Gardening, Cooking and Decorating on the Prairie of Kansas

Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Tuesday, January 26, 2010

Lemon Cake with Candied Violets

We love cakes for tea. Any kinds of cake. This is a wonderful lemon cake with lemon frosting. But what makes it special are the candied violets that top each piece.
Not our candied violets, however, for they were purchased, although we do candy our own pansies which decorate cakes and cupcakes in winter as long as they last.

There is something about violets on a cake in winter -- especially the cold and snowy winter that we've had this year. It definitely brings spring! And our larder is never without it's supply of candied violets (and pansies) for they do make an ordinary cake special.

The cake is not outdoors but the violets were and so this is my Outdoor Wednesday post. Please visit Susan at A Southern Daydreamer to see what everyone else is doing outside this Wednesday!

Lemon Cake with Candied Violets

1 cup butter, at room temperature
1 cup white sugar
4 eggs, at room temperature
1 teaspoon vanilla
zest of 1 lemon
2 cups flour
2 t. baking powder
1/4 t. salt
1/4 c. lemon juice

Preheat oven to 350 and place rack in center of the oven. Butter a 9 inch spring form pan and then line the bottom of the pan with parchment paper. Set aside.

In the bowl of your electric mixer, cream the butter and sugar until light and fluffy and pale in color. Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract and lemon zest.

Sift together the flour, baking bowder and salt and then add to the batter along with the lemon juice. Mix only until incorporated.

Pour the batter into the prepared pan, smoothing the top with an offset spatula. Bake about 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool, then gently remove the sides of the pan.

The recipe calls for a frosting of 1 cup of powdered sugar and 2 T. lemon juice mixed together and poured over the top of the cake (so that it can drip down the sides). However, I chose a lemon flavored buttercream and then decorated the top with candied violets.


Pondside said...

A nice slice of a good, substantial cake is wonderful with tea. This evening we had the last of the 'shower' coconut cake with our tea - yummy. Your lemon cake is very pretty with the violets - what a sweet idea.

Allie and Pattie said...

Lovely, as usual Martha. My neighbor in NY used to candy edible blossoms, but alas I never did ask how she did it. I think I'll be Googling today :)

Nancy Yoakum said...

Oh Yummy! I love lemon! I will have to add this to Made By Martha files for sure! Thanks for sharing!


La Table De Nana said...

I love lemon cake..the candied violets set it above the bar:)

Unknown said...

Yum!! How do you make candied violets or pansies??

GardenOfDaisies said...

Both your lemon cake and your lentil soup look delicious!! I have had pansies in salad before, but I don't think I've ever had violets on cake. but it sounds like something that would be perfect for a wedding!

Chubskulit Rose said...

Love, love, love it!


lindaraxa said...

My, my, you've been a busy little bee, cooking up a storm this week. I love tea and I love cakes and this sounds yummy!!

~Country Lady~ said...

I love lemon anything, and your cake sounds divine. The candied violets make it extra special!