lemon

Bready or Not Original: Lemon Sour Cream Bundt Cake

Posted by on Apr 1, 2020 in Blog, Bready or Not, breakfast, bundt, cake, lemon | 0 comments

No foolin’. This Lemon Sour Cream Bundt Cake is simple and delicious.

Bready or Not Original: Lemon Sour Cream Bundt Cake

This isn’t a hardcore sweet dessert. I found it similar to a mild lemony shortcake, something good on its own and over-the-top amazing with the addition of fresh fruit and whipped cream.

Bready or Not Original: Lemon Sour Cream Bundt Cake

I didn’t even bother with a glaze. Doesn’t need it. That makes this an especially friendly recipe to slice and freeze for later enjoyment.

Bready or Not Original: Lemon Sour Cream Bundt Cake

I know some people worry about the taste of sour cream in cakes. Don’t. Sour cream (or substitute with vanilla or plain Greek yogurt) adds moisture, creating a soft, tender crumb.

Bready or Not Original: Lemon Sour Cream Bundt Cake

This recipe kicks off an entire month of lemon recipes! Look forward to these delectable treats in the coming weeks:
Glazed Lemon Ginger Bars
Cranberry Lemon Biscotti
Cream Cheese Stuffed Lemon Bundt Cake
Lemon Frangipane

Bready or Not Original: Lemon Sour Cream Bundt Cake

 

Bready or Not Original: Lemon Sour Cream Bundt Cake

There's no sourness in this fresh-taking bundt cake, just bright lemon flavor and a tender crumb thanks to the sour cream. It's great on its own, but would be amazing with some fresh fruit and whipped cream.
Course: Dessert, Snack
Cuisine: American
Keyword: bundt cake, lemon, sour cream
Author: Beth Cato

Equipment

  • large bundt cake pan

Ingredients

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoons baking soda
  • 1/4 teaspoons salt
  • 1 cup unsalted butter 2 sticks softened
  • 1 1/2 cups white sugar
  • 1/2 cup lemon juice
  • 4 eggs
  • 1 cup sour cream 8 ounces

Instructions

  • Preheat oven at 350-degrees. Grease a bundt pan and set aside.
  • In a medium bowl, combine the flour, baking powder, baking soda, and salt together.
  • In a large bowl, cream together the butter and sugar. Add the lemon juice, then mix in the eggs one at a time. Stir in half the flour mix. Add the sour cream, then follow up with the rest of the dry ingredients. Pour into prepared pan.
  • Bake for 55 to 60 minutes, until it passes the toothpick test. Cool for twenty minutes in the pan, then invert onto a wire rack to completely cool.
  • Store covered at room temperature.

OM NOM NOM!

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    Bready or Not: Irish Lemon Pudding Tart

    Posted by on Mar 11, 2020 in Blog, Bready or Not, breakfast, cake, lemon | 0 comments

    St. Patrick’s Day nears. Let’s celebrate with a scrumptious Irish Lemon Pudding Tart!

    Bready or Not: Irish Lemon Pudding Tart

    Mind you, this is “pudding” in more of a British/Irish sense, meaning a dessert. Don’t expect this to have the texture of American Jell-O pudding.

    Bready or Not: Irish Lemon Pudding Tart

    No, this is delightfully fluffy because egg whites are beaten stiff and folded in right at the end, adding loft light texture.

    Bready or Not: Irish Lemon Pudding Tart

    Make no mistake: this tart takes work. It dirties a lot of bowls.

    Bready or Not: Irish Lemon Pudding Tart

    But wow, does it taste like something special. I certainly can’t find anything like this in stores around the southwest US.

    Bready or Not: Irish Lemon Pudding Tart

    Even better, this tart keeps very well in the fridge for at least a week. Just keep it covered by foil.

    Bready or Not: Irish Lemon Pudding Tart

    This isn’t a super-sweet dessert. The fresh lemon flavor is at the forefront. Really, this is a perfect spring or summer dessert. Or breakfast. Or snack.

