Recipe from Williams Sonoma.
Lemon Petit Fours
- 1 1/3 cups cake flour
- 3/4 tsp. baking powder
- 1/4 tsp. salt
- 8 tbsp. (1 stick) unsalted butter
- 3/4 cup granulated sugar
- 2 eggs, lightly beaten
- 1 1/2 tsp. vanilla extract
- 1 1/2 tsp. lemon extract
- 1/3 cup milk
- raspberry & blueberry jam for filling
Preheat oven to 350° and generously grease and flour the wells of the pan. Sift together flour, baking powder, and salt and set aside.
In the bowl of your stand mixer, fitted with the paddle attachment beat the butter on medium speed till creamy and smooth, about 30 seconds. Add the sugar and beat till light and fluffy, about 5 minutes, scraping as needed. Add the eggs a little at a time, beating well after each addition. Beat in vanilla and lemon extracts.
Reduce speed to low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour. Make sure each addition is incorporated before adding the next and scrape as needed.
Spoon 2 teaspoons of the batter into each well of the prepared pan. Tap pan on counter to eliminate air bubbles. Bake 8-10 minutes till cakes are no longer sticky on top. Cool in pan for 1-2 minutes then turn out onto wire rack and cool completely. Wash and dry the pan before preparing it for another batch.
Once cool, cut each cake in half horizontally and fill with 1/4 teaspoon jam. Glaze as desired.
Lemon Glaze
- 8 cups sifted confectioners’ sugar
- 4 egg whites
- 1/2 cup milk
- 4 tsp. lemon extract
- food coloring as desired
In large bowl, whisk together the confectioners’ sugar, egg whites and lemon extract till smooth. Whisk in food coloring till desired color is reached. Pour glaze over cake, covering completely. Let dry on wire rack completely before serving.
