Ingredients
1 cup all-purpose flour, sifted
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 large egg yolks, plus 4 egg whites, room temperature
1/4 cup vegetable oil
2 teaspoons finely grated zest lemon
1 teaspoon pure vanilla extract
Pinch of cream of tartar
Violet Dipping Icing
Candied violets
Preparation
Preheat oven to 325 degrees. Line bottoms of 6 cups of a large (1-cup) muffin tin with parchment; set aside. Whisk flour, 1/2 cup plus 2 tablespoons sugar, the baking powder, and salt in a bowl; set aside.
Whisk 1/3 cup water, the egg yolks, oil, lemon zest, and vanilla in another bowl. Whisk into flour mixture until combined.
Put egg whites and cream of tartar into the bowl of an electric mixer fitted with the whisk attachment; beat on medium speed until foamy. Gradually add in remaining 2 tablespoons sugar; beat until stiff (but not dry) peaks form. Fold one-third of egg-white mixture into batter, then fold in remaining egg-white mixture. Divide evenly among prepared cups.
Bake until golden and puffed, 13 to 15 minutes. Let cool completely in tin on a wire rack. Run a knife around edges of cakes to loosen. Unmold; remove parchment. Dip bottom of each cake into icing, and transfer, icing sides up, to a wire rack set over parchment; let set 30 minutes. Serve garnished with candied violets.
