lemon Archives - JavaCupcake

Raspberry Lemonade Layer Cake

April 21, 2013 by Betsy Eves 4 Comments

Army life has it’s share of ups and downs, good times and bad… happy and sad moments. Since moving to Germany over 2 years ago, I’ve had the pleasure of meeting so many amazing new people who have helped in creating the happier of moments. And… luckily enough for me, one person in particular happened to live just out my front door.

Me, Richelle, Dani, Trish, Rachel, Jessica
Summer 2012

Dani and I became quick friends… it was hard not to say hello every time I’d come home to see her smiling face in her backyard with her dog Gizmo or her daughter Katie. A nod and a hello turned into us chatting at her fence for an hour which turned into weekend bbq’s and now a great friendship. We also quickly realized that we shared a love of baking and trying new recipes. I don’t know how many times we’ve called each other asking to borrow an egg, or flour, sugar or something we were missing from our kitchen that we needed for that days project. I even made a special cake for her daughter’s birthday party… you may remember this Rainbow Pom Pom Cake. It was a HUGE HIT!

This is Dani’s last week in Germany. *sigh* She’s not my first friend to PCS (Permanent Change of Station) back to the USA… but, she’s my second neighbor in 2 weeks to move… and if we’re being honest here… I am not liking it one bit that she’s leaving. Watching everyone around you move away is never easy… and when it’s someone you enjoy spending your time with… it’s even harder.

Dani, her husband AJ and their daughter, Katie are coming over for one last dinner together this week and I knew I needed to make something special for them. Since the weather has been so beautiful lately, I knew I wanted to make a cake with bright colors perfect or warm weather. Lemonade… perfect!

Raspberry Lemonade Layer Cake by JavaCupcake.com

Fork by Goozeberry Hill
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I was inspired to make this cake from a magazine I picked up last week. I don’t buy many baking or cooking magazines because why pay for it when I have the internet and that’s free. Ha! But this magazine had lots of recipes that I would actually make that looked so so delicious! The lemonade layer cake in the magazine was an all pink cake using regular lemonade… so I punched things up a notch and made it a two toned raspberry lemonade cake! YUM!

So tomorrow… I’ll share one more evening with my neighbors and treat them to this special cake. Dani… it’s been a pleasure getting to know you and your family! I wish you well for the future and safe travels back to the USA! We’ll miss you!

Enjoy!

Raspberry Lemonade Layer Cake

Total Time: 3 hours

Yield: 1 9in 4-layer cake

Ingredients

Raspberry Lemonade Cake

2 cups sugar
1 cup unsalted butter, room temperature
4 eggs, room temperature
3 1/3 cups flour
1 Tbsp baking powder
1/2 tsp salt
1 1/3 cups whole milk
1/4 cup frozen raspberry lemonade concentrate, thawed
2 tsp lemon extract
Wilton Red Food Coloring Gel
Wilton Yellow Food Coloring Gel
Candied Lemon Slices (garnish)

Lemonade Frosting

2 3/4 cup unsalted butter, room temperature
4 7oz jars of Marshmallow Fluff
1/4 cup frozen lemonade concentrate, thawed
1 cup powdered sugar
2 tsp lemon extract
2 Tbsp heavy cream
pinch of salt

Instructions

Raspberry Lemonade Cake

Preheat oven to 350 F degrees. Grease, line with parchment paper and flour 2-9x2in round pans.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In a 2 cup measuring cup, combine the lemonade concentrate, milk and extract. Set aside.
Using your stand mixer, cream together the butter and sugar for 2 minutes. Add the eggs one at a time and mix well after each addition.
Alternately add the flour mixture and milk mixture to the butter mixture, beating on low speed after each addition until just combined.
Scoop half the batter into a medium bowl. Gently mix in a small dollop of red food coloring gel and mix until the color is uniform. Repeat with the yellow with the remaining batter.
Spread the batter into prepared pans.
Bake for 32-35 minutes or until the tops spring back lightly when touched.
Allow cakes to cool in pans for 10 minutes before removing to a wire rack to cool completely.
Once completely cooled, trim the cakes so that they are the same height using a long, serrated knife. Then, cut each layer in half horizontally creating 4 equal layers.

Lemonade Frosting

Using a stand mixer, cream the butter for 30 seconds. Add the marshmallow fluff and beat until smooth. Scrape the sides of the bowl.
Add the powdered sugar, lemonade concentrate and lemon extract. Mix until combined.
Mix in the heavy cream and salt. Beat frosting on high for 30 seconds.

Assembly

Place one pink layer on your serving plate and spread frosting over the top. Put a yellow layer on top of the pink and frost. Repeat again with the pink and yellow layers.
Crumb coat the cake and freeze for 15 minutes.
Using the remaining frosting on the outside and top of the cake. Use an offset spatula to smooth the sides.
Top with candied lemon peel for a garnish. (Optional)

NOTE

This frosting is best served the day it's made. It has a very strong butter taste the longer it sits out. If you don't like a butter frosting - try an American buttercream flavored with lemon.

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Update: About a week after I posted this cake, my sister made it for her step-daughter (my niece) for her 15th birthday! Her is Emily (in the front left in the black) enjoying a slice with her friends! HAPPY BIRTHDAY, EMILY!

Sidenote: My sister wrote me and said a few things about this cake and why she uses the recipes I post on JavaCupcake. Melted my heart and reminded me of exactly why I have this blog. To share love and bring people together through baking.

Thank you! It was amazing. The cake was so good and moist! I did a lemon buttercream just how you told me to do it. It was great! I couldn’t find lemon candies so we were stuck with pink sprinkles . You’ll get a kick out of this….2 people said “oh it looks so good – and it’s not even sliding!” All I could think about was how proud of me you be. I told Judy that i like to bake off JavaCupcake because it makes me feel like you’re with me on these special occasions. xoxo -Tressa

Filed Under: cake, lemon, lemon cake, lemonade, recipes

White Chocolate Chip Lemon Cookies

March 3, 2013 by Betsy Eves 6 Comments

A new McDonald’s opened up this week 5 minutes from my house. Before it’s opening, the closest McD’s was 40 minutes away… so we hardly ever went there. The McCafe serves giant white chocolate chip lemon cookies that are SO YUM! They are crisp on the edges and soft in the middle and full of lemon flavor. Unlike like cookie I’ve ever had at a fast food restaurant before. I just new I had to recreate these cookies at home!

