Oh yes my friends it is that time of year when the spicy warmth of pumpkin is everywhere. Like a large portion of the population I love Starbucks, what I don’t always love is the prices of baked goods. For the price of two you can buy enough ingredients to make a weeks worth for two people. This is where my search began.
Trolling around the internet like I do, I wanted to find a recipe similar to Starbucks Pumpkin Scones. I found one that had rave reviews and from a tried and trusted blogger Sweet Pea’s Kitchen. The recipes we have tried from her before were a great success. I knew these scones would be too. It was a complete success with just very slight changes, due to spices I had on hand.
My husband is the scone maker in our home, but I wanted to surprise him with these. I knew from the little tips he has told me how to make them turn out successful. It really is just as simple as not touching the mixture with your hands, and making sure you combine the wet/dry ingredients until just barely combined. If you over work the mixture the scones come out too cake like, and not brittle like a true scone.
It comes together quickly, and this recipe takes including cooking time less then 30 minutes. The hardest part is waiting for them to cool before you dive in. My husband was taunted by the smell of them cooking and picked a hot one off the tray when it came out. Good sign of a successful recipe.
Going to a friends for dinner I offered to bring a dessert. The need to bake something different was calling me and this recipe was something I have wanted to do for a while now. The snow is melting and spring is so close women are starting to break out the skirts and flipflops. We are in Minnesota, and as soon as the tempature is above 40°F to us locals that is spring weather.
Today spring comes in the form of a Lemon Chiffon Cake. This cake is so light and soft, sweet yet sour, and the smell coming from the kitchen while it bakes just makes you think of spring. Fresh lemons with that tangy citrus smell wafting through the apartment and the building made this hard to resist till dinner tonight. The glaze is sweet but not overpowering and is the just the perfect accompaniment to this cake. you may be tempted to not add it, but you will be hard pressed to find another to complement the cake so well.
Lemon Chiffon Cake
- 2 c Cake Flour, sifted
- 1 1/2 c Sugar
- 1 tsp. Baking Powder
- 1/2 tsp. Salt
- 1/2 c Vegetable Oil
- 8 eggs, separated
- Juice of two large Lemons
- 1/4 c Water
- Zest of two large Lemons
- 1/2 tsp. Cream of Tarter
Mascarpone Lemon Glaze
- 6 tbsp. Mascarpone Cheese, softened
- 2 c Frosting Sugar
- Zest of half a Lemon
- Juice of Half a Lemon
- 1 tbsp. Milk
Preheat oven to 325°F. Sift flour, sugar, baking powder and salt into large bowl whisk to combine. Whisk vegetable oil, egg yolks, lemon juice, water and lemon peel into flour mixture. Combine egg whites and cream of tartar in large bowl of a stand mixer. Using clean dry beaters, beat until stiff but not dry. It should still look moist but have very stiff peaks. Fold 1/4 of whites into batter to lighten. Gently fold in remaining whites.
Pour cake batter into ungreased 10-inch-diameter tube pan. Tap pan on counter or run rubber spatula through cake batter to release air pockets. Bake cake until springy to touch, about 60 minutes. Immediately invert cake in pan over neck of bottle. Cool cake completely. Run knife around pan sides to loosen cake. Transfer to a cake plate, and drizzle with the glaze.
To make the Glaze:
Whisk the cheese, lemon zest, lemon juice, and milk until well combined and thick. Slowly 1/2 cup at a time add the frosting sugar. If it is too thick thin out with additional milk. Only add 1 tsp. of milk at a time. When at desired consistency drizzle over the cooled cake.