=== CAKE ===
5/8 c Butter -; (5 oz)
7 oz Sugar -; (15/16 cup)
2 lg Eggs
1 ts Vanilla extract
1 Lemon; zested
1 c Cake flour; sifted
1/3 c Fine semolina
1/3 c Fine cornmeal
1/4 ts Salt
2 ts Baking soda
1/2 c Sour cream
=== LEMON GLAZE ===
1 c Lemon juice
1/2 c Water
1 c Sugar
=== STRAWBERRIES AND CREAM
-===
2 pt Strawberries; cleaned,
-sliced 1/4″
1/4 c Mint chiffonade; plus 8
-little sprigs
Or leaves for garnish
1/4 c Lemon Glaze; from above
1/2 c Heavy cream; whipped stiff
-peaks
Using a mixer with a paddle, cream together the butter, sugar and eggs
until smooth. Add the vanilla and zest and combine. Mix together the
flours, salt and baking soda and slowly fold in using the paddle
alternating with the sour cream. Mix until smooth, but do not over mix.
Spray 8 (4-ounce) ramekins and fill halfway up with the batter. Bake in a
350 degree oven for 15 minutes until a tester comes out clean. De-mold
cakes onto a rack and glaze while still warm.
For the Lemon Glaze: Combine all and bring to a boil until completely
dissolved. Pull off the heat and glaze each cake with 2 tablespoons.
For the Strawberries And Cream: In a bowl, mix the berries, mint and glaze.
For Plating: Slice the cake in half. Place the bottom on a plate and cover
with berries then whipped cream. Top with cake and garnish with mint
sprigs.
This recipe yields 6 to 8 servings.
Yields
6 servings