Kin Food
confectionerybliss:

Lemon Cream Pie Bars | Cooking Classy
Lemon Poppy Seed Cake
Ingredients:
4 egg yolks
6 Tbsp. butter
1⁄3 cup granulated sugar
1⁄3 cup confectioners’ sugar
1¼ cups all-purpose flour
2¼ tsp. baking powder
1⁄8 tsp. salt
¼ cup poppy seeds
½ cup cashews, ground
1 cup plain yogurt
2 tsp. lemon peel, grated
2 Tbsp. fresh lemon juice
1 tsp. Madagascar bourbon vanilla extract
½ tsp. lemon extract
1 cup Cointreau (optional)
Method:
Preheat oven to 350°F.
Beat egg yolks until light in color. In a separate bowl, cream butter and sugars; add yolks and mix well. Sift together the flour, baking powder, and salt, then stir in poppy seeds and cashews; add to egg/butter/sugar mixture.
In a large mixing cup, beat the yogurt with a fork until loose; then add lemon peel, lemon juice, and extracts. Fold into cake mixture.
Pour batter into well-greased and floured loaf pan. Bake for 50–55 minutes, or until tester comes out clean.
If desired, soak with Cointreau and allow to stand overnight (in refrigerator) before serving. Serve cold or at room temperature.

Lemon Poppy Seed Cake

Ingredients:

  • 4 egg yolks
  • 6 Tbsp. butter
  • 1⁄3 cup granulated sugar
  • 1⁄3 cup confectioners’ sugar
  • 1¼ cups all-purpose flour
  • 2¼ tsp. baking powder
  • 1⁄8 tsp. salt
  • ¼ cup poppy seeds
  • ½ cup cashews, ground
  • 1 cup plain yogurt
  • 2 tsp. lemon peel, grated
  • 2 Tbsp. fresh lemon juice
  • 1 tsp. Madagascar bourbon vanilla extract
  • ½ tsp. lemon extract
  • 1 cup Cointreau (optional)

Method:

  1. Preheat oven to 350°F.
  2. Beat egg yolks until light in color. In a separate bowl, cream butter and sugars; add yolks and mix well. Sift together the flour, baking powder, and salt, then stir in poppy seeds and cashews; add to egg/butter/sugar mixture.
  3. In a large mixing cup, beat the yogurt with a fork until loose; then add lemon peel, lemon juice, and extracts. Fold into cake mixture.
  4. Pour batter into well-greased and floured loaf pan. Bake for 50–55 minutes, or until tester comes out clean.
  5. If desired, soak with Cointreau and allow to stand overnight (in refrigerator) before serving. Serve cold or at room temperature.
gastrogirl:

chewy lemon white chocolate chip cookies.
(via My Recipes)
Ingredients
2 cups thinly sliced Granny Smith apple (about 1 large apple) 
2 cups thinly sliced ripe pear (about 1 large pear) 
1 cup sliced strawberries
1/2 cup orange sections (about 1 orange) 
1/2 cup sliced banana (about 1 medium) 
1/4 cup fresh lemon juice
1/4 cup maple syrup
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
Preparation
Combine first 5 ingredients in a large bowl. Drizzle with juice; toss gently.
Combine syrup, nutmeg, and cinnamon in a small saucepan. Cook over low heat 10 minutes, stirring occasionally. Spoon over fruit, and toss gently. Serve immediately.

(via My Recipes)

Ingredients

  • 2 cups thinly sliced Granny Smith apple (about 1 large apple) 
  • 2 cups thinly sliced ripe pear (about 1 large pear) 
  • 1 cup sliced strawberries
  • 1/2 cup orange sections (about 1 orange) 
  • 1/2 cup sliced banana (about 1 medium) 
  • 1/4 cup fresh lemon juice
  • 1/4 cup maple syrup
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cinnamon

Preparation

  1. Combine first 5 ingredients in a large bowl. Drizzle with juice; toss gently.
  2. Combine syrup, nutmeg, and cinnamon in a small saucepan. Cook over low heat 10 minutes, stirring occasionally. Spoon over fruit, and toss gently. Serve immediately.
(via Mixed Berries with Orange Buttered Rum Sauce | Driscoll’s)
(via Blackberry Gazpacho | Driscoll’s)
(via Gluten Free Lemon Blackberry Eton Mess | Gluten FRee Recipes | Simply Gluten Free)
(via Purslane, Meyer Lemon, and Pear Salad with Kaffir Lime Vinaigrette Recipe at Epicurious.com)
(via Lemon-Ginger Iced Tea with Berry Cubes Recipe : Ellie Krieger : Recipes : Food Network)
(via beautiful vegan: Lemon Poppy Seed Love Cake!)