Lemon Pound Cake

 

Pound cake

• 3 cups all-purpose flour spooned and leveled off with a knife
• 1/2 tsp baking soda
  
• 1/2 tsp salt
• 1 cup unsalted butter softened
• 2 cups granulated sugar
  
• 1 cup buttermilk
• 2 tbsp grated lemon zest
• 3 tbsp fresh lemon juice
• 3 large eggs

Lemon icing

• 1 cup powdered sugar
• 2 tbsp lemon juice

• Sift the 3 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt in a bowl. Then set it aside for later.
• In a separate bowl combine 1 cup unsalted softened butter with 2 cups granulated sugar. It works best to do this using an electric hand mixer. It may seem like a lot of sugar but trust me, this loaf is big. So the extra sweetness is necessary.
• Once the sugar and butter are combined mix in 2 tablespoons lemon zest, 3 tablespoons lemon juice, and 3 eggs.
• Now mix in 1/3 of the buttermilk. You will need a total of 1 cup, but only add 1/3 cup at first. Once it's mixed, add in a third of the flour mixture. Continue interchanging a third of the buttermilk and a third flour of the mixture with mixing in between. This will ensure the batter is smooth and not lumpy.
• Line a 9×5 inch loaf pan with parchment paper and coat it with nonstick spray. Then pour the lemon pound cake batter into the loaf pan.
  
• Bake at 325 degrees Fahrenheit for 1 hour, then drop the temperature to 300 degrees Fahrenheit and bake for an additional 20 minutes. A good way to tell if the pound cake is baked through is by inserting a toothpick in the center of the loaf. If it comes out clean, your pound cake is done baking.
• Now make the icing by combing 1 cup powdered sugar with 2 tablespoons lemon juice in a small bowl. Tip: if you want to make the icing thicker, and some heavy cream or milk and a little more powdered sugar. Add a little at a time until you get your desired consistency.
• Once the lemon pound cake is baked, let it rest for 10 minutes in the pan, then transfer it to a cooling rack. Once it’s cooled, drizzle on the lemon icing. 
  Recipe:  simply home cooked.com
  

Creamy Lemon Icebox Pie

 2 (14 oz) cans , sweetened condensed milk

3 egg yolks

4 oz softened cream cheese

2/3 cup lemon juice

pinch of salt

1 cup heavy whipping cream

2 Tbsp confectioners sugar

prepared crust

 

1.  Preheat oven to 350 degrees.  Have prepared crust ready.

2.  In a large bowl, combine, sweetened condensed milk, egg yolks, lemon juice, cream cheese and salt.  Mix with hand mixer for 2 to 3 minutes until smooth and thick.

3.  Pour mixture into prepared pie crust and bake for 10 minutes.  Remove fro oven and allow to cool. Refrigerate for 1 to 2 hours to set.

4.  In a chilled bowl, mix confectioners sugar with heavy whipping cream.  Beat with a hand mixer for 3-5  minutes until soft peaks form.  Chill in refrigerator until ready to use. 

5.  Garnish with lemon zest and whipped cream to serve.

Chickpea Avocado Mash with Lemon

 15 oz can chickpeas

1 ripe avocado

juice fro 1/2 lemon (about 1 1/2 Tbsp or more to taste)

salt and pepper, to taste

 

1.  Rinse and drain chickpeas and place in a bowl.  Mash with a potato masher or fork.

2.  Cut avocado in half and remove pit.  Scoop out the avocado and place in bowl.

3.  Mash again to combine with the chickpeas.

4.  Add lemon juice and stir.  Salt and pepper to taste.

Notes:  serve it with crackers, on bread as a sandwich, or with sprouts, tomato, spinach, green onion, etc.

Lemon Blossoms (or Orange Blossoms)

 1 yellow cake mix

1 small box instant lemon pudding

3/4 cup oil

3/4 cup water

4 eggs

In a stand mixer combine all the ingredients.  Add eggs one at a time.  Using Baker Joy nonstick spray on mini muffin tins.  Fill muffin tins evenly, about 1 Tbsp.  Bake at 325 for 10-12 minutes.

 

Glaze:

3 cups confectioners sugar

1/2 cup concentrated lemonade (frozen)

3 Tbsp melted butter

3 Tbsp water

Mix together well.  After the muffins come out of the oven and while still warm. Dip the tops into the glaze. Rest on a wire rack with a paper towel underneath for the drips.

 

*Note: If making orange blossoms, switch out the lemon ingredients for orange.

