Lemon Bliss Bundt Cake

Lemon is a favorite and this Bundt cake, which is King Arthur Flour's Cake of 2017, is packed with it.  From the lemon zest in the cake, to a lemon glaze and lemon icing, it hit the ball out of the park (a baseball term in honor of my hubby!)

Still "ice in" from Winter Storm Helena...which by the way, when did we start naming winter storms? my baking continued into Sunday making this delicious cake.  Very easy and oh so delicious.

Lemon Bliss Bundt Cake
16 T (2 sticks) unsalted butter at room temperature
2 cups granulated sugar
1 tsp. salt
4 large eggs, at room temperature*
2 tsp. baking powder
3 cups King Arthur All-purpose Flour
1 cup milk, preferably whole milk
Zest of 2 medium lemons
1/2 tsp. Lemon Oil (optional)

Glaze:
1/3 cup freshly squeezed lemon juice
3/4 cup granulated sugar

Icing:
1 1/2 cups confectioners' sugar (icing sugar), sifted
pinch of salt
2 to 3 T freshly squeezed lemon juice
1 tsp. light Karo syrup (this is my addition to give it a shine!)

*If you forget, like I do most times, to set out your eggs...simply place them in very warm water for about 5 minutes.  You'll still get the benefit of room temperature eggs that crack easily!

Preheat oven to 350F-degrees.  Spray a 10 or 12 cup Bundt pan with baking spray and set aside.  I used one of the new designs, Party Bundt Pan.

In a stand mixer, beat the butter and sugar together until fluffy and lightened in color.

Add the eggs, one at a time, beating well after each addition.  Scrape the sides and bottom of the bowl with a rubber spatula once all the eggs are added, then beat briefly to re-combine any residue.

Add the baking powder to the flour and in three parts, alternately with the milk, starting and ending with the flour.  Mix, until everything is well combined, the batter will a bit rough, but shouldn't have any large lumps.  Stir in the lemon zest and oil (if using).

Spoon the batter into the prepared pan, leveling it and smooth the top with a spatula.

Bake in the preheated oven for 45 to 60 minutes, or until a cake tester or toothpick inserted into the center comes out clean.

While the cake is baking, make the glaze by stirring together the lemon juice and sugar.  Microwave or heat over a burner briefly, stirring to dissolve the sugar.  You don't want to cook the lemon juice, so just until until very warm, but not uncomfortably hot--less than 1 minute should do it.  Set the glaze aside.

Remove the cake from the oven and carefully run a knife between cake and pan all around the edge.  Place the pan upside down on a cooling rack and gently shake the pan back and forth to loosen and remove it.

Brush the glaze all over the hot cake, both top and sides.  Let it sink in, then brush on more glaze continuing until all the glaze is used up.

Allow cake the cake to cool completely before icing and serving.

The crumb is so tender and the flavor is so lemony.  This is definitely a Cake of the Year--Enjoy!

Sunday Dessert ~ Lemon Icebox Cheesecake

Just the word "Icebox" sounds perfect for these hot summer days.  First introduced during World War I,  the Icebox Cake is derived from similar desserts like a Trifle or Charlotte.  It became popular in the 20s and 30s because of the shortcuts and pre-made ingredients involved.  In fact, many cookie companies started printing directions for the IceBox Cake on the back of their packages.  I used the new Oreo Lemon Cookies as my base to give this dessert an even more lemony taste since the amount of lemon juice is "dialed back" on this icebox version because the heat of the oven in a baked cheesecake mellows the tartness of it.

My sister would agree that Mom made the best Lemon Glazed Cheesecake, but I have to say with the temperatures in the 90s and humidity higher, this icebox version is just as satisfying...just saying!

