Pear Lemon Cake

Today we made Pear Lemon Cake!

1/2C butter, 1/2C sugar, 1 1/2 C flour, 2t baking powder, 2 large slightly underripe pears, peeled and chopped into 1/2 to 1/4″ pieces, 3 eggs, 3T brown sugar, 2T lemon juice

Preheat oven to 350F. Cream butter with sugar.

Pear Lemon Cake

Pear Lemon Cake

Pear Lemon Cake

Pear Lemon Cake

Beat in eggs.

Pear Lemon Cake

In separate bowl, sift together dry ingredients. Make a well in the dry. In a separate bowl, mix pears, lemon juice and brown sugar.

Pear Lemon Cake

Pear Lemon Cake

Stir wet into dry until just blended.

Pear Lemon Cake

Pear Lemon Cake

Spread half the batter evenly into a greased 9″ round cake pan.

Pear Lemon Cake

Pear Lemon Cake

Spread pears on top.

Pear Lemon Cake

Spread on remaining batter. Swirl until all pears are coated.

Pear Lemon Cake

Bake 45-50 minutes or until lightly browned and cake comes away from sides of pan.

Pear Lemon Cake

Pear Lemon Cake

If desired, glaze when cake is cool, with 2 to 2 1/2C powdered sugar sifted, and 3T orange juice blended until barely pourable.

Lemon Blueberry Swirl Cake

Today we made Lemon Blueberry Swirl Cake!

1/2C butter, 1/2C sugar, 1t salt, scant 1 1/2C flour, 2t baking powder, 6 oz fresh blueberries, 3T lemon juice, 3 eggs, 3T powdered sugar

Preheat oven to 350F. Cream butter with sugar.

Lemon Blueb Swirl Cake

Lemon Blueb Swirl Cake

Lemon Blueb Swirl Cake

Beat in eggs.

Lemon Blueb Swirl Cake

Lemon Blueb Swirl Cake

In separate bowl, sift together dry ingredients. Make a well in the dry and blend in half the wet.

Lemon Blueb Swirl Cake

Add lemon juice.

Lemon Blueb Swirl Cake

Lemon Blueb Swirl Cake

Stir in remaining wet just until blended.

Lemon Blueb Swirl Cake

Lemon Blueb Swirl Cake

Turn into a greased 9″ round cake pan.

Lemon Blueb Swirl Cake

In separate bowl, mash powdered sugar into blueberries.

Lemon Blueb Swirl Cake

Lemon Blueb Swirl Cake

Swirl into cake batter with a few turns of a knife.

Lemon Blueb Swirl Cake

Lemon Blueb Swirl Cake

Bake 35-40 minutes or until center is set and cake comes away from the sides of the pan.

Lemon Blueb Swirl Cake

Lemon Raisin Scones

Today I made Lemon Raisin Scones!

3C flour, 1C sugar, 4t baking powder, 1/2t salt, 1/2C very cold butter, 1C raisins, juice of 1 lemon, 2t lemon extract, 1C milk

Preheat oven to 375F.

Lemon Raisin Scones

Mix dry ingredients including sugar.

Lemon Raisin Scones

Cut in butter with fork.

Lemon Raisin Scones

Mix juice, milk and extract.

Lemon Raisin Scones

Lemon Raisin Scones

Pour over butter mixture.

Lemon Raisin Scones

Toss gently with fork only until dough is formed. Work in raisins until just blended in.

Lemon Raisin Scones

Lemon Raisin Scones

Turn dough into greased, nonstick or lined muffin tin.

Lemon Raisin Scones

Bake 25 minutes or until light golden. Do not overbake.

Lemon Raisin Scones

Lemon Vodka Oat Bars

Today I made Lemon Vodka Oat Bars!

1 1/4 C flour, 1t baking powder, 1/2t salt, 1/2C butter, 1C sugar, 2 eggs, 2C oats

Filling: 1 1/2 C sugar, 1/4C cornstarch, 1/4C flour, 1/4C citrus vodka, juice of 2 lemons, 4 eggs

Preheat oven to 350F.

Lemon Vodka Oat Bars

Sift together dry ingredients. Stir in oats. In separate bowl, cream butter and sugar.

Lemon Vodka Oat Bars

Lemon Vodka Oat Bars

Add eggs. Blend well.

Lemon Vodka Oat Bars

Stir in dry ingredients.

Lemon Vodka Oat Bars

Lemon Vodka Oat Bars

Turn into greased rectangular pan.

Lemon Vodka Oat Bars

Lemon Vodka Oat Bars

Lemon Vodka Oat Bars

Bake 20 minutes or until barely tan. Keep oven at 350F.

Make filling:

Beat eggs with sugar.

Lemon Vodka Oat Bars

Lemon Vodka Oat Bars

Lemon Vodka Oat Bars

Sift in dry ingredients.

Lemon Vodka Oat Bars

Stir in juice and vodka.

Lemon Vodka Oat Bars

Lemon Vodka Oat Bars

Lemon Vodka Oat Bars

Press down with fork on crust.

Lemon Vodka Oat Bars

Pour on filling.

Lemon Vodka Oat Bars

Bake 30 minutes or until set. Cool 10 minutes. Serve warm.

Lemon Vodka Oat Bars

Lemon Rum Cake

Today I made Lemon Rum Cake With Lemon Frosting!

Cake: 2 1/2C flour, 2C sugar, 1/2t ground ginger, 1t salt, 1C butter, melted,
2t baking powder, 2 eggs, juice of 2 medium lemons, approx. 2/3C citrus rum or light rum

Frosting: 1/2C butter, 3C – 3 1/2C powdered sugar, juice of 1/2 a lemon

Preheat oven to 350F. Make cake: Melt butter. Cool. Meanwhile, sift together dry ingredients. Set aside. Beat eggs with sugar. Blend well.

sugar

eggs

eggs

Beat in butter. Blend well.

butter

Juice lemons.

lemon

juice

Add enough rum to make 1C. Stir into butter mixture. Blend well.

juice

juice

mixed

Add dry ingredients. Stir until just blended.

dry

dry

dry

dry

dry

Turn into greased 9″ round cake pan.

pan

pan

pan

Bake 45-50 minutes or until lightly browned on top and toothpick inserted in center of cake comes out clean. Cool one half hour.

Make frosting: Cream butter and 2C powdered sugar until smooth.

sugar

mixed

Add lemon juice. Stir until smooth.

lemon

juice

juice

Stir in remaining powdered sugar until of desired consistency.

sugar

sugar

Spread on cake.

piece

Chiffon Cheesecake Lemon Bars

Today I made Chiffon Cheesecake Lemon Bars!

16 oz fat-free cream cheese, 2 egg whites, 1C sugar, 2 1/2C flour, 1t baking powder, 1C butter, 1/2C powdered sugar, 1/4t lemon zest, 3T lemon juice

Preheat oven to 350F.

Chiffon Lemon Bars

Beat cream cheese with 1/2C sugar. Blend well. In separate bowl, beat butter with powdered sugar. Blend well. Add lemon juice. Stir in zest. Add dry ingredients. Blend well. Press into ungreased 9″ X 13″ pan. Bake 7 minutes. Meanwhile, beat egg whites until foamy. Gradually beat in 1/2C sugar. Beat until stiff and glossy. Fold into cream cheese mixture. Spread evenly onto prebaked crust. Bake 25-30 minutes or until an off-white color and crust is lightly browned. Cool before cutting.

Chiffon Lemon Bars