Lemon mint cake and lemon mint curd
Hey all
So I'm slightly obsessed with lemon,make that majorly obsessed with lemon.I have loved lemon ices ever since my surgery and loved lemon cake since as well. Being a sucker for lemon also means whenever I can add more lemon to a dessert I can so I made this lemon mint cake,and of course had to make some lemon curd as well.It's really simple I decided to change it up and add mint this time to my lemon obsession but you can add any type of herb or fruit like blueberries instead. I used a pyrex square dish instead of a loaf pan as I wanted a flatter cake.
Lemon Basil Cake
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1/2 cup oil
2/3 cup sugar
1/2 buttermilk (i used coconut milk as I was making this dairy free)
2 tablespoons fresh lemon juice (about 1 lemon)
1 cup shredded and drained zucchini
1/2 cup chopped mint
zest from one lemon
Instructions
1. Pre-heat the oven to 350 degrees,grease your pan
2. Whisk together salt,flour and baking powder in a small bowl and set aside
3.In a large bowl whisk eggs until combined
4.Add oil and sugar mix,then add buttermilk or substitute as well as lemon zest and juice
5. Fold in the zucchini and mint
6. Fold in dry ingredients mixing just until combined
7.Transfer to baking dish and bake for 45-55 minutes (checking with a toothpick for doneness)
8. Remove from oven wait a few minutes and turn out onto cooling rack to cool completely.
Lemon Curd
3/4 cup sugar
1 tablespoon lemon zest
3/4 cup lemon juice
1/2 cup unsalted butter ( I used margarine as I was making this dairy free)
3 egg yolks (supposedly you can use the whole egg but I have always made curd with only yolks)
Instructions
1. prepare curd by whisking the sugar, lemon zest, lemon juice and butter cubes in a small saucepan over medium-low heat.
2. once butter is melted, whisk in eggs, one at a time, incorporating thoroughly. whisk constantly until the mixture thickens and bubbles start to come to the surface; about 15 minutes.
3. Add mint and mix through then remove from heat
4.Let cool in the fridge (it will thicken more in the fridge so it doesn't need to be perfect the consistency should be thick enough to coat the back of a spoon.)
I also made a lemon drizzle that I poured over the cake while it was still warm.I found the cake to be more of an easy bread consistency so I used powdered sugar and lemon juice and just drizzled it over the cake.
I only put the curd on the cake as I cut to serve it.Was a relatively easy recipe and had a lovely punch of lemon and aroma of mint.I hope you all give it a try
Off to stretch out my shoulders post workout
Gotta keep moving and baking
CP baker
So I'm slightly obsessed with lemon,make that majorly obsessed with lemon.I have loved lemon ices ever since my surgery and loved lemon cake since as well. Being a sucker for lemon also means whenever I can add more lemon to a dessert I can so I made this lemon mint cake,and of course had to make some lemon curd as well.It's really simple I decided to change it up and add mint this time to my lemon obsession but you can add any type of herb or fruit like blueberries instead. I used a pyrex square dish instead of a loaf pan as I wanted a flatter cake.
Lemon Basil Cake
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1/2 cup oil
2/3 cup sugar
1/2 buttermilk (i used coconut milk as I was making this dairy free)
2 tablespoons fresh lemon juice (about 1 lemon)
1 cup shredded and drained zucchini
1/2 cup chopped mint
zest from one lemon
Instructions
1. Pre-heat the oven to 350 degrees,grease your pan
2. Whisk together salt,flour and baking powder in a small bowl and set aside
3.In a large bowl whisk eggs until combined
4.Add oil and sugar mix,then add buttermilk or substitute as well as lemon zest and juice
5. Fold in the zucchini and mint
6. Fold in dry ingredients mixing just until combined
7.Transfer to baking dish and bake for 45-55 minutes (checking with a toothpick for doneness)
8. Remove from oven wait a few minutes and turn out onto cooling rack to cool completely.
Lemon Curd
3/4 cup sugar
1 tablespoon lemon zest
3/4 cup lemon juice
1/2 cup unsalted butter ( I used margarine as I was making this dairy free)
3 egg yolks (supposedly you can use the whole egg but I have always made curd with only yolks)
Instructions
1. prepare curd by whisking the sugar, lemon zest, lemon juice and butter cubes in a small saucepan over medium-low heat.
2. once butter is melted, whisk in eggs, one at a time, incorporating thoroughly. whisk constantly until the mixture thickens and bubbles start to come to the surface; about 15 minutes.
3. Add mint and mix through then remove from heat
4.Let cool in the fridge (it will thicken more in the fridge so it doesn't need to be perfect the consistency should be thick enough to coat the back of a spoon.)
I also made a lemon drizzle that I poured over the cake while it was still warm.I found the cake to be more of an easy bread consistency so I used powdered sugar and lemon juice and just drizzled it over the cake.
I only put the curd on the cake as I cut to serve it.Was a relatively easy recipe and had a lovely punch of lemon and aroma of mint.I hope you all give it a try
Off to stretch out my shoulders post workout
Gotta keep moving and baking
CP baker
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