Collab w/ Ashley N. Style: Lemon tea cakes, pomegranate champagne, and our Dragon-fruit salad! May 04 2018, 0 Comments


Our recent collaboration with Ashley Seippel, from Ashley Nicole Style inspired us to create the perfect lightened up lemon muffins to go with her pink and perfect Vera Bradley serving tray because nothing screams outdoor spring entertaining like pink and yellow.  We won’t give away all of the amazing content but you can head over to Ashley Nicole Style for the pomegranate champagne recipe, the salad recipe and all of the table setting details

Our recipe for the lemon tea cakes featured below, is inspired by the queen of the kitchen, Ina Garten’s recipe for yogurt lemon cake. We wanted to make this recipe a bit healthier so we changed to gluten free flour/almond flour, added coconut oil instead of vegetable oil and upped the lemon flavor a notch or two. Your taste buds and and your party guests will thank you!

Lemon Garden Tea Cakes: 
Ingredients: 
- 3/4 gluten-free baking flour
- 3/4 almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon of salt
- 1 cup of plain greek yogurt, whole-milk
- 1 1/3 cups kane sugar, divided
- 3 extra-large eggs
- 2 teaspoons grated lemon zest (2 lemons)
- 1/2 teaspoon pure vanilla extract 
- 1 teaspoon of lemon extract
- 1/2 cup of coconut oil, melted
- 1/3 cup of freshly squeezed lemon juice (roughly 1-2 lemons)

Glaze: 
- 1 cup confectioners' sugar
- 2 tablespoons of freshly squeezed lemon juice. 

Directions: 
Preheat the oven to 325 degrees F. Grease a mini muffin pan.
Sift together the GF flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the melted coconut oil into the batter, making sure it's all incorporated. Pour the batter into the prepared muffin pan (we like to use a mini scooper for easy/even distribution) and bake for about 15 minutes (we checked at 10 minutes), or until a cake tester placed in the center of the muffin comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the muffin pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the muffins and allow it to soak in. Cool.
For the glaze, combine the confectioners' sugar and lemon juice and dip the cooled muffins into the glaze and for extra looks top each muffin with a bit of lemon zest. 

Are you just as crazy about lemon as we are?! 

-Marla