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Mushroom risotto. Lemon Almond Bread. I like to make lemon-flavored foods in the summer…lemons just seem to give everything a light, fresh taste. This Lemon Almond Bread recipe (adapted from Taste of Home) is like a pound cake…rich and dense, with almonds in the lemony batter, and more sprinkled on top of the lemon glaze. So, if you like lemons and almonds, you’re in for a treat! You can substitute chopped pecans for the almonds if you prefer. This recipe has both a Lemon-Sugar drizzle that you put on while the loaf is still warm, and then an additional glaze.

If you don’t want to do both, you can try doing one or the other. When you do both, it gives the loaf an extra lemony taste! LEMON ALMOND BREAD by NancyCreative, adapted from Taste of Home Makes one 9×5″ loaf 3 Tbsp. lemon juice1/4 cup sugar Preheat oven to 350 degrees and grease and flour a 9x5x3-inch loaf pan. In large mixing bowl, cream butter and sugar until light and fluffy. Now you’re ready to add the finishing touch–the Lemon Glaze… Lemon Curd Berry Cake. Wedding cake - zingy lemon. Highgrove lemon layer cake recipe. Lemon Drizzle Traybake. Lemon Drizzle Traybake. Mary Berry. This really is our top favourite. It is always moist and crunchy. The cake needs to be still warm when the topping is added so that it absorbs the lemon syrup easily, leaving the sugar on top. Do allow the cake to cool a little though – if it is too hot the syrup will tend to run straight through. Preparation time: about 10 minutesCooking time: about 35-40 minutes Cuts into about 30 squares Cut a rectangle of non-stick baking parchment to fit the base and sides of a traybake tin or roasting tin, 30 x 23 x 4 cm (12 x 9 x 1 ½ inches).

Grease the tin and then line with the paper, pushing it neatly into the corners of the tin. Lemon Cheesecake. Be sure to use whole-milk ricotta for this airy, Italian-style cheesecake, an ideal dessert for the winter holidays. Make it with Meyer lemons for a sweeter flavor, or Lisbon or Eureka lemons for more tartness. Lemon Cheesecake For the crust: 6 oz. (185 g.) gingersnaps, plus more if needed 1 1/4 cups (5 oz./155 g.) walnut halves 1/4 cup (2 oz./60 g.) sugar 5 Tbs. (2 1/2 oz./75 g.) unsalted butter, or as needed, melted For the filling: 1/2 lb. (250 g.) cream cheese, at room temperature 1 cup (8 oz./250 g.) fresh whole-milk ricotta cheese 1 cup (8 oz./250 g.) sugar 4 large eggs, separated, at room temperature 2/3 cup (5 fl. oz./160 ml.) heavy cream Finely grated zest of 2 lemons, plus 1/4 cup (2 fl. oz./65 ml.) fresh lemon juice 1 tsp. pure vanilla extract 1/8 tsp. salt Confectioners’ sugar for dusting (optional) To make the crust, preheat the oven to 325 degrees F (165 degrees C).

Reduce the oven temperature to 300 degrees F (150 degrees C). Starbucks Lemon Loaf. Baked goods at Starbucks make me happy, and good copy-cat recipes are hard to find, but this one is close to the real thing. This is the lemoniest lemon loaf recipe ever. 1 1/2 cups flour1/2 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt3 eggs, room temp1 cup sugar2 tablespoons butter, softened1 teaspoon vanilla extract2 teaspoon lemon extract1/3 cup lemon juice1/2 cup oilzest of one lemonGlaze:1 cup powdered sugar2 tablespoons whole milk1/2 teaspoon lemon extractDIRECTIONS {*style:<ul>*}{*style:<li>*}1 {*style:<br>*}Preheat oven to 350°F.

Grease and flour a 9 x 5 loaf pan. Threaded basil: Lemon Pound Cake. I was inspired by reed reader's lemon pound cake, and decided that's where I needed to start. My first taste of Lemon Glazed Pound Cake was at the Blue Heron Coffeehouse. I was working there, and it showed up one day in the bake case. I remember sitting down on my break, sipping an iced vanilla latte, lamenting that the banana bread was sold out and gone for the day. I half heartedly took a bite of the lemon bread, and zip-zip-zip!

