Almond Milk Chocolate Pudding

Pudding.  It's a dessert from my childhood and I have fond memories of it. My grandmother taught me how to make homemade pudding when I was quite young, and I fell in love with it.  Much as I would love to eat it as an adult I don't because it is usually made with milk which is a problem for both me and my husband.  Over the years I've tried various recipes with other products like soy or rice milk but they leave a lot to be desired. 

This recipe is made with almond milk which is what we use in our house on a regular basis.  It is also made with the best quality cocoa powder, which results in a surprisingly rich end product.  I was quite surprised at how good this was so it is now has a permanent place in my recipe book. 

Ingredients:
1/2 cup light brown sugar, packed 
1/4 cup unsweetened cocoa powder 
2 1/2 Tbsp cornstarch 
1/2 tsp cinnamon 
1/8 tsp salt
2 cups unsweetened almond milk
1 1/2 Tbsp unsalted butter, cut into small dice
1/2 tsp vanilla 
Topping:  freshly whipped cream 

In a medium saucepan combine brown sugar, cocoa, cornstarch, cinnamon, and salt, whisk to combine, then add almond milk.  Bring to a boil, continue whisking and cook for 1 minute until thick. Remove from heat then whisk in the butter and vanilla. Cool and chill well. Cover with plastic wrap to prevent skin from forming.    You can leave it all in one bowl, or spoon into individual bowls or cups for single serving sizes. Makes 4 servings. 

To serve, whip whipping cream, add a touch of vanilla and top the pudding.  You could also top with some sliced almonds. 

Pear Cranberry Crisp

It' that time of year when cranberries are in season 
and plentiful.  Since they are part of our diet this time of year I wanted to offer up a little information about them and a recipe you can make for the holidays. 

Cranberries are a rich source of procyanidins, phytochemicals that appear to prevent bacteria from sticking to the urinary tract and causing infection.  Researchers speculate that regularly drinking a glass of cranberry juice may deliver enough procyanidins to help ward off a urinary tract infection. They may also offer protection against cancer and cardiovascular disease. They are low in calories and a good source of vitamin C. 

This recipe is not one of those sugary sweet ones and so perfect for people who like things a little lighter.  

Ingredients:
4 very ripe pears
1 cup whole cranberries
1/4 cup maple syrup
2 tablespoons lemon juice
1/2 cup oatmeal
1/4 cup brown sugar
1 tablespoon flour
1 teaspoon cinnamon
1 tablespoon butter

Topping can be whipped cream or vanilla ice cream

Preheat the oven to 400 degrees.

In a medium bowl combine the peeled, cored and cubed pears, cranberry's, maple syrup, and lemon juice and toss well.

In another bowl combine the oatmeal, brown sugar, flour, and cinnamon.  Cut in the butter to resemble course crumbs. 

Spoon the pear mixture into a 8 x 8 inch baking dish, top with the oatmeal mixture.  Bake for 10 minutes are 400, then reduce the heat to 350 and cook for 20 minutes more, or until fruit is bubbling.

Serve warm with desired topping or alone.  This is also fine at room temp.  

Enjoy!

Brownie Thins

These thin delicate cookies are a nice end to a heavy meal.  They are very lite, and a bite of the chocolate is satisfying, so you don't need to eat much.  Of course if you are hungry, and these are out, you can eat a pile of them for the same reason, they are so lite. 

These are not among my healthy recipes, so proceed with caution :)  If you do, throw caution to the wind and enjoy every bite. 

Ingredients: 
6 tbsp butter or coconut spread 
2 ounces dark chocolate, cut into 1/2 inch pieces 
1/2 cup sugar 
1 large egg 
3 tbsp all purpose flour 
1/4 tsp vanilla extract
1/4 tsp almond extract 
pinch of salt 
nonstick vegetable spray 
1/4 cup pistachios, chopped almost fine 

Preheat the oven to 350.  Spray a flat cookie sheet well with the cooking spray.

Place butter and chocolate in a microwave safe bowl and microwave until almost completely melted, about 1 minutes. Whisk until smooth. Add the sugar and the egg and whisk again. Then add the flour, both extracts, and salt, whisk again until smooth. Let the batter stand for 10 minutes. 

Scoop teaspoonfuls of batter on to a cookie sheet leaving plenty of space between. Spray the bottom of a 2 inch drinking glass with cooking spray and use it to gently push down on the cookie batter, flattening them to a thin round. To keep the batter from sticking to the glass you need to use lots of spray and might need to spray after each use. Once the sheet is done sprinkle some pistachios over the cookie.  

