Lemon Cream Poke Cake

Hey there– Last weekend we traveled on up to Ojai to celebrate our Micah’s birthday!!  There was cake (of course) and gifts and a little trumpet concert from Charlotte (new to the school band).  Jodi and I stopped in at the Ben Franklin Dime Store (I didn’t know that’s existed anymore!!) and there was dinner at the cool new place in town.  Such a fine full day –love those 5 to pieces!

So here’s the birthday cake–sweet and tart and creamy—

LEMON CREAM POKE CAKE

Cake:
1 lemon cake mix
canola oil
3 eggs
water

Filling layer:
3.4 oz. box lemon instant pudding mix, divided
1 cup milk
8oz. cream cheese (1 package)
grated rind of 1 lemon
juice from 1 lemon (about 4 tablespoons)

Cream layer:
1 pint (2 cups) heavy whipping cream
1 tab. of the lemon instant pudding mix*
1 tab. powdered sugar

Garnish:
lemon slices, mint leaves

Make the cake according to the directions on the package– (mine used 1/2 cup oil, 1 cup water and 3 eggs).  Spoon the batter in to 9″x 13″ baking dish or a 10″ springform pan that has been sprayed with cooking spray.  Bake it up at 350 degrees for about 25 minutes, until it is firm to the touch.  Cool completely!

To make the filling, take 1 full tablespoon of the lemon instant pudding mix and set it aside for now.  In mixing bowl, stir together the remaining pudding mix and 1 cup of milk.  Set aside.

In another mixing bowl, beat the cream cheese, lemon rind and lemon juice together with an electric mixer for a couple minutes until it resembles a smooth paste.  Add in the pudding & milk mixture and beat until it’s all blended.

With the handle of a wooden spoon poke holes into the cooled cake.  Spoon the filling mixture over the cake pressing in down into the poked holes and covering the top of the cake.

To make the cream layer, use an electric mixer (whisk attachment works best) to beat the whipping cream, tablespoon of lemon pudding mix and tablespoon of powdered sugar a few minutes until it turns into a stiff whipped cream.

Gently cover the lemon layer with the whipped cream.  Refrigerate an hour to make sure it’s all well set.  Garnish with lemon and something green just for pretty.


This cake is a new favorite– so fresh and lusciously creamy!!

*the tablespoon of pudding mix stabilizes the whipped cream.

 

Showing you my best attempt at getting a photo our our sweet girls!!  (not easy!!)  Love those three!
    

And here’s to another wonderful year ahead Micah and Jodi…

Rosemary Lemon Cake

Hello there–  Love this quirky little cake.  To start with, I pretty much adore anything topped with lemony cream cheese frosting.  Add a tender cake with a whisper of rosemary and hints of lemon peel and it’s pretty luscious.

ROSEMARY LEMON CAKE

Cake:
1/2 cup butter, room temperature
3/4 cup sugar
2 tab. lemon juice*
2 tsp. grated lemon peel
2 eggs
1/2 cup butter milk**
1 cup + 2 tab. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 tab. rosemary, chopped very fine

Frosting:
4 oz. cream cheese
1/4 cup butter (1/2 stick)
2 cups powdered sugar
1 tab. lemon juice
2 tsp. lemon peel, grated
garnish: lemon slice, rosemary sprig

To make the cake, beat together the 1/2 cup butter, sugar, lemon juice and lemon peel with an electric mixer until they are all creamed together.  Then beat in the eggs and buttermilk.  Finally beat in the flour, baking powder, salt and rosemary.  Continue to beat the batter with the mixer for 2 minutes.

Scoop all the batter into a 9″ cake pan than has been sprayed with cooking spray.  Bake it at 350 degrees for 25 to 30 minutes until the cake is firm to the touch.   Let the cake cook completely before you frost it.

To make the frosting, use the electric mixer to beat together the cream cheese, 1/4 cup butter, powdered sugar, lemon juice and lemon peel.  When it is thoroughly blended and creamy, frost the cooled cake.  Garnish with a twist of lemon and a sprig of rosemary.  So pretty!

*I used 1 large juicy lemon and got enough juice and grated peel for the cake and frosting.
**In place of buttermilk, pour a tablespoon of vinegar into the measuring cup and fill it to make 1/2 cup.

