In order to give you more than just an - I didn't bake along this week post - I'll share with you some lemon treats I have made recently after seeing them on other blogs.
My ever faithful taster hubby love these and said they had a similar texture to snickerdoodles, crispy on the outside and nice and chewy on the inside. He love them. After passing the taste test, I packed up two gift bags and shipped one off to my father in Los Angeles and the other off to my father-in-law in Chicago (who sent me the picture above of the cookies & daffodils). They were very well recieved.
2 1/2 cups all purpose flour
2 tsp baking powder
3/4 tsp salt
1 cup butter, room temperature
1 1/2 cups sugar
2 tbsp lemon zest
2 large eggs
1/2 tsp vanilla extract
2-3 tbsp sugar, for rolling
Preheat oven to 375F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder and salt.In a large bowl, cream together butter, sugar and lemon zest until mixture is light and fluffy. Beat in eggs, one at a time, followed by vanilla extract. Gradually mix in the flour at low speed, making sure to incorporate all of the flour and scraping down the sides of the bowl as necessary.
Place remaining 2-3 tbsp sugar in a small bowl. Shape 1-inch balls of dough, roll in the sugar and place on prepared baking sheet. Bake for 9-11 minutes, until set but not browned (or only very lightly on the bottom). Edges should be slightly firm. Cool cookies on the pan for a minute, then transfer to a wire rack to cool completely.Store in an airtight container.
Makes about 4 dozen
I gave these out to the many legal secretaries at my work that are super sweet and always willing to help me out during our staff appreciation week. They all seemed to love them.
Inna's Lemon Yogurt Cake
1 1/2 C. all-purpose flour
2 tsp. baking powder
1/2 tsp. kosher salt
1 C. plain whole-milk yogurt
1 1/3 C. sugar, divided
3 extra-large eggs
2 tsp. grated lemon zest (2 lemons)
1/2 tsp. pure vanilla extract
1/2 C. vegetable oil
1/3 C. freshly squeezed lemon juice
1 C. confectioners’ sugar
2 Tbs. freshly squeezed lemon juice
Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 C. lemon juice and remaining 1/3 C. sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake. Slice and serve!