All right, its seriously grey here in Central Texas. Its like Eeyore has just decided to bring his gloomy attitude here and sit a spell. I sat there looking out the windows at the leafless trees, the dead plants from our two great freezes and I had to do something. I had a few lemons and right away I knew no matter what I was going to get the sun to come out. So I’m doing a 30 day lemon challenge! That’s right, every day I will make something to eat or drink that has lemon in it. I will be posting on my Instagram page “Kate’s Curious Kitchen”. Please join in and share your lemon creations too. The more folks/people/followers participating the faster winter might finally be chased away.

I long for Spring time here in Texas. It is magical, from the wildflowers, to the new tree buds, the birds and the precious longhorn calves. If you have never visited the Hill Country of Texas the area I am talking about is roughly 25 counties, which spans from San Antonio north to just above Lampasas, then Austin on the east side to Junction on the West. This area screams winter is over when the blue skies touch the ground here with one small cobalt to periwinkle blue and bright white tipped flower, the Texas bluebonnet. You can not drive down a road with out stopping. They say no Texas family photo album is complete until there is a baby picture with that little one sitting in the sea of bright bluebonnets.

 

So my challenge is simple. I need to use a lemon everyday for 30 days either by creating a new recipe or finding one in my over 500 cookbooks then cook! I’m going to call the sun out of its slumber with dishes like lemon ricotta pasta and grilled salmon with a white peppercorn and lemon sauce. I might possibly sip a lemon drop martini or make my smashed blackberry and bourbon cocktail with a lemon twist. Then I will coax that beautiful sun with my famous lemon bars (I was in Sunset Magazine for them) or my precious cafés signature lemon cake. Matter of fact that is where I’m starting! So join along with me in this bright, cheery and fun food challenge!

Enjoy.

Petite Revé Cafés Lemon Cake

 

INGREDIENTS

1 cup unsalted butter, softened

1 1/2 cups granulated sugar

1 teaspoon almond extract

2 lemons zested and juiced, place zest in a separate bowl

3 1/2 cups cake flour, Swans Down is the best

4 teaspoons of baking powder, *recipe is below

1/2 teaspoon  kosher salt

6 large egg whites, room temperature

1 1/2 cups whole milk, room temperature

INSTRUCTIONS

1. Grease three 9-inch by 2-inch pans with butter or cooking spray, just not butter flavored spray. Line the bottom with parchment paper and grease the top of the parchment. Preheat your oven to 350 degrees.

2. In a stand mixer, cream the butter and sugar together, two minutes, scrape bowl down and add almond extract. Mix again for 30 seconds.

3. Add egg whites and milk together, mix with a fork until combined. Add lemon zest in and mix again. Set aside.

4. In a clean bowl add cake flour, baking powder, and salt. Mix well.

5. Add 1/3 of the dry ingredients to the butter mixture and mix in until no traces of flour remain. Add in half of the milk mixture and mix until smooth. Add in another 1/3 of the dry ingredients until no flour traces remain followed by the remainder of the milk mixture. Add in the last of the dry ingredients and mix until just combined, using a rubber spatula to scrape the bowl to make sure all the dry ingredients are mixed in.

6. Divide the batter among the three prepared pans. Bake at 350 for 25 minutes for about 35 minutes or until an inserted cake tester come out clean. Once done, let pans sit on a cooling rack for 10 minutes then turn out and cool completely before icing.

 

*Baking Powder-single acting

2 Tablespoons Cream of tartar

1 1/2 Tablespoons cornstarch

1 Tablespoon baking soda.

Mix will and keep in a tightly sealed jar for up to 1 month.

 

Lemon Cream Cheese icing

2- 8oz bricks softened cream cheese

1 Cup unsalted butter, softened

3 Cups sifted powder sugar

2 Tablespoons lemon juice

Zest of 1 lemon

1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the butter and cream cheese on medium speed until smooth.

2. Add in the powdered sugar and mix on low speed at first, then increase to medium speed and continue mixing for another 1-2 minutes until the mixture starts to come together.

3. Add lemon juice and lemon zest, mix well

4. Ice cake and keep in the fridge until ready to serve.

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