    Bready or Not: Irish Lemon Pudding Tart

    This delicious tart is a little work, but it's fluffy, lemony goodness will be well worth the effort! Serve this for a special brunch or dessert.
    Course: Breakfast, Dessert, Snack
    Cuisine: irish
    Keyword: lemon, pie, tart
    Author: Beth Cato

    Equipment

    • 9-inch springform pan
    • parchment paper

    Ingredients

    Crust:

    • 1/2 cup unsalted butter 1 stick
    • 1 1/4 cups all-purpose flour
    • 3 Tablespoons white sugar
    • 1/4 teaspoon salt

    Pudding:

    • 2 eggs whites and yolks, divided
    • 2 Tablespoons unsalted butter softened
    • 1/4 cup white sugar
    • 2 large lemons zested and juiced
    • 1/2 cup all-purpose flour
    • 1 1/4 cups milk or substitute 1 cup half & half plus 1/4 cup water
    • 1 teaspoon lemon extract

    Instructions

    Make the crust:

    • Cut parchment paper to fit inside springform pan. Apply nonstick spray; place parchment circle inside, then spray again to coat the entire inside of pan.
    • Melt butter in microwave or on stovetop.
    • In a large bowl, stir together flour, sugar, and salt. Pour in the butter. Use hands to knead ingredients together until they can form a ball. Flatten out handfuls and place in prepared pan, forming an even layer across the bottom and up about 2/3 of the height of the pan walls. Cover with plastic wrap and chill about 30 minutes.
    • Preheat oven at 350-degrees.
    • Take pan out of fridge. Use a fork to prick bottom and sides of crust all over. Bake for 10 minutes, then set aside to prepare filling.

    Make the pudding:

    • Place the egg whites in a bowl that can accommodate a hand mixer. Set aside.
    • In a large bowl, beat together butter and sugar. Add egg yolks and beat until fluffy. Add lemon zest, juice, and lemon extract. Beat until smooth; add flour, and mix until just blended. Pour in milk and incorporate. Batter will look thin with bubbles at the edges of the bowl.
    • Return to the egg white bowl. Use a hand mixer to beat until stiff peaks form.
    • Fold whites until batter without losing too much volume. It's okay if there are still some lumps. Pour batter into crust.
    • Bake for 35 to 40 minutes, until middle is set and passes toothpick test. Let cool completely.
    • Unlock sides of springform pan. Store on base disc of pan, or move to another dish, if desired. Keep draped by foil in fridge for up to a week. Serve cold or slightly warmed.

    OM NOM NOM!

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      Bready or Not: Lemony Macadamia Nut Blondies

      Posted by on Sep 19, 2018 in Blog, blondies, Bready or Not, lemon | Comments Off on Bready or Not: Lemony Macadamia Nut Blondies

      Welcome to MACADAMIA NUT MONTH! Why is this Macadamia Nut Month? Because next month on the 23rd, the final book in my Blood of Earth trilogy comes out! Macadamia nuts are a big product of Hawaii, and Hawaii is a major setting in Roar of Sky. Plus, macadamia nuts are awesome.

      If you love these nuts, get ready to bliss out. This month includes recipes for:
      White Chocolate Macadamia Nut Pie
      White Chocolate Macadamia Nut Cookies 
      Lemony Macadamia Nut Bars (today)
      Mini Fruit Cake Loaves to make now for the holidays (macadamia nuts optional)

      Bready or Not: Lemony Macadamia Nut Blondies

      Sweet, tart, crunchy, fresh: these Lemony Macadamia Nut Blondies have it all going on.

      Bready or Not: Lemony Macadamia Nut Blondies

      My husband loves good lemon treats, and these met his whole-hearted approval–and his co-workers apparently went bonkers for them, too.

      Bready or Not: Lemony Macadamia Nut Blondies

      I’m honestly surprised there aren’t more goodies out there that combine lemon and macadamia nuts. It’s such an awesome combination.

      Bready or Not: Lemony Macadamia Nut Blondies

      Here, the chewiness of the blondies is amped up by a very thin glaze that soaks into the bars while they are still hot. I was afraid the glaze might make them too sweet, but it turned out perfect.