Lemon Icebox Cheesecake

Crust:
10 lemon sandwich cookies (you can use graham cracker crumbs too)
2 tsp. unsalted butter, melted
1 tsp. grated lemon zest

Preheat oven to 350F-degrees.  In a food processor, process cookies until finely ground. Add butter and zest and pulse until combined.  Press mixture into the bottom of a 9-inch springform pan, lightly sprayed with a baking spray.  Bake until lightly browned and set, about 10 minutes. Cool completely on wire rack, at least 30 minutes.

Lemon Curd:
1 large egg plus 1 large egg yolk
1/4 cup granulated sugar
pinch of salt
2 T lemon juice
1 T unsalted butter
1 T heavy cream

While crust is cooling, whisk the egg, egg yolk, sugar and salt together in a small saucepan.  Add lemon juice and cook over medium-low heat, stirring constantly, until thick and pudding like, about 3 minutes.  Remove from the heat and stir in butter and cream.  Press through fine-mesh strainer into small bowl and refrigerate until needed.

Filling:
1 envelop (2 3/4 tsp.) unflavored gelatin
1/4 cups lemon juice (approx 2 lemons)
1 tsp. lemon zest
1 1/2 lbs (3-8 oz) cream cheese, cut into 1-inch pieces and softened
3/4 cup granulated sugar
pinch of salt
1 1/4 cups heavy cream, at room temperature

Combine lemon juice and gelatin in a small bowl and let stand until gelatin softens, about 5 minutes.  Microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds.  Set aside.

In a stand mixer, using the paddle attachment, beat cream cheese, sugar, and salt until smooth and creamy, scraping down the sides of the bowl with a rubber spatula, about 2 minutes.  Slowly add cream and beat until light and fluffy, about 2 minutes.  Add gelatin mixture and 1/4 cup curd, increase speed to medium high, and beat until smooth and airy, about 3 minutes.

Pour filling into cooled crust and smooth top.  Pour thin lines (mine were too chunky!) on top of the filling and lightly drag a paring knife or wooden skewer through lines to create marbled appearance.  Refrigerate until set, at least 6 hours.  Remove sides of the pan and serve.

Leftover cheesecake can be covered in plastic wrap and kept refrigerated for up to 3 days...if it lasts that long.  Enjoy!

Lemon~Pecan Thumbprint Cookies & May's Give-Away Apron

Next to chocolate, lemon was my mother's favorite flavor.  She made the best, by far, Lemon Meringue Pie and Lemon Cheesecake.  Every year, when Mother's Day rolls around, I can't help but miss my mother the most and I envy all of you who still have their moms in their lives. However, creating these cookies in her honor and knowing she would love them, brings me peace and joy that, even for a short time (she passed away at age 67), I was blessed to have such a remarkable woman to guide me.

Thumbprint cookies are one of my favorites to bake because you get that surprise "middle" that enhances it.  I've used King Arthur Flour "Lemon Wafers" for the center, however these could have been replaced with a jam--Raspberry would go lovely because I've used lemon zest in the actual cookie too.

Rolling the cookies in finely chopped pecans is also a tribute to Mom--she loved Butter Pecan and here in the South, pecans are usually the nut of choice.  Again, there's room for substitution with walnuts, macadamia, or maybe pistachio.

Lemon~Pecan Thumbprint Cookies
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 1/2 tsp. vanilla extract
Zest and juice of 1 medium lemon
2 3/4 cup King Arthur all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt

1 - 1/2 cups finely chopped pecan
36 Lemon wafers or jam

Preheat oven to 350F-degrees.  Line two baking sheets with parchment paper and set aside.

In a stand mixer, using the paddle attachment, cream the butter, then gradually add the granulated sugar.  Scrape down the sides of the bowl with a rubber spatula and add the brown sugar.  Mix again to combine and scraping down the sides of the bow.

Add the egg and vanilla and beat on medium speed.  Add the zest and juice of one lemon and mix again.  The mixture may look a bit curdled, but not to worry.

Add the dry ingredients and mix on medium just to combine...don't over mix.  Measure out "walnut size" balls of dough and roll in the chopped pecans.

