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. LEMON ALMOND BREAD by NancyCreative, adapted from Taste of Home Makes one 9×5″ loaf 1/2 cup butter, softened1 cup sugar2 eggs2 cups all–purpose flour (I like to use unbleached flour)1 tsp. baking powder1/2 tsp. salt3/4 cup sour cream2 Tbsp. lemon juice2 tsp. lemon extract1-2 Tbsp. grated lemon peel (the more you use, the more lemony the flavor)1 cup sliced almonds. 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). 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. 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. I like to put a strip of parchment paper in the bottom to help the loaf release easily after it's baked. 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. 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! 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. 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.
Lemon drizzle cake recipe. 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. 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. You know that I am a sucker for anything mini – especially when the mini-fied creations are served in Weck jars (see the notes section below for details).