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. 🙂
Lemon Cake
Ingredients
- 3 large eggs
- 1 cup granulated sugar
- 2 Tbsp lemon zest
- 1 tsp lemon juice freshly squeezed
- 1 tsp lemon extract
- 1/3 cup vegetable oil
- 1 cup yogurt (I use Greek yogurt)
- 1 1/2 cup all purpose flour sifted
- 2 tsp baking powder
Icing
- 1 cup confectioner’s sugar
- 2 Tbsp lemon juice freshly squeezed
Instructions
- Preheat oven to 350 degrees F. Grease and flour a loaf pan.
- Combine eggs and sugar.
- Add lemon zest, lemon juice and lemon extract.
- Add vegetable oil and mix.
- Gradually add greek yogurt and mix until combined.
- Stir in baking powder.
- 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.
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This post was posted in Desserts
French Chocolate Cake
French chocolate cake with dark chocolate. Very elegant and light, incredibly simple to make. It became our family signature cake. I make it for breakfast, for unexpected guests, and even as a birthday cake.
If you are looking for gluten-free recipe, try our Flourless Chocolate Cake.
French Chocolate Cake
Ingredients
- 200 g dark chocolate chips
- 150 g unsalted butter
- 6 eggs
- 200 g sugar
- 2 Tbsp all purpose flour sifted
- 1/4 tsp powdered sugar
Instructions
- Preheat oven to 375 degrees F. Generously butter a baking pan, then dust with little flour and tap out the excess.
- Meanwhile melt the chocolate and butter in the microwave. Mix well.
- Whisk eggs with sugar until frothy and blended.
- Add eggs to the chocolate batter and whisk.
- Add sifted flour and whisk again.
- Pour into prepared cake pan and bake for 25- 30 minutes.
- Run the knife along to check if it is ready. Cake should be moist and not dry.
- Let it completely cool, remove the cake from the pan. Dust with confectioner’s sugar and serve.
Tried this recipe?Let us know how it was!
This post was posted in Desserts
Petits Choux
This is one of my favorite puff pastry for a “cafe gourmand“.
Petits choux
Cream Petits choux will go perfectly with your coffee or tea.
Ingredients
Ingredients for the choux pastry
- 200 ml water
- 100 g butter
- 2 pinches of salt
- 120 g flour
- 3-4 eggs
Ingredients for the cream
- 1 egg yolk
- 120 g sugar
- 125 ml milk
- 1/2 vanilla bean cut into two in its length
- 200 g softened butter
- 1 tbsp icing sugar
Instructions
For the choux pastry
- Preheat the oven to 200°C (thermostat 6/7). Cover a baking sheet with parchment paper.
- In a saucepan, put the butter and salt. Bring to a boil. When the butter is completely melted, remove the pan from the heat.
- Add flour and mix well.
- The dough should form a ball.
- Add the eggs one by one. Mix well.
- The dough should be smooth and not stick to the edges of the pan.
- Using a spoon or a pastry bag, form small heaps of dough on the baking sheet, separating them from each other as the puffs will double in size during cooking.
- Bake at 200°C for 10-15 minutes. Then lower the temperature to 180°C (thermostat 6) and cook for another 10 minutes or so until you get a nice golden color. Remove the puffs from the oven and let cool.
For the cream
- In a small saucepan, blanch the egg with the sugar.
- Add milk and vanilla. Place over very low heat. Stirring constantly, bring to a boil. Remove from heat and let cool. Remove the vanilla pod.
- In the bowl of a mixer, cream the butter. While continuing to mix, gradually incorporate the milk and sugar preparation.
- Make an incision in the choux. Using a teaspoon or a pastry bag, fill them with the cream. Sprinkle with icing sugar.
Tried this recipe?Let us know how it was!
This post was posted in Desserts