I made these homespun beauties to share with friends on Canada day. They were light lemon cake with home made strawberry/raspberry preserve and vanilla bean buttercream. Each one was served with fresh strawberries and raspberries. If you try making these at home pick up a nice raspberry jam with a low sugar content. My partner Dan loves to eat these jam filled cakes in the morning without icing.
I had a pretty relaxed Canada day enjoying the company of friends, we spent the day drinking wine, sharing food, walking around the city, swinging on swing sets, and watching old episodes of “Kids in the Hall” until the fireworks got under way.
I forgot how much I enjoy swing sets. There is something so Zen about swinging away. I was so involved in the experience, the action, the movement, the rush of summer air, the view of clouds in the distance over the building tops as I reached the highest heights.
Amy loves parks and often suggests we go out and find one. I’m so glad Amy brings out the kid in me. I joked this was going to be my new exercise of choice, (it is a super low impact exercise and it seems to work everything.) I do plan on doing this more often though. You should try rediscovering it too.
I hope you had a relaxing Canada day as well. =)
Lemon Dream Cupcakes:
1 1/2 sticks of unsalted butter,
1 1/2 cup granulated sugar,
1 tsp vanilla,
2 small lemons worth of zest,
3/4 cup milk,
1/4 cup cream,
6 egg whites,
3 cups sifted cake flour,
4 tsps baking powder,
1 tsp salt
(all ingredients should be room temperature).
Cream butter and sugar until white and fluffy, add zest and vanilla.
Lightly whisk your eggs, milk and cream, then set the mixture aside. Sift your dry ingredients all together and set that aside too.
Fold half the flour mixture into the butter, then half the liquid, then the remaining flour and liquid.
Fill cupcake cups 3/4 full, leaving some space for them to rise. They take between 15-25 minutes depending on your oven. Bake at 300f if you are using a shiny pan or 350f if using a dark or non-stick pan. If you’d like extra “zing” brush the tops of the cakes with lemon juice when you remove them from the oven. The lemons I used were organic and a bit smaller than your average lemon. I recommend using organic citrus when you are using them for zest.
Enjoy!