And what better time than right before my hubby is going away for a few weeks to train for his upcoming deployment. A big platoon of soldiers needs cookies to fuel themselves while training, right? So into the kitchen I went this morning to whip up a batch.

You could have these cookies made in about 30 minutes – they’re that simple yet so super delicious! I made a bunch of little cookies so they would go further, but you could easily make them bigger – like the one I got at McD’s!

Enjoy!

White Chocolate Chip Lemon Cookies

Prep Time: 10 minutes

Cook Time: 11 minutes

Total Time: 1 hour

Yield: 3 dozen cookies

Ingredients

2 cups flour
1 tsp baking soda
1/2 tsp salt
3/4 cup (12 Tbsp) unsalted butter, room temperature
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 egg
1 large lemon, zested and juiced
2 cups white chocolate chips

Instructions

Preheat oven to 350 F degrees and line cookie sheets with parchment paper.
In a small bowl, sift together the flour, baking soda and salt.
In the bowl of your stand mixer, press the lemon zest into the white sugar until it's fluffy and fragrant. Add the brown sugar and butter and cream until smooth and fluffy.
Beat in the egg.
Mix in the lemon juice.
Add the flour and mix until just combined.
Fold in the white chocolate chips.
Roll golf ball size (1in) balls of dough in your hand and gently press them onto the cookie sheet 1-2 inches apart- slightly flattening them.
Bake 9-11 minutes or until air bubbles form and the edges SLIGHTLY turn golden.
Remove from the oven and cool on the cookie sheet 3 minutes. NOTE: If you remove them before 3 minutes, they will be too soft and will break.
Move to a wire rack to cool completely.
Store in an air tight container for 3-4 days or EAT IMMEDIATELY!

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Filed Under: chocolate chip cookies, cookies, fruity cookies, lemon, recipes, white chocolate

Let’s have a Pancake Party!

February 12, 2013 by Betsy Eves 3 Comments

Happy National Pancake Day and to celebrate I had a Pancake Party! Three of my awesome friends and I got up bright and early and made some of the yummiest pancakes ever! It was so much fun and such a simple way to bring friends together.

We started the morning with giant cups of coffee and a big bowl of pancake batter. I had blueberries, strawberries, lemons, raspberry puree, cinnamon, sugar, cream cheese, pumpkin, powdered sugar and maple syrup to create our pancakes with. We decided on three different variations… Lemon Blueberry, Strawberry Overload, and Cinnamon Roll.

Lemon Blueberry – This is one of my all time favorite flavor combinations. It’s light, fresh and so good. Sweet, tart together is just sublime. The flavor of lemon in these pancakes is just the right amount and paired with the blueberry… it’s perfect!

Strawberry Overload – Strawberries in the pancake and on the pancake. It’s a strawberry lovers DREAM. The only thing that might make these better… strawberry whipped cream! hehe Maybe next time!

Cinnamon Roll – Let’s keep it real for a minute and get really honest. These pancakes… I felt guilty with every bite. It’s so good… yet sooo bad. Full of sugar, butter, cinnamon, cream cheese…. yeah, I felt like I was eating a Cinnabon. These pancakes were so incredible good… I can’t see how you’d not want to make them. Seriously.

Yum. Yum and Yum!

The greatest thing about these pancakes were that they were all made with the same buttermilk pancake batter and spiced up with different ingredients! You could do so many variations of pancakes with this batter… the possibilities are limitless!

So… go make some pancakes and enjoy National Pancake Day!

Buttermilk Pancakes

Prep Time: 6 minutes

Yield: Enough for 4-6 people

2-3 pancakes

Ingredients

2 eggs
2 cups buttermilk
4 Tbsp unsalted butter, melted and cooled
½ tsp vanilla extract
2 cups flour
2 Tbsp sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt

Instructions

In a large bowl, whisk the eggs. Add the melted butter, vanilla and buttermilk and whisk until smooth.
In another bowl, sift together the flour, sugar, baking powder, baking soda and salt.
Add the dry ingredients to the wet and whisk until smooth, about 25 strokes.
Heat your skillet or griddle to medium heat. Pour 1-2 Tbsp vegetable oil on the skillet and spread with a paper towel to coat the surface.
Pour 1/4 cup of batter onto the griddle. Cook until bubbles form and pop uniformly across the top of the pancake. Flip over and cook until golden brown. NOTE: Don't be tempted to turn up the heat on your griddle. Cooking these pancakes low & slow will allow them rise and get fluffy! Slow and low makes these pancakes perfect!

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Blueberry Lemon Pancakes

Ingredients

Buttermilk Pancake Recipe (above)
1 lemon, zested & juiced
2 Tbsp sugar
1-2 cups fresh blueberries

Instructions

Prepare the buttermilk pancake batter.
In a small mixing bowl, press the lemon zest into the sugar using the back of your spatula.
Gently fold the zest and lemon juice into the batter.
Prepare the skillet the same as you would for the buttermilk pancakes.
Scoop 1/4 cup of batter for each pancake onto the skillet.
After about 30 seconds of cooking, press 6-8 blueberries into the pancake. Use a toothpick to cover the blueberries with a little bit of batter from the pancake... being careful not to disrupt the bottom of the pancake.
Once the bubbles have formed and popped on the top of the pancake, flip it over and continue cooking until golden brown.
Serve with more blueberries on top and fresh grated lemon zest.

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Strawberry Overload Pancakes

Yield: Enough for 4-6 people

2-3 pancakes

Ingredients

Buttermilk Pancake Batter (above)
2 cups fresh strawberries
1-2 Tbsp sugar
Juice of 1 lemon
powdered sugar

Instructions

Prepare the buttermilk pancake batter.
Slice half the strawberries into 1/8in slices and set aside
Dice the remaining strawberries into small chunks and place in a bowl. Add 1 Tbsp lemon juice and 1-2 Tbsp sugar (depending on how sweet you want them). Using a potato masher, smash the berries until they have broken down by half.
Prepare the skillet the same as you would for the buttermilk pancakes.
Scoop 1/4 cup of batter for each pancake onto the skillet.
After about 30 seconds of cooking, press 4-6 strawberry slices into the pancake. Use a toothpick to cover the strawberries with a little bit of batter from the pancake... being careful not to disrupt the bottom of the pancake.
Once the bubbles have formed and popped on the top of the pancake, flip it over and continue cooking until golden brown.
Serve covered with mashed strawberries, fresh grated lemon zest and a dusting of powdered sugar.

