Meyer Lemon Fluted Cakelets
Silpat’s flexible yet sturdy nonstick mini fluted cakelet mold is used here to create perfectly shaped little treats that are nearly effortless to make. Serve them simply, as is, or, for a special occasion, glaze them with a simple mixture of confectioners’ sugar and milk and sprinkle them with chopped nuts or edible flower petals.
Ingredients
- 1 1/4 cups (6 1/2 oz./200 g) all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. kosher salt
- 6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter, at room temperature
- 2/3 cup (5 oz./155 g) sugar
- 2 eggs
- Grated zest and juice of 2 Meyer lemons
- 1 tsp. vanilla extract
- 1/3 cup (3 fl. oz./80 ml) whole milk
Directions
Preheat an oven to 375°F (190°C). Place a Silpat mini fluted cake mold on a baking sheet.
In a bowl, whisk together the flour, baking powder and salt. Set aside.
In the bowl of an electric mixer fitted with the flat beater, cream the butter and sugar together on medium speed until light and fluffy, about 3 minutes. With the mixer running on low speed, add the eggs, one at a time, beating well after each addition. Add the lemon zest and juice and vanilla and beat until combined. Stop the mixer and scrape down the sides of the bowl. Add half of the flour mixture and mix on low speed until combined. Add the milk followed by the remaining flour mixture and beat just until combined.
Divide the batter evenly among the eight wells of the cake mold and bake until a toothpick inserted into the middle of the cakelets comes out clean, about 20 minutes. Transfer the baking sheet to a wire rack and let the cakes cool completely. Turn the cakes out of the mold and serve. Serves 8.
Williams Sonoma Test Kitchen
