Tag: lemon

A Fresh Twist on Pound Cake

A Fresh Twist on Pound Cake

The South has a long love affair with pound cake. As I have said before, my family has hundreds of recipe variations, designed to suit any mood or occasion. When I cam across this recipe, in Southern Living, I knew it would be a keeper.…

Nancy SIlverton’s Madelines

Nancy SIlverton’s Madelines

These Madelines are sheer perfection! You get fantastic flavor from the freshest ingredients and golden butter. You get the iconic bump, from chilling you batter and starting in a hot oven. You can indulge in the rich flavor of vanilla with a hint of lemon.…

Miss Grace Lemon Cake

Miss Grace Lemon Cake

Growing up in Los Angeles, there were a few staple treats. Sometimes, it was a midnight run to Western Bagel to get hot bagels just out of the oven and other times it was Mis Grace Lemon Cake.

Miss Grace holds a special place because, it was the dessert my mother always took to USC football games when we were tailgating. It is the perfect combination of lemon and butter flavors. It is tart and sweet at the same time.

My mother’s friend used to say that we had to cut it very, very thin to appreciate the flavor.

Long ago it was sold to another bakery here in Los Angeles and somehow it never felt the same. I have been trying to recreate that flavor forever and I think I have finally come up with the perfect recipe.

If you are familiar with Miss Grace, let me know what you think. Did I nail it!

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Copycat Lemon Bundt Cake

My favorite bakery cake, broken down for you to make at home.
Course: Endings
Cuisine: American
Keyword: butter, cake, lemon

Ingredients

Cake

  • 1 cup Unsalted butter, at room temperature
  • 2-1/4 cups Granulated White Sugar
  • 3 Large Eggs, at room temperature
  • 3 cups All-Purpose Flour, sifted
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 cup Buttermilk
  • 2 Tablespoons freshly grated lemon zest, firmly packed
  • 3 Tablespoons Fresh Lemon Juice

Lemon Glaze

  • 2 cups Confectioners' Sugar, sifted
  • 1/4 cup Fresh Lemon Juice

Instructions

Cake

  • Preheat oven to 325°.
    Butter, generously, the bundt pan.
    In a stand-up mixer fitted with a paddle, cream butter until it is light in color.
    Gradually add sugar and beat unti light and fluffy.
    Add eggs, one at a time.
  • In a separate bowl, whisk together flour, soda and salt.
    Alternating with Buttermilk, add the flour mixture to butter mixture. Start and finish with flour.
    Beat until just combined, do not overwork.
    Add in the lemon zest and lemon juice and stir to just combine.
  • Pour batter into prepared bundt pan.
    Bake for 55-65 minutes, depending on your oven. A tester should come out with just a few moist crumbs.
    Let cool in pan, for 10 minutes them turn out and cool completely on a rack.

Lemon Glaze

  • While cake is cooling, make glaze.
    Using a handheld whisk, gradually add lemon juice to confectioners' sugar. Only add the amount of lemon juice you need for a thick pourable glaze. You don't want it to be too runny.
    When cake is cool, pour glaze generouslu around cake.
Boca di Dama – Mouth of a Lady

Boca di Dama – Mouth of a Lady

Well, I don’t know about the mouth of a lady but I do know that this classically Italian almond flour cake is absolutely delicious. I made it for Passover but it is perfect for anytime. I used lots of lemon zest for a really fresh…

Citrus Season!

Citrus Season!

I love this time of year. Give me a Meyer Lemon or a Cara Cara Orange and I am a happy girl. Every year I look for different recipes to use these fabulous gems. This year I came across Odette Williams, Lemony Yogurt Loaf Cake,…

Lemon Garlic Chicken- Think Outside the Recipe

Lemon Garlic Chicken- Think Outside the Recipe

Here is another fantastic recipe from my #stepuptosensational concept. Let me know what you think.