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Cinnamon Roll Pancakes

Yield: Enough for 4-6 people

2-3 pancakes

Ingredients

Cinnamon Roll Pancakes

Buttermilk Pancake Batter (recipe above)
1/2 cup unsalted butter, melted
1/2 cup dark brown sugar, packed
1 Tbsp cinnamon

Cream Cheese Drizzle

2 Tbsp unsalted butter, room temperature
1 Tbsp cream cheese, room temperature
1/2 cup powdered sugar
1 tsp vanilla extract
1/4 cup heavy whipping cream
pinch of salt
cinnamon for garnish

Instructions

Prepare the buttermilk pancake batter.
In a medium mixing bowl, whip together the cream cheese and butter using a hand mixer. Add the powdered sugar, vanilla, salt and heavy cream and whip for 2 minutes until light, fluffy and smooth. Spoon into a squeeze bottle or piping bag with a small round tip. Set aside.
In a small bowl, combine the butter, brown sugar and cinnamon and mix until smooth. Spoon into a squeeze bottle or piping bag with a small round tip. Set aside.
Prepare the skillet the same as you would for the buttermilk pancakes.
Scoop 1/4 cup of batter for each pancake onto the skillet.
After about 30 seconds of cooking, squeeze a swirl of sugar into the top of the pancake creating the look of a cinnamon roll.
Once the bubbles have formed and popped on the top of the pancake, flip it over and continue cooking until golden brown.
Serve pancakes swirl side up. Drizzle the cream cheese over the top and dust with cinnamon.

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Filed Under: blueberry, breakfast, cinnamon, cinnamon rolls, lemon, pancakes, recipes, strawberry

Creamy Lemon Shortbread Sandwich Cookies

January 28, 2013 by Betsy Eves 9 Comments

It’s Girl Scout cookie season here in Germany – yes, be jealous… we get cookies a month before you do in the USA! Anyhoo… my hubby has been complaining that the lemon cookies this year (Savannah Smiles) aren’t the traditional lemon cookie sandwiches he used to love as a kid. So today when I realized I had two lemons in my fridge that I forgot to use last week, I knew today would be the perfect opportunity to whip up some lemon cookies that would satisfy his craving!

Dave wanted a cream filling inside the sandwiches, but I wanted to fill them with a berry preserve and top with a lemon glaze. I said screw it… I’ll do both. You can find the recipe for the berry filled cookies here.

PS… These cookies are so easy to make… you have no excuse not to make them… ASAP!

Enjoy!

Creamy Lemon Shortbread Sandwich Cookies

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 1 hour, 30 minutes

Yield: 12-15 sandwich cookies

Ingredients

Lemon Shortbread

1 cup unsalted butter, room temperature and soft
1 lemon, zested and juiced
1/2 cup sugar
2 1/2 cups sifted flour - measure after sifting

Lemon Cream Filling

2oz cream cheese, room temperature and soft
zest of 1 lemon
2 tsp fresh squeezed lemon juice
3/4 cup powdered sugar

Lemon Drizzle

1 heaping cup powdered sugar
2 tsp fresh squeezed lemon juice

Instructions

Lemon Shortbread

Preheat oven to 325 F degrees. Line 2 cookie sheets with parchment paper.
In the bowl of your mixer, press the lemon zest into the sugar. Your sugar will become thick and fragrant.
Add the butter to the sugar and cream until fluffy. Scrape the sides of the bowl to make sure all the butter is incorporated.
Mix in 1 Tbsp of the fresh squeezed lemon juice.
Add the flour and mix on low until a dough ball forms.
Place dough on a lightly floured counter and knead 2-3 times until smooth.
Roll dough out about 1/4-1/2 inch thick.
Using a 2 1/4in biscuit cutter (I used one from a Martha Stewart set), cut cookies and place onto prepared cookie sheet.
Bake on center rack in your oven for 12-13 minutes or just until the edges begin to brown. Remove immediately to a wire rack to cool completely.

Lemon Cream Filling

In a medium bowl, mix together the lemon zest and the cream cheese with a hand mixer.
Add the lemon juice and mix until incorporated.
Slowly add the powdered sugar and mix until no more lumps appear and the mixture is smooth.

Lemon Drizzle

In a small bowl, combine the lemon juice and sugar.
With a fork, stir until smooth and no lumps remain.

Assembly

Spread the lemon cream in a thick layer on the bottom side of one cookie almost to the edges.
Place another cookie on top of the cream filling (bottom side of the cookie face down on the filling) and press gently until the filling reaches the edges.
Drizzle lemon and sugar mixture over the top of each cookie.

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Filed Under: cookies, filled cookies, lemon, recipes, sandwich cookies, shortbread

Lemon Raspberry Shortbread Sandwich Cookies

January 28, 2013 by Betsy Eves 1 Comment

Lemon Raspberry Shortbread Sandwich Cookies. Yea. You read that correctly. These cookies are the perfect combination of lemon and raspberries. Sweet and tart. I’ve made lots of lemon and raspberry combos (Lemoncino Raspberry Cupcakes & Lemon Raspberry Tart Pie – just to name a few) in the past… but I think this one may be one of my favorites.

I took a basic shortbread cookie and filled it with the most delicious raspberry jam and then topped it with a simple lemon drizzle. Simple but so yum! The day I made these, I also took the same shortbread cookies and filled them with a creamy lemon filling. Those were super yum too! But I think these were my favorite.

I hope you try these cause they are super easy and super delish!

Enjoy!

Lemon Raspberry Shortbread Sandwich Cookies

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 1 hour, 30 minutes

Yield: 12-15 sandwich cookies

Ingredients

Lemon Shortbread

1 cup unsalted butter, room temperature and soft
1 lemon, zested and juiced
1/2 cup sugar
2 1/2 cups sifted flour - measure after sifting

Raspberry Filling

Use your favorite raspberry jam. (I used a local homemade jam made by a cute little old German couple - best jam I've EVER had!)