Bake the cookies for about 8 minutes in the lower third of the oven. The edges of the cookie should just be changing color slightly to a lighter brown which means the cookie is almost done.  Allow to cool 2 minutes on the cookie sheet. Then remove them to a surface covered with either wax paper or parchment paper and allow to cool and get crisp. This will take several hours. 

Repeat the process until all the batter has been used. 

You may need to experiment with the cooking time like I did.  Ovens are different and these cookies are so delicate that they can easily be under cooked, which means they will not get crisp, or over cooked which means the flavor will not be a good.   

I like to pile them on a pedestal cake stand and I also put them in clear cookie bags and give them as gifts. 

Frozen banana treat or mock ice cream

I love love love ice cream.  I could eat it everyday.  But I can't.  And I miss it.  So when I saw this recipe I went completely nuts and had to make it right away. 


I've been playing with various combinations for the past few weeks so I thought that it was time to pass it along to you.  It is the best kept secret for dieters, or diabetics, or those who don't eat dairy. It tastes like ice cream and is oh so satisfying. That's really the gift. The fact that when you eat it, you are satisfied, and you think you have had something bad. I mean how many dishes can you that about?


The basic recipe is 2 bananas and 1 cup of blueberries and a handful of walnuts.  You will need to good blender or food processor. I have a vita-mix and it makes this so easy. Just throw it all in the blender, blend until smooth, poor into a freezer container and wait. Waiting is the hardest part :)  And after a few hours you have mock ice cream. Tada!


I made this cherries instead of blueberries and it was delicious.  I've used almonds and pistachios instead of walnuts.  I added some raw organic cacao nibs to give it that chocolate chip taste.  I used some coconut water as well and make it like a granita, where you scrap it into and ice type treat.  You can add vanilla or cinnamon. The possibilities are endless.  You could make this every week with different fruit and nuts. 


The thought of this being available to me all summer makes me ecstatic!!!!!


I hope you enjoy.  And if you do send me a message and share your experience. 

Panettone Bread Pudding

I made this for the first time at Christmas in 2005.  I have been making it every year since.  It is just too good to pass up, and it is now a tradition for us. 

I get excited when I start to see Panettone in the markets.  It means the holidays have arrived and we can start making the special food that means the holidays to each of us.

This has cream in the recipe, but don't freak out, this is no time to diet! We buy two panettones each year.  One is for the pudding and the other is for toast. Yes I said toast. In the few weeks prior to Christmas we make panettone toast, spread with a really good quality butter, add a nice cappicino, and it makes life worth living.

I prefer to use all organic dairy products in this recipe.

Bread Pudding:
1 (1 pound) loaf panettone bread, crusts trimmed, cut into 1 inch cubes
8 large eggs
1 1/2 cups whipping cream  
2 1/2 cups whole milk 
1 1/4 cups sugar
1/4 tsp nutmeg, freshly ground

Sauce:
1/2 cup whipping cream
1/2 cup whole milk
3 tbsp sugar
1/4 cup amaretto liqueur
2 tsp cornstarch

Preheat the oven to 350 degrees.

The make the sauce:  Bring the cream, milk, and sugar to a boil in a medium saucepan.  In a small bowl, mix the amaretto and cornstarch to blend and then whisk into the milk mixture. Simmer over low heat until the sauce thickens, stirring constantly, about 2 minutes.  Set aside and keep warm.  The sauce can be made ahead and stored in the refrigerator. Rewarm before serving.

To make the bread pudding:  Lightly butter a 13 x 9 x 2 inch baking dish.  Trim and cut the bread into cubes and put into a large bowl.  In another bowl, whisk the eggs, cream, milk, sugar, and nutmeg to blend. Pour the custard over the bread cubes, and press cubes gently to submerge.  Let stand for 30 minutes, occasionally pressing the bread so every piece gets soaked.  Pour it all into the prepared baking dish. The recipe can be made ahead at this point, cover and refrigerate.

Bake until the pudding puffs and is set in the center, about 45 minutes.  Cool slightly.  Spoon pudding into bowls, drizzle with warm sauce and serve.

I have made this without the sauce and it is very good that way as well.  The sauce makes it a little more decedent and is nice if you are serving it to guests. 

 I have also added orange zest to the custard which is nice and goes with the flavors of the panattone.