      Bready or Not: Lemony Macadamia Nut Blondies

      If you have leftover macadamia nuts around, do remember to store them in the fridge! Their high fat content can cause them to spoil at room temperature, whereas they will keep for ages in the fridge.

      Bready or Not: Lemony Macadamia Nut Blondies

      Trust me, no one wants to eat rancid nuts.

      Modified from Epicuricloud.

      Come back next week for a  recipe with optional macadamia nuts: mini fruit cake loaves, quite customizable with the dried fruit and nuts! And please preorder Roar of Sky!

       

      Bready or Not: Lemony Macadamia Nut Blondies

      These lemony blondies are full of crunchy, chewy perfection. A thin glaze on top adds a necessary sweet boost.
      Course: Dessert, Snack
      Keyword: alcohol, bars, chocolate, lemon, macadamia nuts
      Author: Beth Cato

      Ingredients

      Bars

      • 1 cup unsalted butter 2 sticks, softened
      • 1 1/2 cups white sugar
      • 4 eggs room temperature
      • 3 lemons zested, setting aside a pinch for the glaze
      • 2 Tablespoons fresh lemon juice
      • 1 1/2 teaspoons lemon extract
      • 1 1/2 cups all-purpose flour
      • 1/2 teaspoon salt
      • 1 cup white chocolate chips
      • 1/2 cup macadamia nuts

      Glaze

      • 1 cup confectioners' sugar
      • 2 Tablespoons lemon juice
      • lemon zest
      • 1/4 cup macadamia nuts finely chopped

      Instructions

      • Preheat oven to 350 degrees. Line a 13x9-inch pan with foil and apply nonstick spray.
      • In a large bowl, cream together the butter and white sugar. Add eggs one at a time followed by the lemon zest, lemon juice, and lemon extract. Stir in the flour and salt. When those are just incorporated, add the white chocolate chips and macadamia nuts.
      • Pour the batter into the ready pan. Bake for 25-35 minutes, until it passes the toothpick test in the middle.
      • Immediately after that is done baking, make the glaze by stirring together the confectioners' sugar and reserved lemon juice and zest. Use a chopstick or similar tool to poke small holes across the top of the blondies. Pour the glaze over the top and use a spoon to distribute it evenly. Sprinkle the remaining nuts on top.
      • Let pan cool completely. Use the foil to lift the contents onto a cutting board. Slice into bars. Store in a sealed container with wax paper or parchment between the layers.
      • OM NOM NOM!
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      Bready or Not: Lemon Brown Butter Crinkle Cookies

      Posted by on Jul 18, 2018 in Blog, Bready or Not, cookies, lemon | Comments Off on Bready or Not: Lemon Brown Butter Crinkle Cookies

      Today’s recipe involves a bit of cookie alchemy: Lemon Brown Butter Crinkle Cookies.

      Bready or Not: Lemon Brown Butter Crinkle Cookies

      They combine a lot of elements that you don’t normally see together, but the result is an amazing and unique lemon cookie that is spicy and fresh.

      Bready or Not: Lemon Brown Butter Crinkle Cookies

      This is a nuanced cookie. You take a bite, and different levels of flavor evolve on your taste buds.

      Bready or Not: Lemon Brown Butter Crinkle Cookies

      It’s also messy because the cookies are rolled in confectioners’ sugar, so this isn’t a cookie to eat before a fancy meeting or on the go.

      Bready or Not: Lemon Brown Butter Crinkle Cookies

      Note that the sugar coating will be absorbed and/or fall off the cookie over time, so if you want them to look fully coated, eat them fresh. But the flavor is fine if you wait. The presentation changes, that’s all.

      Bready or Not: Lemon Brown Butter Crinkle Cookies

      If you need tips on how to brown butter, there is a lot of advice to be found online, including videos! Browned butter really does make a different in a recipe, as it has a nutty new flavor going on. It’s well worth the effort for certain recipes.

      Bready or Not: Lemon Brown Butter Crinkle Cookies

       

       

      Modified from Martha Stewart Living.

