“No need to seize the last word, Lord Baelish. I’ll assume it was something clever.”

Sansa Stark

I think we are well past the point of “spoilers” considering the whole world was talking about the final season of Game of Thrones in one context or the other. I still have so many feelings from the final episode but one moment that also brought me to tears was Sansa’s moment.

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Lemon Overload Cheesecake Bars
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Posted by Man Cake on Wednesday, July 10, 2019
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Be sure to grab the full recipe & check out the full video tutorial in the recipe card below. And if you try this recipe (I mean you totally should be), tag me on Instagram @imancake and use the hashtag #BakingWithMANCAKE.

Lemon Cakes

Lemon Cakes

Prep Time: 10 minutes
Cook Time: 1 hour
Additional Time: 10 minutes
Total Time: 1 hour 20 minutes

Long live the Queen of the North.

Ingredients

  • 4 eggs – eggs & whites separate, both at room temperature
  • 1 tablespoon water
  • ½ cup white sugar **I like to add an extra 2 tablespoons**
  • 1 stick butter melted
  • ¾ cup flour
  • 1 ½ cups milk at room temperature
  • 2 teaspoons vanilla
  • Juice & zest from 1 lemon
  • ½ cup lemon syrup
  • 1 cup heavy cream
  • 3 tablespoons instant lemon pudding powder
  • 1/4 cup sifted powdered sugar

Instructions

  1. Preheat your oven to 325 degrees and prepare your muffin pan.
  2. Whip egg whites on a high speed until stiff peaks form in mixing bowl.
  3. In another bowl, mix on a low speed your egg yolks, vanilla, sugar, and water until you have a fluffy light yellow mixture.
  4. Add butter and mix on that same low speed for a quick minute.
  5. Add flour and mix on a low speed until fully combined.
  6. Add milk, lemon juice, lemon zest, and (if using) lemon syrup until completely incorporated.
  7. Carefully fold in egg whites.
  8. Pour batter into each cupcake well of your cupcake pan.
  9. Bake cakes for 60 minutes. After which, allow your cakes to cool for 1 hour in pan.
  10. While cakes are cooling, grab another mixing bowl and add in your 1 cup of heavy cream, 3 tablespoons of instant lemon pudding powder, and 1/4 cup of sifted powdered sugar.
  11. Beat on a medium-high speed until cream forms stiff pecans and is light & fluffy. Keep cool until ready to decorate lemon cakes.
  12. Once cakes are cool, brush each with a tiny bit of lemon syrup.
  13. Dust on powdered sugar.
  14. Top with lemon whipped cream.

Notes

  • Room Temperature Ingredients: Be sure to allow your dairy ingredients to reach room temperature. Room temperature ingredients not only combine more effortlessly (no over-mixing needed) but they also trap air so much better. This trap air will expand and produce a fluffy texture during your baking process.
  • Prepared Pan: There will always be the "next best way to prepare your pan" article. Simply put however, the most effective way i find in my kitchen is a light rub of shortening around the sides, parchment paper on the bottom of the pan (for majority of baking pans), & a very light dusting of flour (cocoa powder for chocolate baked goods) all throughout.

Kitchen Note(s):

  • Room Temperature Ingredients: Be sure to allow your dairy ingredients to reach room temperature. Room temperature ingredients not only combine more effortlessly (no over-mixing needed) but they also trap air so much better. This trap air will expand and produce a fluffy texture during your baking process.
  • Prepared Pan: There will always be the “next best way to prepare your pan” article. Simply put however, the most effective way i find in my kitchen is a light rub of shortening around the sides, parchment paper on the bottom of the pan (for majority of baking pans), & a very light dusting of flour (cocoa powder for chocolate baked goods) all throughout.

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