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LEMON CAKES INSPIRED BY GAME OF THRONES

Picture for Lemon Cakes inspired by Game of Thrones

9,013,571 views  This weekend we're welcoming back the show that has the monopoly on lurid violence, epic battles, and wholly unnecessary nudity: Game of Thrones. George R.R. Martin's ability to describe the crunching of a skull is rivaled only by his ability to describe the crunching of a pastry, so it's only fitting that this sexy saga is home to some serious food porn. And revenge porn. And porn porn. I'm a main character in this show, so my life is decidedly in danger this week.

US

original

metric

INGREDIENTS

all purpose flour

8 ½ ounces all purpose flour

baking powder

1 tsp baking powder

baking soda

1 tsp baking soda

tspn salt

1 tspn salt

butter

½ cup butter

sugar

1 cup sugar

large eggs

3 large eggs

lemons, and zested

2 juiced lemons, and zested

buttermilk

1 cup buttermilk

sugar

1 cup sugar

water

½ cup water

Lemons, sliced 1/8” thick, seeded

2 Lemons, sliced 1/8” thick, seeded

fresh lemon juice

1 cup fresh lemon juice

sugar

½ cup sugar

large eggs

3 large eggs

butter, cut into pieces

6 tbsp butter, cut into pieces

DIRECTIONS

1.

Preheat oven to 350°F.  In a medium bowl, whisk together flour, baking powder, baking soda, and salt.  In the bowl of a stand mixer, cream together butter and sugar.  Adding one at a time, beat in the eggs on medium-low speed, increasing to medium and beating for 1 minute after all have been added.  Add dry ingredients and stir together with mixer on low, followed by lemon juice, zest, and buttermilk.  Beat all ingredients together for about 3 minutes, until light and fluffy.

all purpose flour

8 ½ ounces all purpose flour

baking powder

1 tsp baking powder

baking soda

1 tsp baking soda

tspn salt

1 tspn salt

butter

½ cup butter

sugar

1 cup sugar

large eggs

3 large eggs

lemons, and zested

2 juiced lemons, and zested

buttermilk

1 cup buttermilk

2.

Pour batter into a greased/floured/parchment-lined 9x13” casserole, and bake for 25-30 minutes, or until a tester comes out clean.  Allow to cool for 30 minutes before inverting onto a wire rack and removing the parchment paper, allowing to cool for another 30 minutes.

3.

While cake bakes, prepare candied lemons: combine sugar with water, and bring to a simmer.  Add lemon slices and cook for 15 minutes, or until soft and translucent - allow to cool on a parchment-lined baking sheet.

sugar

1 cup sugar

water

½ cup water

Lemons, sliced 1/8” thick, seeded

2 Lemons, sliced 1/8” thick, seeded

4.

In a wide saucepan, whisk together lemon juice, sugar, and eggs over medium-low heat.  Once combined, add butter, and continue to heat until butter is melted.  Whisk constantly until a thick pudding-like curd forms.  Chill for an hour before using.

fresh lemon juice

1 cup fresh lemon juice

sugar

½ cup sugar

large eggs

3 large eggs

butter, cut into pieces

6 tbsp butter, cut into pieces

5.

Using a biscuit cutter, cut 9 individual cakes from the whole cake.  Top each with a dollop of lemon curd, and top that with a slice of candied lemon.  Serve with whipped cream if desired.

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