Lemon Drizzle

1 heaping cup powdered sugar
2 tsp fresh squeezed lemon juice

Instructions

Lemon Shortbread

Preheat oven to 325 F degrees. Line 2 cookie sheets with parchment paper.
In the bowl of your mixer, press the lemon zest into the sugar. Your sugar will become thick and fragrant.
Add the butter to the sugar and cream until fluffy. Scrape the sides of the bowl to make sure all the butter is incorporated.
Mix in 1 Tbsp of the fresh squeezed lemon juice.
Add the flour and mix on low until a dough ball forms.
Place dough on a lightly floured counter and knead 2-3 times until smooth.
Roll dough out about 1/4-1/2 inch thick.
Using a 2 1/4in biscuit cutter (I used one from a Martha Stewart set), cut cookies and place onto prepared cookie sheet.
Bake on center rack in your oven for 12-13 minutes or just until the edges begin to brown. Remove immediately to a wire rack to cool completely.

Lemon Drizzle

In a small bowl, combine the lemon juice and sugar.
With a fork, stir until smooth and no lumps remain.

Assembly

Spread the raspberry jam in a thick layer on the bottom side of one cookie almost to the edges.
Place another cookie on top of the jam (bottom side of the cookie face down on the filling) and press gently until the filling reaches the edges.
Drizzle lemon and sugar mixture over the top of each cookie.

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Filed Under: cookies, filled cookies, fruity cookies, lemon, raspberries, recipes, shortbread

Lemon Blackberry Shortbread Cookies

December 18, 2012 by Betsy Eves 1 Comment

Every holiday season I’m always on the lookout for a great new cookie to add to my recipe box. Last week, more than 500 cookie recipes were posted in the Great Food Blogger Cookie Swap including my recipe for Candy Cane Crinkle Blossoms.

Lemon Blackberry Shortbread Cookies by JavaCupcake

While browsing through all the fantastic cookies, I came across these beautiful raspberry almond thumbprint cookies by Saving Room for Dessert. Tricia’s recipe is so simple that I couldn’t resist trying them myself!

In my cabinet I have this beautiful jar of handmade Blackberry jam made by a local German couple. I have tried 5-6 different flavors of their jams and they are THE BEST I’ve ever tasted. I am definitely spoiled being able to have access to such quality, homemade foods here in Germany! So, I decided to use this jam for these cookies and flavor the dough with lemon instead of almond. Lemon and blackberry make an amazing combination, so I’m sure these cookies will be a hit!

PS…. If I were to make these again, I’d make them more like thumbprint cookies and make the hole for the jam bigger… more jam the merrier!

Enjoy!

Lemon Blackberry Shortbread Cookies

Prep Time: 1 hour, 15 minutes

Cook Time: 14 minutes

Total Time: 2 hours

Yield: 3 dozen cookies

Ingredients

1 cup unsalted butter, room temperature
2/3 cup sugar
1 tsp lemon extract
2 cups flour
Blackberry jam

Lemon Glaze

1 cup powdered sugar
3-4 Tbsp heavy cream
1 tsp lemon extract

Instructions

In a medium bowl, cream the butter and sugar together. I used a hand mixer, but you can use your stand mixer if that's easier for you.
Add the lemon extract and mix until combined.
With the mixer on low, blend in the flour. The dough will be clumpy.
In the bowl, knead the dough 8-10 times or until it's come together to form a ball.
Wrap dough ball in plastic and chill for 1 hour.
Preheat oven to 350 F degrees. Line cookie sheet with parchment paper.
Shape 1 inch balls of dough and place 2 inches apart on cookie sheet.
Using the tip of a wooden spoon, press a hole into the center of each cookie at least 1/2 way down.
Fill each hole with blackberry jam. (I used a piping bag with the jam in it to squeeze into each hole.)
Bake for 13-14 minutes or until golden brown. Let cookies stand for 1 minute before removing to a wire rack to cool completely.
Once cool, mix the powdered sugar, cream and lemon extract. Drizzle over each cookie. (Again, I filled a piping bag filled with the glaze to drizzle over each cookie.)

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Filed Under: blackberry, Christmas, cookies, filled cookies, frosted cookies, fruity cookies, glaze, lemon, recipes

Lemoncino Raspberry Cupcakes

July 2, 2012 by Betsy Eves 10 Comments

Lemoncello. Oh, how I love you. You’re tart and delicious and are perfect in my cupcakes. I’ve been looking all around Germany for Lemoncello liqour, but have failed to find any. Yes, I know I could make my own (thank you to many readers who suggested it to me!), but I just don’t have the patience to wait until it’s ready. I wanted to bake with this delicious liquor ASAP!

While in Italy, I finally found a lemon liquor called Lemoncino and of course brought home a big huge bottle of it. I haven’t even been home for a week and I’ve already come up with the most delicious use for this liqour… cupcakes. Yup, of course… a Lemoncino cupcake paired with a raspberry buttercream. Those two things sound delicious enough by themselves… but you know me, I can’t go simple. I go big. Always.

I made candied lemon zest to go on top. Yeah, I did it. Candied. Lemon. Zest. (You can see how I made the zest HERE.) And with that lemon zest is a fresh red, ripe, local German raspberry. I had my Dad try these cupcakes last night…. he didn’t even make it out of the kitchen before the cupcake was in his belly. Four bites and it was gone! I’m thinking he liked it.

I think this is my new favorite summer cupcake. It really is a perfect combination of sweet and tart with the lemon and raspberry!

Lemoncino Raspberry Cupcakes

Prep Time: 45 minutes

Cook Time: 18 minutes

Total Time: 2 hours

Yield: 12 cupcakes

Perfect summertime treat combining two classic flavors, lemon and raspberry.

