Dessert

Little Lemon Love

I went scouring for a dessert recipe that would be light and refreshing. I also didn’t want a lot of leftovers tempting me for days. One of the blogs I follow is called Dessert for Two, and that is exactly what she showcases – Desserts for Two. This is a quick and easy recipe that satisfied my sweet tooth and one that the family could enjoy. I did double the recipe so that our son could have dessert as well. It was so good he took the remaining one and polished that off as well.

Ingredients

  • 6 tablespoons all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • pinch of salt
  • 1 large egg yolk
  • 3 tablespoons sour cream (or full-fat yogurt)
  • 1 tablespoon + 2 teaspoons neutral oil
  • zest of 1 lemon
  • 1 tablespoon fresh lemon juice

For the glaze:

  • 1/2 cup powdered sugar
  • 1-2 teaspoons lemon juice, as needed

Instructions

  1. First, spray 2 6-ounce ramekins very well with cooking spray, and set them on a mini baking sheet.
  2. Preheat the oven to 350.
  3. In a small bowl, whisk together the sugar, flour, baking powder, baking soda, and pinch of salt. Set aside.
  4. In a medium bowl, whisk together the egg yolk, sour cream (or yogurt), oil, lemon zest, and lemon juice.
  5. Add the dry ingredients in two batches to the wet ingredients, and stir gently to combine.
  6. Divide the mixture between the two ramekins.
  7. Bake for 20 minutes, or until a toothpick inserted comes out clean.
  8. While the cakes cool, make the frosting: whisk together all ingredients, adding more lemon juice to thin it out to a pourable consistency.
Dessert

Lemon Squares

As summer is slowly coming to a close I knew I needed to make my favorite lemon bars. This recipe has been a favorite of mine for years. Originally from a Cooking Light magazine from around 1999, I love to make these during the hot days of summer for their cool citrus flavor. And being a Cooking Light recipe I never feel guilty enjoying a couple pieces.

A shortbread crust with a smooth citrusy filling topped with a dusting of powdered sugar makes a great summer dessert.

Ingredients

  • 1/4 cup granulated sugar
  • 3 tablespoons butter or stick margarine, softened
  • 1 cup all-purpose flour
  • Topping:
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 2 teaspoons grated lemon rind
  • 1/3 cup fresh lemon juice
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 teaspoons powdered sugar

Directions

Preheat oven to 350°.

To prepare the crust, beat 1/4 cup granulated sugar and the butter at medium speed of a mixer until creamy. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Gradually add 1 cup flour to sugar mixture, beating at low speed until mixture resembles fine crumbs. Gently press mixture into bottom of an 8-inch square baking pan. Bake at 350° for 15 minutes; cool on a wire rack.

To prepare topping, beat eggs at medium speed until foamy. Add 3/4 cup granulated sugar and next 5 ingredients (3/4 cup granulated sugar through salt), and beat until well-blended. Pour mixture over partially baked crust. Bake at 350° for 20 to 25 minutes or until set. Cool on wire rack. Sift powdered sugar evenly over top.

Uncategorized

Lemon Blueberry Cake

Grab those blueberries before they are gone.  This is a great cake to make for either dessert or as a breakfast treat.
It is a pretty simple cake to make and packed with flavor.  I am not a huge fruit fan, but have no problem when they are presented in a dessert of some sort.

INGREDIENTS:

For the cake:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 cup granulated sugar
2 tablespoons lemon zest
3/4 cup buttermilk
1/2 cup oil (vegetable, canola, or coconut oil)
2 large eggs, slightly beaten
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries

For the lemon glaze:
1 cup powdered sugar
2 tablespoons fresh lemon juice

reheat oven to 350° F. Spray a 8 1/2 x 4 1/2 loaf pan with cooking spray and set aside.
In a large bowl, whisk together the flour, salt, and baking powder. In a small bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant. Whisk into the flour mixture. Set aside.
In a separate medium bowl, combine the buttermilk, oil, eggs, lemon juice and vanilla extract.
Slowly add the wet ingredients to the dry ingredients. Stir until combined. Gently stir in the blueberries. Pour batter into prepared loaf pan. Pound on the counter so the loaf cake is evenly set in the pan.
Bake for 60-70 minutes, or until toothpick comes out clean. Place the loaf on a cooling rack and cool for 15 minutes. Loosen the sides of the loaf cake with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.
While the loaf cake is cooling, make the lemon glaze. In a small bowl, whisk together powdered sugar and lemon juice. Drizzle the glaze of the cooled loaf cake. Cut into slices and serve.