Lemon Poppyseed loaf Cake

Luscious Lemon Loaf with Playful Poppyseeds
About This Recipe:
  • moist cake with subtle crunchy top
  • lemon juice & zest
  • poppyseeds for texture
  • 3 large eggs needed!
  • yogurt or sour cream needed!
  • quick one bowl mixing then 1 hr in the oven!
  • sweet lemony drizzle
The Method:

this recipe follows a very simple butter mixture and dry flour mixture (two bowls, wet and dry) approach which you have probably done before.

in the first boel the butter and sugar are creamed together with an electric mixer. next the eggs and vanilla extratc are creamed in, and the wet bowl is complete! so simple!

in the second bowl the dry mciture is made. firstly the flour is sifted, then the baking powder, baking soda, and salt are added and whisk together.

THe dry mixtures gets mixed into the wet in three portions (thirds) adn then after each thrid of flour is added a portion of the yogurt or sour cream is added as well, until one batter remains. Lastly the poppy seeds are folded in and it is complete.

A loaf pan in line with parchment on the shrot sides and greased on the longer sides. THe oven is set to 350 Degres F and the loaf is baked for ~50-55 minutes.

Once cooled the loaf is drizzled with the glaze, of which is made by simply mixing cofectioners sugar, milk, and lemon juice.

The Recipe:

Prep timebake timecool time
15 mins50-55 mins1 hour
Yields: 1 loaf pan 8×4 inch

Lemon Poppyseed Loaf Cake

ingredients:
  • 1/2 cup (1 stick) unsalted butter *room temp.
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 1/2 Tablespoons lemon zest
  • 2 Tablespoons lemon juice
  • 1 1/2 teaspoons vanilla
  • 1 1/2 cups all purpose flour
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1 1/2 tablespoons poppy seeds
  • 1/2 cup plain greek yogurt or sour cream
Procedure:

Preheat oven to 350 Degrees F and line a loaf pan with parchment along the bottom and over the shorter sides with grease on the longer sides. The parchment will serve as handles to get the loaf out of the pan.

In a medium/large bowl cream the butter and sugar until fluffy. Add the eggs, one at a time, then the vanilla. next fold in the lemon juice and zest. The wet mix is now done.

In another bowl whisk the flour, baking powder, baking soda and salt.

Combine the two bowl into one by pouring the flour mix into the wet mixture. Add the flour in portions of thirds while also adding portions of the greek yogurt (or sour cream). You will be left with one smooth batter. lastly, fold in the poppyseeds.

Pour the batter in your pan and bake on the middle rack for 50-55 mins or until golden with the toothpick test clean.

Enjoy!

Happy Baking

Perfect Lemon Tart

Lucious Lemon Curd on Sensationally Sweet Crust

About This Recipe:

  • Creamy, smooth, curd with strong lemon flavour
  • Sweet buttery crust that bakes in only 10-15 mins
  • Both lemon zest & juice used
  • (optional) meringue recipe for topping!
  • Tart pan, rolling pin, and strainer needed!

3 tips for success

  • Do not roll the dough too thin
  • Cook the curd on very low heat & stir constantly
  • Strain the curd! no scrambled eggs please.

The Method: A Quick Guide

1)Firstly, the crust dough is made in one large bowl, chilled, rolled out with a rolling pin, then transferred onto the tart pans. It is then pre-baked (just briefly, as there is a second bake later) and set to cool.

2)Next, the curd is made entirely on the stovetop. Whisking the sugar and eggs on very low heat, along with the lemon zest and juice, then turning off the heat and adding the butter; the curd is done. It then gets strained and set to cool.

3)Once both the crust and curd are cool; the curd is poured evenly into the tarts and baked for ~10-15 mins, just until a slight giggle appears!

When life gives you lemons… make curd!

Many people are not familiar with curd. It is sweet but not overly sweet, and smooth without being gritty or jello-like. Made with perfect ratios of eggs, sugar, and butter along with any flavour such as lemons, berries, fruits etc. and it makes for a delicious topping.

Some uses for curd include: tarts, curd bars, curd thumbprint cookies, curd inside between cake layers, spread on scones, and so much more!

Note: Curd has eggs but does not taste of eggs. As wel,l cooking on low heat and straining prevents any scrambles eggs.

Prep timeBake timeTotal time
15 mins + 1 hr refrigderate1st 10 mins (2nd bake 15 mins)1 hr 45 mins
yields one 9 inch tart + 3 mini tarts

The Recipe:

Perfect Lemon Curd Tart

Ingredients:

The Tart:

  •  1 1/4 cups all-purpose flour
  •  1/2 cup powdered sugar
  •  1/4 teaspoon salt
  •  1/2 cup (1 stick) cold butter, cut into cubes
  •  1 large egg
  •  1/2 teaspoon vanilla extract

The Curd:

  •  2 large eggs plus 2 egg yolks (or 3 whole eggs)
  •  3/4 cup granulated sugar
  •  1 tablespoon lemon zest
  •  1/2 cup lemon juice & zest of 2-3 lemons

Procedure:

Firstly, in a medium bowl, a stand mixer, or in a food processor make the dough by combining the flour, sugar, and salt. Once combined add the cold butter in cubes until pea sized chunks remain. Add the egg and vanilla and mix until a dough like ball forms and all the flour around the bowl is incorporated. The dough may be sticky (this is ok) and on a lightly floured surface make the dough into a ball; wrap in plastic wrap and refrigerate fro 1 hour. (this is not essential, the next steps can be followed immediately, but for best results refrigeration is suggested)

Now make the curd on the stovetop. In a medium-large sauce pan (on very low heat!) place the eggs, sugar, lemon juice, and lemon zest. Use a whisk! and stir consistency until a thickened consistency appears, this could take 15mins-20 mins. Remain on low heat the entire time or else it will burn! Once thick to a point where it sticks to the back of a spoon without immediately slipping, turn off heat and strain while it is still hot. Add the butter to the strained mixture and stir completely. Set for cooling.

