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

Lemon Pound Cake

Today we made Lemon Pound Cake!

1C butter, 2C sugar, 5 eggs, 1T lemon juice, 1T grated lemon zest, 1 pinch salt, 3/4C fat-free sour cream, 2C flour

glaze: 1T lemon juice, 1 3/4C – 2C powdered sugar

Preheat oven to 350F. Cream the butter and sugar until fluffy. Add and mix well, eggs, lemon juice, zest, salt, sour cream, and flour. Bake in tube pan one hour or until knife inserted in center of cake comes out clean. Cool completely. Poke holes in cake. Mix glaze ingredients until barely pourable. Pour onto cake. Spread glaze just on top or let drip down sides as desired. Sift on additional powdered sugar if desired.

Lemon Walnut Cake

Today I made Lemon Walnut Cake!

This recipe is from the book, “Main-Course Soups and Stews” by Dorothy Ivens, published in 1983.

1/2C butter, 1C plus 1T sugar, 2 eggs, 1 1/2C flour, 1t baking powder, 1/2C milk, juice of 2 lemons, zest of 1 lemon, 1/2C walnuts, coarsely chopped

Preheat oven to 375F. Cream the butter with 1C sugar. Add eggs, then zest. In a separate bowl, sift together dry ingredients. Add to wet ingredients in 3 batches, alternating with milk. Stir in walnuts. Turn into 9″ square pan or glass baking dish. Bake 30-40 minutes or until skewer inserted in center comes out clean. Mix lemon juice and remaining sugar. Sprinkle over warm cake evenly. Cut cake before removing from pan.

Turkish Delight Syllabub

Today I made Turkish Delight Syllabub!

This recipe is from Nigella Lawson’s book, “Nigella Bites” published in 2002.

3/4C Cointreau, juice of 2 lemons, 8T sugar, scant 2 1/2C heavy cream, 2T rosewater, 2T orange flower water, 2 Tbs shelled pistachios, finely chopped

I omitted the pistachios. Mix first three ingredients in the bowl of an electric mixer. Slowly beat in cream. When the cream is slightly thickened but not stiff, slowly add waters and keep mixing until soft peaks form. Don’t overbeat. Spoon into glasses.

Syllabub

Lemon Cornmeal Muffins

Today I made Lemon Cornmeal Muffins!

1C lemon juice (about 4 lemons’ worth), 1/2C butter, melted, 1 1/4C flour, 1T baking powder, 1/2t baking soda, heaping 1 3/4C cornmeal, heaping 2/3C sugar, 2 eggs

Preheat oven to 400F.

Sift together flour, baking powder and baking soda. Stir in cornmeal and sugar. In separate bowl, beat eggs and cooled melted butter. Add zest to the juice. Make a well in the center of the dry ingredients. Stir in juice and egg mixtures just until blended. Spoon into greased, non-stick or paper-lined muffin tin. Bake 20 minutes or until a toothpick inserted into a muffin comes out clean.

Lemon Cornmeal Muffins