When life gives you lemons...

Here in Northern California, lemon trees are bursting with fruit at this time of year. What to do with all those lemons?  Too many things to list... but since I'm a baker, that is where my mind travels first. I have a number of lemon recipes on my blog which I've compiled here in one spot for your convenience!  Get those lemons out and start baking!

Lemon Crumb Muffins

                                    Lemon Brownies

Lemon Bundt Cake

                                Lemon Crinkles

Lemon Blueberry Biscuits

Lemon Pecan Bread

Lemon Yogurt Cake

 Lemon Cream Bars

Lemon Chess Pie


 



Happy Baking!

Lemon Yogurt Cake

I really enjoy watching Ina Garten on the Food Network.  She has a lovely calm way about her and her food always looks so delicious. I own one of her cookbooks, The Barefoot Contessa at Home.  It has beautiful photos for every recipe, which is something I appreciate.

The other day I decided to try her Lemon Yogurt Cake, and  I was not disappointed.  It boasts a strong lemon flavor and a soft, moist texture with a sweet/tart icing on top.

Her recipe calls for plain whole-milk yogurt, which I didn't have, so I used lemon yogurt instead. She also calls for a sugar and lemon juice syrup that you pour over the top of the cake when it comes out of the oven. The idea is that it will soak into the cake, adding to the flavor and  texture.  Next time I make this, I will skip that step. The syrup didn't soak very far into the cake (I suppose I could have poked holes with a toothpick) and the extra work (and calories) hardly seem worth it.  The glaze is enough!


Lemon Yogurt Cake

1-1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1 cup plain whole-milk yogurt (I used lemon yogurt)
1 cup sugar
3 large eggs
2 tsp. grated lemon zest (2 lemons)
1/2 tsp vanilla extract
1/2 cup vegetable or canola oil

Lemon Glaze:

1 cup powdered sugar
2 TB lemon juice 

Preheat oven to 350-F.  Grease and flour (or use PAM spray for baking) a 8-1/2 x 4-1/4 x 2-1/2" loaf pan. 

In a small bowl, whisk together the flour, baking powder and salt.  In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest and vanilla.  Slowly whisk the dry ingredients into the wet ingredients. Fold the oil into the batter until fully incorporated.  

Pour the batter into the pan and bake for ~50 minutes, or until toothpick inserted into the center comes out clean.  

Cool in pan for 10 minutes then turn out onto cooling rack.  Glaze when completely cool.

Recipe adapted from The Barefoot Contessa at Home.

Happy Baking!

  

  

Lemon Bundt Cake

You know I love lemons and lemony recipes. My Meyer Lemon tree is bursting with fruit right now and I am eager to take advantage of it. I have a bowl on my kitchen table filled with lemons and my kitchen smells wonderful!

Along with the Meyer Lemon Cake recipe I have already posted, this recipe is one of my lemon favorites. The cream cheese frosting is really delicious. A slice of this cake is like a slice of Heaven!

This recipe comes from the March 2006 edition of Good Housekeeping magazine.

Lemon Bundt Cake

Cake:
3 lemons
3 cups flour
1/2 tsp. salt
1/2 tsp. baking soda
1 cup butter, softened
2 cups sugar
4 large eggs
1 tsp. vanilla extract
1 cup buttermilk*



Frosting:
2 cups powdered (confectioners') sugar
1/2 cup butter, softened
4 oz. cream cheese, softened
2 TB fresh lemon juice
1/2 tsp. vanilla extract

Preheat oven to 325-F. Grease and flour (or us PAM cooking spray for baking) a 12-cup Bundt pan.

From your three lemons, grate 2 TB lemon peel and squeeze 3 TB juice.

In a small bowl, whisk together flour, salt and baking soda.

In a large bowl, beat butter and sugar on low speed to mix, then on high for 3 minutes. On low, beat in eggs, 1 at a time, and vanilla. Beat in flour mixture alternately with buttermilk. (*Remember, if you don't have buttermilk on hand, measure 1 tsp. of cider vinegar or lemon juice into a measuring cup, then fill to 1 cup with milk.)  Fold in lemon zest and juice; spoon into pan.

Bake 50-60 minutes. Cool in pan 15 minutes, then invert onto rack and cool completely.

For the frosting, in a large bowl, with mixer on low speed, blend sugar, butter and cream cheese. Beat in juice and vanilla. On high, beat until fluffy. Spread over cake.

Happy Baking!

Meyer Lemon Cake

I have mentioned before that we have a Meyer Lemon tree in our backyard. This time of year it is bursting with fruit. I am always on the look-out for tasty lemon recipes and when I found this one in a magazine, I really hit the jackpot.

This cake may not look all that exciting, but it TASTES absolutely DIVINE. With a strong lemon flavor and pound-cake like texture, it is a real taste sensation!

I am the first to admit I am not the best glaze drizzler in the world. I really need a better technique. If anyone has any hints for good glazing, please share them with us in the comment section!

Meyer Lemon Cake

1-1/2 sticks unsalted butter, softened
1 cup sugar
2 large eggs
1 TB Meyer lemon zest
3 TB Meyer lemon juice
1 tsp vanilla or lemon extract (I use lemon)
1 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/3 cup sour cream (light sour cream is ok.)

Icing:
1 cup powdered sugar
1-1/2 to 2 TB Meyer lemon juice

Preheat oven to 350-F. Butter a deep 9-inch cake pan or coat with PAM baking spray.  Do NOT substitute an 8-inch pan! The batter will overflow. I know this from first-hand experience :-).

In a batter bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well. Mix in the lemon zest, lemon juice and extract. Be sure to add all the zest that gets stuck on the beaters!

In a smaller bowl, whisk together the dry ingredients. Stir it into the wet ingredients until well incorporated. Stir in the sour cream and blend well.

Transfer the batter to the pan and bake for 30-40 min. Remove from oven when toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes then invert it onto a rack to cool completely.

To mix the icing, measure powdered sugar in a small bowl and add enough lemon juice to make it a thick drizzle consistency. Drizzle icing over cake and let dry before serving.

Happy Baking!