Simple, quick, and easy! And delicious!! Whipping up a lemon cake is something anyone can do, even without much baking skills. You can make all sorts of variations on it as well. For example, you can make into a chocolate cake or a coconut cake. Feel free to experiment with this recipe and post your results below!
Ingredients: 2 cups Flour 2 cups Sugar 3 Eggs 6 oz. Butter Zest from one Lemon (Approx. 2 tbsp) Juice from one large lemon (¼ – ½ cup) ½ cup Sour Cream ½ cup Milk 1 tbsp Poppy Seeds ½ tsp Baking Soda ½ tsp Baking Powder ¼ tsp Vanilla Extract ¼ tsp Salt ½ tsp Ginger 1 tbsp Bread Crumbs or Pank
Instructions: 1. Heat the oven to 350 degrees. 2. Rub some softened butter to cover a bundt pan in a thin layer of butter and sprinkle the panko or bread crumbs on top. Spin it around until even distributed and the whole pan is covered. Turn it over quickly to release any extra crumbs. 3. Mix the sugar, butter and eggs with the lemon zest, until light and fluffy. 4. Add lemon juice, vanilla, milk, sour cream, poppy seeds, and ginger and mix it in well. 5. Mix the flour, baking soda, baking powder, and salt in a separate bowl before adding it gradually to the mix while stirring it on a low setting. Once it is all mixed together, pour it into the bundt pan and place in the oven for about 50 minutes until a test skewer comes out dry.
In this version I held back on adding the lemon juice and zest. Once everything else was mixed, I split the batter into two batches and put the lemon flavors in one, while adding a cup of blueberries to the other along with a tablespoon of red wine. I then poured the lemon flavored batter first and then the blueberry batter on top. I added an extra tablespoon of flour to the blueberry mix as well as the blueberries appeared to provide a little more liquid than the lemons did.
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While cherries and mangoes are still in season, I love making this delicious dessert for a summer night dinner. It’s easy and simple to make! You can of course make variations using different fruits, but I find that this flavor combination works quite well. You don’t need to use both red and rainier cherries. It works well using one or the other. I have not tried this using frozen fruit, but there is no reason why that would not work well also. Try it out and let me know how yours turned out in the comments below!
Here is the recipe. It makes 4 servings.
INGREDIENTS: 1 mango (sweet yellow is best, but any mango works) 12-15 sweet red cherries 4-8 Rainier cherries 3 oz. Aperol liquor 1 tbsp maple syrup 1 tbsp honey 1 tbsp sugar ½ tsp corn starch ½ cup rolled oats ¼ cup butter (Don’t skimp on this!) 1 tbsp all purpose flour 3 tbsp shelled roasted pistachios (unsalted) ¼ tsp cinnamon
INSTRUCTIONS: 1. Peel and cut the mango into cubes. Remove the pits from the cherries and place it all in a bowl with 2 oz. Aperol and stir before letting it sit for about an hour. 2. Mix oats, butter, flour, honey, 1 tbsp pistachios, and sugar into a paste. 3. Mix 1 oz of Aperol with ¼ – ½ tsp corn starch. Heat the fruit mixture in a sauce pan on medium heat with the Aperol corn starch mix while simmering until you get a slightly creamy consistency. About 4-5 min. Add 1 tbsp pistachios and the maple syrup to the mix and stir. 4. Rub a thin layer of butter on the bottom and sides of four 6 oz. ramekins (or a larger bowl if you prefer making one big dish). Portion the fruit mix into the ramekins, making sure there is some space at the top. Roll the oatmeal/butter paste into small chunks/balls and place on top of the fruit mix in a thin layer, allowing some space for the fruit to “breathe”. Bake for about 15 minutes in 350 degrees until the top looks crispy. If you are making a larger dish, let it bake for 20-25 minutes to get the right crispiness. 5. Let cool for 5 minutes and then add a scoop of vanilla ice cream and decorate with pitted Rainier cherries. You can also add some whipped cream on top of the ice cream or just substitute it for the ice cream. Drizzle Aperol and the remaining pistachios on top. (Tip: You can boil the Aperol to remove the alcohol before adding it. Just make sure it cools off before serving it.)
Variation: – Add some pineapple chunks to the fruit mix for a sweeter flavor!
Delicious banana bread is a fun and easy thing to bake. Here is my recipe. Try it out and let me know how you like it!
Ingredients 3 very ripe bananas 4 oz. butter (soft, room temperature) (115 g.) 2 large eggs 2 cups all-purpose flour (0.5 L) ¾ cup brown sugar (2 dl) 1 tsp baking soda ½ tsp cinnamon ½ tsp vanilla extract ¼ tsp salt ½ – ¾ cup walnuts (optional) (1½ dl) ½ cup sour cream or plain greek yoghurt (optional) (1 dl)
Instructions 1. Heat the oven to 350 degrees (= 175˚C). Line a standard 9 x 5 inch bread pan with parchment paper and cover with a thin layer of butter or cooking spray.
2. Mix the flour, baking soda, salt, and cinnamon and set to the side.
3. Mix the butter with the sugar and vanilla extract using a hand mixer until it is smooth and blended. Add the eggs and continue mixing while adding the peeled and crushed bananas and the sour cream. Add the flour mix and keep mixing at low speed. Add the nuts and stir it up before pouring it into the baking pan.
4. Bake for about one hour until a toothpick in the center part comes out dry.
5. Let it cool off on a cooling rack for 10 minutes before lifting the entire loaf out of the pan, using the parchment paper. After it has cooled off, store it in plastic. It will keep longer in the fridge than in room temperature, but it will taste so good that it is not likely to last long wherever you store it!