Raspberry & Meyer Lemon Madeleines for #theleftoversclub

What are Meyer Lemons still doing in the grocery stores? I'm not sure, but when I saw them in the produce section while I was grocery shopping the other day, I snatched some right up!

 

As you probably already know by this post and this one and this one, Meyer Lemons are one of my all-time favorite citrus fruits to bake with. I actually prefer them over regular lemons.

 

 

Finding these Meyer Lemons in the store was perfect timing for me because the theme of this month's Leftover Club exchange is citrus! The zest and juice of any citrus fruit adds so much flavor to your food whether you are cooking or baking.

 

I decided to use the Meyer Lemons in one of my all-time favorite cookies, French madeleines. French pastries hold a very special place in my heart. What's not to love about a good French pastry? I could eat flaky croissants, kouign amann and macarons every day! 

I hope my partner Kathia from Basic n Delicious enjoys them!


If you'd like to exchange yummy baked goods with fellow food bloggers from around the country and receive a special package in the mail each month, sign up over at Alwayz Bakin'! We'd love to have you in the group!

 

Raspberry & Meyer Lemon Madeleines
Makes 2 1/2 dozen madeleines

Ingredients:
1 1/2 cups all purpose flour
2 teaspoons baking powder
2/3 cup granulated sugar
zest from one meyer lemon
3 large eggs, room temp
1/4 cup milk
juice of one meyer lemon
13 tablespoons unsalted butter, melted and cooled to room temp
fresh raspberries
powdered sugar for dusting (optional)

Directions:

Butter and flour a madeleine pan. Set aside.

Combine flour and baking powder in a small bowl. Set aside.

In another small bowl whisk together the lemon juice, milk and cooled butter. Set aside.

Place the sugar in a small bowl with the lemon zest and crush the zest with the sugar using your finger tips. This process will release the oils from the lemon zest into the sugar and create a lemon scented sugar. Set aside.

In the bowl of your stand mixer fitted with the paddle attachment (or in a large bowl using your electric hand mixer), beat the eggs and lemon scented sugar together at medium speed until pale (approx.   min).

Add 1/3 of the flour mixture and mix at low speed just until combined. Add half of the butter/milk mixture and mix just until combined. Repeat this process ending with the flour mixture making sure to scrape down the bottom and sides of the mixing bowl as needed.

Scoop about 1 heaping tablespoon of dough into each cup of the madeleine pan and press a raspberry into the center of each mound of dough.

Bake at 375f for approx. 10 minutes or until lightly golden brown at the edges.

Cool in the pan for 1 minute then gently remove to a wire cooling rack. Dust with powdered sugar if desired.

Madeleines are best eaten the day they are baked.

An InLinkz Link-up

Meyer Lemon Almond Cakes with Candied Meyer Lemon Slices

Have I told you lately how much I love Meyer lemons? With Meyer lemons at peak season, now would be a good time to remind you...

 

 

 

I have a generous co-worker who has been spoiling me with home grown Meyer lemons from his tree. His Meyer lemons are huge and juicy! I seriously was able to get 3/4 cups of juice out of 2 lemons...

 

 

 

Now, when someone gives you lemons, wouldn't it be rude not to bake him (or her) a cake? As a thank you, I baked these Meyer Lemon Almond Cakes with Candied Meyer Lemon Slices. I have to admit, I was pleasantly surprised by how well these cakes turned out! The lemon flavor is present without being too overpowering. The almond flour adds nuttiness and beautiful brown flecks to the batter. The texture of the cake is surprisingly light and fluffy.

 

 

 

Now, you know me, I can't give anyone a naked cake, so I decided to top them with a light dusting of powdered sugar and a candied Meyer lemon slice. So pretty, don't you think?

 

If you're more of a glaze person, which I tend to be on most days, you can also drizzle the cakes with a fresh Meyer lemon glaze. I've included the ingredients and recipes for both options below.

 

No matter how you top them, I hope you enjoy a delicious slice of sunshine!

