Just saw this -"Lemon-Glazed Lemon Pound Cake" - adapted from Dorie Greenspan

One of my "tricks" for citrus zest in sweets - I put several tablespoons of the sugar from the

recipe in my handy chopper, add the zest and grind them together until the zest is almost invisible. It seems to really release the fragant oil and distribute it through the batter when added. I actually make really good lemon sugar cookies using Betty Crocker sugar cookie mix. I use several extra tablespoons of sugar, the rind from an entire lemon ground as above and then glaze them with powdered sugar and lemon juice.

 
What a great idea! My friend loooooves the Nordstrom lemon poppyseed cookies and

I think I'll try your shortcut method and add some poppyseeds and see what happens. Maybe form a log, chill and then slice and bake. Thanks!

 
An old Austrian trick...

for lemon flavoring:

Take sugar cubes and rub them on your lemons, all sides, then add to the recipe.

The goal is to rough up just the outer yellow and infuse the sugar cubes with the lemon oil.

 
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