Posted: April 04 2013 in News

This week we are baking with Lemons. Most of the items are made with lemon curd. We make our own lemon curd with lemon juice, zest, egg yolks, sugar and a whole lot of butter. Jaana likes to add a bit of lemon curd to most lemony baked goods to round out the flavor and to give it more depth. We pride ourselves in always using real ingredients. We crack and separate our own eggs, zest, and juice our lemon, limes and oranges, use only real butter and cream (unlike so many other places). There’s going to be lots of zesting and juicing going on in our bakery this week!

Lemon Poppyseed Poundcake- This poundcake is something new we are just starting to make. It is richer and with more intense lemon flavor then our lemon loaf. We don’t often use a lot of poppy seeds, but it seems to be the “rage” everywhere else, so we thought we’d get on board too.

Lemon Curd Muffin- Our lemon muffin injected with lemon curd after baking. These muffins have a faithful following!

Lemon Poppyseed Scones- Scones made with an addition of lemon juice and zest, a bit of lemon curd for good measure, and poppyseeds.

Lemon Buttercream Cakes- White cake brushed with lemon syrup, layered with lemon curd and fresh lemon syrup, layered with lemon curd and fresh lemon buttercream. Finished with white chocolate shaving around the bottom and candied lemon peel. This cake is best served at room temperature!

Lemon Curd Cupcakes- White cupcake with lemon curd injected, topped with lemon buttercream and candied lemon peel. During our cupcake special many proclaimed these to be their favorite.

Lemon Shortbread- We used to only make shortbread at Christmas time, but we have found there is a big demand for it all year around. This week we are making a light, lemon-flavored version of our all-butter shortbread.

Lemon Poppyseed Shortbread- Prepackaged for your convenience.