Recipes for "lemon"

Preheat the oven to 350 degrees F (175 degrees C). Line muffin cups with paper liners.

Beat cake mix, eggs, hot water, vegetable oil, pudding mix, and poppy seeds together in a large bowl with an electric mixer on low until blended, about 4 minutes. Pour into lined muffin cups to about 1/3 full.

Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper muffin liners.

Mix sweetener, almond flour, coconut flour, poppy seeds, lemon zest, baking powder, salt, and xanthan gum together in a bowl.

Beat eggs in a bowl with an electric mixer on high speed until fluffy, about 2 minutes. Beat in butter, sour cream, and vanilla. Add sweetener mixture. Stir in cream slowly until batter is thick and smooth. Pour into the prepared muffin tin.

Bake in the preheated oven until tops are golden, 15 to 20 minutes.

Preheat oven to 350 degrees F (175 degrees C). Grease 10 muffin cups or line with paper muffin liners.

Beat sugar and oil together in a bowl with an electric mixer. Add eggs and lemon zest; beat until smooth.

Stir flour, poppy seeds, baking powder, and salt together in bowl; gradually beat into the sugar mixture alternately with buttermilk and 2 tablespoons lemon juice until you achieve a smooth batter. Stir vanilla extract into the batter; pour into prepared muffin tins.

Bake in the preheated oven until golden and the tops spring back when lightly pressed, 25 to 35 minutes. Cool muffins in pans for a few minutes before moving to a wire rack to cool completely.

Stir confectioners' sugar and 2 tablespoons lemon juice together in a bowl; drizzle over tops of cooled muffins.

Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.

Stir together flour, poppy seeds, baking powder, and baking soda in a large bowl until well combined.

Beat together sugar and melted butter in a large bowl with an electric mixer until well mixed. Add lightly beaten egg, then beaten egg yolk, allowing each to blend into butter mixture before adding the next.

Stir sour cream, vanilla, lemon peel, and lemon extract into egg mixture until well combined. Add flour mixture and stir until just moistened. Spoon batter into the prepared muffin cups, filling each cup about 3/4 full.

Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 15 minutes. Cool for 5 minutes before removing to wire racks.

Preheat the oven to 400 degrees F (200 degrees C). Grease 18 muffin cups or line cups with paper liners.

Whisk soy milk and apple cider vinegar together in a bowl. Set aside and allow to curdle to create "buttermilk", about 10 minutes.

Stir gluten-free flour, baking powder, baking soda, salt, and poppy seeds together in a separate bowl. Whisk together sugar, oil, and lemon zest together in a large bowl. Slowly stir in lemon juice, vanilla extract, and "buttermilk"-mixture. Add flour mixture and mix until batter is combined.

Spoon batter into the prepared muffin cups, filling each 2/3 full.

Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Cool in tins for 5 minutes. Transfer to a wire rack to cool completely, 10 to 15 minutes.

While the muffins are cooling, whisk together confectioners sugar and 2 tablespoons lemon juice in a small bowl and create a smooth glaze. After the muffins have cooled, drizzle glaze on muffin tops.

Preheat the oven to 350 degrees F (175 degrees C).

Mix 1 cup flour and 1/4 cup confectioners sugar in a medium bowl. Melt butter and stir into flour mixture. Press evenly into an 8x8-inch baking dish.

Bake in the preheated oven for 20 minutes.

While crust bakes, make topping: Mix 1 cup white sugar, 2 tablespoons flour, and baking powder in a large bowl. Beat eggs and add to mixture, stirring well. Add lemon juice and zest; mix well. Pour over crust.

Bake in the preheated oven for 25 minutes. Cool slightly, then cut into squares while warm; dust with confectioners' sugar.

Preheat oven to 325 degrees F (165 degrees C).

Combine 1 1/2 cups sugar, salt, and 1 1/2 cups water in a heavy saucepan. Place over high heat and bring to a boil. In a small bowl, mix cornstarch and 1/3 cup water to make a smooth paste. Gradually whisk into boiling sugar mixture. Boil mixture until thick and clear, stirring constantly. Remove from heat.

In a small bowl, whisk together egg yolks and lemon juice. Gradually whisk egg yolk mixture into hot sugar mixture. Return pan to heat and bring to a boil, stirring constantly. Remove from heat and stir in grated lemon rind and butter or margarine. Place mixture in refrigerator and cool until just lukewarm.

In a large glass or metal bowl, combine egg whites and salt. Whip until foamy. Gradually add 1/2 cup sugar while continuing to whip. Beat until whites form stiff peaks. Stir about 3/4 cup of meringue into lukewarm filling. Spoon filling into baked pastry shell. Cover pie with remaining meringue.

Bake in preheated oven for 15 minutes, until meringue is slightly brown. Cool on a rack at for at least 1 hour before cutting.

