Lemon Cakes

By lberry08

These are playful and beautiful Easter treats that you can make ahead for a party or have fun making with the whole family.

Ingredients

• 1 1/2 cup(s) all-purpose flour
• 1 teaspoon(s) baking powder
• 1/4 teaspoon(s) kosher salt
• 1/2 cup(s) (1 stick) unsalted butter, at room temperature
• 3/4 cup(s) granulated sugar
• 2 teaspoon(s) lemon zest
• 2 large eggs, at room temperature
• 2 tablespoon(s) whole milk
• 2 tablespoon(s) lemon juice
• 2 (16-cavity) silicone oval pans, (we used Fat Daddio’s; cooksdream.com)
• Poured fondant (see recipe below)
• Royal Frosting (see recipe below), for decorating
• 1 pound(s) confectioners' sugar
• 1/4 cup(s) light corn syrup
• 3 tablespoon(s) water
• 3 large egg whites
• 1 teaspoon(s) pure vanilla extract
• 1 teaspoon(s) cream of tartar
• 1 pound(s) confectioners' sugar
• Gel food colors

Details

Servings 40
Preparation time 240mins
Cooking time 240mins
Adapted from womansday.com

Preparation

Step 1

Heat oven to 350 degrees F. Lightly coat two silicone oval pans with cooking spray. In a bowl, whisk together the flour, baking powder, and salt.

Using an electric mixer, beat the butter, sugar, and lemon zest in a bowl until light and fluffy, about 3 minutes. Beat in the eggs, one at a time. Reduce the mixer speed to low and alternately add the flour mixture, milk, and lemon juice, mixing just until incorporated.

Divide the batter among the prepared pans (1 tablespoon per hole). Place on baking sheets and bake, rotating the positions of the sheets halfway through, until a wooden pick inserted in the center comes out clean, 15 to 17 minutes. Transfer to a wire rack, rounded side up. Rinse pans and repeat with the remaining batter.

Meanwhile, prepare the Poured Fondant (recipe below). Keep the pan over very low heat (remove from heat if the frosting becomes too runny). Hold one cake on a fork and spoon frosting over the top, being careful to coat all the sides. Tap off any excess fondant, then transfer to a wire rack. Repeat with the remaining cakes and fondant. Once dry, decorate with Royal Frosting (recipe below).

To make the fondant: In a small, deep, heavy-bottomed saucepan on low heat, combine the sugar, corn syrup, and water. Stir until melted and warm but not hot to touch, 3 to 4 minutes.

To make the frosting: Using an electric mixer, beat the egg whites, vanilla, and cream of tartar on medium-high speed until foamy, about 1 minute.

Turn of the mixer and add the confectioners' sugar. Beat on low until incorporated. Increase the speed to high and beat until medium-stiff glossy peaks form, 5 to 6 minutes. Separate into bowls, tint to desired colors, then place in pastry bags fitted with fine round tips and decorate as desired.