Lemon Blueberry Breakfast Cake

Hi there all– Up in San Francisco this week– hanging out with our kids.  Watched Brian play the tuba in the 4th of July parade, sang “Down By the Bay” 27 times with fun grand-girl Mae, sat and talked over coffee with Jessica, saw Ani & Brian’s remodel in process and amazed at baby Lois’ new trick–creeping!

So have nothing new cooked up to show you.  But do have a lovely lemony cake I made a few weeks back.  Sweet summer blueberries and wrapped up in a tender grazed cake.  I think you’d love it!

LEMON BLUEBERRY BREAKFAST CAKE

Streusel:
1/2 cup sugar
1/3 cup flour
1/4 cup butter (1/2 stick)

Cake:
2 cups flour
3/4 cup sugar
2  1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup milk
1/2 cup unflavored yogurt
1/4 cup canola oil
1 egg
2 tab. lemon juice
grated lemon peel from one lemon
1  1/2 cup fresh blueberries

Glaze:
1/2 cup powdered sugar
1 tag. lemon juice

First make the streusel.  Mix together the 1/2 cup sugar and 1/3 cup flour.  Then with a pastry blender (or two forks), cut in the butter until the mixture resembles coarse crumbs.  Set aside.

To make the cake, stir together the flour, sugar, baking powder and salt.  Then mix in the milk, yogurt, oil, egg, lemon juice and lemon peel.  Next, gently fold in the blueberries.

Spoon the mixture into a 9″ cake pan (or 10″ tart pan) that has been sprayed with cooking spray.  Sprinkle the prepared streusel over the top of the cake. Bake at 350 degrees for 40 to 45 minutes.

Let the cake cool for a few minutes and make the glaze.  Whisk together the powdered sugar and the lemon juice.  Drizzle it over the cake.  Enjoy!!

Lemon Honey Salmon

Hey there– We’ve already hit a couple hot days– feels like a little summer preview.  So on a warm evening this week, we had this simple salmon, back doors wide open to catch the breeze.

Love this dish– fast, easy and the sauce–oh the sauce!  It’s tart, garlicky and honey sweet.

LEMON HONEY SALMON
1 tab. olive oil
2 cloves garlic, minced
1/4 cup water
2 tab. freshly squeezed lemon juice
2 tab. butter, cut to small pieces
2 tsp. honey
4 six ounce salmon filets
2 tab. olive oil
salt & freshly ground pepper
garnish:
tab. parsley, minced*
lemon slices

In a small pan heat the 1 tablespoon of olive oil.  Put in the garlic and saute for 1 to 2 minutes until it’s fragrant.  Add in the water & lemon juice.  Simmer for 3 or 4 minutes until it is reduced about half the liquid.  Stir in the butter and honey until it’s all blended and set aside.

Heat a skillet to medium high.  Pour in the 2 tab. olive oil.  Liberally salt & pepper the salmon on both sides.  Then cook it 3 minutes on each side until is crisp and golden.

Set the salmon on a pretty plate and pour over the warm sauce.  Sprinkle with parsley and garnish with lemon slices.  Done!

*I didn’t have any parsley in the fridge, so I used cilantro.

P.S.  Photos are just half a recipe– enough for Larry and me.

Lemon Raspberry Coffee Cake

Hey there–  This coffee cake was inevitable.  Andi from next door dropped by with a big bag of lemons.  There were leftover raspberries moldering in the fridge.  Then I ran across this pretty coffee cake on Pinterest.  It all came together for a tender tart fruity cake warm from the oven.  I think it will show up again soon around here…

LEMON RASPBERRY COFFEE CAKE

Streusel:
1/ 2 cup sugar
1/3 cup flour
1/4 cup butter (1/2 stick)

Cake:
2 cups flour
3/4 cup sugar
2  1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup milk
1/2 cup unflavored yogurt
1/4 cup canola oil
1 egg
2 tab. lemon juice
1 tab. finely grated lemon peel
1  1/2 cup fresh raspberries

Glaze:
1/2 cup powdered sugar
1 tab. lemon juice

To make the streusel, mix together the 1/2 cup sugar and 1/3 cup flour in a small mixing bowl.  Then cut in the 1/4 cup butter with a pastry blender (or two forks).  Set aside.