Recipe:  Paula Deen

Lemon Cake

 1 box angel food cake mix

1 can of lemon cream pie filling

Combine together in a bowl using a whisk.  Mix.  Spread into a 9x13 pan sprayed with nonstick spray.  Bake in a 350 degree oven for 20 minutes.  

To Serve cut into slices and add whipped cream and sliced strawberries.

Recipe:  six sisters stuff

Lemon Blueberry Drop Scones

2 cups all-purpose flour

1/3 cup sugar

2 tsp baking powder 

1 tsp grated lemon zest

1/2 tsp baking soda

1/4 tsp salt

1 cup lemon yogurt

1 large egg, room temperature

1/4 cup butter, melted

1 cup fresh or frozen blueberries

 

Glaze:

1/2 cup confectioners sugar

1 Tbsp lemon juice

1/2 tsp grated lemon zest 

1.  In a large bowl, combine the first 6 ingredients. In another owl, combine the yogurt, egg and butter.  Stir into dry ingredients just until moistened.  Fold in blueberries.

2.  Drop by heaping Tbsp 2 inch apart onto a greased baking sheet.  Bake at 400 degrees for 15-18 minutes or until lightly browned.  Combine glaze ingredients; drizzle over warm scones.

 

Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Lemon Blueberry Bread

 Makes 1 loaf

1/2 cup unsalted butter, room temperature

3/4 cup granulated sugar

1/4 cup lemon juice and zest of 1 lemon

2 large eggs, room temperature

1 tsp vanilla

1/2 cup milk, room temperature or 1/2 cup plain Greek Yogurt

1 1/2 cups all-purpose flour

1 cup fresh blueberries, wash and dry well with a towel, (for 1 few hours even)

11/2 tsp baking powder

1 tsp salt

1.  Butter a loaf pan with a brush or spray with nonstick spray.  Place a parchment paper on the bottom and flip it over with butter. Preheat oven to 350 degrees.

2.  In a stand mixer beat the butter to soften. In a small bowl combine the sugar and the lemon zest and juice.  Mix together with a fork to get rid of clumps. Add to the butter and mix on medium/high speed  until light and fluffy. Add 1 egg at a time and beat after each one.  Add vanilla.   

3.  In a small bowl combine blueberries and 2 Tbsp of flour, gently mixing together.  Toss well.

4. In another bowl add the flour, baking powder and salt.  Stir.  Into the mixer beat the flour and the milk or yogurt alternating in batches until all combined.  

5.  Fold in the blueberry/flour mixture by hand using a spatula or wooden spoon.  Pour into a loaf pan.  Bake in a 350 oven for 55-65 minutes.

Glaze:

2 Tbsp granulated sugar

1-2 Tbsp freshly squeezed lemon juice

Heat together in a small saucepan or in the microwave.  Poke the top of the cooled bread with a tooth pick all over so the glaze seeps down.  Pour or brush the entire top.  Let it cool somewhat in the pan for 30 minutes or pour on with a spoon back and forth over the top of the cooled bread. Serve.  Store in the refrigerator or freeze it.

Recipe:  joy of baking

Lemon and Basil Linguine

 refrigerated linguine pasta or boxed (save 1 cup of pasta water to add to noodles)

1/4 cup olive oil

2 cloves garlic, sliced

1/4 cup heavy cream

1/4 cup fresh lemon juice

pinch of salt and pepper

basil

1/2 cup Parmesan cheese

lemon zest

 

In a skillet saute the garlic in the olive oil for 2 minutes.  Add the heavy cream, lemon juice, salt, pepper, basil, lemon zest and Parmesan cheese.  Simmer.  Add sauce to noodles. Add pasta water if needed to mix well.   Sprinkle Parmesan cheese and black pepper to garnish.  

Can add shrimp or chicken for more protein.

Recipe:  Paula Dean

 

 

Homemade Lemonade

 6 lemons

1 cup sugar

Using a vegetable peeler. Gently peel the rinds off the lemons.  Combine rinds in a bowl with sugar.  Mix and rest for 2 hours or overnight.

Boil 4 cups water and stir into lemon/sugar mixture. Stir into the water to mix. Separate the juice from the rinds in a colondar by straining the lemon peels out from the warmed water. 

Squeeze the lemons getting at least 3/4 cup of juice. 

Add 1 cup ice to strained lemon and the squeezed juice.  Chill for 2 hours and serve with ice.

