Lemon Layer Cake

If any cake could be called refreshing, this would be the one. Rich but light, it loses absolutely nothing from the absence of white flour.

Yield:

Serves 8

Ingredients

1. For the Cake Layers:
2. ====================
3. 1 cup canola oil, plus additional for greasing cake pans
4. 2 1/2 cups brown-rice flour mix
5. 1/2 teaspoon salt
6. 1 tablespoon baking powder
7. 1 teaspoon xanthan gum
8. 1 cup milk
9. 1 teaspoon vanilla
10. 1 tablespoon finely grated fresh lemon zest
11. 2 cups granulated sugar
12. 4 large eggs
13. .
14. For the Lemon Curd:
15. ====================
16. 2 teaspoons finely grated fresh lemon zest
17. 1/4 cup fresh lemon juice
18. 1/4 cup plus 2 tablespoons granulated sugar
19. 3 large egg yolks
20. 1/4 teaspoon guar gum
21. 1/2 stick (1/4 cup) unsalted butter, cut into tablespoon pieces
22. 1/4 teaspoon lemon extract
23. .
24. For the Lemon Frosting:
25. ====================
26. 2 sticks (1 cup) unsalted butter, softened
27. 3 1/2 cups confectioners sugar
28. 1/4 cup fresh lemon juice
29. 1/2 teaspoon lemon extract
30. 2 teaspoons finely grated fresh lemon zest

Directions

1. MAKE CAKE LAYERS:
2. Put oven rack in middle position and preheat oven to 350°F. Brush cake pans with canola oil. Line bottom of each pan with a round of parchment or wax paper, then oil paper.
3. Whisk together flour mix, salt, baking powder, and xanthan gum until combined well. Stir together milk, canola oil (1 cup), vanilla, and zest in another bowl.
4. Beat together sugar and eggs in a large bowl with an electric mixer at medium speed just until combined, about 1 minute. Reduce speed to low and add flour and milk mixtures alternately in batches, beginning and ending with flour mixture and mixing until just combined.
5. Divide batter evenly between cake pans, smoothing tops, and bake until a wooden pick or skewer inserted in center of each cake layer comes out clean, 35 to 40 minutes.
6. Cool cake layers in pans on racks 10 minutes. Run a thin knife around edge of 1 cake layer and invert rack over cake pan, then invert cake onto rack. Repeat with second layer. Peel off paper and cool layers completely.
7. MAKE CURD:
8. Whisk together zest, lemon juice, sugar, yolks, a pinch of salt, and guar gum in a 1-quart heavy saucepan. Add butter and cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 5 minutes. Whisk in extract. Immediately pour curd into a bowl, then cover surface with wax paper and chill until cold, about 30 minutes.
9. MAKE FROSTING:
10. Beat butter with an electric mixer at high speed until light and fluffy, about 1 minute. Reduce speed to low and add confectioners sugar, lemon juice, extract, and zest, then mix until creamy and smooth, about 2 minutes.
11. FROST CAKE:
12. Halve each cake layer horizontally using a long serrated knife. Spread bottom half of each cake layer with half of lemon curd, then top with remaining cake layers to form two sandwiched cakes. Put 1 sandwiched cake on a cake stand or platter and spread a heaping 1/2 cup frosting over top, then cover with remaining sandwiched cake. Frost top and sides of cake with remaining frosting.

Notes

Cake layers can be made (but not halved) 1 day ahead and cooled completely, then kept, wrapped well in plastic wrap, at room temperature.Lemon curd can be chilled up to 3 days.Cake can be completely assembled and frosted 4 hours ahead and kept at room temperature, or 1 day ahead and chilled, loosely covered. Bring to room temperature before serving.

Orange Soufflé

To make our soufflé fail-safe, we bake it in a pie plate to ensure a quick, even rise.