Meyer Lemon Almond Cakes w/Candied Meyer Lemon Slices
Makes 5 small 5" cakes or 1 8-9" cake
Serves 5-6

Cake Ingredients:
1 cup cake flour
1/3 cup almond flour (I use Trader Joe's almond meal)
1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 cup granulated sugar
zest from 2 meyer lemons
3/4 cup unsalted butter, softened
2 large eggs, room temp
1 tsp vanilla extract
2/3 cup sour cream (do not use low fat or fat free)

Candied Meyer Lemon Ingredients:
1 meyer lemon, washed and thinly sliced
1 cup granulated sugar
1 cup water

Meyer Lemon Glaze (alternative topping option):
zest of 1 meyer lemon
approx. 2 tablespoons fresh meyer lemon juice
1 cup powdered sugar
1 tablespoon butter, softened


Directions:

Preheat oven to 350f

Butter and flour 5 mini 5" springform pans (or 1 8-9" springform pan).

Whisk together the dry ingredients in a medium size bowl and set aside.

Place the sugar and lemon zest in the bowl of your stand mixer (or a large mixing bowl if using a hand mixer) and squeeze/crush the zest into the sugar using your finger tips. The sugar will become infused with the oils from the zest making it really fragrant.

Add the butter to the sugar/lemon zest mixture and cream at medium speed until light and fluffy, approx. 2 minutes. Scrape down the bottom and sides of the bowl with a rubber spatula.

Add eggs, one at a time, mixing just until combined and scraping down the bowl with a rubber spatula after each addition.

Mix in vanilla extract on low speed just until combined.

With mixer on low speed, gradually mix in the flour mixture just until combined. Do not overmix.

Using a rubber spatula, fold in the sour cream just until incorporated. Do not overmix.

Divide the batter evenly between the prepared springform pan(s). Place the pan(s) on a baking sheet and bake until the cake springs back when lightly touched and/or a toothpick inserted in the center comes out clean (approx. 35-45 minutes for an 8-9" springform pan or approx. 20-25 minutes for mini pans). Note: to prevent overbaking, check for doneness at the beginning of the bake time and continue baking as needed just until done).

Remove and place on a wire cooling rack to cool. Remove from the springform pans. Sprinkle with powdered sugar and decorate with candied meyer lemon slices (if desired). You can also drizzle lightly with a meyer lemon glaze. Both recipes are below.

To make the candied meyer lemon slices - bring sugar and water to a boil in a wide, shallow pan (like a skillet) stirring to dissolve the sugar. Add the lemon slices making sure they're in a single layer and reduce heat to a simmer. Allow to simmer until the rind becomes translucent (approx. 20-30 minutes). Remove from heat and allow the lemon slices to cool in the sugar/water mixture. Remove from the pan and place on a wire cooling rack placed over parchment paper (to catch the drippings). Allow to stand at room temperature for a few hours.

To make the fresh meyer lemon glaze - place 1 cup of powdered sugar in a medium size bowl. Add 1 tablespoon of softened butter, the lemon zest and 1 tablespoon of fresh meyer lemon juice. Mix well with a spoon. Gradually add additional lemon juice, a little at a time, stirring well after each addition until you reach desired consistency. The glaze should be thick but pourable.

Fresh Blackberry & Meyer Lemon Bread

In case you haven't noticed, I am in love with Meyer Lemons so I am taking every opportunity to enjoy them these last few weeks while they're still in season. This Fresh Blackberry and Meyer Lemon Bread will remind you of spring time even in the dead of winter- it's light, airy and absolutely delicious!

 

 

 

For this month's Leftovers Club, I was paired with Charlotte, who has a cute new Blog called Pickle. For the February swap she baked some Banana Bread Scones with Brown Butter Glaze that look really yummy. I'm definitely going to have to give her recipe a try.

 

If you're interested in joining The Leftovers Club and receiving delicious treats in the mail every month, I encourage you to sign up at Food Ramblings.