I was hooked. It was full of lemon flavor - the perfect balance of tart and sweet, with a sticky lemon glaze that soaked through the bread and made it moist and more flavorful. But somehow, some time over the next couple months the bread disappeared, and lemon glazed pound cake became history. Occasionally, throughout the years, I would try a recipe for lemon bread, hoping to recreate what had been, but nothing came close. Hooray, it's lemon pound cake! Lemon Pound CakeAmerica's Test Kitchen I found the cake tasted best on the second and third day. Lemon Pound Cake. This recipe is from the Ritz Carlton Cooking School I went to back in August.

I've been working my way through some of my favorite dishes at home, and this lemon pound cake was the first recipe I attempted. I loved the cake when we had it at cooking school, and I wanted to share it with Chicken Legs. The cake turned out fantastic! It tasted just like it did at cooking school. It had a great lemon flavor without being overwhelming. Lemon Pound Cake(Printable Recipe) 3 cups all-purpose flour1 Tbsp baking powder3/4 tsp salt3 cups sugar1 cup unsalted butter, room temperature1/2 cup shortening, room temperature5 large eggs1 cup whole milk6 Tbsp lemon juice1 lemon, zested Preheat oven to 350F Spray or butter and flour 2 loaf pans or one large Bundt pan.

Sift flour, baking powder and salt into medium bowl. Using an electric mixer, cream together butter, shortening and sugar. Add dry ingredients in three additions to butter mixture alternately with milk, beginning and ending with flour mixture. Lemon Drizzle Cake « My last grocery order included a bag of unwaxed organic lemons. After cooking a bunch of meals including fish, chicken, salads…there were still leftover lemons.

I was tossing up between making a batch of lemon curd…or bake a lemon drizzle loaf. The cake won. I used Tana Ramsay’s lemon drizzle cake recipe with some minor alterations. The recipe in itself was excellent – moist, lemon butter cake – in fact there’s probably a very good basic butter cake in amongst all that lemony goodness. I just wanted a bit more of that citrus power. Many comments on the webpage suggested using two lemons and I happily obeyed – with delicious results. The only thing with the drizzle, I didn’t get the whole caked-up glaze that was shown on the website. 225g unsalted butter, softened225g caster sugar4 eggsfinely grated zest 2 lemonsjuice of ½ lemon225g self-raising flour 1 tsp vanilla bean paste juice 2 lemons85g caster sugar Heat oven to 180C/fan 160C/gas 4.

Lemon drizzle cake recipe. Recipe: Lemon drizzle cake | Yeo Valley | Supporting British Family Farms. A teatime classic any day of the week – the citrussy sweetness goes down a treat with a good cup of tea. Ingredients 125g (4oz) Unsalted Butter150g (5oz) organic caster sugar200g (7oz) organic plain flour1 heaped tsp bicarbonate of soda3 organic eggs150g (5oz) Natural Yeogurt1 large organic lemon, zest and juicezest from the lemon in the icing For the icing:150g (5oz) icing sugar1 large organic lemon, juice onlywater to adjust consistency Method Preheat the oven to 180C / 170 Fan. Beat together the butter and sugar until light and creamy, then beat in one egg at a time.Sieve the flour and bicarb together.

Add alternate spoons of Yeogurt and flour mix to the batter and blend gently as you go.Stir in the lemon zest and juice. Pour into a greased and floured 18cm cake tin and bake for 45 minutes – an hour until well risen and golden brown.While the cake is baking you can make the icing – stir the lemon juice into the icing sugar so it coats the back of the spoon. Lemon tart recipe. Lemon Cheesecake in a Jar. I’m officially done with work for the school year and I must admit, I’m pretty stoked about doing my own thing for the next few months. No alarm clock buzzing in my ear at 5:45, no last minute wardrobe changes because I’m a clutz with my morning coffee and certainly no more fitting in baking time between chores and dinner. The summer gives me the opportunity to experience what it would be like to blog full time and I must say, I’m kind of digging it.

The first couple of days were spent basking in the fact that there is nothing I have to do. I watched random TV shows – hello, Breaking Pointe on the CW – who knew ballerinas could be so catty?! Watched way too many makeup videos on YouTube and filled a virtual cart at both The Gap and The Limited. However, I got bored pretty quick and decided that I needed cheesecake in my non-working life. Light and crisp, just like their cookie base, these mini cheesecakes are the perfect dessert for your next barbecue.