1. Preheat the oven to 350° F. Butter a (9×5 inch) bread pan – line with parchment paper.

2. In a large bowl, stir together the butter, brown sugar, yogurt, eggs, and vanilla until combined. Stir in the grated carrots. Add the flour, baking soda, cinnamon, and salt. Mix until combined.

3. To make the cinnamon swirl. Mix the butter, brown sugar, flour, and cinnamon.

4. Spoon half the batter into the prepared bread pan. Sprinkle the cinnamon swirl over the top. Evenly spoon the remaining batter over the cinnamon. Bake for 55-60 minutes or until the center is just set. Remove the bread and let cool.

5. To make the icing. In a medium bowl, beat together the powdered sugar, cream cheese, lemon juice, and 1-3 tablespoons of water until smooth and drizzly. Spoon over the cake.

6. Mix the sugar and lemon zest. Sprinkle the lemon sugar over the cake. Let the icing set for 30 minutes. Slice and enjoy!

Grease 2 (8-inch) round cake pans with butter. Line the pans with parchment paper and grease the parchment. Dust the bottom and sides of the pans with flour and tap out the excess.

Simply Recipes / Mark Beahm

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Simply Recipes / Mark Beahm

In the bowl of a food processor, add the sugar, lemon zest, and dried lavender. Process the sugar mixture until the lavender is finely ground and the zest and lavender are distributed throughout the sugar, 1-3 minutes.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl with a hand mixer, beat the butter, vegetable oil, and lemon-lavender sugar on medium-high speed until very pale and fluffy, about 4 minutes. The mixture will have doubled or nearly tripled in volume.

Simply Recipes / Mark Beahm

Add the eggs, one at a time, beating until fully combined after each addition. Scrape down the bottom and sides of the bowl with a rubber spatula. Stir in the vanilla extract.

Simply Recipes / Mark Beahm

Add one half of the flour mixture into the butter mixture and mix on low speed until incorporated. Pour in the milk and lemon juice and continue mixing on low speed until combined.

Add the rest of the flour mixture and mix on low speed just until incorporated. It’s okay if there are a few lumps, you don’t want to overmix the batter. Use a rubber spatula to scrape down the bowl in between additions to ensure the batter mixes evenly.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Divide the batter evenly between the two prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. The edges of the cake will have begun to pull away from the sides of the pan, and the center of the cake should spring back when gently poked with your finger.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Let the cakes cool in the pans for 15 minutes, then turn them out onto a wire rack to cool completely before frosting.

Simply Recipes / Mark Beahm

To make the frosting: In a stand mixer fitted with the paddle attachment, or in a large mixing bowl with a hand mixer, beat the butter on medium speed until smooth and satiny, about 2 minutes.

Simply Recipes / Mark Beahm

Add the powdered sugar, half of the milk, and the lemon extract and continue beating on medium speed until light and fluffy, about 2 minutes. If the frosting is too thick, add more milk, 1 tablespoon at a time, until it reaches the desired consistency.

Simply Recipes / Mark Beahm

Place one of the cake layers right-side-up on a large plate or a 10-inch cardboard cake round. Use an offset spatula or a butter knife to spread a thick layer of frosting, 1/2 to 1 cup, evenly over the layer. Top with the remaining cake layer, placed up-side-down, so the top of the cake is smooth and flat. Check that the cake layers are centered and that the top of the cake is level. Gently adjust accordingly.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Spread a generous amount of frosting over the top and sides of the cake using an offset spatula or the straight edge of a large butter knife. Use the spatula to spread the frosting into a thin, even layer. You should be able to see the cake through the frosting.

This thin layer of frosting is called the crumb coat and helps catch any loose crumbs on the outside of the cake so that the final layer of frosting doesn't have any pesky cake crumbs caught in it.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Place the cake in the refrigerator for 20 minutes for the frosting to set. Cover the bowl of frosting.

Remove the cake from the refrigerator. Stir the frosting a few times to smooth it out again.

Spread a generous amount of frosting over the top and sides of the cake as before, this time leaving a thicker layer of frosting. Use the offset spatula, a large spoon, or the back of a butter knife to smooth the sides.

The cake will keep for up to 4 days in a cake saver on the counter. Cake slices can be saved on a plate covered with plastic wrap for up to 4 days.

When storing leftover cake with slices missing, I like to cover the exposed cake layers with a piece of plastic wrap or parchment paper to prevent them from drying out.

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Simply Recipes / Mark Beahm

1. Preheat the oven to 425° F. Toss together the ciabatta, garlic, and a pinch of salt with olive oil. Bake for 10-12 minutes, until toasted.

2. In a large salad bowl, mix the greens, croutons, parmesan, and sesame seeds.

3. To make the vinaigrette. Combine all ingredients in a jar with a lid and shake. Taste and adjust as needed.

4. Pour the vinaigrette over the salad, tossing to combine. Top the salad with avocado. Eat and enjoy!