Words Colleen Glencross, Cakes by Colleen
Photo Janis Jean
As the weather warms and the days grow a little brighter, I always look forward to the shift in orders – from decadent, rich desserts to lighter, brighter flavours and designs. I chose lemons for this month’s One Food, Three Ways for the fresh flavour and ability to add balance after a rich or indulgent meal. Lemons are familiar, comforting and available year-round, yet never boring. From a classic lemon cake to a silky tart and a rustic lemon olive oil cake, lemons prove how one ingredient can feel both special and every day.
Lemon Basil Tart
Tart Crust
2 cups graham cracker crumbs
1/3 cup brown sugar
1/8 tsp salt
½ cup butter
1: Preheat oven to 350°F.
2: Melt butter.
3: Mix graham cracker crumbs, sugar, salt and melted butter together and firmly pack into the bottom and sides of 9” spring form pan.
4: Bake for 10-15 minutes or until graham cracker looks slightly browned and sides feel firm to touch.
Lemon Curd
4 large eggs plus 4 egg yolks
1 1/2 cup granulated sugar
zest of 4 lemons
1 pack fresh basil thinly sliced – divided
1 cup freshly squeezed lemon juice
4 tbsp heavy cream
1 cup cold unsalted butter, cut into small cubes
1: In a heatproof mixing bowl combine eggs, sugar, zest, half of the basil, lemon juice and cream and whisk to combine. Place bowl over bain-marie on medium heat and whisk continuously until mixture thickens (10-20 minutes). Mixture should coat the back of a wooden spoon and leave a clear path when a finger is run through it. Mixture will continue to thicken as it cools.
2: Immediately strain to remove any possible curdled egg.
3: Add butter to mix, a few pieces at a time, until fully combined.
4: Add remaining basil.
4: Pour into prepared tart crust and allow to cool for 4 hours or overnight.
5: Top with your choice of meringue, fresh fruit, flowers etc.
Lemon Cake
3 ½ cups flour
2 cups granulated sugar
2 tbsp baking powder
1 tsp salt
1 ½ cups milk of choice
½ cup vegetable oil
½ cup apple sauce
½ cup water
1 tbsp vanilla
juice of one lemon
zest of two lemons
1: Preheat oven to 350°F and line two 8” aluminum cake pans (or four 6”) with parchment paper.
2: In the bowl of a stand mixer combine the dry ingredients.
3: Mix all wet ingredients together.
4: Add wet to dry until smooth, but do not over mix as this will cause cake to fall in the oven.
5: Divide batter evenly into cake pans and bake for 30-40 minutes (25-30 for 6’ pans) or until toothpick inserted in the middle comes out clean.
* This can be baked in any pan of your choosing but baking time will need to be adjusted accordingly.
6: When cakes are cool, use a sharp knife to release the cakes from the sides of the pan.
7: Fill cakes with buttercream and raspberry jam. Coat the outside of the cake with buttercream and refrigerate until serving.
Lemon Buttercream
1 lb room temperature butter or vegan butter (personally I prefer salted for this but it is personal preference)
6 cups powdered sugar
juice of 2 lemons
1 tsp vanilla
yellow food colouring (optional)
1: Using the paddle attachment of stand mixer, beat the butter until it is creamy white and smooth (approximately 5-7 minutes).
2: Sift powdered sugar and add to butter one cup at a time until incorporated.
3: Add vanilla and lemon juice to butter mixture and whip until smooth.
Lemon Olive Oil Cake
1 ¼ cup granulated sugar
zest of 2 lemons
3 large eggs, room temperature
1 cup olive oil
½ cup lemon juice
½ cup milk
2 cups flour
1 tsp baking powder
¼ tsp baking soda
½ tsp salt
1: Preheat oven to 350°F and line 9” springform cake pan with parchment paper.
2: Mix sugar and lemon zest in stand mixer to release the oils.
3: Mix in eggs one at a time and whip until pale yellow and thick – 4-5 minutes.
4: Slowly pour in olive oil on medium speed and whip for another minute.
4: Add in wet ingredients and mix until combined.
5: Mix together dry ingredients and add to the wet. Do not overmix.
6: Pour into prepared pan and bake for 45-60 minutes. Check with toothpick to ensure it comes out clean.
7: Remove from pan and ice with honey lemon glaze
Honey Lemon Glaze
1 tbsp honey
2 tbsp lemon juice
2 cups powdered sugar
1: Sift powdered sugar.
2: Mix all ingredients together and pour over cake.