Pan Seared Scallops with Lemon Chive Butter

 1 lb scallops, (remove the foot on each one and pat dry with paper towels to help the browning process)

2 sticks unsalted butter 

salt and pepper

Lemon Chive Butter Ingredients:

1/2 shallot, diced small

1-2 garlic, minced

2 Tbsp chives , very small diced

2 Tbsp thyme, finely inced

1/4 cup parsley, finely minced

zest of 1 lemon

juice of 1 lemon, (juice into hand to collect the seeds)

In a stand mixture with the paddle attachment add 2 unsalted butter sticks for 5-6 minutes.  Add the lemon juice, herbs and salt/pepper. Set aside.

In a stainless steel pan add salt and pepper to both sides of scallops. Add 2 Tbsp oil to pan and turn heat to high.  Add scallops and turn down heat to medium, add some Tbsp of regular butter.  Cook for 1-2 minutes then flip scallops the cook 30-45 seconds. Remove scallops and set aside. In pan add some lemon chive butter to pan and melt. ( Freeze left over lemon chive butter in ice cub containers)

Recipe: Chef Billy Parisi

Frozen Strawberry Lemonade

 Frozen strawberries

lemonade ( Simple Light Lemonade)

Blend until smooth.  Add more frozen strawberries to make it slushier and more lemonade to make it more liquidy.

*Note: Also delicious with frozen raspberries or any other frozen fruit.

All Natural Strawberry Lemonade

 8 large strawberries, halved

2 Tbsp white sugar

7 cups wataer, divided

1 cup white sugar

2 cups freshly squeezed lemon juice

blender

1.  Place strawberries in a blender; top with 2 Tbsp sugar.  Pour 1 cup water over sugared strawberries.  Blend until strawberry chunks transform into juice

2.  Combine strawberry juice, 6 cups water, 1 cup sugar, and lemon juice in a large pitcher; stir until blended.  Chill before serving.  Garnish with any leftover strawberries.

Serves 12

Lemon Pie Bars

 2 1/4 cups all-purpose flour

1/2 cup confectioners sugar

1 cup butter, softened

4 eggs

1 1/2 cups white sugar

1/2 cup lemon juice

1 Tbsp lemon zest

1.  Preheat oven to 350 degrees. 

2.  Mix 2 cups of flour and confectioners sugar together.  Cut in the butter with a pastry blender.  Mix well until the dough resembles pie dough consistency. Press the dough into a 9x13 inch baking pan.

3.  Bake 15 to 20 minutes or until golden brown.

4.  Beat together eggs, sugar, 4 Tbsp flour, lemon juice and lemon rind for at least 1 minutes.  Pour the mixture over the baked crust.

5.  Bake the bars another 20 minutes, or until the lemon topping has set.  Sprinkle with confectioners sugar when cooled.

Lemon and Thyme Pork Schnitzel

 3-6 pork cutlets (pounded thin between 2 parchment paper using a rolling pin or meat mallet)

flour

salt and pepper

paprika

1 egg 

water

breadcrumbs

 lemon zest

thyme

Prepare pork cutlet by pounding them thinner.  Set up 3 dipping stations in 3 separate containers- Flour, Egg, Breading.

1st Flour- flour, salt, pepper and paprika

2nd Egg- 1 egg, little bit of water, salt and pepper

3rd Breading- flour, breadcrumbs, lemon zest, thyme (more than less)

Heat 1/2 inch of oil in an iron skillet to 350 degrees on the stove top.  Using tongs dip each pork cutlet into all 3 stations and then into the hot oil.  Don't crowd pan.  Rest on a rack and top with a squeeze of lemon juice.  

Serve with mashed potatoes, pasta or potato dumplings

Layered Lemon Parfaits

 1 (3.4 oz) pkg white chocolate pudding mix box

1 1/2 cups milk

1 1/4 cups thawed frozen whipped topping

1 tsp gratead lemon zest

1 tsp lemon juice

2 cups crushed vanilla wafer cookies

 1 (21 oz) can lemon creme pie filling

fresh raspberries, thin lemon slices and mint sprigs (optional) 

1.  In bowl, whisk together pudding mix and milk until thickened; fold in whipped topping, then zest and juice.

2.  Sprinkle 3 Tbsp crushed cookies in each of 6 (6 oz) dessert glasses.  Dividing evenly, top cookies with half of pie filling, then half of pudding mixture.  Repeat with remaining cookies, pie filling and pudding mixture. End with pudding mixture.  Chill until ready to serve.  If desired, garnish with raspberries, lemon slice and mint.

