Lemon Herbed Salmon

Yummy summer salmon recipe!

Ingredients:
2 lbs salmon
1/2 cup Olive Oil
2 tbsp fresh basil (chopped)
2 tbsp fresh rosemary (chopped)
2 tbsp fresh parsley (chopped)
3 large lemons
3 cloves garlic (minced)
1 tsp salt
1 tsp pepper


Add the olive oil to a small mixing bowl. Chop the fresh herbs and add to the olive oil.
Zest and squeeze the juice two of the lemons into the olive oil herb mixture.
Add the minced garlic.
Place the salmon skin side down in a shallow baking dish.
Top with the lemon herb mixture.
Thinly slice the additional lemon and place on top of each piece of salmon.
Cover with foil and place in the refrigerator for an hour to marinate.
Remove from the refrigerator and cook at 400° for 20 - 25 minutes.

Lemon Sprinkle Sandies

These cookies are not only delicious but are beautiful to look at. A soft lemon cookie on the inside and sweet colorful sprinkles on the outside. A perfect gift to impress anyone with.

Ingredients:

1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 teaspoons lemon extract
2 cups all-purpose flour
Pinch of salt
Zest of 1 lemon
Multicolor nonpareils (at least a 3.75 oz. jar)

Preheat oven to 350 degrees. Line cookie sheets with parchment paper.

In a mixing bowl, combine flour, salt and lemon zest.

Beat butter with an electric mixer on medium speed for 30 seconds. Add powdered sugar and beat again until combined. Beat in vanilla and lemon extracts. Beat in the flour mixture. The dough should not be sticky and should hold together when a small amount is squeezed in the palm of your hand.

Shape mixture into 1 1/2-inch balls, Roll dough balls in nonpareils. If the nonpareils don't stick, roll ball into water then nonpareils. Arrange balls 1 inch apart on prepared cookie sheets.

Bake for about 12-15 minutes.Transfer to wire racks and let cool.

Enjoy!

Lemon Raspberry Cake

A four layered lemon cake covered in raspberry preserve and lemon buttercream.... mmmm :)

Ingredients:

2 1/4 cups cake flour
1 tbs baking powder
1/2 tsp salt
1 1/4 cup buttermilk at room temperature
4 egg whites at room temperature
1 1/2 cup sugar
2 tsp lemon zest
8 tbs butter at room temperature
1/2 tsp lemon extract

Lemon Buttercream
1 cup sugar
4 egg whites
1 1/2 cup butter at room temperature
1/4 cup fresh lemon juice
1 tsp vanilla extract

(i ended up making a second batch of icing to cover the cake)

1 cup raspberry perserve (seedless is best) 

2 packages of raspberries (optional) 

Pre-heat your oven to 350 degrees.

Coat two 8 or 9 inch pans with butter or nonstick spray and line the bottoms with a circle of parchment. Place the pans on a baking sheet and set aside.

In a medium bowl sift together the cake flour, baking powder and salt and set aside.

In a second small bowl combine the milk and egg whites and set aside.

In a stand mixer, combine the sugar and lemon zest and mix for a minute on medium speed until fragrant. Add the butter and mix for 4-5 minutes until light and fluffy. Beat in the lemon extract. 

Reduce the mixer's speed to slow and add 1/3rd of the flour. Once incorporated add 1/2 the milk mixture and beat until the mixture is uniform. Repeat with the remaining flour and milk, alternating until you've finished with the last 1/3rd of the flour. 

Divide the batter between your baking pans evenly and bake for 30 to 35 minutes until a fork comes out of the cake clean.

Place the cakes on wire racks to cool.

After a few minutes, run a knife around the outside of the pan to release the cake and remove from the pans.

Allow to cool until room temperature.

For the icing:

Combine the sugar and egg whites in a bowl over simmering water. Whisk constantly until the mixture is warm to the touch and the sugar is no longer gritty.

Transfer the mixture to the bowl of your stand mixer with the paddle attachment and beat for several minutes on medium speed. Once the meringue is stiff, add the butter a half a cup at a time until incorporated. Continue to beat for 6 to 10 minutes. 

Once well beaten, add the lemon juice a little at a time. Beat until absorbed and then add vanilla. 

Assembly:

Cut cakes in half with a serrated knife. Be careful not to cut uneven. 

Spread a third of the raspberry preserves onto the bottom layer of the cake and then a layer of buttercream. Continue to do this with each layer, ending with the buttercream mixture on top. 

Cover sides and place raspberries on top.

Lemon Blueberry Yogurt Loaf

My dads a huge lemon fan so when I came across this recipe I had to try it. Loafs can often come off as being dry but this is nowhere near it. The yogurt really gives this a moist taste along with the lemon syrup and sugar-lemon glaze.

Ingredients:
1 1/2 cups + 2 tbs flour (seperated)
2 tsp baking powder
1/2 tsp salt
1 cup plain whole-milk yogurt
1 cup sugar
3 eggs
2 tsps lemon zest
1/2 tsp vanilla extract
1/2 cup vegetable oil
1 1/2 cups fresh blueberries

Lemon syrup
1/3 cup lemon juice
1/3 cup sugar

Sugar-Lemon glaze
1 cup confectioners sugar
2 to 3 tablespoons lemon juice

Preheat oven to 350 degrees. Grease bottom of 9 x 5-inch loaf pan then dust with flour.

In a medium bowl sift together flour, baking powder and salt
In a large bowl whisk together yogurt, sugar, eggs, lemon zest, vanilla and oil.
Slowly whisk the dry ingredients into the wet ingredients.
In a separate bowl mix blueberries and remaining flour, then fold blueberries into batter.

Pour the batter into the pan and bake for 50 to 55 minutes until a fork or toothpick comes out of loaf clean.

Let loaf cool in the pan for 10 minutes before removing it and placing on a wire rack.
While loaf is cooling make lemon syrup in a small saucepan over medium heat. Stir until dissolved, continue to cook for 3 minutes. Set aside when done.

Poke holes in the top and sides of warm loaf. Brush the loaf with lemon syrup. Let cool completely.

To make lemon glaze whisk together confectioner's sugar and lemon juice. Mixture should be thick but pourable. Add more lemon juice if needed.
Pour glaze onto loaf and let drip down the sides. Let harden for about 15 minutes before serving

Enjoy!