Yield:

Serves 6

Ingredients

1. 1 cup whole milk
2. 1/4 cup plus 3 tablespoons granulated sugar
3. 2 tablespoons cornstarch
4. 1 1/2 teaspoons finely grated fresh orange zest
5. 1 tablespoon unsalted butter
6. 1 tablespoon fresh orange juice
7. 1 tablespoon Grand Marnier or other orange liqueur
8. 4 large eggs, separated
9. 1/4 teaspoon salt

Directions

1. Confectioners sugar for dusting
2. Put oven rack in middle position and preheat oven to 400°F. Butter a 9 1/2-inch deep-dish glass pie plate.
3. Bring milk, 1/4 cup granulated sugar, cornstarch, and zest to a boil over moderate heat in a 2-quart heavy saucepan, whisking constantly. Boil, whisking, 1 minute. Remove from heat and whisk in butter, juice, and liqueur until butter is melted, then whisk in yolks until blended.
4. Beat whites with salt in a large bowl using an electric mixer at medium speed until they just hold soft peaks. Add remaining 3 tablespoons granulated sugar a little at a time, beating, then beat until whites just hold stiff peaks.
5. Fold one fourth of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly. Spread in pie plate with a rubber spatula and bake until puffed and golden, 16 to 18 minutes. Dust with confectioners sugar and serve immediately.

Notes

Meyer Lemon Soufflé

Meyer lemons are so special—more naturally sweet and floral than regular lemons—and we think using them in a soufflé is a nice way to highlight their uniqueness. Getting a hot soufflé to the dining room is like walking a tightrope; you find yourself mumbling, “Don’t fall, don’t fall.” Which is exactly what makes this the perfect dessert to serve in the kitchen—just bake it and get it on the table immediately for everyone to dig in.

Yield:

Serves 8

Ingredients

1. 1 cup whole milk
2. 4 large eggs, separated, plus 2 additional large egg whites
3. 1/2 cup plus 2 tablespoons sugar plus additional for sprinkling
4. 1/2 teaspoon pure vanilla extract
5. 2 tablespoons cornstarch
6. 1 1/2 teaspoons finely grated Meyer lemon or other lemon zest
7. 1/3 cup fresh Meyer lemon or other lemon juice
8. 1/2 teaspoon salt
9. 1/2 teaspoon cream of tartar

Directions

1. Bring milk just to a simmer in a 1 1/2- to 2-quart heavy saucepan, then remove from heat.
2. Beat together yolks, sugar, and vanilla in a medium bowl with an electric mixer at high speed until thick and pale, 3 to 6 minutes. Reduce speed to low and add cornstarch, mixing until incorporated. Add hot milk in a slow stream, mixing until smooth.
3. Transfer custard to same saucepan and bring to a boil, whisking constantly, then reduce heat and simmer, stirring constantly, 2 minutes. (Mixture will be thick.) Remove from heat and transfer to a large bowl, then whisk in zest and juice. Cover surface with round of parchment or wax paper and cool to room temperature, about 1 hour.
4. Put oven rack in lower third of oven and preheat oven to 375°F.
5. Butter soufflé dish, then sprinkle with sugar, turning to coat all sides and knocking out excess.
6. Beat egg whites with salt in another large bowl using cleaned beaters at medium-high speed until foamy. Add cream of tartar and increase speed to high, then beat until egg whites just hold stiff peaks.
7. Stir one fourth of whites into lemon custard to lighten, then fold in remaining whites gently but thoroughly. Pour mixture into prepared soufflé dish, then wrap paper strip tightly around outside of soufflé dish, forming a collar that extends at least 4 inches above rim. Tape overlapping ends together.
8. Bake soufflé until puffed and golden in spots, 35 to 45 minutes. Remove collar and serve soufflé immediately.

Notes

COOK'S NOTE: Lemon custard, without egg whites, can be made 1 day ahead and chilled, covered directly with parchment or wax paper.

Lemon Bread Pudding With Maple-Infused Whipped Cream

Make this delicate dessert in a shallow ceramic baking dish so that when it’s baked, all that’s visible is a sea of golden, toasty caramelized bread slices.

