I’ve always had a sweet tooth. Whether it be a plain piece of dark chocolate or a decadent caramel cheesecake, I can’t remember the last time I turned down dessert. My mouth waters every time I see or think of this Lemon Cake. Each time I’m at Starbucks, I know what I will be ordering. I can’t guarantee this Lemon loaf tastes exactly like Starbucks, I personally think it’s better. You tell me. 🙂
Preheat oven to 350 degrees F. Grease and flour a loaf pan.
Add lemon zest, lemon juice and lemon extract.
Add vegetable oil and mix.
Gradually add greek yogurt and mix until combined.
Slowly add flour. Blend until smooth.
Pour the batter into the baking pan. Bake for 45 minutes. Remove from the oven and quickly cover the pan with aluminum foil, and return to the oven, for the last 10 minutes, to prevent excess browning.
Cool the loaf in a pan for 15 minutes. Remove from pan to wire racks to cool completely.
Whisk confectioners' sugar with lemon juice until smooth. Spoon evenly over the loaf and let sit for about 30 minutes.
My version of Normandy Apple Pie, with calvados and sour cream, of course.
Normandy Apple Pie
Preheat oven to 380 degrees F. Thaw one sheet of puff pastry until room temperature. Roll the pastry dough into circle and transfer to a parchment lined baking sheet. Prick with a fork.
Peel the apples and cut them in half through the stem. Remove the stems and slice the apples cross wide in very thin slices. Add lemon juice.
Arrange the apples slices in an overlapping spiral pattern.
In a medium bowl beat the eggs with sugar. Add calvados, sour cream and almond powder, mix well.
Pour the mixture over the apples.
Bake for another 15 minutes.
Sprinkle with sliced almonds and keep baking for 30 more minutes until golden.
Remove from the oven and cool in the pan. Transfer to serving plate and sprinkle with powdered sugar.