Caramelized Rice Pudding

There is something about rice pudding.  It evokes time gone by.  I think of my childhood, and my daughter's childhood.  She looooooved rice pudding!  It's comfort food.  While everyone has their preferred recipe, it is basically white rice in milk with sugar. 

I remember hoping there would be rice leftover from dinner so I could have it for dessert. I didn't even bother to make the rice pudding, I just put in a bowl, nuked it, added some milk, sugar and cinnamon and ate it just like that. And I was happy to have it.

These days I am a little more picky and I enjoy the finer things in life so I actually take the time to make it.  I've tried various recipes and I liked the caramelized rice pudding for a little something extra .  Yes it's that same old rice pudding recipe but then you put sugar on top and use a blowtorch to burn it. The result is a crunchy topping similar to creme brulee.  

The recipe:  Preheat the oven to 350 degrees. 
Put 3 cups of whole milk into a medium saucepan.  Add 1/2 cup arborio rice, and 1 vanilla bean that has been split and scraped.  Cook, stirring occasionally, until the rice has absorbed most of the liquid. Discard the vanilla bean.

In a bowl whisk 3/4 cup of heavy cream with 1/4 cup sugar, a pinch of salt, 2 large egg yolks.  Pour into the rice mixture stirring constantly and return to heat until it comes to a low simmer.

Divide mixture into four 6 ounce ramekins.  Set them in a roasting pan and add boiling water halfway up sides.  Bake until almost set about 15 minutes.  Remove ramekins from pan and allow to cool 10 minutes.  Sprinkle tops with raw sugar and a pinch of cinnamon.  Using a kitchen torch caramelize the sugar.

If you do not want to use a vanilla bean substitute a good quality vanilla.

If you do not have a kitchen torch you can brown them under the broiler.  But keep an eye on them as they can burn very quickly.

Cantaloupe Sorbet

It's a hot summer day.......you've been working around the house......you're hot and tired........you finally sit down for a break.  Grab this out of your freezer and feel all that tension leave your body.  Taste the sweetness of the fruit as it slides down your throat. Oh yes!  A little moment of heaven.  


Ingredients:
1 large cantaloupe
1/2 cup fresh orange juice
1/2 tsp fresh lemon juice
1 Tbsp honey

Cut the cantaloupe into chucks and put in food processor.  Add the honey, orange juice, lemon juice and puree until smooth.  Add more honey if you want it sweeter.  Chill the puree in the frig for at least one hour. Pour into ice cream maker and freeze according to manufactures directions.   Store in plastic container in the freezer.

Apple Galette

Apples and puff pastry. What could be better? Anything made with puff pastry is high on my list. I love this recipe and make it often because it is one thing I can have while watching my sugar intake.
I have made this with both apples and pears and I love them both. For me it usually depends on what I have in the fruit bowl. I always keep puff pastry in the freezer so I can make this whenever I get that really big urge for a dessert.

I have also used different glazes. Most pastry recipes call for apricot jam as the glaze which adds a nice sheen to the finished product. Think outside the box. I used a pear apple butter on one I made with pears and some meyer lemon marmalade on another I made with apples. It changes the flavor ever so slightly.

Recipe:
2 medium gala apples
1 sheet puff pastry
2 Tbsp flour
2 Tbsp vanilla sugar
2 Tbsp butter
1/8 tsp cinnamon
1 tbsp apricot preserves
1 tbsp water

Preheat oven to 400 degrees.

Make sure the puff pastry is thawed. Remove it from the refrig and prepare the apples. Peel the apples, cut in half, and core. Slice into very thin slices.

Roll out the puff pastry. Dust flour on counter lay the pastry on it then put a little flour on the top of the pastry. Roll out slightly and make into an even square shape. Put the pastry on a piece of parchment paper on a sheet pan. Crimp the border.








Start laying the apple slices across the pastry slightly overlapping. You can make it as tight or loose as you want. Once all the apple slices have been placed dust with the sugar, cinnamon and then dot with butter.

(I keep a jar of vanilla sugar in my pantry for recipes like this but you can use plain sugar.)

Bake for 50 minutes or until the pastry is nicely browned.

Heat the jam with the water and use a pastry brush to brush all over the fruit and edges of the pastry dough.

Allow to cool. Cut into 4 peices.

Optional: a nice added touch would be to dust slightly with powdered sugar.

