I had the idea for these when I saw candied fruit slices decorating a beautiful cake. I’ll make those to put on my next cake, I thought. Continue reading
Pineapple is a huge trend these days, they are literally everywhere from clothing, stationery, party themes etc. and I’ve been always very obsessed with them, as you may notice from old posts in this blog.
I had to bring a dessert to a picnic party with friends. Mini desserts are always my favorite choice to bring to a small to medium size gathering because of how easy they are for people to just grab and eat. I always love to add cute fabrics as I did to transform it into a delightful food gift for a friend, teacher or co-worker.
Since this lemon cake is made with fresh lemon juice, and lemons are fruit, and fruit is healthy, then lemon cake is a health food, right? At least that’s what I will tell myself as I enjoy a delicious piece of lemon cake with coffee every morning this week. If you want to make your own (and trust me you do!), it’s easy and delicious!
Lemon Pound Cake
- 1 1/2 cups cake flour
- 1/4 tsp. salt
- 1 tsp. baking powder
- 1 cup (2 sticks) (8 oz) unsalted butter, at room temperature
- 1 cup (8 oz) sugar
- 4 eggs, room temperature
- 1 tsp. vanilla
- 2 1/2 tsp. fresh squeezed lemon juice, preferably Meyer lemon
- Rind of two lemons, preferably organic Meyer lemon
- 1 cup confectioner’s sugar
- about 2 tbs. lemon juice and a 1/2 tsp. water
- Preheat oven to 350ºF (175ºC)
- Butter and lightly flour the pan (If you’re using any Nordic Ware pan or other pan with an intricate design, trust me, you’ll love the non-stick baking spray by Baker’s Joy).
- Sift flour, baking powder and salt together and set aside.
- Mix butter and sugar until smooth and creamy.
- Add one egg and a few tablespoons of the flour mixture until blended. Continue this way until all the eggs are incorporated, but about a cup of the flour remains (you’ll add the remainder in shortly).
- Add the vanilla, lemon juice, lemon rind, and mix well.
- Remove bowl from mixer and gently fold in the remaining flour with a spatula.
- Place cake batter into prepared loaf pan and put into preheated oven for 15 minutes. Then lower the temperature to 325ºF (150ºC) and continue to bake for another 40 to 45 minutes, or until tester inserted into the center comes out clean.
- Let cool for 15 minutes, then remove from pan and place on rack to cool completely.
- For the icing, simply mix the confectioner’s sugar, lemon and water until smooth. Spread or drizzle over cooled cake.
- Allow the icing to set at least 5 minutes before cutting the cake.
We’ve had several inches of snow on two separate occasions this week, meanwhile my family and many friends are posting pictures of themselves at the beach in my native Brazil, where it’s the peak of summer. So I decided to bring a little bit of summer to my kitchen with this tropical dessert recipe. The creamy coconut mascarpone really works well with the caramelized pineapple, it looks (and tastes) delicious, and is super easy to make.
Makes 3-4 servings
- 1/2 cup caramelized pineapples, chopped (to caramelize, just heat in a non-stick pan for 2-3 minutes)
- 1/3 cup mascarpone cheese
- 3 tablespoons coconut milk
- 3/4 cup whipping cream
- 3 tablespoons powdered sugar
- 1/2 cups sweetened coconut flakes
- Mix the mascarpone cheese and coconut milk until smooth.
- Add in the whipping cream, powdered sugar and mix on medium high for 1-2 minutes until stiff peaks form, gently fold in your coconut flakes.
- Layer pineapple over the cream; repeat layers as needed
- Garnish with a little more pineapple, coconut flakes, or even a sprig of mint