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These deliciously lemony bars, from The Girl Who Loves To Eat, are something you really have to make yourself to believe that they are so ridiculously good. While I scaled down the recipe to satisfy my sweet tooth, I think you should totally go for the full recipe as you will probably be going back for seconds or thirds or till it’s all over, save for the crumbs! Other than a simple sugar glaze, these lemon “blondies” as I call them, do not require any add-ons and will easily find their way into packed lunch boxes and picnic baskets as a popular request among children and adults alike.

LEMON DRIZZLE CAKE BARS

Ingredients:

100g unsalted butter

100g white caster sugar

2 eggs, room temperature

100g all purpose flour

1/2 teaspoon vanilla powder

1 teaspoon baking powder

Zest of 1 medium lemon

Juice of 2 medium lemons

100g confectioners sugar, sifted

Method:

  • Preheat oven to 180°C and line a baking sheet with baking paper. Cream together butter and sugar.

  • Beat until it turns light and fluffy. Add eggs and keep beating for 1-2 minutes. Add flour and vanilla.

  • Add the baking powder, then add the zest and juice of one lemon. Fold them into the batter carefully.

  • Spread evenly onto the baking sheet. Bake for 20-25 minutes till a wooden toothpick comes out clean.

  • Prepare drizzle by mixing the juice of 1 lemon with 1 cup of water. Let cake cool for about 5 minutes.

  • Poke it with a wooden skewer all over and then carefully spoon the lemon drizzle all over warm cake.

  • When cake is cooled, make glaze by mixing the confectioners sugar with the remaining lemon juice.

  • Spread onto cake and cut into bars while glaze is still wet. Leave to stand till glaze sets. Makes 8 bars.

Lemon Cake Bars

If you love dense, buttery cakes with lots of flavor, this rich cannoli pound cake from Stellina Sweets is definitely gonna make it on your hit list. The cake will rise tall with a lovely cracked top if you bake it in a narrow loaf pan so be sure you do just that. The combination of pistachios, chocolate, citrus zest and ricotta cheese may take you a while to get there, especially if you are using raw unshelled pistachios as it might take well over an hour to shell, chop and roast before you can add them to the batter.

I dare say that you will be nicely rewarded for every ounce of hard work you put in as the finished cake tastes amazing and smells heavenly. Since I’m not familiar with the famous Italian cannoli – a deep fried, crisp cylindrical shell, filled with sweetened ricotta with the ends dipped in a mixture of chocolate and pistachios, which I hope to try at some point –  I cannot honestly say whether the pound cake version matches up to the authentic stuff but I would urge all of you to go ahead and make it anyway so that you can be your own judge.

CANNOLI POUND CAKE

Ingredients:

1 1/2 cups (190 grams) all-purpose flour

1 cup (170 grams) mini chocolate chips

1/2 cup (60 grams) pistachios, chopped small

1 cup (200 grams) granulated sugar

Finely grated zest of 1 orange

Finely grated zest of 1 lemon

1/2 cup olive oil or vegetable oil

1 tablespoon sweet marsala wine

1 cup (250 grams) whole-milk ricotta cheese

2 large eggs, at room temperature

2 teaspoons baking powder

1/2 teaspoon kosher salt

1/2 teaspoon ground cinnamon

1 or 2 pinches allspice

Confectioners’ sugar, for dusting

Method:

  • Place rack in the center of oven and preheat to 350°F. Spray a 8 x 4½” pan with nonstick cooking spray.

  • Line the pan with parchment paper, such that it overhangs on the long sides, and spray the parchment.

  • Whisk together the flour, chocolate chips, and chopped pistachios in a medium bowl and set this aside.

  • Combine sugar and orange & lemon zests in a bowl and rub zest thoroughly into the sugar using fingers.

  • The mixture will be fluffy and citrus-scented and flecked throughout with bits of orange and yellow zest.

  • Add the olive oil, marsala, ricotta cheese, and eggs; whisk to combine into a fairly homogenous mixture.

  • Sprinkle baking powder, salt, cinnamon, and allspice on top, and whisk to combine everything together.

  • Use a spatula to gently fold the flour/chocolate/pistachio mixture into wet ingredients until just blended.

  • Scrape batter into pan. Bake for 55 to 65 minutes until a toothpick inserted in the center comes out clean.

  • Transfer it to wire rack and cool cake in the pan for about 15 minutes. Pull parchment up and out of pan.

  • Let cake cool to room temperature on the rack. Dust with confectioners’ sugar if desired for a festive look.

  • The cake will keep for at least 3 days in an airtight container at room temperature. Makes 10-12 servings.

Cannoli Pound Cake

It’s always lemon & poppy seed muffins or cake but did you know that this gorgeous, summer pairing can be used for thick, fluffy pancakes? Yes, add a dash of lemon juice and a sprinkling of poppy seeds to your regular pancake batter and taste the difference. The recipe, from Sally’s Baking Addiction, can label itself healthy as it calls for whole wheat flour and a good measure of Greek yogurt [the last I had in the refrigerator]. Poppy seeds add a nice little crunch to every bite and you would agree that the best part of being served pancakes for breakfast is to have a generous pat of butter, that melts instantly, along with some unconditional drizzle of golden/ maple syrup on top.

LEMON POPPY SEED PANCAKES

Ingredients:

1 cup (123g) whole wheat flour

1/4 cup (50g) granulated sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon kitchen salt

2 tablespoons poppy seeds

1/2 cup (124g) Greek yogurt

1/2 cup (120ml) full cream milk

1/8 cup (30g) unsalted butter

1 large egg, room temperature

1/2 tablespoon lemon zest

1 1/2 tablespoons lemon juice

1/2 teaspoon pure vanilla extract

Method:

  • Microwave butter until melted. Set aside to slightly cool. You do not want it to be piping hot.
  • In a large bowl, toss flour, sugar, baking powder, baking soda, salt, and poppy seeds together.

  • In another large bowl, whisk yogurt, milk, butter, egg, lemon zest, lemon juice, and vanilla.
  • Pour the wet ingredients into the dry ingredients and gently whisk it to combine everything.

  • The batter is thick and a few lumps may remain. Heat a griddle or skillet over medium heat.
  • Coat generously with nonstick cooking spray or butter. Drop 1/4 cup of batter on the griddle.

  • Cook until the edges look dry and bubbles begin to form on sides of pancake, about 1 minute.
  • Flip the pancake and cook on the other side until cooked through for about 2 more minutes.

  • Keep pancakes warm in a preheated 200°F (93°C) oven till all the pancake batter is used up.
  • Serve the pancakes immediately with fresh fruit or any topping of choice. Makes 10 pancakes.

Lemon & Poppy Seed Pancakes

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PrerrnaMirchi
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