First post of 2012!

It's a tradition for me to open a present from my Aunt Sandy on Christmas Eve. This year, Aunt Sandy gave me the book by MIETTE owner Meg Ray.
I freaked out. I stayed up an extra hour on Christmas Eve to read it cover to cover. The book itself is GORGEOUS and the recipes? Amazing.

My mom asked me to make something for a big client meeting she has tomorrow. We chose the Lemon Tea Cake.

Lemon Tea Cake

Courtesy of Miette

Makes 4 small 5-inch loaves OR 2 standard 8-inch loaves

Lemon Simple Syrup

Ingredients:

Water- 1/2 c

Fresh lemon juice- 1/4 c (you'll need at least 3 for all the recipe components)

Sugar- 1/4 c

Directions:

Combine ingredients in a medium sized saucepan and heat on medium-high. Stir to dissolve the sugar, and bring to a boil. Boil for a few minutes, stirring constantly. It won't thicken, and that's okay. Let it cool completely, and then stain over a bowl. 

Lemon Tea Cake

Ingredients:

All-purpose flour- 2 1/2 c

Sugar- 1 1/2 c

Baking powder- 2 1/2 tsp

Kosher salt- 1/2 tsp

Heavy cream- 1 c

Large egg yolks- 7

Large whole eggs- 2

Vanilla extract- 1 1/2 tsp

Grated lemon zest- 2 1/2 tbsp (I had only had 2 1/2 lemons, but the cake was still delicious!)

Butter- 1 1/3 c, cubed

Directions:

1. In a medium bowl, sift flour, sugar, baking powder, and salt. Set aside.

2. In a small bowl, stir cream, egg yolks, whole eggs, vanilla, and lemon zest. Set aside.

3. Beat dry ingredients on medium speed for 30 seconds. Reduce speed to low, add the butter, and mix for 1 minute.

4. Add half of the egg mixture, beat until incorporated and mix for 1 minute. Repeat with the other half of the egg mixture.

5. Divide the batter between buttered and floured pans. Bake at 350 degrees until the tops of the loaves are golden brown, and a tester comes out clean; about 45 minutes for small pans, 50-55 for the larger pans. 

6. Transfer to wire racks, and immediately brush tops with the lemon simple syrup. Let cool for 20 minutes, then invert onto the racks and cool for another 20 minutes. 

Lemon Glaze

Ingredients:

Fresh lemon juice- 2 tbsp

Corn syrup- 1 tsp

Powdered sugar- 1 1/3 c

Directions:

Whisk together the lemon juice and corn syrup. Gradually add the powdered sugar and whisk until the glaze is thick and silky. Drizzle/spread over the cooled cakes, and let the glaze dry about 30 minutes.