A threesome guaranteed to please.

When life hands you lemons, simply add rosemary and olive oil—best threesome you’ll experience for the taste buds. For an extra kick and spice things up in the kitchen even more, chili peppers joins the threesome.




Lemon Rosemary Olive Oil Loaf


1 3/4 cup un-bleached flour
1 tsp. baking soda
1/2 cup white sugar
1/2 cup brown sugar, packed
1 large egg, beaten
2 TBSP fresh rosemary, chopped
1/2 cup extra-virgin olive oil
1 cup boiling water
1 lemon, (grate it to get the rinds, and squeeze for the lemon juice)
1/2 tsp. salt
1 tsp. lemon extract
1 to 2 tsp. cayenne or chili peppers (this is optional, if you like some spice with the sweet)


Heat oven to 350 F

Line a loaf pan with parchment paper, or if you don’t want to use parchment paper, lightly grease the pan

Pour the boiling water in a bowl then add the lemon rind, and let sit until the water is cool.

When the water is cool, add the beaten egg, white sugar, brown sugar, lemon extract and olive oil, and mix well.

In a separate bowl, add: flour, baking soda, salt (and if you’re using any chili peppers this is where you would add them in), and mix well.

Add the dry ingredients to the wet ingredients and blend well.

Pour into loaf pan and bake for 50 – 60 minutes, or until a wooden skewer comes out clean when inserted in the center.

This loaf is delicious with or without a glaze. If you want to kick up the sweetness a notch, then while your loaf is baking, mix together 2 cups of icing (confectioners’) sugar and 1/3 cup of lemon juice, until smooth.

When loaf is baked, let sit for five minutes, then drizzle with the lemon glaze.



Squeeze lemony sunshine into dessert.


When life hands you lemons you can:

  • Put them in your bra (cheaper and safer than implants)
  • Tap into your Feng Shui mood and arrange them in a vase or bowl
  • Slice them up and hunt down a bottle of Tequila
  • Bake a lemony sunshine into a cake

Bake Lemony Sunshine into a Cake





2 1/4 cups all-purpose flour
1 TBSP. baking powder
1/2 tsp. salt
4 large eggs
1 TBSP Mayonnaise (real Mayonnaise, not dressing)
1 1/2 cups white sugar
1 tsp. vanilla extract
3 tsp. grated lemon zest
1 cup Lemon Club Soda
1 /4 cup freshly squeezed lemon juice
1 package of Lemon Jell-O
1 stick unsalted butter, softened at room temperature & cubed (if using salted butter, then eliminate the 1/2 tsp. salt)


Preheat oven to 350 F

Grease a 13 x 9 inch cake pan butter, then sprinkle a light layer of flour or spray the pan with non-stick spray, then line the pan with parchment paper. Whichever way you choose, ensure that the whole area of pan is coated.

In a stand mixer add: flour, baking powder, Jell-O, lemon rind and salt, then whisk well together, and set aside. (You can also do this with a whisk and bowl if you don’t have a stand mixer).

In a separate bowl beat eggs, sugar, and vanilla, and beat until mixture is creamy.

Slowly add sugar/egg mixture, club soda, lemon juice, mayo, and butter and turn up stand mixer to medium and mix for 3 minutes. Be careful not to over-mix, after three minutes, batter should look light and fluffy and smooth.

Pour batter into your prepared cake pan and bake for 30 – 35 minutes (or until toothpick comes out with a few moist crumbs after inserting it into the middle of the cake).

Once baked, use a fork to poke holes all over the cake, and leave cake in the pan.

Pour the prepared icing mix (recipe below) all over the cake, cover the whole surface.

Once cooled, you can cover the cake and it will remain moist for up to four days. It’s a great cake to make ahead of time.


2 cups icing sugar
1/4 cup freshly squeezed lemon juice

In a bowl, simply mix the icing sugar and lemon juice until smooth.



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