Fresh Squeezed Lemonade

Finding a pile of lemons got me thinking of lemonades. I’ve always loved the one from Auntie Anne’s Pretzels, but it was difficult trying to figure out the recipe to it. So I’m going to wing-it today.

Here are the ingredients needed for this recipe:

  • 2 cups white sugar
  • 8 cups water
  • 1 3/4 cups fresh lemon juice with pulp (4-6 lemons)

Step 1: In a small saucepan, combine 1 cup of water and sugar.

Step 2: Bring to a boil, stir to dissolve sugar.

Step 3: Allow to come to room temperature

Step 4: Cover and place into refrigerator until chilled.

Step 5: In a large pitcher, combine all ingredients and stir to combine

Step 6: Add a few lemon slices to the pitcher and serve cold.

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Lemon Pound Cake

One morning I noticed a lemon in a ceramic cup. At first I thought there were multiple ones in the cup because it was a pretty tall cup, but I looked in and saw that it was one lemon. It was about the size of a baseball. I wasn’t really sure what to do with it, since it was a lot of lemon staring at me. Then it hit me, cake. I decided to make some sort of cake with the lemon.

Here are the ingredients needed for this recipe:

  • 1 cup unsalted butter, room temp.
  • 1 cup white sugar
  • 1 tsp. vanilla extract
  • 4 eggs, large at room temp.
  • zest of 1 large lemon (I will be using only half because my lemon is basically XXL)
  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/4 cup fresh lemon juice

Step 1: Preheat oven to 350°F and wire rack in the center of the oven.

Step 2: Butter or grease a 9-in. spring form cake pan and line the bottom with parchment paper.

Step 3: In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy and pale in color, about 3-4 minutes.

Step 4: Beat in the vanilla extract

Step 5: Add the eggs, one at a time, mixing well after each addition. (Note: Batter will look curdled it will smooth out after flour has been added)

Step 6: In a medium bowl, sift together the flour, baking powder, salt, and lemon zest.

Step 7: Add the flour mixture (in 3 parts) alternately with the lemon juice (in 2 parts)

Step 8: Mix until batter is smooth. (Don’t over mix)

Step 9: Pour batter into prepared cake pan and smooth the top with either the back of a spoon or an offset spatula. (Note: I dropped it against the counter a few times to remove air bubbles)

Step 10: Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.

Step 11: Place pan on a wire rack for about 15 minutes.

Step 12: Gently remove the sides and bottom of the pan.

Optional:

Lemon Glaze

  • 1 cup confectioners’ sugar, sifted (Note: I forgot to sift it, but it was fine)
  • 2-4 Tbsp. fresh lemon juice

Step 1: In a small bowl, add confectioners’ sugar

Step 2: Add 2 Tbsp. of lemon juice and stir until it becomes a thick and smooth glaze.

Step 3: Add more lemon juice or confectioners’ sugar, as needed until it becomes a pouring consistency.

Step 4: Pour glaze over the top of the cake, allow it to drip down the sides.

Step 5: Let the glaze dry before covering and storing it. (Note: I served it with a dollop of whipped cream to cut down the tartness of the lemon glaze)

Pasta with Garlic Lemon Cream Sauce

I randomly bought some heavy cream thinking I would make some whipped cream for a cake I had just made. But by the time I got around to making the whipped cream the cake had already been devoured by people. So with that gone I had to figure out what to do with a carton full of heavy cream and that’s when I saw something about cream sauces for pasta. Since I’m not a big fan of cream sauce I had my doubts about making this dish, but I figured ‘why not?’ That and I had an extra lemon to use before it went bad soon.

Here are the ingredients needed for this recipe:

  • 1 lb of pasta (spaghetti for this)
  • 2-3 garlic cloves, minced (depending on how much garlic you want, I love garlic so I added 3)
  • zest of 1 lemon (mince the zest to get more oils out)
  • 4 Tbsp butter
  • 1 cup heavy cream (using heavy whipping cream)
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp nutmeg
  • 1 cup Parmesan, grated
  • 2 Tbsp lemon juice

Step 1: In a sauce pan over medium heat, melt the butter

Step 2: Add the minced garlic and lemon zest, cook until fragrant

Step 3: Add the cream, salt, pepper, and nutmeg

Step 4: Cook this until it’s heated through. Set aside until the pasta is cooked

Step 5: Boil the pasta in salted water until al dente (10-11 minutes)

Step 6: Reheat the sauce and adding half of the Parmesan and lemon juice (do this when pasta has 4 minutes left to boil)

Step 7: Adjust the seasonings

Step 8: Drain the pasta and add it to the sauce

Step 9: Sprinkle with additional Parmesan and serve hot

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