 

 

 

Fresh Blackberry and Meyer Lemon Bread

Makes Three 6" Loaves or one 9" Loaf

 

** Note - I used 4 small meyer lemons for this recipe

** Tip - zest the lemons before extracting the juice

 

Bread Ingredients:

1 1/2 cups all purpose flour sifted

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/4 cup sour cream

1 tablespoon fresh meyer lemon zest

1/4 cup fresh meyer lemon juice

1 teaspoon vanilla extract

1 cup unsalted butter, softened

1 1/4 cups granulated sugar

4 large eggs, room temp

3/4 cup fresh blackberries, cut into chunks

 

 

Glaze Ingredients:

1 tablespoon unsalted butter, softened

1 cup powdered sugar

1/2 teaspoon meyer lemon zest

1 tablespoon fresh meyer lemon juice (+ more if needed)

 

 

Directions:

 

Preheat oven to 325. Prepare a 9"x5" loaf pan (grease and flour). I used four 6" paper loaf pans (bought at World Market).

 

In a small bowl, combine the flour, baking powder, baking soda, salt. Set aside.

 

In another small bowl, combine the sour cream, lemon juice, lemon zest and vanilla extract. Set aside.

 

In the bowl of your electric stand mixer fitted with the paddle attachment (or using your electric hand mixer), beat butter and granulated sugar until light and fluffy (approx. 2-3 minutes). Scrape down the sides and bottom of the bowl.

 

Add eggs one at a time and mix at low speed just until combined after each addition. Scrape down the bottom and sides of the bowl as needed.

 

At low speed, mix in 1/3 of the flour mixture, then half of the sour cream mixture. Repeat ending with the last 1/3 of the flour mixture. Mixing only until just combined after each addition to prevent overmixing.

 

 

 

Gently fold in the blackberries. Scoop the batter into the prepared pan(s) and spread into an even layer.

 

Place pan on baking sheet and bake until a tootpick inserted in the center comes out clean. My three 6" loaves took approx. 40-45 minutes. A 9" loaf may take from 60-80 minutes depending upon your oven. Tip: Check for doneness towards the beginning of the bake time. If the tops of your loaves get too brown before they are done, tent with foil to prevent over browning.

 

Remove from oven and allow to cool on wire cooling rack.

 

 

 

 

While the bread is cooling, prepare the glaze:

 

Mix all ingredients in a small bowl until combined. Add more fresh lemon juice as needed. The glaze should be a thick, drizzling consistency.

 

 

 

 

Drizzle the bread with glaze & enjoy!

 

Store leftovers tightly wrapped for up to 1 day.

 

 

 

 

An InLinkz Link-up

My Favorite Meyer Lemon Blueberry Pancakes

 

Ok, I need your help with something.... do you find it annoying when people claim a recipe to be "the best"? I mean, is it ok to assume that they've tried every recipe in the world in order to proclaim that one to be the best? I admit I've used the term "the best" before, but I've since realized that it seems a bit presumptuous to do so. After all, I can't claim to have tried every possible Chocolate Chip Cookie in the world (although I think I've come close to it!). And frankly, people do have different taste; some like their brownies fudgy while some like theirs cakey. Some like crispy cookies while others prefer chewy. Some prefer Semi Sweet Chocolate, others prefer dark chocolate...

 

So after this life-changing epiphany, I've decided a more appropriate term for me to use is "My Favorite" and this Lemon Blueberry Pancake Recipe is just that - my favorite!

 

Moist, fluffy and bursting with fresh lemon and blueberry flavor. They're also easy to make; no whipping and folding in egg whites involved. So easy in fact, you could make them in your sleep! But don't do that, after all, who wouldn't want to wake up to this delicious stack of lemon blueberry deliciousness?

 

 

 

 

 

My Favorite Meyer Lemon Blueberry Pancakes

Makes serves 4-6

 

Ingredients:

1 3/4 cups all purpose flour

2 tablespoons granulated sugar

1 1/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

1 cup milk

1 cup sour cream

1/4 cup unsalted butter, melted

1 teaspoon vanilla extract

1 1/2 cups fresh blueberries, rinsed and dried

3/4 teaspoon fresh meyer lemon zest (or regular lemon zest)

 

 

Directions:

 

In a large bowl, whisk together all dry ingredients until well combined.

 

In a separate bowl, whisk together the wet ingredients (egg, sour cream, milk, melted butter, vanilla extract) until well combined.

 

Make a well in the center of the dry ingredients. Pour in the wet ingredients then whisk until just combined (some lumps are ok). Do not overmix. Gently fold in the lemon zest with a rubber spatula.