       

      Bready or Not: Lemon Brown Butter Crinkle Cookies

      These lemon cookies are incredibly nuanced, with spices, brown butter, and a powdered sugar coating. Note that the dough needs to be chilled overnight, at minimum, as the dough is otherwise difficult to work with.
      Course: Dessert, Snack
      Keyword: cookies, lemon
      Author: Beth Cato

      Ingredients

      • 1/2 cup unsalted butter 1 stick
      • 2 1/4 cups all-purpose flour
      • 3/4 teaspoon baking powder
      • 1/2 teaspoon ground cinnamon
      • 3/4 teaspoon kosher salt
      • 1/2 cup white sugar
      • 1/2 cup brown sugar packed
      • 2 large eggs
      • 1 lemon reserve 1 teaspoon zest and 3 Tablespoons fresh lemon juice
      • 1 teaspoon vanilla extract
      • 3/4 cup confectioners' sugar

      Instructions

      • Brown butter in a saucepan, watching carefully to make sure it doesn't burn. Set aside to cool.
      • Mix together the flour, baking powder, cinnamon, and salt. Set aside.
      • In a large bowl, place the two sugars. Stir in the browned butter, followed by the eggs, zest and juice, and vanilla. Slowly add the flour mix. Dough will be loose and oozy. Wrap it up well in plastic wrap and set in fridge to chill for a day or two.
      • Preheat oven at 350-degrees. Place parchment paper on cookie sheet.
      • Measure out confectioners' sugar into a small bowl. Scoop a tablespoon of dough, roll it between palms to shape, then roll it in the powdered sugar. Set on parchment paper. Repeat process with other cookies, spacing them out, though expect minimal spreading.
      • Bake 15 to 18 minutes, until cookies spread a smidgen and crackle. Let cool on cookie sheet for 10 minutes, then transfer to a rack to completely cool.
      • Store between strips of parchment or wax paper in a sealed container. Will keep up to two days, but note the confectioners' sugar will absorb more over time.
      • OM NOM NOM!
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      Bready or Not: Lemon Shortbread Bites

      Posted by on Jun 6, 2018 in Blog, Bready or Not, cookies, lemon | Comments Off on Bready or Not: Lemon Shortbread Bites

      If you love lemon, brace yourself. These Lemon Shortbread Bites are small, delicious, and poppable like potato chips.

      Bready or Not: Lemon Shortbread Bites

      This recipe would be perfect for a potluck or picnic or shower. Anywhere where you need small cookies that aren’t necessarily filling… if you manage to restrain yourself.

      Bready or Not: Lemon Shortbread Bites

      These things are sandy and light in texture, and the lemon glaze gives a refreshing, bright flavor that isn’t hardcore sweet.

      Bready or Not: Lemon Shortbread Bites

      That’s what makes these so dangerous. They are cookies you can easily grab by the handful.

      Bready or Not: Lemon Shortbread Bites

      If you have clear vanilla extract, that’s ideal for this recipe so that it doesn’t tint the glaze. But regular ol’ vanilla will certainly do.

      Bready or Not: Lemon Shortbread Bites

      I don’t know how long these cookies will keep. They tend to vanish rather quickly.

      Bready or Not: Lemon Shortbread Bites

      Modified from Pink Cake Plate.

       

      Bready or Not: Lemon Shortbread Bites

      Be warned: this recipe makes dangerously-addictive lemony bites of shortbread! The recipes will make anywhere from 45 to 64 cookies, depending on how you slice up the dough, but keep in mind they will spread in the oven. For the glaze, use a clear vanilla extract, if possible, to keep the glaze white rather than tinted.
      Course: Appetizer, Dessert, Snack
      Keyword: cookies, lemon, shortbread
      Author: Beth Cato

      Ingredients

      Cookies:

      • 1 cup unsalted butter 2 sticks, softened
      • 1/2 cup confectioners' sugar
      • 2 cups all-purpose flour
      • 1 teaspoon lemon extract
      • 1 lemon zested and juiced

      Glaze:

      • 1/2 cup confectioners' sugar
      • 1/2 Tablespoon fresh lemon juice more as needed
      • 1/2 teaspoon vanilla extract clear, if available
      • yellow or white sanding sugar optional