Ingredients

Lemoncino Cupcakes

1 cup flour + 2 Tbsp corn starch
1 1/2 tsp baking powder
1/4 tsp salt
2/3 cup buttermilk
2 large egg whites
Zest of one lemon
3/4 cup sugar
4 Tbsp unsalted butter, room temperature
1/4 cup Lemoncino liquor (Lemoncello works too or any lemon liquor you have)

Raspberry Syrup

1/2 cup frozen or fresh raspberries
2 Tbsp sugar
Juice of one lemon

Raspberry Buttercream

1/2 cup unsalted butter, room temperature
4 Tbsp vegetable shortening (you could use butter instead, but the shortening adds stability)
1lb powdered sugar
Raspberry syrup
1/8 tsp salt
2-3 Tbsp heavy cream

Instructions

Lemoncino Cupcakes

Preheat oven to 350 F degrees. Line cupcake pan with liners.
In a medium bowl, sift together the flour, corn starch, baking powder and salt at least three times. Set aside.
In a measuring cup that pours, measure out the milk. Add the egg whites and whisk together. Set aside.
In the bowl of a stand mixer, press the sugar into the zest of the lemon until it's fluffy and full of flavor. Add the butter and mix together on high until smooth.
Add the Lemoncino to the butter and sugar and continue to mix on high until it lightens in color, about 4 minutes. You really want these ingredients to cream together well.
Add the flour and the milk alternating, beginning and ending with the flour. Mix until just combined after each addition. Scrape the sides of the bowl to make sure all the flour has been incorporated. Mix 20 seconds on medium speed. Do not overmix!
Divide batter between 12 cupcake cups filling them about 2/3 full.
Bake for 17-19 minutes or until a toothpick comes out clean.
Cool in pan for 5 minutes before removing to a wire rack to cool completely.
NOTE: While these are baking would be a perfect time to make the raspberry syrup for your buttercream!

Raspberry Syrup

In a small pot, combine the berries, sugar and lemon.
Heat until simmering, breaking up the berries with a wooden spoon.
Simmer for about 7 minutes until the syrup thickens.
Pour through a strainer to remove the seeds.
Set aside remaining syrup to cool.

Raspberry Buttercream

In the bowl of an electric mixer, cream together the shortening and butter.
Add the powdered sugar and mix on high until smooth.
Add all the raspberry syrup you made earlier to the butter and sugar and beat until smooth.
Add 2-3 Tbsp of heavy cream until you get your desired consistency.
Beat on high for 3-4 minutes or until the buttercream has lightened in color and is fluffy and smooth.

Assembly

Using a large round tip, pipe circles of buttercream on top of each cupcake.
Top with candied lemon zest (recipe can be found HERE) and a fresh raspberry.

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Filed Under: buttercream, cupcake recipes, frosting and icing, fruit, fruit frosting, fruity cupcakes, lemon, raspberries, raspberry, recipes

Candied Lemon Zest

July 1, 2012 by Betsy Eves 2 Comments

Hello! I am back from my trip to Southern Europe and am ready to get into the kitchen! I brought back lots of delicious goodies from Switzerland, Austria, Germany and Italy… but my favorite was the Lemoncino I spotted in a little shop in Venice. I’ve been looking all over Germany for Lemoncello or any kind of lemon liquor, but haven’t found anything! Boo! Alas, the Italians had lots of it and I definitely brought a big bottle home with me.

Today, I made lemon cupcakes and topped them with candied lemon zest. I’ve never made candied zest before but knew that it couldn’t be too difficult. I asked my friend Carrie from Fields of Cake for the recipe she used and I scoured the internet for recipes. What I came up with a quick, simple way to make candied zest, perfect for topping my cupcakes with!

Candied Lemon Zest

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Yield: 1/4 cup candied zest

Ingredients

2 large lemons
water
1/2 cup sugar
1/2 cup water
sugar for sprinkling

Instructions

Peel the zest of the lemons off in large strips.

Slice the strips into long pieces.

Place the zest into a pot and cover with water.
Simmer uncovered for about 7 minutes.

Strain zest and discard water.
Add the zest back to the pot with 1/2 cup sugar and 1/2 cup water. Bring to a simmer and cook until the water thickens and the zest becomes translucent. This should take about 10-15 minutes.

Move the zest to a piece of wax paper, sprinkle lightly with sugar and allow to cool and harden until ready to use.

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Filed Under: lemon, recipes

Strawberry Shortcake

May 7, 2012 by Betsy Eves 6 Comments

The weather has been so beautiful lately (minus the thunderstorm this morning) and I’ve been dying to make strawberry shortcake! Last week on my favorite daytime tv show, The Chew, Carla made a strawberry shortcake that looked so amazingly delicious that I knew I had to find her recipe and make it myself!

This shortcake makes enough for 12 servings and can be easily made in two batches for a larger group… but for me, I don’t want to share… I might be eating most of this myself. I LOVE biscuits and I LOVE strawberries.

Nom.

Nom nom nom.

NOM NOM NOM NOM NOM!

Go get some strawberries and make this!

Strawberry Shortcake

Total Time: 2 hours

Yield: 12 strawberry shortcakes

Lemon zest & sour cream bring life to these biscuits topped with fresh sliced strawberries and a lemon & mint infused whipped cream!

Ingredients

Biscuit

1/2 cup sugar
zest of 1/2 lemon
2 cups flour
1 Tbsp + 1 tsp baking powder
1 tsp salt
5 Tbsp cold unsalted butter, cubed
1/2 cup cold sour cream
1/3 cup cold milk
1 Tbsp cold water
2-3 Tbsp Turbinado Sugar (Sugar in the Raw)

Whipping Cream

400ml heavy cream
3 5in sprigs of mint, leaves removed and torn in half
zest of 1/2 lemon + lemon peel, cut into strips
1 Tbsp sugar

Strawberries

6 cups fresh strawberries, cleaned and sliced
juice of 1 lemon
2 Tbsp sugar
1 Tbsp vanilla

Instructions

Biscuit

Preheat oven to 350F degrees and move baking racks to upper third of the oven. Line 2 baking sheets with parchment paper and generously grease or spray with cooking spray.
In a large bowl, press lemon zest into sugar using the back of your spatula until the sugar becomes fluffy.
Add the flour, baking powder and salt and whisk until well combined.
Cut the butter into the flour using a fork until no large chunks of butter remain. Use your fingers if that's easier for you.
In a small bowl, whisk together the sour cream, milk and water.
Make a well in the flour mixture and pour in the milk mixture. Using a spatula, fold ingredients together until just combined. DO NOT OVERWORK THE DOUGH. You want it lumpy, not smooth.
Using an ice cream scoop, drop 12 mounds of dough onto prepared baking sheets.
Sprinkle Turbinado sugar over the top of each biscuit.
Bake about 15 minutes or until the biscuits are golden brown.
Immediately remove to wire rack to cool.