 

Heat your griddle pan or skillet and spray with non-stick spray. Pour batter onto griddle to desired size and sprinkle on some of the blueberries. The pancakes are ready to flip when bubbles form on the edges of the pancake look dry.

 

Flip and cook until done. Tip: I like to adjust the flame while I'm making pancakes to ensure the pan doesn't get too hot. This prevents the outside of your pancakes from getting too dark while the inside is still raw. 

 

Serve warm with butter and syrup.

 

 

 

 

 

 

 

 

 

Glazed Meyer Lemon Cookies

There's not much excitement going on in the way of fresh produce during the winter, with the exception of Meyer Lemons! I always look forward to Meyer Lemon season. If you're not familiar with Meyer Lemons, the best way to describe them is a cross between a regular lemon and a tangerine. They tend to be smaller in size and have thinner skins, like a tangerine, but the flavor is the perfect combination of the sourness you get from a lemon with the slight sweetness of a tangerine. Whenever they're in season, I love to use them in  baking wherever I would use regular lemons. They also make a delicious curd.

 

 

Recently, I fell in love with these Lemon Glazed Cookies from Mama's Gotta Bake.  And by love, I mean L.O.V.E! (all caps with an exclamation point). Her photos of these cookies made me want to run to the kitchen and make them on the spot, but I knew I wanted to adapt the recipe using my favorite...Meyer Lemons!  My patience, definitely paid off.

 

Whether or not you are a lemon lover (and I know some people are not...Boo!), you will love these cookies. They're tender, chewy and bursting with lemon flavor without being overwhelming or too tart. L.O.V.E!

If you're a fan of Meyer Lemon like I am, you would also enjoy these Fresh Strawberry and Meyer Lemon Scones

 

Glazed Meyer Lemon Cookies
Makes approx. 16-17 large cookies

Ingredients

Cookie Ingredients:
1 3/4 cup all purpose flour
1 cup cake flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened but still slightly firm
2 tablespoons fresh Meyer lemon zest (from approx. 3 Meyer lemons)
1 1/2 cups granulated sugar
4 large egg yolks
1 teaspoon vanilla extract
1/4 cup fresh Meyer lemon juice (from approx. 3 Meyer lemons)

Glaze Ingredients
2 cups powdered sugar, preferably sifted
1 tablespoon light corn syrup
1/2 teaspoon fresh meyer lemon zest (from approx. 1/2 Meyer lemon)
A few tablespoons of fresh Meyer lemon juice

Directions:

Place the butter and lemon zest in the bowl of an electric stand mixer fitted with the paddle attachment. Alternatively, you can also use your electric hand mixer. Beat at medium speed until light and fluffy, approx. 2 minutes.

With mixer at medium speed, gradually add in the granulated sugar and beat until combined, approximately 1 minute. Scrape down the bowl.

Add the egg yolks and vanilla extract. Beat at medium speed until combined. Scrape down the bottom and sides of bowl.

Add the lemon juice and beat at medium speed until combined. Scrape down the bowl.

With mixer at low speed, add the dry ingredients in 3 batches beating just until combined.

Place the cookie dough in a large bowl, cover with plastic wrap and refrigerate at least a few hours or overnight.

When ready to bake -

Preheat oven to 350 and line baking sheets with parchment paper.

Divide the dough evenly into 16 portions, then roll into balls. Place the balls on the baking sheets (no more than 6 per baking sheet) and flatten each ball into a 3" disk using the palm of your hand. If you do not have enough baking sheets for 16 balls of dough, place the remaining balls of dough in the fridge so they don't get too soft.

Bake at 350 for approx. 10 minutes or until light golden brown. Do not overbake.

Remove from oven and allow to cool on cookie sheet for 2 minutes then remove to a wire cooling rack to cool completely.

While the cookies are cooling, make the glaze -

Place all of the ingredients (starting with only 3 tablespoons of lemon juice) in a medium size bowl and stir with a spoon until well combined. If the glaze is not proper spreading consistency, add a little more lemon juice and stir. Repeat until you get a thick glaze that is easy to spread, but isn't too thin or runny.

Using the back of a spoon or an offset spatula, spread glaze on each cookie. Allow a few minutes for the glaze to set.