Spirited Away Tea Party Desserts

Instructions:

• Lemon Pound Cake
• Preheat the oven to 320ºF (160ºC).
• Line a 6-inch (15cm) cake pan with parchment paper.
• In a bowl, sift together the flour, salt, and baking powder. Set aside.
• In another bowl, beat the butter, sugar, and lemon zest until light and fluffy.
• Add the eggs one at a time, beating well after each addition.
• Gradually add half of the flour mixture to the butter mixture and blend until combined.
• Mix in the lemon juice, yogurt (or sour cream), and vanilla extract.
• Add the remaining flour mixture and mix until just combined.
• Pour the batter in the prepared pan.
• 10. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
• 11. Once baked, remove from the oven and let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
• Thick Lemon Icing Glaze
• In a bowl, mix together all the glaze ingredients until smooth.
• Once the cakes are completely cooled, pour the lemon icing glaze over the top.
• Allow the glaze to set before serving.
• Chocolate and Vanilla Cookies
• Preheat the oven to 170°C/338°F.
• In a large bowl, cream together the softened butter, powdered sugar, and salt until light and fluffy.
• Beat in the vanilla extract and egg until well combined.
• Gradually add the all-purpose flour and almond flour to the mixture, mixing until a dough forms.
• Divide the dough in half. Mix cocoa powder into one half of the dough until evenly distributed.
• Wrap both doughs separately in plastic wrap and refrigerate for at least an hour.
• Once chilled, roll out each dough on a floured surface to about ¼ inch thickness.
• Use cookie cutters to cut out shapes from each dough, re-rolling scraps as needed.
• Place cookies on a baking sheet lined with parchment paper, spacing them apart.
• Use your thumb or the rounded back of a teaspoon to gently press an indent in the center of each cookie.
• Spoon strawberry jam into the indents of the chocolate dough cookies and lemon curd into the indents of the vanilla dough cookies.
• Bake in the preheated oven for 18 minutes, or until the bottoms are golden brown.
• Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
• Once cooled, enjoy these delicious chocolate and vanilla cookies with strawberry jam and lemon curd!
• Assembly
• Arrange the jellies and cookies on a large plate and transfer the lemon cake to a cake stand. Now you are ready for your tea party~