Whipping Cream

In a small sauce pan, on high heat, stir together heavy cream, mint leaves, lemon zest and peels until right before boiling point. DO NOT BOIL.
Remove from heat and cool completely.
Strain so that only cream remains. Refrigerate until ready to use.
When ready to use, whip cream in a cold metal bowl of a stand mixer using the whisk attachment until soft peaks form.
Add the sugar and continue whipping until you reached your desired texture and consistency.

Strawberries

Clean and slice strawberries until you have about 6 cups worth.
Toss strawberries with lemon juice, sugar and vanilla extract. Let sit at room temperature for 30 minutes to allow flavors to come together and juices to form.
Refrigerate until ready to use.

Assembly

Place one biscuit in a bowl. Scoop 1/2 cup of strawberries on to the biscuit, making sure lots of juice from the berries is included.
Dollop a generous scoop of whipped cream on top.
Garnish with a mint sprig.

Notes

Recipe adapted from Carla Hall's recipe on The Chew

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Filed Under: biscuits, bread and pretzels, cake, lemon, perfect for spring, recipes, rolls & biscuits, shortcake, strawberry, whipping cream

Strawberry Lemonade Scones

April 17, 2012 by Betsy Eves 6 Comments

I’ve been trying to get into the kitchen at least once a week lately. I just have to. Baking is what makes me feel like… me. So, this morning I whipped up a batch of scones. Not just any scones though…

Strawberry

Lemonade

Scones

Yah… I said it. Two of the most perfect fruits paired together to make a sweet and tart delicious breakfast treat!

I actually wanted to make these over the weekend for my family, but when I went to the store to buy the berries…. they were all out!! How rude of them to be out of berries when I needed them.

I was inspired to make these scones by Munchkin Munchies. She made a strawberry lemonade scone and it looked so yummy! But, I’m lazy and didn’t want to make lemon curd to top it with… so I came up with my own recipe to incorporate the lemon more into the dough to create a stronger lemon taste.

I’m thinking they turned out pretty darn amazing!

Enjoy!

Strawberry Lemonade Scones

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 6-8 scones, depending on size

Ingredients

Scones

1 1/2 cups flour
2 1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
8 Tbsp cold unsalted butter
2 Tbsp sugar
zest from one large lemon or 2 Tbsp
1 Tbsp fresh squeezed lemon juice
1 large egg yolk
1/4 cup plus 2 tablespoons cold buttermilk
1 heaping cup fresh strawberries, cut into chunks
Turbinado sugar or Sugar in the Raw
Flour - for kneading and work surface

Lemon Glaze

1/4 cup + 1 Tbsp powdered sugar
1 Tbsp fresh squeezed lemon juice
1 tsp milk

Instructions

Scones

Place rack in the upper third of the oven and preheat to 425 F degrees. Line a baking sheet with parchment paper, lightly spray with cooking spray and set aside.
In a small bowl, press lemon zest into sugar using the back of a spatula. Add the lemon juice, egg yolk and butter milk and whisk until just combined. Set aside.
In a large mixing bowl, sift together flour, baking powder, baking soda and salt. Cut in butter using a fork and your fingers until no large chunks of butter remain.
Add the sugar mixture to the flour, stirring to make a soft dough.
Fold in the strawberries. NOTE: Dough will get sticky with the addition of the berries.
Turn out onto a generously floured board and knead about 15 times or until the outside of the dough is no longer sticky.
Pat/press dough until it's 1 inch thick. Cut into 6-8 squares and sprinkle with Turbinado sugar.
Place on prepared baking sheet and bake for 15-18 minutes or until edges and top turn golden brown.
Remove to wire rack to cool.

Glaze

In a small bowl, mix together the sugar, juice and milk.
Drizzle over cooled scones.
Sprinkle more Turbinado sugar over glaze.

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Filed Under: berry, bread and pretzels, breakfast, buttermilk, featured, fruit, lemon, recipes, scones, strawberry

“LET MOMMA GET SOME SLEEP!” BLOG SERIES: LEMON YOGURT CUPCAKES

March 23, 2012 by Betsy Eves 8 Comments

JavaCupcake Note: This is a guest post in a series of blog posts titled “Let Momma Get Some Sleep!” THANK YOU to everyone who has sent in blog posts for this series so I can focus on my new little cupcake and my family!

If you go down in the woods today you’re sure of a big surprise. If you go out in the woods today you’d better go in disguise. For every bear that ever there was will gather there for certain, because today’s the day the teddy bears have their picnic.

Hello! I’m Jessica from Oh Cake and I’m very pleased to be guest posting for Betsy today. In honor of her baby boy and of course, because everyone loves cake, I made these luscious lemon yogurt cupcakes topped with a blueberry cream cheese frosting. The lemon flavor is very pronounced so if you love lemon these are the cupcakes for you! To balance the slight tartness inherent in all lemon desserts the blueberry frosting is sweet and gooey – the perfect way to welcome spring and a new baby!

Lemon Yogurt Cupcakes ~ makes 18 cupcakes
adapted from Scientifically Sweet

1 cup all-purpose flour
1/2 cup cake flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup sugar
1/2 cup unsalted butter, at room temperature
1 large egg, at room temperature
1 large egg yolk
6 oz lemon yogurt
2 tbsp vegetable oil
1 tsp lemon extract
1/2 tsp vanilla extract
zest of one lemon

Preheat your oven to 350°F. Line 15 muffin cups from two standard muffin pans with paper liners and set aside.

In a large, wide mouthed (versus deep) bowl beat together the butter and sugar. In a medium bowl sift together the flours, baking powder, baking soda and salt. Sift again over the butter mixture but do not mix.

In the bowl that held that dry ingredients whisk together eggs, yogurt, oil, extracts, and zest until smooth. Add it to the flour-butter mixture and beat until just incorporated.

Spoon halfway up into lined muffin cups and bake until a tester comes out clean, about 16 minutes. Transfer cakes to a wire rack to cool completely.

Blueberry Cream Cheese Frosting
6 oz cream cheese, very soft
1/2 cup unsalted butter, softened
3 cups sifted confectioners sugar
1/2 teaspoon vanilla extract
1/2 cup blueberry jam

Cream together cream cheese and butter. Add vanilla extract and blueberry jam. Add sifted sugar one cup at a time until desired consistency is reached. If too warm let sit in fridge for 10+ minutes until stiffened. Frost cupcakes and garnish with chocolate teddies or fresh blueberries. Watch out for bears, though… they love fresh cupcakes!