Baked Pears with Lemon Zest and Anise

This recipe literally came to me as I was making it. I had two pears in the kitchen I needed to use and realized I had not had a baked pear in a long time. I don't make dessert very often these days but the thought of a special dessert on a Sunday night seemed like a nice thing to do. Lets see, what to put in them? I was going to look for a recipe and then decided to just through a couple things on the pears and be done with it. I knew that cinnamon was a given, and I needed something sweet, without being too sweet or high in sugar grams, so I used the agave syrup I had on hand. (I'm telling you the more I use that stuff the more I like it.) I had a big bowl of lemons on the table and thought that zest always wakes up a dish or makes it more interesting so I would try some lemon zest. Then I opened the drawer where I keep all my spices and found some anise seed, which I never use, but thought oh what the heck! Lets try something different. The pears came out so good, I was shocked. Sometimes I surprise myself! I will put this recipe in my collection and make it again.

2 whole pears

1 cup apple juice

1 tablespoon organic agave syrup

1 teaspoon cinnamon

Zest of 1/2 lemon

1/4 tsp anise seed

Cut each pear in half, remove seeds and stem ends. You may peel the pears if you like or leave the peel on. I leave it on because I want the vitamins and fiber. Place in a gratin pan, or other ceramic dish. Combine the rest of the ingredients and pour over the pears. Bake at 375 degrees for 45 minutes. Every 15 minutes baste the pears with the sauce.

After the pears have finished baking pour the sauce into a small saucepan and reduce on high heat for about 7 minutes. It will get thick and syrupy. While reducing use a spoon to skim off any foam and the anise seed.

Plate the pears and pour the reduced sauce over.

I took this picture of the pear half plated for the blog post. What you don't see is that once I had the photo I put 2 pear halves in a bowl and topped it with a scoop of vanilla ice cream. So you can serve this two ways, the pretty small portion when you have company, or the big portion with ice cream when you are alone in front of the TV.

Peach Jam

PEACH JAM


Peach Jam is such a treat during the summer months. Go to the farmers market and find the best peaches you can. When they are at their best it is time bring them home in a big basket and prepare them for cooking. They will never be as good as at this moment.



I had fond memories of my Grandmother making plum jam for us every season. We loved it. We ate a ton of peanut butter and plum jam sandwiches through the years. And whenever we had biscuits for dinner, guess what......plum jam was always on the table. In a cute little glass bowl with a silver spoon. I don't think I can recreate Grandmothers plum jam so I thought I would try making peach.

This is a very simple process. Even simpler if you just eat it soon and don't bother canning it. But if you want it to hold up for later in the year you will have to can it. Can you imagine in the middle of winter you can open a jar and taste the fresh summer taste of those peaches?

I use 4 peaches for this recipe and it makes two small jars of jam. Peel the peaches and cut up into a saucepan catching all the juice in the pan. Add 1/4 to 1/2 cup of sugar. This will depend on how sweet the fruit is and how sweet you like your jam. I don't like mine too sweet so I use as little sugar as possible. Then add 1/2 a diced green apple (skin removed) and a pinch of cinnamon. Allow to cook about 20 minutes stirring every few minutes and keeping a close eye on it. You want the fruit to be soft and the apple to cook into the peaches and the sauce to start to thicken. Add 2 tablespoons Grand Mariner and cook another 10 minutes. It should not be too watery, if it is cook a few minutes longer.

If you do not want to make this for yourself I will do it for you. I am currently making large batches of this jam and canning them. I sell them for $6.95.

Simply email me for your jar of fresh Peach Jam.

Blueberry Tarts

Blueberry Tarts

One recipe - two dishes! How can you not love that?

I had filling left from the cheese danish I made. (see previous post) I had just bought a lovely basket of blueberries and I had a sheet of puff pastry in the freezer. The mock blueberry tart was born. I love when this happens.

I've gotten pretty good about looking around my kitchen and making something with whatever is on hand. In this instance it come in very handy because I was having a dinner guest and the creme brullee I had made did not turn out. I made the tarts at the same time I made the creme brulee only because it would provide something for later and cooking multiple dishes at one time saves so much time. One cooking session, one mess to clean up but two dishes to enjoy. Good thing I did this. I was able to heat the tarts and serve them with vanilla ice cream. My dinner guest loved them and so did we. So of course I made them again the next week just to test the ingredients and to confirm how easy they were to make. They are indeed very easy to make and they taste so darn good for a quickie recipe. This recipe is perfect for people who want tasty homemade desserts but don't want to spend hours in the kitchen.