Next, take the dough and rollout to a circle about 2 inches larger than the size of your tart pan. About 1/4 inch thick and place it over the pan and pinch it around the pan. Bake at 350 Degrees F without the curd for 10-15 mins until slightly baked. Place the curd inside and bake for another ~15 mins until slight giggle appears.

Optional Whipped Meringue topping:

In a large bowl place 3 egg whites and whip with an electric mixer on high speed for 5-10 mins or until stiff peaks appear. Add 1/2 cup of granulated sugar and whip for an extra 30 seconds. Stiff peaks are when you can tip the bowl completely upside down without any shift of the egg whites.

Transfer into a piping bag and let your creative side decorate your cooled tart!

Enjoy!

Happy Baking!

Blueberry Lemon Cake

Fresh blueberries on top of lemony yogurt cake!
About this cake:
  • Both lemon juice and zest for a strong lemon flavour
  • Blueberries on top (not an upside-down cake, meaning you can see the blueberries as they bake on top of the cake)
  • Yogurt cake with a bouncy consistency
  • Strong lemon flavour!
  • Quick and easy to make
The Method: A quick overview of the steps
  • The yogurt, lemon juice, and lemon zest all get combined in one medium bowl
  • In another bowl the butter and sugar get whipped together until fluffy
  • The eggs and vanilla then get added to the butter/sugar mix
  • In a third bowl the dry flour mixture gets made and is then sifted into the butter mixture
  • The yogurt mix is now folded into the flour mixture
  • Poured into a lined/greased pan and topped with blueberries to be baked
  • Baked, cooled, and ready to enjoy!

The Recipe

Prep timeBake timeTotal time
15 mins~25 mins~50 mins
Yields: One 10 inch cake
Blueberry Lemon Yogurt Cake

Ingredients:

  • zest/juice of 2 lemons
  • 1 cup plain or vanilla yogurt
  • 1/2 cup unsalted butter *softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla
  • 2 1/4 cups all purpose or cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup blueberries for topping!

Procedure:

Preheat the oven to 350 Degrees F and grease a 10 inch cake pan with butter, oil, or spray and set aside.

In a small bowl combine the lemon juice, zest, and the yogurt. Now in a medium sized bowl cream together the unsalted butter and sugar with an electric mixer, stand mixer or by hand and cream for 3 minutes or until fluffy and air incorporated.

In a third bowl, about medium size, sift together the dry ingredients; sift the flour, baking powder, and salt.

Add the flour mixture into the butter/sugar bowl and mix until completely combined and no flour clumps are apparent. Now, fold the yogurt/lemon mix into this flour mixture and the batter is done!

Pour evenly into the pre-prepared cake pan and top with blueberries all around.

Bake for about 25 minutes or until a toothpick or knife comes out clean from the centre of the cake.

Dust with powdered sugar, slice, serve and enjoy!

Happy Baking

Key Lime Pie with Graham cracker Crust

Freshen up your palette with this key lime pie that packs the punch with flavour!

Striking Sour lime, Crunchy Crust, & Creamy Filling

About this pie:

  • simple ingredients
  • no bake filling & Short baking of crust
  • strong lime flavour!
  • easy procedure

Why You’ll love this Recipe:

The Crust:

a mix of crushed graham crackers and granulated sugar with melted butter as the binding agent; this crust is sweet like honey and crunchy for great texture. Baked for only 15 mins in the pie dish, and it’s done! the only baking required in the entire recipe.

The Filling:

A mix of Greek yogurt and condensed milk with both lime juice and lime zest. Quickly mixed together and so so very fresh with the juice and zest of two limes; this filling tastes strongly of lime!

Poured into the cooled off crust, then popped in the freezer for ~3 hours to set and its complete!

Whipped cream/ topping:

With the pie complete all that is left is to serve and enjoy. The whipped cream is a simple recipe with straight forward steps. Make sure to top your pie with lime slices and enjoy your fabulous dessert!

This one won’t last… better get your slice before its gone !

The Recipe:

Key Lime Pie with Graham Cracker Crust

prep timeBake timeSet time
15 mins15 mins~3 1/2 hrs
One 10 inch Pie

Ingredients:

Crust

  • 1¾ cup graham cracker crumbs
  • ⅓ cup granulated sugar
  • ½ cup unsalted butter (melted)

Filling

  • 2 cans of 14oz. sweetened condensed milk
  • 1 cup greek yogurt *vanilla
  • Zest of two key limes
  • juice of two key limes

Whipping Cream

  • ½ cup heavy whipping cream
  • ¼ cup powdered sugar
  • ¼ tsp vanilla extract

Procedure:

Preheat oven to 375 (Degrees F) and lightly butter a pie dish. Set aside. In a saucepan or in the microwave melt the butter until completely liquid and set for cooling. In a zip lock bag crush the graham crackers into very small crumbs.

In a medium bowl combine the granulated sugar and graham crackers *crushed* into small crumbs. pour the melted butter overtop and stir with a fork until an even texture appears. Press into pie dish evenly all around and up the sides.

Bake the crust for ~ 15 minutes in the oven and then take out and let cool.

For the filling, in a medium bowl combine the condensed milk and yogurt, along with the lime juice and zest. Stir until well combined and pour on-top of cooled crust. Place in the freezer for ~ 3 hours to set. However, if it sets in the freezer for about 1 hour it will be creamy if you prefer that texture over a more solid one!

For the whipping cream, combine all the ingredients listed and whip using an electric mixer for ~5 mins until peaks appear. Top onto the pie with the addition of limes and enjoy!

Happy Baking!