Place balls on the prepared baking sheets and lightly press a "thumbprint" in the middle.

Repeat to fill the pan with 12 cookies.

Bake in preheat oven for 12 minutes or until golden brown.  If you're using the Lemon Wafers, immediately place one wafer in the center of cookie after the baking time.  If you're using jam, fill the center of each cookie with about 1/2 tsp. jam before baking.

Cool slightly on the pan (about 5 minutes) then transfer cookies to a rack to cool completely.  Once the cookies have cooled, the centers should be firm enough to pack in a cookie jar, or send along to my favorite sister who is still recuperating from surgery at home:-D  Recipe makes 3 dozen cookies.
Enjoy!

The apron this month is also in memory of my mom who loved the color pink.  I helped her wallpaper (one wall) and paint her master bedroom pink and you know what...my Dad didn't even mind sleeping in a pink bedroom because it made her happy!  The fabric is filled with beautiful Cosmos and if you would like to be wearing this lovely apron, just comment on any of the posts this month and I could be sending it out to you in June.  Good Luck~

Lemon Yogurt Poppy-Seed Cakes & February's Apron Winner

Anything lemon was one of my mother's favorite flavors.  I know I've said before, but she made the best Lemon Meringue Pie and her Lemon Cheesecake was out of this world.

I'm not sure when poppy seeds were added with lemon for baking, but it makes for a delicious combination.  In the United States, it's a difficult business to grow poppy seeds due to their risk of heroin production.  Poppy seeds have a low dose of opium alkaloids, which if you're having a drug test for a job, will probably get you flunked!  I'm not worried, these little cakes (or you can bake them as muffins) are the perfect start for the morning.

Lemon Yogurt Poppy~Seed Cakes
1/2 cup (1 stick) unsalted butter, at room temperature
zest & lemon juice of 1 large lemon
1 cup granulated sugar
1 tsp. vanilla extract
1/4 tsp. lemon extract
1 8-oz container of Lemon Yogurt (I used Chobani)
2 large eggs
2 T poppy seeds
2 cups King Arthur all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 cup milk
Lemon Wafers (optional)

Preheat oven to 350F-degrees.  Spray mini loaf pan with a baking spray that included flour.

In a stand mixer, using the paddle attachment, cream the butter, lemon zest and juice together.  While mixer is running, slowly add the sugar.  Add the eggs, one at a time, scraping down the sides of the bowl with a rubber spatula. Add the vanilla, lemon extract, poppy seeds and yogurt.

Mix the dry ingredients together, then alternately combine them with the milk.  Beat one minute more to ensure everything is combined

Scoop batter into prepared baking pan.  I added a lemon wafter on top of the batter, pushing down slightly.  This is optional, but I thought..."isn't it a lovely surprise."

Bake cakes for 20 to 22 minutes.  Remove from the oven and allow to cool slightly before turning them out onto a baking rack.  I chose to add a glaze on top:

Glaze:
1 cup confectioners' sugar
1 T light Karo syrup
2 T hot water
1/8 tsp. lemon extract

Serve warm and Enjoy!

Now, the winner of February's apron is ~ Martha Ellen!  Please contact me and I will send out this lovely apron to you.

March's apron will be up tomorrow with an unique recipe:-D

Lemon Poppy Seed Pound Cake

Pound cake is like a "little black dress" that you can accessorize in a number of ways.  I've made literally hundreds of pound cakes in my lifetime and it's still my go to dessert that my hubby never gets tired of.

Meyer Lemons finally showed up in our grocery store and I couldn't wait to run home and make this luscious cake in a new cake pan I discovered at Sur La Table.  The Meyer lemon is from China and is thought to be a cross between a lemon and mandarin orange. It was introduce to the United States in 1908 by an agricultural explorer, Frank Nicholas Meyer.  The thinner skin is perfect for zest and I think it produces much more juice than the common variety we have in the stores.