For the cake, in a mixing bowl stir together the 2 cups flour, 3/4 cup sugar, baking powder and salt.  Then add the milk, yogurt, oil, egg, lemon juice and grated lemon peel and stir it all until it is blended together.  Then gently fold in the raspberries.

Spoon the batter into a 9″ cake pan (or I used a 10″ tart pan) and then sprinkle the streusel evenly over the top.  Pop it into a 350 degree oven for 45 to 50 minutes.

After you pull the cake from the oven, let it cool 10 or 15 minutes and then drizzle the glaze over the top.  Beautiful– and ready to eat!

Lemon Pepper Chicken

Hello there–  There are a few reasons I love this chicken:
#1. It’s delectable.
#2. It’s pretty on your plate with steamed broccoli and a chunk of crusty bread.
#3. I can put it on the table in about 30 minutes.
#4. Luckily, I had all the ingredients in the kitchen (no trip to the market)
#5. I get to pass the recipe on to you…

LEMON PEPPER CHICKEN
2 medium chicken breasts
2 tab. olive oil
garlic salt
freshly ground pepper
1 cup chicken broth
3 cloves garlic, minced
dash of red pepper
2 tab. lemon juice (1 small lemon)
1/3 cup red onion, chopped fine
lemon slices for garnish

Filet the chicken breasts slicing them horizontally to make 4 flat servings.  Liberally sprinkle both sides with garlic salt and freshly ground black pepper.

Heat the olive oil in a skillet and then drop in the chicken.  Cook on high heat just 2 or 3 minutes on each side until the chicken is well browned.  Remove from the skillet and set aside.

In a container with a tight fitting lid,  shake together the chicken broth, garlic, red pepper, lemon juice and cornstarch until it is well blended.  Set aside.

Preheat oven to 375 degrees.

In the skillet, saute the red onion a couple minutes until it turns tender (add a splash of oil if the pan seems dry).  Then pour in the chicken broth mixture and stir 3 or 4 minutes until it thickens.

Nestle the chicken back into the sauce (or put them both in a baking dish if your skillet is not oven proof)– and cook the chicken 15 to 20  minutes, until the chicken is tender,  in a 350 degree oven.

While that’s cooking, slice your remaining lemon and brown it in the pan juices in the skillet for a couple minutes.

When the chicken comes out of the oven, serve it up on a platter, grind on a bit more black pepper and add the lemon slices as garnish.  Serve any extra sauce on the side.   Delish!

Lemon Crumble Breakfast Cake

Hi all– It was a perfect match.  I saw this Lemon Crumble Breakfast Cake on Pinterest and the next week got a big bag of lemons from a friend who was smart enough to plant a row of citrus trees in her yard.

And you don’t have to serve this for breakfast. you know.  We had it with a group of friends who came in last Wednesday night for our weekly time to pass around hugs and laugh and talk and pray together.  It’s fresh and bright– just a nice little piece of cake on a plate to go with your mug of tea.

LEMON CRUMBLE BREAKFAST CAKE

Streusel Topping:
1/4 cup (4 oz.) butter, melted
1/3 cup sugar
3/4 cup flour
grated rind of 1 lemon
1 tab. lemon juice

Cake:
3/4 cup sugar
grated rind of 2 lemons
1/2 cup canola oil
1 egg
1 tsp. vanilla
1/2 cup buttermilk*
1/4 cup lemon juice
2 cps flour
2 tsp. baking powder
1/2 tsp. salt
garnish: powdered sugar

In a small mixing bowl, make the streusel by mixing together the 1/3 cup sugar sugar and melted butter with a fork. Then stir in the 3/4 cup flour flour, lemon rind and 1 tablespoon lemon juice.  Set it aside.

For the cake, stir together the 3/4 cup sugar, grated rind of 2 lemons, oil, egg vanilla and buttermilk.  Then mix in the 2 cups flour, baking powder and salt.

Scoop the thick batter into a 8″ or 9″ spring form pan (or deep cake pan) that has been sprayed with cooking spray.  With your fingers, crumble the streusel into little bits over the cake batter.

Pop it into the oven for 45 to 50 minutes until a thin knife inserted into the cake comes out clean.

When you’re ready to serve the cake dust the top with powdered sugar through a sieve.  Enjoy!

*In place of buttermilk, you can use a tablespoon of cider vinegar and milk to make 1/2 cup.

recipe adapted from Pinterest