Enjoy!

Filed Under: blueberry, cupcake recipes, fruity cupcakes, guest blogger, lemon, maternity leave guest post, recipes

Lemon Raspberry Tart Pie

February 19, 2012 by Betsy Eves 3 Comments

I have two boxes of left over Nilla Wafers from various parties and events that I needed to use up… plus two lemons. I wanted to make something different (other than a muffin or cupcake or bread) with this stuff, so I searched the internet for all kinds of inspiration!

I came across a few recipes for pie crusts made with Nilla Wafers, lemon meringue pies, and some tarts… I decided to combine a few of the ideas together to make one delicious dessert. This creation is a cross between a pie and a tart… mainly because I didn’t have a tart pan and I didn’t really want to go all out and make a lemon meringue pie.

It starts with a pre-baked Nilla Wafer pie crust then I fill it with a sweet lemon filling… bake it and let it cool. Then I top it all off with my favorite raspberry preserve and a drizzle of white chocolate and put it in the fridge to set. Now, if I wanted to get really fancy… I’d dollop each slice with some heavy cream and top with a few fresh raspberries. But, let’s not get too carried away with ourselves!

Nilla Wafer Pie Crust

Prep Time: 5 minutes

Cook Time: 8 minutes

Total Time: 15 minutes

Yield: 1 9in pie crust

Nilla Wafer Pie Crust

Need an easy pie crust? This Nilla Wafer crust is quick and simple and so tasty!

Ingredients

50 Nilla Wafers
6 tbsp unsalted butter, melted
2 tbsp sugar, heaping

Instructions

Preheat oven to 350 F degrees. Gently spray 9in pie plate with cooking spray.
Add the Nilla Wafers and sugar to your food processor and run on high until they are in very fine pieces.
With the processor on low, slowly pour in the melted butter. Increase to high speed until combined.
Take the blade out, scrape the sides of the bowl and make sure all the butter has been incorporated.
Dumb the crumbs into the pie plate. Evenly press the crumbs up the sides and the bottom of the pie plate. This may take a few minutes, but you want to make sure the crumbs are evenly distributed.
Bake for 7-8 minutes.
Remove to a wire rack while you make your filling.

Notes

If you're baking a pie that requires a lot of time in the oven, you may want to skip the pre-baking of this crust. It browns up easily on the edges when in the oven for too long.

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Lemon Raspberry Tart Pie

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 3 hours, 30 minutes

Yield: 1 delicious Tart Pie

Lemon Raspberry Tart Pie

Not quite a tart.... not quite a pie... but quite definitely delicious!

Ingredients

6 large eggs, room temperature
1 1/2 cups sugar
Zest of one lemon
2/3 cup fresh squeezed lemon juice (approx the juice of 2 lemons), strained
scant 1 cup heavy cream
1 pre-made Nilla Wafer pie crust
1 cup raspberry jam, warmed
4oz white chocolate, melted
fresh whipped cream
fresh raspberries

Instructions

Preheat oven to 375 F degrees.
In a small bowl, zest the lemon. Add the sugar and press the sugar into the lemon, releasing all the oils. Do this for about 2-3 minutes until the sugar becomes fluffy.
In a large bowl, whisk together the eggs until just combined.
Add the sugar and lemon juice and whisk until incorporated.
Gently fold in the heavy cream.
Pour mixture into pre-baked Nilla Wafer pie crust.

Bake for 30-35 minutes or until the filling appears set or until it cracks and puffs in the middle.

Let cool on a wire rack for about 35 minutes then chill in the refrigerator for about 90 minutes (or until firm, cold, set).
Once cooled and set, spread the warmed raspberry jam over the top of the tart using an off-set spatula.
Melt the white chocolate in a double-boiler. Using a piping bag, pipe zig-zag lines of white chocolate across the top of the tart-pie.
Place back in the refrigerator for 30 more minutes.
Cut into slices and serve with a dollop of fresh whipped cream and raspberries.
Store in refrigerator.

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Recipe inspired by Just Jenn & Gourmande in the Kitchen

Filed Under: desserts, featured, jelly and jam, lemon, pies and tarts, raspberry, recipes, tarts

Pink Lemonade Mini Cupcakes

August 30, 2011 by Jenn Magofna 9 Comments

I’ve been thinking about pink lemonade cupcakes alllllll summer but it hasn’t really seemed warmed enough, until now! Thank you, Washington for finally bringing back the sunshine!

I’m a little jealous that Betsy is already thinking about Fall because I would love to be making pumpkin cookies right now but I can’t really bring myself to it when it’s super sunny and nice outside! I feel weird complaining about the sun-btw.

LOL… anyways, back to the pink lemonade cupcakes! They’re so fun! And pink, and lemony! So fun! If you’re looking for one last hint of summer, make these cupcakes

Pink Lemonade Cupcakes (Starting to Simmer)

1 1/2 sticks unsalted butter, room temperature
1 3/4 cups sugar
2 large eggs
2 1/2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 packets Pink Lemonade ”On The Go” Crystal Light
2-3 drops of red food coloring (as desired)

Yield: 2 dozen

Preheat oven to 350F and line 2 muffin pans with cupcake liners.
In a medium sized bowl, whisk together flour, baking powder and salt.
In a standing bowl mixer with a paddle attachment, on medium speed, cream together butter and sugar until light and fluffy, at least 2-3 minutes.
Mix in the eggs, one at a time, scraping down the sides of the bowl after each addition.
In a liquid measuring cup, mix together the milk and Crystal Light packages until combined.
With the mixer on low, add the flour and milk mixture in 3 additions, beginning and ending with the flour. (Add the red food coloring, as needed) Mix until the batter is smooth, but do not over mix.
Fill each liner with an ice cream scoop full of batter and bake for 18-20 minutes, or until a tester comes out clean from the center of a cupcake.
Cool completely before frosting.

