.  

I love watching egg whites become billowy white clouds.  

The flour mixture is dusted over the egg whites in three increments before being folded into the whites. 

While the cakes are cooling, you can get to work on the frosting.  

While I normally would have paired angel food cake with a simple spoonful of whipped cream, these cupcakes seemed to beg for something a little more whimsical - like a fluffy, lemon-scented marshmallow frosting. 

Of course, you could exchange the lemon for a tiny bit of rose water if you would really like to play up the floral vibe, I just wasn't feeling it this time. 

Sweet, airy, and fragrant with lemon - it's worth the seven straight minutes of tiresome beating. 

Decorating is simple, though I'll warn you now that slicing those peach candies in half is not exactly an easy task, but at least you can snack along the way... 

While my sour-leather roses left a lot to be desired, I was quite delighted by how the peach and "berry" flowers turned out.

No, they are not entirely perfect like Martha's, but that is just fine with me.  

I hear there's a holiday for mothers coming up, and mother's typically like flowers so...  Just a thought. 

Sincerely, 

Pedantic Foodie

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Floral Cupcakes - Angel Food + Lemon Marshmallow Frosting

recipes adapted from Ina Garten and Paula Deen / makes about 36 cupcakes

for the cupcakes

- 2 cup granulated sugar, divided 

- 1 1/3 cups sifted cake flour 

- 1 1/2 cups egg whites (about 10-12 large eggs)

- 1/2 teaspoon kosher salt 

- 1 1/2 teaspoons cream of tartar 

- 1 teaspoon vanilla extract 

- 36 foil cupcake liners

Line several muffin tins with foil cupcake cups and preheat oven to 350 degrees. 

Combine flour and 1/2 cup granulated sugar and sift together four times.  Set aside. 

In the work bowl of your stand mixer, combine egg whites, salt, and cream of tartar.  Beat on high speed until medium peaks form - about one minute.  Reduce speed to medium and slowly sprinkle in 1 1/2 cups granulated sugar.

Increase the speed to high and whisk for 3-5 minutes more, until the whites are very thick and shiny and hold firm peaks.  In the last minute of beating, add vanilla extract.  

Sift 1/4 of the flour mixture over the egg whites and fold it in gently.  Continue adding the flour mixture in fourths until it is fully incorporated.  

Scoop the batter into the prepared muffin tins and bake for 20-25 minutes, or until the tops are crisp and deep golden.*  

Remove the cakes from the oven and place on cooling racks.  While the cakes are cooling, prepare the marshmallow frosting. 

*Though the cakes may be cooked through, pulling them out too soon will results in a dense cake.  Make sure you allow the cakes to brown fully.  

for the lemon marshmallow frosting

 - 1 1/2 cups granulated sugar 

- 1/4 teaspoon cream of tartar

- 1/8 teaspoon kosher salt 

- 1/3 cup water 

- 2 egg whites 

- 1 teaspoon vanilla extract 

- zest of one lemon

Fill a heavy saucepan 3/4 full of water and place over high heat.  Bring to a heavy simmer. 

Combine sugar, cream of tartar, salt, water, and egg whites in a glass bowl that is just slightly larger than the saucepan and that will easily rest over the pan when set on top.  Beat the mixture with an electric hand mixer for one minute.  The mixture should look somewhat frothy.  

Place the glass bowl over the pan of simmering water, being careful that the water is not touching the bottom of the bowl - this could cause the frosting to turn to sugar. 

Beat the mixture on high speed with your electric hand mixer for seven minutes.  The mixer should be very thick and shiny.  Remove the bowl from the saucepan and beat in vanilla and lemon zest.  

Use the frosting immediately on cooled cupcakes. 

decorating and assembly

- peach candies, sliced in half 

- raspberry and blackberry candies

- literally whatever else you find appealing, except black licorice (ew)  

Use a butter knife to coat each cupcake with a generous amount of frosting and then decorate with your prepared candies to create whimsical flowers.  Store in airtight containers or serve immediately.  Enjoy! 

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