Set four ramekins on a baking sheet. Take a sheet of the puff pastry and cut it into four squares. Put one square into each ramekin. Fill with one large tablespoon of the cheese filling, see previous post for cheese danish recipe. Add a handful of fresh blueberries. Sprinkle with some torbinado sugar. Fold the corners into the center. Brush with egg white. Bake for 12 minutes, rotate pan and bake for 12 more minutes.

My favorite way to serve this is warm with a scoop of vanilla ice cream. You can remove them from the ramekins and plate them so that when the ice cream starts melting it has a place to land. Other than your mouth that is.

Ina's chocolate cake

My husband loves a good chocolate cake. He actually loves Duncan Hines but I can't bring myself to make that since I do know how to cook. A box cake mix is just not ok in this house. That being said, I am always looking for a cake recipe that I think he might approve of. He doesn't like it too fudgey, he doesn't like it too rich, and he doesn like a sweet frosting. He wants the cake light, with little frosting, and nothing else. It's become a bit of a challenge to find something he really loves. With that said I decided to make Ina Gartens chocolate cake recipe as it looked and sounded like something that might be along the lines of an old fashioned cake.

It was delish! It was better than I thought it was going to be. It is a keeper.

I made it as a sheet cake although her recipe calls for the typical round two layer. I wanted to practice my layering and icing technique....which obviously still require a lot of practice, but when the cake was cut and the four, yes count them four, layers were visible it looked yummy.

I cut the sheet cake into four equal sections. I measured and cut it knowing from my cake classes that I would need to do a little trimming anyway.

And I must admit I couldn't leave well enough alone and I used a simple syrup on each layer. It adds moistness to the cake so I highly recommend it. The simple syrup goes on first, then the frosting, and then another layer of the cake. Just repeat the process until you have all the layers complete and you are now ready to do the sides.

A little cake secret is the crumb coat. Use a very small amount of icing on the side and top to sorta control the crumbs then put the whole thing in the freezer for about 15 minutes. When it come out it is set enough to add another layer of icing that goes on smoothly.

Ok enough babbling, here is the recipe.

Ingredients for cake: (adapted from Ina Gartens Barefoot Contessa at Home)
Butter, for greasing the pans
1 3/4 cups all purpose flour, plus more for pans
2 cups sugar
3/4 cups cocoa powder
2 teaspoons baking soda
1 teaspoon banking powder
1 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 extra large eggs
1 teaspoon vanilla
1 cup freshly brewed hot coffee

Directions:
Preheat the oven to 350 degrees. Butter cake pans, 2 (8 inch) round or one sheet pan, then line with parchment and butter and flour that.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer with a paddle attachment. Mix on slow speed until combined. In another bowl combine the buttermilk, oil, eggs and vanilla. With the mixer on slow speed add the wet ingredients into the dry, very carefully, then add the coffee until just combined. Pour the batter into the prepared pan. Bake 25 minutes for a sheet pan or 40 minutes for the rounds, or until the cake tester comes out clean. Cool completely.

Ingredients for Chocolate frosting:
6 ounces of semisweet chocolate
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra large egg yolk, room temperature
1 teaspoon vanilla
1 1/4 cups sifted confectioners sugar
1 tablespoon instant coffee powder

Directions:
Chop the chocolate and place in double boiler. Get the water hot in the double boiler then on low heat stir the chocolate until just melted and set aside to cool to room temperature. In the bowl of an electric mix with a paddle attachment beat the butter on medium high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue to beat another 3 minutes. Turn to low speed and slowly add the confectioners sugar until smooth and creamy. Dissolve the coffee powder in 2 teaspoons hot water. On low speed add to the coffee and chocolate to the butter mixture and mix until blended but don't whip. Use immediately.


For the simple syrup layer:
In a small saucepan use equal parts water and sugar. I used 1/2 cup each. On low heat stir until sugar is just dissolved. Allow to cool to room temperature. Add 2 tablespoons Chambord. Use a pastry brush to apply to the cake.


Now assemble your cake and hopefully when you get done it looks better than mine. If it doesn't just hide it away in the kitchen and cut it to serve because the impressive part are the layers anyway. Now I do admit I did clean this up by taking a damp paper towel to the base but my photo is horrible. Some fresh raspberrys around the edge would be pretty.


Finally....sit back and watch the look on peoples faces when they take the first bit and listen to the oohs and aahs. It was gratifying to make this cake because we had dinner guests that night and they loved it. And that's what it all about, right?

Life changing Chocolate Sorbet

It hit us like a ton of bricks.....we knew in that moment that everything had changed.