Pink Lemonade Buttercream

1 cup (2 stick) of unsalted butter, room temperature
4-5 cups of powdered sugar, sifted
2-3 tablespoons of heavy cream, as needed to achieve desired consistency
1 packet Pink Lemonade ”On The Go” Crystal Light
2-3 drops of red food coloring, as needed to achieve a pretty pink color
Lemon candy wedges (lemon drops would be a great substitute)

Cream butter in a standing bowl mixer, with the paddle attachment, cream the butter until smooth 2-3 minutes.
Turn the mixer down to low and add the powdered sugar one cup at at time, mixing until smooth.
Add the Pink lemonade packet, a little at a time. I used about 3/4 of the packet, to get the flavor that I wanted.
Add the heavy cream as needed to achieve your desired consistency.
Add a few drops of red food coloring, until the buttercream is the “right” shade of pink for you. I wanted it to be a light pink, so I only used 2-3 drops.
Mix on medium-high for 1-2 minutes, until the buttercream is light and fluffy.
Pipe with a closed star tip and garnish with lemon candy wedges.

Tons of recipes out there use boxed white cake mix and pink lemonade from concentrate for pink lemonade cupcakes. I’m not hating on those versions, I just don’t ever boxed cake mix in my pantry-so from scratch works best for me. If that’s your cup of tea-please, let me know how they turn out!

I made these into mini cupcakes for a sweet 16 birthday party and they were fantastic, BUT, for some reason they decided to detach themselves from the liner. IDK why, that’s never really happened to me before, so I decided to take all of them out of the liner they were baked in and put them in a fresh mini liner. Could just be a baking fluke on my part-but wanted to put it out there, just in case that happens to you as well.

PS. Here’s a peek at the other mini’s from the party in order: Banana & Dulce de Leche, Pink Velvet, and Chocolate Chip Pancake.

Filed Under: cupcake recipes, fruity cupcakes, lemon, mini, posts by jenn, recipes

Lemon Blueberry Cupcakes

May 22, 2011 by Jenn Magofna 2 Comments

The weather this week was nothing short of amazing… Sunshine and sunshine and more sunshine I wanted to bake something that was super fresh & light… Lemon Blueberry Cupcakes!

Limoncello Cupcakes

May 1, 2011 by Jenn Magofna 4 Comments

Are you ready for summer? Because I’m soooooo ready for summer it’s crazy. These were perfect to hold me over through since we still have rain and clouds here ;( boo. They’re nice and fresh, tart and sweet all at the same time. Yummm!

Simple Lemon Poppy Seed Muffins

March 21, 2011 by Jenn Magofna 3 Comments

Hey folks Just a simple recipe to you all today… inspired by jumbo muffins from COSTCO, cause who doesn’t love a jumbo pack of muffins from COSTCO!?

[Read more...]

Filed Under: lemon, muffins, poppy seed, posts by jenn, recipes

Lemon Blueberry Tartlets

February 24, 2011 by Betsy Eves 1 Comment

I love lemon. I love blueberries. Put them together…. you get deliciousness!! For my farewell party a few weeks ago, I wanted to make a variety of finger foods and desserts and I knew these little tartlets would be perfect!

Although these tarts have several steps and take a bit of time…. they make a ton of perfect bite size tartlets for any party! A big THANK YOU to my husband for rolling out the dough and making most of the shells for these! They were a huge hit at our party!

Tart shells
6 pre-made pie shells (3 boxes)
mini cupcake pan
cooking spray

Preheat oven to 375 F degrees.
Unroll one pie shell at a time. Using a rolling pin, roll out any tears and creases, making the dough slightly thinner and bigger.
Using a round cutter (I used a cup from my cabinet), cut out dough. Prick each piece of dough several times all over to prevent puffing while baking.
Repeat until all the dough is cut.
Place one round into each hole of your mini pan. Make sure to press gently into the pan, you don’t want to stretch the dough.
Bake 15-20 minutes or until golden brown.
Cool completely before filling.

Lemon filling
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups sugar
4 extra-large eggs
3 extra-large egg yolks
1/4 cup lemon zest (approx 6 lemons)
1/2 cup freshly squeezed lemon juice
1/8 tsp salt

1 cup (approx) fresh blueberries tossed in 1/2 tbsp sugar

In the bowl of an electric mixer using the paddle attachment, cream the butter and sugar until light and fluffy.
One at a time, add the eggs and egg yolks, scraping sides and mixing completely after each addition.
Add the lemon zest, lemon juice, and salt and mix until well incorporated.
Pour the mixture into a small saucepan and cook over medium-low heat for 8 to 10 minutes, until thick, stirring constantly with a wooden spoon.
Whisk briskly when it starts to thicken and cook over low heat for 1 to 2 minutes, whisking constantly, making sure it does not boil.
Pour into cooled tart shells and refrigerate for at least 2 hours or until ready to serve.
Just before serving, top with 3 fresh blueberries and a dusting of powdered sugar.

Filed Under: blueberry, fruit, lemon, perfect for spring, recipes, tarts

Amanda’s Strawberry Lemon Bars

February 5, 2011 by Betsy Eves 1 Comment

My nieces came over this weekend and my 12 year old niece (who let me tell you looks more like she’s 16) helped me in the kitchen. Amanda and I made lemon bars topped with strawberries and a dusting of powdered sugar, oh and a butter crust. Yes… it does sound THAT good. [Read more...]

Filed Under: bars, fruit, lemon, perfect for spring, recipes, strawberry

Triple Lemon Cupcakes

December 4, 2010 by Betsy Eves 3 Comments

It’s Apple Cup today! GO HUSKIES! What better reason to make a batch of cupcakes than a football game with my alma mater’s biggest rival?!? [Read more...]

Filed Under: buttercream, curd, featured, filled cupcakes, fruit, lemon, perfect for spring, recipes

Keep In Touch

Raspberry Lemonade Layer Cake

White Chocolate Chip Lemon Cookies

Let’s have a Pancake Party!

Creamy Lemon Shortbread Sandwich Cookies

Lemon Raspberry Shortbread Sandwich Cookies

Lemon Blackberry Shortbread Cookies

Lemoncino Raspberry Cupcakes

Candied Lemon Zest

Strawberry Shortcake

Strawberry Lemonade Scones

“LET MOMMA GET SOME SLEEP!” BLOG SERIES: LEMON YOGURT CUPCAKES

Lemon Raspberry Tart Pie

Pink Lemonade Mini Cupcakes

Lemon Blueberry Cupcakes

Limoncello Cupcakes

Simple Lemon Poppy Seed Muffins

Lemon Blueberry Tartlets

Amanda’s Strawberry Lemon Bars

Triple Lemon Cupcakes

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