Think outside the box

and use your crayons with wild abandon.  Mix those colors.  Shade areas and add a few squiggles and polka dots:


 Just do it!


Go for the gold!


Dare to be different!


Or, if you operate in a world such as mine:


Ignore the list!


Take to the kitchen and find a way to get your mind off of those dust bunnies, cat fur and yellow Lab hairs.

(Oh, but do at least vacuum the kitchen before setting sail.   Things may get a bit hairy.  Especially if sugar is involved.)






This recipe comes from the Martha Stewart website.  A wonderfully moist  and tender item, she offers them up as, Glazed Lemon Cakes.  I doubled the recipe, but stayed tried-and-true to the original receipt with exception to the icing (I thinned it further with additional lemon juice).  This item will be hand-written to my recipe card file.   (I’m that smitten.)  If you are looking for a reminder of the infamous diner lemon cakes of old, this is your item. 

Glazed Lemon Cakes  (I doubled the following)

1/2 cup unsalted butter  (room temp)*

1 1/2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup low-fat buttermilk  (room temp)*

1 teaspoon vanilla

Zest of one lemon, finely grated, plus juice, plus 2 tablespoons more lemon juice for the glaze

1 cup granulated sugar

2 large eggs (room temp)*

1 1/2 cups confectioners sugar

*I prefer to have my items at room temperature before I begin my baking.  This allows greater volume and easier mixing.  Please conform to all safety rules of the kitchen when using items that are normally kept at cold temperatures.  Do not crack and beat eggs prior to baking and always use the freshest of ingredients. 


Preheat oven to 350 degrees.  Butter and flour a 6-cup jumbo muffin tin.  (I opted to use the small Panettone papers I had left-over from my holiday baking supplies.  They do not require prepping.)  In a medium bowl, whisk the flour with the baking powder and salt.  In a small bowl, whisk together the buttermilk, vanilla, lemon juice and zest. 

Beat butter and granulated sugar until light and fluffy.  Add eggs one at a time, beating well after each addition.  Turn mixer to low speed and add flour in three batches, alternating with two additions of the buttermilk mixture. 

Using an ice cream scoop, divide batter amongst muffin tin/cupcake papers.  Bake in preheated oven for approximately 20 to 25 minutes.  (My cakes required approximately 30 minutes, but I opened the oven twice to check baking.)  Bake until a toothpick inserted in the center of a cake comes out clean.  Allow cakes to cool for ten minutes in tin, and then remove to cool completely on a rack.

Set rack atop a piece of parchment paper.  In a small bowl, stir confectioners sugar with remaining lemon juice until smooth.  Drizzle or pour over cakes.  Allow to set for 30 minutes before serving/storing.  This time allotment allows the icing to set firmly, but it’s really not necessary.  These are finger-licking wonderful!  Go ahead and enjoy. 

Rules are meant to be broken when you are busy thinking outside of the box.

~ by coffeegrounded on February 21, 2009.

2 Responses to “Think outside the box”

  1. How about I bake some fresh and we enjoy them with some tea?

    I’m looking forward to seeing you….you can’t imagine how excited I am!


  2. this looks sooooo yummy!!! save me one (or 10)

    Liked by 1 person

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