      Instructions

      • In a large bowl, beat together butter and sugar until fluffy. Gradually add in the flour, lemon extract, and zest.
      • Lay out plastic wrap. Dump dough onto the surface and form into a 6-inch square about 3/4 inch thick. Completely wrap dough and set in fridge for at least two hours or overnight.
      • Preheat oven to 325-degrees. Using a knife or bench knife, cut dough into small squares; note that they will spread in the oven. Set up on parchment-covered cookie sheet, with cookies spaced out.
      • Bake 22 to 26 minutes, or until cookies are set and turning golden. Use parchment to slide them onto another surface to cool or let cool on cookies sheet.
      • Mix confectioners' sugar, lemon juice, and vanilla extract, until it forms thick but oozy consistency. Drizzle glaze over cookies. If desired, immediately sprinkle sanding sugar on top to create a glittery shine.
      • OM NOM NOM!
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      Bready or Not Original: Lemon Cheesecake Bars

      Posted by on May 2, 2018 in Blog, blondies, Bready or Not, cookies, lemon | Comments Off on Bready or Not Original: Lemon Cheesecake Bars

      Lemony. Fresh. Perfection. Those words are the best way to describe these incredible bars.

      Bready or Not Original: Lemon Cheesecake Bars

      Not only are these delicious, but they are easy to make. A food processor is especially handy as you can chop up the nuts and then add in the rest of the crust ingredients, too.

      Bready or Not Original: Lemon Cheesecake Bars

      To soften the cream cheese for the filling, leave it at room temperature for a bit, or do what I usually do: place the cheese on a plate and microwave for like 5 seconds. Then flip it over and zap again, if needed. It just needs to be soft enough to blend, not cooked.

      Bready or Not Original: Lemon Cheesecake Bars

      I confess, I sometimes get nervous when I do dessert bars with bottom crusts. Because sometimes, no matter how I compress them into the pan, they fall apart when the bars are cut apart. Not so here! They were surprisingly cohesive. (Here’s hoping you have the same experience.)

      Bready or Not Original: Lemon Cheesecake Bars

      That cohesiveness makes these dangerously easy to eat. These bars have it all going on. Buttery crumb. Nutty crunches here and there. Vivid lemon flavor in the creamy filling.

      Bready or Not Original: Lemon Cheesecake Bars

      I’d like to report how long these can last in the fridge, but I don’t know. I make these bars, and they are suddenly GONE. Poof.

      Bready or Not Original: Lemon Cheesecake Bars

      Bready or Not Original: Lemon Cheesecake Bars

      A Bready or Not Original! Bake up a large dish of delicious, lemony-fresh bars in under a hour.
      Course: Dessert, Snack
      Keyword: bars, cream cheese, lemon
      Author: Beth Cato

      Ingredients

      Crust

      • 1 cup pecans
      • 2 cups all-purpose flour
      • 1 cup confectioners' sugar
      • 3/4 cup unsalted butter 1 1/2 sticks , softened

      Filling

      • 2 cups confectioners' sugar
      • 16 oz cream cheese 2 boxes, softened
      • 2 lemons zested and juiced
      • 1/3 cup fresh lemon juice
      • 1 teaspoon lemon extract
      • 2 eggs

      Instructions

      • Prepare a 9x13 pan with aluminum foil and nonstick spray. Preheat oven at 350-degrees.
      • Use a food processor (or knife and cutting board) to chop up pecans to small pieces. Add flour, 1 cup confectioners' sugar, and butter to bowl, and blend with pecans until crumbly. Reserve 1 1/2 cups of the mix; press the rest into the prepared pan. Bake for 18 to 20 minutes, until it's just turning golden.
      • As the crust bakes, combine all of the filling ingredients until fairly smooth.
      • Pull the crust out of the oven. Pour filling over the top and smooth to the edges. Crumble the reserved crust across the top.
      • Bake for another 30 to 35 minutes, until the edges are golden and the middle is set.
      • Cool on a wire rack for 30 minutes to an hour, then place in the fridge to completely chill.
      • Use the foil to lift the bars onto a cutting board for easy slicing. Store in a sealed container in the fridge.
      • OM NOM NOM!
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