The thing about love is that we come alive in bodies not our own.
Colum McCann

I am freshly back from a reinvigorating and relaxing trip to the UK and Ireland with Nati, though it hardly felt long enough.
Best bite of the trip was either the cinnamon bun at Jolene Bakery in London, scones with clotted cream at the Signet Library in Edinburgh, or fresh Guinness soda bread at the Park Hotel Kenmare.
Comfiest slippers were definitely at the Gleneagles Townhouse. Sweetest welcome gift was at the Redchurch Townhouse.
Most gorgeous view was probably taking in glorious sun at Caifé na Trá on the Dingle Peninsula, but the most memorable sightseeing was definitely being nearly blown away on the Kerry Cliffs by gale force winds.
Also, I got to hold a baby lamb. So, yeah. That might top the list.

I made these precious, two-bite lemon petit fours the day before I left for the trip.
They are a perfect spring bake: a nice, dense pound cake with a good sharp lemon flavor, glazed twice. They’re bright and light and just feel sunny to eat.

Furthermore, a mini muffin tin fits into countertop toaster ovens (even my tiny Our Place one) and the batter comes together in a matter of minutes, so they are dangerously easy to make, and even easier if you skip the poured fondant and just stick to the lemon glaze.

Some pictures from Dingle and the Ring of Kerry:

Lemon Petit Fours

ingredients:
for the cakes:
57 grams (1/4 cup) unsalted butter
50 grams (1/4 cup) sugar
1 egg
50 grams (1/3 cup) AP flour
1/4 teaspoon baking powder
1 tablespoon lemon juice
1 tablespoon lemon zest

for the glaze:
57 grams (1/2 cup) powdered sugar
1 tablespoon lemon juice
pinch salt

1/4 recipe poured fondant

directions:
Make the cake: preheat oven to 350 degrees F and line a mini muffin tin with papers.
Cream butter and sugar together on medium speed until fluffy and light.
Add egg, scrape the bowl, and beat together until completely homogeneous and not gritty.
Scrape the bowl and add flour, baking powder, lemon juice and zest, and gently stir to combine.
Portion out using a teaspoon scoop into prepared muffin tin.
Bake for 12 minutes, or until a tester comes out with a few moist crumbs.
Allow to cool completely.
Whisk the glaze ingredients together until smooth.
Poke holes using a toothpick into each of the cakes, then pour 1/2 teaspoon of glaze onto each one.
Meanwhile, make the poured fondant (I followed the KAF Baking recipe exactly); pour just enough to level the cake tops.
Decorate as desired before the fondant sets.