A few recipes from the visual diary

Lemon Buttermilk Cake
yield one 8" cake

Ingredients:
2 1/2 cup bread flour
1/2 tsp baking soda
1/3 tsp salt
10 Tbsp butter, softened
1 1/4 cup granulated sugar
zest of 1 lemon
2 eggs
1/2 cup buttermilk
juice of 1 lemon

Method:
1. Grease the cake pan, Preheat oven at 350 degrees F.
2. Sift together flour, baking soda, and salt.
3. Cream the butter, sugar, and lemon zest together on medium speed with the paddle attachment, scraping down the bowl as needed, until the mixture is smooth and light in color, about 5 minutes.
4. Blend the eggs and add in three additions, mixing until fully incorporated after each addition and scraping down the bowl as needed.
5. Add the sifted dry ingredients alternately with the buttermilk in three additions, mixing on low speed until just incorporated. Add the lemon juice and blend
6. Pour batter into prepared pan.
7. Bake at 350 degrees F until cakes spring back when lightly touched and a skewer inserted near the center comes out clean, about 60 minutes.
8. Cool the cakes in the pans for a few minutes, then transfer to racks to cool completely.


Scones
yields 10 scones

Ingredients:
4 1/4 cup bread flour
1/2 cup sugar
2 1/2 tsp baking powder
2 tsp salt
1 3/4 cup heavy cream, chilled
1 cup raisins, dried cherries, or your choice of fruit
coarse sugar, as needed
milk, as needed

Method:
1. Combine the bread flour, sugar, baking powder, and salt and mix on medium speed with a paddle attachment until well blended, about 5 minutes. Add the cream and mix until just combined.
2. Pat dough by hand into a cake pan or ring (10" diameter). Remove the dough from the ring, place on parchment-lined sheet pan and freeze thoroughly.
3. Cut disk into 10 equal wedges and place the individual wedges on parchment-lined sheet pans. Brush with the milk and sprinkle with the coarse sugar.
4. Bake at 350 until golden brown, 20-25 minutes.
5. Cool the scones on the pans for a few minutes, then transfer to racks to cool completely.


Lemon Poppy Seed Muffins
yields 1 dozen muffins

Ingredients:
3 1/4 cup all-purpose flour
1 tsp baking powder
1 1/2 cup sugar
2 sticks butter
1/2 cup creme fraiche or sour cream
5 eggs
1/4 cup vegetable oil
juice of 1 lemon
zest of 3 lemons
1 Tbsp poppy seeds
1/2 tsp salt

Method:
1. Grease muffin tins and preheat oven to 375 degrees F.
2. Sift together the flour and baking powder.
3. Cream together sugar, butter, and salt on medium speed using the paddle attachment, scraping down the bowl periodically, until the mixture is smooth and light in color, about 5 minutes. Blend in the creme fraiche or sour cream.
4. Whisk the eggs, oil, and lemon juice together. Add to the butter-sugar mixture in three additions, mixing until fully incorporated after each addition and scraping down the bowl as needed. Blend in the lemon zest and poppy seeds.
5. Add the sifted dry ingredients and mix on low speed until evenly moistened.
6. Fill muffin tins three-quarters full. Gently tap the filled tins to release any air bubbles.
7. Bake at 375 for 30 minutes, or until a skewer inserted near the center of a muffin comes out clean.
8. Cool the muffins in the tins for a few minutes, then transfer to racks to cool completely.


Marble Chocolate Pound Cake
yields two loaves

Ingredients:
2 1/4 sticks (18 Tbsp) butter
1/2 tsp salt
8 whole eggs
1 cup powdered sugar
3+ cup cake flour, sifted
1 tsp baking powder
1 tsp vanilla
1/2 cup cocoa powder
1/2 cup milk

Method:
1. Cream the butter and powdered sugar together.
2. Add the eggs and vanilla
3. Sift flour, baking powder and salt, then add it to your butter mixture.
4. Mix together cocoa powder and milk, add 13 oz. of batter.
5. Layer alternating the vanilla batter with the chocolate batter.
6. Bake 350 degrees F for 45 minutes.