This Four Bundt pan is larger than minis, but smaller than the 10 or 12 cup version--perfect size to freeze for us "empty-nesters" or to give as gifts.  With the addition of poppy seeds, this  pound cake would be great for breakfast, but also make a lovely dessert with some berries.

Lemon Poppy Seed Pound Cake
2 cups (4 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar
zest and juice of 2 lemons
2 tsp. vanilla extract
8 large eggs
3 cups Cake Flour

1 1/2 tsp. baking powder
1/2 tsp. sea salt
1/4 cup poppy seeds

Preheat oven to 350F-degrees.  Spray 12-cup Bundt pan (or small 4 Bundt pan + loaf pan) with a baking spray that has a flour addition.

In a stand mixer, using the paddle attachment, beat the butter completely.  Rub the zest into the sugar then, add to the butter gradually, beating until fluffy.  Add juice and vanilla extract and beat once more.

Add the eggs, one at a time, beating well after each addition and scraping the sides of the bowl as needed with a rubber spatula.  

Whisk the flour, baking powder, salt and poppy seeds together and add to the batter.  Beat on medium until completely combined.  Scraping down the sides as needed.

If you're using a 12-cup bundt pan place in the preheated oven for 15 minutes, then lower the temperature to 325F-degrees and continue baking 45 to 55 minutes, testing the center with a wooden skewer that should come out cleanly.

I measured the batter among the 4 Bundt pan and a glass loaf pan.

I started them in the 350F-degree oven for 15 minutes, then, lowered the temperature to 325F-degrees for 30 minutes for the 4 Bundt pan and left the loaf pan in another 15 minutes.
Total time: 4 Bundt pan - 45 minutes; Loaf pan - 60 minutes.

You can dust the tops with confectioner's sugar or as I like to do, make a glaze:

1 cup confectioners' sugar
juice and zest of 1 lemon
1 T Light Karo Syrup

Whisk all ingredients together in a 2-cup bowl and pour over the slightly cooled cakes.

A simple and easy cake that never ceases to delight my family. Enjoy!

Lemon~Pecan Tea Loaf & December's Apron Give-Away

A rainy day...and thanking Mother Nature that we're not in the path of snow...left me thinking something baked would be delightful. I teetered between chocolate and lemon, but after talking with my sister this morning, I decided on lemon, which is her favorite.

Besides cranberries, pumpkin and gingerbread, I like to bake with citrus fruits during the holiday season. Today they brought back memories of getting oranges (and apples) in my stocking and my mother baking her infamous Lemon Cheesecake. After watching the weather channel this morning--yes, I'm one of those people!, the meteorologist was saying what beautiful weather Florida was having, in fact, the hottest in the country at 85 degrees and the citrus growers were thankful--which I took as a sign!  Lemons remind me of sunshine, which I was so hoping for, and after baking this tea loaf, that's exactly what it tasted like.

Lemon~Pecan Tea Loaf
Preheat oven to 325F-degrees.  Butter and line a "Pullman" loaf pan with parchment paper, then, butter again.  You could also use a mini Bundt pan or muffin pan.

1/2 cup (1 stick) unsalted butter, melted
1/4 cup vegetable oil
1 cup granulated sugar
3 large eggs
1-3 oz. box Instant Jell-O Lemon Pudding
zest of 1 lemon
juice of 1/2 lemon (use the other half in the glaze)
2 1/2 cups King Arthur all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 cup yogurt or sour cream
1/2 cup milk
1/2 cup Lemon Bits
3/4 cup Pecans, chopped

In a stand mixer, using the paddle attachment, beat the sugar, butter and oil until fluffy.  Add the eggs, one at a time and mix thoroughly, scraping the sides of the bowl as needed.  Add the pudding, lemon zest and lemon juice (about 1 1/2-2 T) and mix well.

Add the dry ingredients with the yogurt/milk and mix on medium speed until combined.  Stir in the lemon bits and chopped pecans.  Spoon into the prepared pan.