Makes 6

Lemon Ricotta Pancakes

 2 cups all-purpose flour

2 Tbsp sugar

2 tsp baking powder

2 tsp grataed lemon zest

1/2 tsp salt

2 eggs

1/2 cup ricotta cheese

1 1/2 cups milk

confectioners sugar and strawberries (optional)

 

1.  Heat oven to lowest setting.  Coat griddle or large skillet with cooking spray; heat over medium heat.  While griddle heats, in bowl, stir together flour, sugar, baking powder, lemon zest and salt. 

2.  In a separate bowl, beat eggs, then stir in ricotta until blended.  Stir in milk.  Stir egg mixture into flour mixture until just blended.  In batches, drop batter by 1/4 cupfuls onto hot griddle,; cook until bubbles form on top, 1-2 minutes; flip.  Cook 1-2 minutes. Transfer pancakes to baking sheet; keep warm in the oven.  Repeat with remaining batter.  Garnish as desired with sugar and strawberries.

Meyer Lemon Avocado Toast

 2 slices whole grain bread

1/2 avocado

2 Tbsp chopped fresh cilantro, or more to tase

1 tsp Meyer lemon juice, or to taste

1/4 tsp Meyer lemon zest

1 pinch cayenne pepper

1 pinch fine sea salt

1.  Toast bread slices to desired doneness, 3 to 5 minutes.

2.  Mash avocado in a bowl; stir in cilantro, Meyer lemon juice, Meyer lemon zest, cayenne pepper, and sea salt.  Spread avocado mixture onto toast and top with chia seeds.

Lemon Blueberry Bread

Yield:  1 loaf

 

1/3 cup butter, melted

 1 cupr sugar

3 Tbsp lemon juice

2 large eggs, room temperature

1 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

1/2 cup milk

1 cup fresh or frozen blueberries

1/2 cup chopped nuts

2 Tbsp grated lemon zest

 

Glaze:

2 Tbsp lemon juice

1/4 cup sugar 

1.  In a large bowl, beat the butter, sugar, lemon juice and eggs.  Combine the flour, baking powder and slat stir into egg mixture alternately with milk, beating well after each addition.  Fold in the blueberries, nuts and lemon zest.

2.  Transfer to a greased 8x4 inch loaf pan.  Bake at 350 degrees for 60-70 minutes or until a toothpick inserted in the enter comes out clean.  Cool for 10 minutes before removing from pan to a wire rack.

3.  Combine glaze ingredients; drizzle over warm bread.  Cool completely.

Skillet Roasted Lemon Whole Chicken

 1/3 cup olive oil

2 tsp thyme

1 tsp fennel

salt and pepper (1 tsp each)

1 lemon sliced, (thick slices, lengthwise)

1 yellow onion, large slices

2 garlic cloves, whole in large slices

whole chicken (take the back bone out, butterfly)

1/2 cup chicken stock

Juice of 1 lemon

In a mini food processor combine thyme, fennel, salt, pepper and olive oil.  Set aside.

Layer the lemon slices in the iron skillet, then the onion and garlic cloves. Using a paper towel dry the chicken and place it on top.  Spread the herbs on both sides of the chicken. Bake at 450 degrees for 30 minutes.  

Add chicken stock around the outside of the chicken not on top. Bake 15 more minutes. Take out of oven and sprinkle the juice of a lemon on top. Cover with foil to rest for 10-15 minutes. Cut into smaller pieces for serving and place back into the skillet.  Serve

Recipe:  Ina Garten

Lemon Butter Spaghetti Squash

1 spaghetti squash

2 Tbsp unsalted butter

1 Meyer lemon, juiced and zest freshly grated

1 garlic clove, finely minced

1/4 tsp freshly cracked black pepper

pinch of salt

2 Tbsp crumbled feta cheese

2 Tbsp sliced almonds, toasted 

2 Tbsp chopped fresh herbs, like parsley or basil 

1.  Preheat oven to 400 degrees.  Line a baking sheet with parchment or foil.

2.  Slice the spaghetti squash in half lengthwise, right down the center.  Scrape out the seeds and place it on a baking sheet.  Spritz or brush it with olive oil and sprinkle with salt and pepper.

3.  Roast the squash for 35-40 minutes, or until the strands easily scrape away from the sides.  

4.  Right before the squash is finished roasting, heat a skillet over medium-low heat and add the butter.  Once melted, stir in the garlic and cook for 30 seconds.  Stir in the lemon juice, zest and a sprinkle of salt and pepper.  Bring the mixture to a simmer then turn off the heat.

5.  Once the squash is all scraped from the skins, place it in a bowl or on a plate and gently toss with the lemon butter.  I kind of swirl it with my fork so most of the pieces get coated.  Sprinkle on the feta, almonds and herbs.  Serve immediately.