Showing posts with label lemons. Show all posts
Showing posts with label lemons. Show all posts

Tuesday, October 9, 2012

Lemon Bars


Joy of Baking is one of my favorite site for great baking inspiration.  I've tried a couple of her recipes, and I'd say they all tasted really good!

And of course, you probably guessed it - this recipe is from her as well. 

This is my first trial on the lemon bars (for Stephanie's recipe, please click here), and it's not too shabby for a first bake.  My only setback was my shortbread is a little crumbly when I tried to move it from the wire rack to a serving plate, then again that's probably cause I did not let it sit and cool properly. 

Other than that, this recipe is a must try! 

p/s: I sub the white granulated sugar for the lemon filling with brown sugar. 


Lemon Bars






Saturday, September 1, 2012

Lemon Cranberry Pound Cake

I've had a bag of craisins (or dried cranberries) stashed away in the fridge and what better time to put it into some good use than now?

So flipping through one of my favorite baking recipes website, I found this neat recipe for lemon cranberry pound cake. Just the perfect recipe I need to put my stored craisins into good use. 


Lemon Cranberry Pound Cake


I know, drastic aesthetic improvement urgently needed.  But appearance aside, I rather succeed with this cake on the taste part of the test. 

However, I did make some very slight changes to the original recipe:

1.  I used 4 lemons instead of 3. I am one in love with anything lemony and sour, so the punch is just right for me. However, if you're not that fond of the sourness of lemons, I'd recommend 2 lemons will do just fine.
2.  Since I'm a fan of brown sugar (now you know my preference), it's undoubting that I replace the granulated white sugar with brown.
3.  From where I live, brandy doesn't come by cheap. So I swapped it with rum essence. Worked out fine for me.
4.  Stating the obvious:  I used a normal square pan instead of a bundt. 

This cake is light but yet flavorful at the same time. I love the punch that lemons gave to the cake, and the lemon-cranberry sauce was just pure genius.  This cake is great for an afternoon tea party served with apple sauce, ice cream or just a great cup of steaming Earl Grey tea.