A local restaurant we frequent hosts wine and food pairings. We went to one last year and we were hooked. We have subsequently been back many times enjoying endless new taste sensations. This particular event, however, ended with a chocolate sorbet that was...... unbelievable. Sorbet? I saw it on the menu when we sat down and thought what's the big deal? Then it was served and first of all, it looked gorgeous, so of course I tasted it, and in the process... fell in love. My friends at the table with me all sat staring at each other for a moment. We were all in shock. It was like an EF Hutton moment......a hush feel over the table. The flavor and richness of this frozen dessert was something new for us all. Of course that started my quest for the recipe that I would add to my arsenal of tested and guest worthy desserts.

I looked at a lot of recipes..... a lot. Some required more ingredients. Some required more steps. Some were horrible. After testing recipes I can't say the additional ingredients or steps added anything significant to the end result. Ergo this recipe is the one I have settled on that is now and forever filed in my cookbook. Anyone can make this, it is not difficult, although you do need an ice cream maker. When you serve this your friends will think you're a genius.

Ingredients:

• 1 cup plus 2 tbsp water
• 1/3 cup packed unsweetened dutch process cocoa powder
• 1/2 cup sugar
• 3 ounces bittersweet chocolate, chopped
• 1/4 tsp vanilla
• Pinch of salt

Pre-freeze your ice cream bowl according to manufacture instructions.

In a saucepan whisk together the water, cocoa powder and sugar. On medium heat bring to a boil whisking constantly. It should be very smooth at this point. Remove from heat. Add the chocolate and stir until it melts. Add the vanilla and salt and mix again. Allow to cool and then refrigerate until well chilled. Whisk the mixture again just before using and pour into the ice cream maker and freeze.

Makes about 1 1/2 to 2 cups. I guess it depends on how many time you have to taste it. It does make a small amount. This is however a very rich dessert which you will undoubtedly serve in very small amounts. This recipe would serve 4. A nice thin crisp cookie and a few fresh raspberries would be a nice addition.

Be sure to taste test if before serving it to your guests. This last picture is the result of what happens after the taste test.

Postscript: I recently served this for guests with macerated strawberries. I knew I was going to serve a California late harvest style port for dessert so I opened the bottle a little early and poured a couple tablespoons over some sliced organic strawberrys. I let them macerate while we were having dinner. When I served them over the sorbet they were a huge hit.

Meyer Lemon Cake

It's meyer lemon season. I love love love meyer lemons. I have a small plant in a pot on my balcony that generate fruit all year long but I usually beg, borrow or buy the fruit in larger quantites this time of year. Each season I try to think of different things to make with them. Some of my favorites are:

Meyer Lemon Cake. Serve with coffee or tea for dessert. A slice for breakfast is not too bad either.

Lemoncello. Keep it in the freezer and serve ice cold. It also makes a wonderful martini. We use the juice of the lemon in the martini too.

Meyer Lemon Marmalade. I was never a fan of marmalade until I made this one....and then I was hooked. Serve on really good toast with some french butter.

Lemon curd which can be used in various ways. I use it as a filling for buttermilk cake and make a simple syrup to top the cake layers. Again this can be served on toast.

I thought I would share with lemon cake recipe with you in this post.

Ingredients for cake:
8 tbsp unsalted butter
4 large eggs, separated
1 1/4 cups sugar
2/3 cup buttermilk
1/3 cup meyer lemon juice
1 tbsp meyer lemon zest
2 cups cake flour
1 1/4 tsp baking powder
1/4 tsp salt


Ingredients for glaze:
1/3 cup meyer lemon juice
1 2/3 cups confectioners sugar

Preheat oven to 325 degrees. Melt butter in saucepan and set aside to cool. In mixer beat egg yolks and 1 cup sugar until thick and light in color, about 3 minutes. Add buttermilk, lemon juice and zest. Sift together flour, baking powder and salt. In separate bowl beat egg whites to soft peaks. Add the remaining 1/4 cup sugar and continue beating until stiff. Fold the flour mixture into the egg yolk mixture, followed by the beaten egg whites, taking care not to deflate the batter. Gently fold butter into the mixture. Pour into buttered and floured 9 inch cake pan and bake for 60 minutes or until cake is lightly brown and pulling away from sides of pan. Cool slighty and invert on plate. To make the glaze mix the lemon juice and confectioners sugar in a bowl until very smooth. Poke holes in top of cake and spoon glaze over. The glaze gets down into the cake and makes it extra special yummy.