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Lemon Garlic Chicken

I love this recipe because the whole thing cooks in one skillet and takes 45 minutes from start to finish.
Course: Middles
Cuisine: American
Keyword: chicken, garlic, lemon
Servings: 4

Ingredients

Simple Preparation

  • 4 ea. Boneless, Skinless Chicken Breasts, pounded thin
  • 1 tsp. Kosher Salt
  • 1/2 tsp. Fresh Ground Pepper
  • 1 Tbs. Olive Oil
  • 3 Tbs. Fresh Lemon Juice

Weeknight Entertaining

  • 3 Tbs. Unsalted Butter
  • 1 small Shallot, finely chopped
  • 4 cloves Garlic, minced
  • 2 Tbs. All-Purpose Flour
  • 1 cup Half and Half, you can also use coconut milk.
  • 1/2 cup Chicken Broth
  • 2 Tbs. Chopped Flat Leaf parsley
  • 1 small Lemon, sliced thin

Cook to Impress

  • 5-1/2 cups additional Chicken Broth
  • 1/4 cup Extra Virgin Olive Oil
  • 1/2 Yellow Onion, diced fine
  • 1 cup Arborio Rice
  • 1/2 cup Dry White Wine
  • 1 cup Fresh Grated Parmesan
  • 2 Tbs. additional Flat Leaf Parsley
  • Kosher salt and Frsh ground pepper to season

Instructions

Simple Preparation

  • Season Chicken breasts with salt and pepper.
    Heat Olive oil in a saute pan, until glistening.
    Place chicken breasts in pan. Drizzle lemon juice over chicken, evenly. Let cook 6 minutes on each side. Remember if the chicken is still sticking to the pan, it is not ready to be turned.
    Serve with rice and a green vegetable.

Weeknight Entertaining

  • Prepare as above, omitting the lemon, in this step. Transfer chicken to platter and cover with foil, to hold.
    Reduce the heat and add the butter to pan and melt. Add the shallot, garlic, 1/2 tsp. salt and 1/4 tsp. pepper. Cook for 1 minute. Stir in flour and coat the shallot and garlic. Cook for one additional minute.
    Stir in the half & half and broth, stirring until smooth. Make sure you get all the browned bits from the pan, too.
    Bring to a boil then reduce heat, return chicken to pan and simmer until sauce thickens. Make sure you get any juices that the chicken may have let off. This should take 3-4 minutes.
    Stir in Lemon juice. Garnish with chopped parsley and lemon slices.

Cook to Impress

  • Prepare chicken as in simple preparation.
    Make your risotto:
    Bring the chicken stock to a boil then reduce to a low simmer. You want to to keep it medium hot.
    In a separate large saute pan, heat the olive oil and saute onion with a pinch of salt. Cook until onion is soft, about 8 minutes.
    Add in arborio rice and stir to warm the rice and coat with onions and oil. Add the wine and cook until it has mostly evaporated, about 3 minutes.
    Start adding the stock. You want to add 1 cup at a time and stir constantly until it is all absorbed between additions. This should take you about 20 minutes. You are looking for the rice to be al dente and creamy. If you reach that point before you have used all the stock. Thats okay. Refrigerate the stock for next time.
    Remove from heat and stir in cheese and lemon juice.
    Portion out in shallow bowls or dishes and place chicken over the top.
    Garnish each portion with parsley, a drizzle of good olive oil and fresh lemon zest.
Chilean Sea Bass – Think Outside the Recipe

Chilean Sea Bass – Think Outside the Recipe

Trying out this new concept of one recipe three ways. This was the first one I ever did. I had the “fancy” version at a Country Club and thought this is really good and I can recite this. I also thought what if I want…

Restaurant Re-creations – Kokkari San Francisco

Restaurant Re-creations – Kokkari San Francisco

A few years back, I was on a couples trip to celebrate a friends birthday. We went to San Francisco. The gals went a day early to shop and we had a grand time. It started raining, as it does in San Francisco, and we…