Yield:

Serves6 To 8

Ingredients

1. 6 cups thin baguette slices (from an 18-inch length)
2. 3 whole large eggs
3. 3 large egg yolks
4. 1 cup sugar plus more for sprinkling
5. 2 tablespoons grated lemon zest
6. 2 tablespoons fresh lemon juice
7. 5 cups heavy cream, divided
8. 1 tablespoon pure maple syrup

Directions

1. Preheat oven to 325°F with rack in middle.
2. Put bread in a 3-qt flameproof shallow baking dish (not glass).
3. Whisk together whole eggs, yolks, and sugar in a large bowl until pale and thick, about 1 minute. Whisk in zest, lemon juice, and 4 cups cream (chill remaining cup cream) and pour over bread. Press down with a spatula to help bread soak up some of custard.
4. Lightly sprinkle with sugar and bake in a water bath until custard is barely set and edges of bread are golden, 40 to 45 minutes.
5. Turn on broiler and broil bread pudding 4 to 5 inches from heat until golden-brown in spots, 2 to 3 minutes. Cool to warm, about 30 minutes (pudding will continue to set).
6. Just before serving, beat remaining cup cream with syrup using an electric mixer or a whisk until it just holds soft peaks. Serve pudding, warm or chilled, with cream.

Notes

Bread pudding can be made 1 day ahead and chilled.

Lemongrass Ice Cream

Lemongrass tends to be sold in bunches, but our savory Steak with Lemongrass Peppercorn Sauce calls for just one or two stalks. Take the rest of the bunch in a sweet direction in this lush ice cream, which sings with the herb’s unique tart flavor. Small scoops of this tantalizing dessert makes a perfect finale to a fiery Thai or Indian meal.

Yield:

Makes About 1 Quart

Ingredients

1. 4 thick or 8 thin lemongrass stalks
2. 3/4 cup sugar, divided
3. 2 cups whole milk
4. 1 cup heavy cream
5. 2 large eggs

Directions

1. Trim root ends from lemongrass and discard 1 or 2 outer layers. Coarsely chop enough of bottom 6 inches of each stalk to measure 3/4 cup, then finely chop in food processor with 1/4 cup sugar. Transfer to a heavy medium saucepan and stir in milk, cream, and 1/8 teaspoon salt. Bring to a simmer over medium-low heat, then remove from heat and let stand, covered, 30 minutes.
2. Whisk together eggs and remaining 1/2 cup sugar in a bowl, then whisk in lemongrass mixture. Return mixture to saucepan and cook over medium heat, stirring constantly with a wooden spoon, until custard registers 175°F on an instant-read thermometer (do not let boil).
3. Immediately strain through a fine-mesh sieve into a metal bowl, pressing on and then discarding solids. Chill custard until cold, at least 4 hours.
4. Freeze custard in ice cream maker, then transfer to an airtight container and put in freezer to firm up, about 1 hour.

Notes

Custard can be chilled up to 24 hours.Ice cream keeps 1 week.

Elderflower Jelly With Honeydew Melon

Inspired by the floral qualities of Japanese teas and sweets, this cool jelly’s lightly flowery flavor is enhanced by orange Muscat.

Yield:

Serves 6

Ingredients

1. 3 cups orange Muscat wine (750 ml)
2. 2/3 cup sugar
3. 3 (3-inch) strips orange zest
4. 2 cups water, divided
5. 2 (1/4-oz) envelopes unflavored gelatin (about 5 teaspoons)
6. 3/4 cup plus 1 tablespoon white elderflower syrup (not cordial)
7. 1/2 honeydew melon

Directions

1. Simmer wine, sugar, and zest in a 2- to 3-quart saucepan, stirring occasionally, 4 minutes.
2. Meanwhile, put 1 cup water in a small bowl and sprinkle with gelatin. Let gelatin stand 1 minute to soften.
3. Discard zest from wine mixture, then add gelatin mixture and cook over medium heat, stirring occasionally, just until gelatin has dissolved. Remove from heat and stir in elderflower syrup and remaining cup water. Pour into a 13- by 9-inch glass baking dish and chill, covered, until softly set, at least 8 hours.
4. Scoop melon balls with cutter and divide among glasses. Cut jelly into squares and serve over melon.

Notes

Jelly can be chilled up to 5 days.