 Bake for 70-75 minutes or until a wooden skewer comes out cleanly from the center.  Allow to cool about 10 minutes before turning out onto a serving platter.

 A lovely slice of this tea load is all I needed to excite me to get busy and sew this month's apron.  Even though I haven't done much decorating in the rental, the colors in this apron spoke volumes of the holiday.  Post a comment during this month and you will could be baking with this apron in January!

Stay warm and take a break with a cup of tea, cocoa, or as my sister prefers, coffee with a slice of this merry little tea loaf. Enjoy!

The Art of the Care Package & Luscious Lemon Shortbread

The impact of CARE Packages were acknowledged in 1962 by President John F. Kennedy--the Cooperative for American Remittances in Europe, an organization founded in 1945 to aid Europe after WWII.  He said, "Every CARE Package is a personal contribution to the world peace our nation seeks.  It expresses America's concern and friendship in a language all peoples understand."

At 12 years old, that statement had a definite impact on my life...not that I started sending CARE Packages to Europe, but the part of expressing friendship and for me, love to the ones who live far away and how they are missed has stuck with me.  I saw first hand, many times from my mother, packaging up goodies to send to my brothers when they entered the Marine Corp and then, of course, there were the goodies she'd have my dad deliver at Christmas to our family doctor, dentist, and friends in the area.  A language of friendship for sure.

For me, I started sending care packages to Dad after my mother passed away in 1987.  I had returned to California and wanted him to know that I was thinking of him.  It also became a fascination of our local town as well since Dad had gotten a post office box because vandals had taken out his mailbox with a baseball bat.  He'd come in to the post office and the postmistress would holler, "Mr. Tierney, you have a care package in your box," before he even stuck his key into the hole!  I labeled the box...TO: Dad and listed at the bottom what number this one was...1, 2, 3, etc.  Not only did he love the homemade treats, photos, cards, etc., he loved the attention from the staff wanting to know what his daughter had sent him.

I continued to send him care packages throughout his remaining life and to my own daughters when they went off to Mount Holyoke College.  They loved the treats too, but just knowing a piece of home came in a box, meant something even more. I continued to send packages to both my girls and now my grands--it makes us both smile.

I was thinking of those moments when I decided to send a care package to my great-niece Samantha, who started her freshman year in college this September.  Letting her know she has family with her with this next phase of her adult life is important.  I created Luscious Lemon Shortbread (like her mother, grandmother, great-grandmother and me...we love lemon!), made some granola, then, filled the rest of the box with entertaining reading material, and snacks.

Off it goes to the post office...labeled, of course, Care Package #1!

Luscious Lemon Shortbread
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup granulated sugar
zest of 1 lemon (reserve to juice for the glaze)
4 T graham cracker crumbs
2 1/2 cups King Arthur all-purpose flour
1/2 tsp. lemon extract
1/4 tsp. Kosher salt

Glaze:
1 cup confectioners' sugar
juice of 1 lemon (about 2-3 tablespoons)
2 T Karo light syrup

Preheat oven to 325F-degrees.  This recipe makes a 9" x 13" pan of shortbread--I made an 8" x 8" pan and 5 individual ones for my great-niece.

In a stand mixer, cream the butter, sugar, and zest together thoroughly.

Add the remaining ingredients and mix on low until the dough comes together as moist crumbs!  You don't need to have greased the pan(s) -- transfer crumbs to the desired baking pan(s) and pat with your hands.  Use a fork to prick the surface--this helps bake the shortbread.

Bake in a preheated oven 25 to 30 minutes.  The individual pans took just about 25 minutes, the larger 30.  The surface should be a golden brown.

While still warm, I use a paring knife to "score" cut lines in both the individual (made one diagonal) and the larger pan, into squares.  Allow to cool before adding the glaze.

Adding a special tag I made and wrapping up the individual baking containers was all I needed to finish a box that will arrive with love to a very sweet great niece.  Enjoy!