Tag Archive | lemon recipe

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


Sunshine-filled Lemon Bundt Cake
with Lemon Curd


Ingredients for Bundt Cake:

2 1/4 cups all-purpose flour
2 1/4 tsp. baking powder
1/2 tsp. salt
4 large eggs
2 cups white sugar
1 tsp. vanilla extract
2 TBSP. lemon zest
2 TBSP + 2 tsp. freshly squeezed lemon juice
1 1/4 cups whole milk
10 tablespoons unsalted butter, cubed (if using salted butter, then eliminate the 1/2 tsp. salt)

Ingredients for Lemon Curd:

3 lemons
1 1/2 cups white sugar
1/4 pound unsalted butter, room temperature
5 large eggs
1/2 cup freshly squeezed lemon juice
1/8 tsp. salt

Ingredients for Lemon Curd:

Preheat oven to 350 F

Grease a bundt pan with butter, then sprinkle flour or spray a bundt 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 small bowl add: flour, baking powder and salt, then whisk well together, and set aside.

In a separate bowl (if you’re using a hand mixer) or in a stand mixing bowl, beat eggs on low for about 3 minutes.

Then while mixer is on low, slowly add sugar, then turn mixer to medium-high, and mix for 3 minutes until consistency is light and fluffy.

Turn speed on low, and add: vanilla, lemon juice, and lemon zest.

Slowly add in the dry ingredients, until mixture is well combined.

Add milk and butter to a small saucepan and heat on medium-low, whisking the whole time, until the butter is melted and the milk is hot.

Ensure that you do not boil the milk, you want it to be steamy but not boiling.

Pour the milk into cake batter and mix on low for 2 minutes (until cake batter is smooth.)

Pour batter into your prepared bundt pan and bake for 30 – 25 minutes (or until toothpick comes out with a few moist crumbs after inserting it into the middle of the cake).

Once baked, allow the cake to cool for five minutes in bundt pan, then release the sides of the cake carefully with a butter knife, turn cake onto a platter.

Cake should be warm when serving.

Cake is also delicious when completely cool.

Directions for Lemon Curd:

In a bowl, zest three lemons.

Add zest to a food processor, then slowly add sugar until the zest is finely minced.

Cream the butter, then beat in the sugar/lemon zest mixture, beat until well mixed.

Add the eggs (one at a time), mix well.

Add lemon juice and salt, and mix everything well, until all combined.

Pour the mixture into a saucepan, cook over low heat, stirring constantly for 10 minutes (until mixture is simmering and thickened).

Once thickened, remove from heat and let stand until warm.

Spoon the warm curd over cake.

Refrigerate the remainder of the curd.




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