lemon peel

A light and delicious lemon raspberry bundt cake topped with a creamy vanilla glaze drizzled on top. This simple bundt cake is soft, refreshing, sweet from raspberries and bursting with the scent of lemons!

Glazed Lemon Raspberry Bundt Cake

all-purpose flour

baking soda

baking powder

salt

sugar

coconut oil (canola or vegetable is fine too)

greek yogurt

eggs

vanilla extract

lemon juice + 1 1/2 tablespoon lemon zest

raspberries

confectioners' (powdered) sugar, sifted

salted butter, melted

heavy cream

BUNDT CAKE: Position a rack in the center...

BUNDT CAKE: Position a rack in the center of the oven and preheat the oven to 350ºF. Spray a bundt pan with nonstick cooking spray and set aside.

In a large bowl, combine the flour, baking...

In a large bowl, combine the flour, baking soda, baking powder, and salt. Whisk and set aside. In a medium bowl, whisk together the sugar, coconut oil, greek yogurt, eggs, vanilla extract, lemon juice, and lemon zest. Continue to whisk until the sugar dissolves. Pour the wet ingredients into the dry ingredients and fold until *JUST* combined. Do not overmix. Fold in the raspberries. The batter will be super thick, you didn't do anything wrong!

Pour the cake batter into prepared bundt pan...

Pour the cake batter into prepared bundt pan and bake for 45-60 minutes or until a toothpick inserted into the cake comes out clean with just a few crumbs. Let the bundt cake cool in pan on a wire baking rack for 15 minutes before removing from bundt pan. Let cool completely before glazing.

GLAZE: When bundt cake has cooled completely. Combine...

GLAZE: When bundt cake has cooled completely. Combine the ingredients for the glaze in medium bowl. You may need additional heavy cream to thin it out if the glaze doesn't pour easily. Drizzle the glaze onto the cake and allow to set. To store, cover the cake tightly and refrigerate for up to 3 days.

Whether you’re sick in bed or fresh off the slopes, a hot toddy warms everything up. The classic formula of whiskey, sugar and hot water is like the steamy cousin of an old-fashioned, but these days, a lot of other ingredients (citrus juice, apple cider, various spices) get added in the name of innovation, with mixed results. This version cozies up to the original, with a few optional additions based on preference. First, warm the mug with hot water, which primes the vessel to hold heat longer, yielding a truly hot toddy to the last sip. Then add scotch or bourbon, or for a modern twist, rum, cognac or amaro. Stir in a little honey, maple syrup or Demerara sugar, add hot water and stir to dissolve. Garnish with lemon peel and spices, if you like.

Hot Toddy

water,

light honey,

Cinnamon stick and whole star anise, to garnish (optional)

Fill a 6-ounce heatproof mug or glass with boiling water and set aside, 1 minute. Pour out the water then add the spirit and honey to the warmed glass. Top with boiling water and stir until the honey is dissolved. Garnish with the lemon peel and cinnamon stick or star anise, if desired. Let cool slightly before enjoying.

You will need a ribbon citrus zester and six 8.5 ounce bottles with lids for this recipe. See blog post for resources.

Homemade Lemon Extract

lemons

vodka

Sanitize bottles and caps by dipping them in a large pot of boiling water. Let stand on a dish towel until completely dry.

Wash and dry lemons. Use a ribbon citrus peeler to zest the lemons onto a plate. Be sure to avoid getting any of the white lemon pith in the zest, or the end product will taste soapy. Reserve zested lemons for other use such as making lemonade or lemon curd.

Place 1/4 cup loosely packed lemon peel in each bottle (zest of 3 lemons or .30oz). Use a funnel to pour approximately 1 1/2 cups of vodka into each bottle.

Place caps tightly on bottles and shake occasionally for 6-8 weeks, or until lemon thoroughly infuses into the alcohol.

Bring a PHILADELPHIA 3-STEP Neufchâtel Cheesecake to your next event. You'll love the fresh berries on our Neufchâtel cheesecake!

PHILADELPHIA 3-STEP Neufchâtel Cheesecake

graham crackers, crushed (about 1/4 cup)

pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened

lemon

lemon juice

vanilla

strawberries

blueberries

Tbsp. strawberry jelly, melted

Sprinkle graham crumbs onto bottom of 9-inch pie plate sprayed with cooking spray. Beat next 5 ingredients with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.

Bake 45 min. or until center is almost set. Cool completely. Refrigerate 3 hours. Top with fruit just before serving; drizzle with jelly.

Look forward to something sweet when you make these simple and delicious Italian Lemon-Ricotta Cookies. Pop these Italian Lemon-Ricotta Cookies in the oven and they're ready to enjoy in less than 30 minutes. Share the joy and add them to the holiday spread or in gift bags.

Italian Lemon-Ricotta Cookies

flour

butter, softened

pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding

container (15 oz.) ricotta cheese

Tbsp. multi-colored sprinkles

Combine flour and baking soda. Beat butter, granulated sugar, dry pudding mix and lemon zest in large bowl with mixer until blended. Add ricotta and eggs; mix well. Gradually add flour mixture, mixing well after each addition.

Roll dough into 82 (1-inch) balls. Place, 2 inches apart, on baking sheets.

Bake 12 to 14 min. or until edges are lightly browned. Cool 5 min. on baking sheets. Remove to wire racks; cool completely.

Whisk powdered sugar and lemon juice in medium bowl until blended. Dip tops of cookies halfway into glaze; return, dipped sides up, to wire racks. Immediately top with some of the sprinkles. Repeat with remaining cookies. Let stand until glaze is firm.

Serve these dainty, lemony bite-size Lemon Blossom Cookie Balls at your next bridal or baby shower. Lemon Blossom Cookie Balls feature golden sandwich cookies and a creamy, delicious filling.

Lemon Blossom Cookie Balls

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

pkg. (14.3 oz.) oblong vanilla creme-filled sandwich cookies, finely crushed

Tbsp. assorted decorating icings

white nonpareils (about 1/2 tsp.)

Mix cream cheese, cookie crumbs and zest until blended.

Shape into 40 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Fit tubes of icings with star tip; use to pipe small flower onto top of each ball. Gently press nonpareil into center of each.

Try White Chocolate Blueberry Scones. They're perfect for coffee, potlucks, bake sales or any other time delicious blueberry scones are called for!

White Chocolate Blueberry Scones

Tbsp. baking powder

unsalted butter,

egg, beaten

Mix flour, 1/2 cup sugar, baking powder and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add 3/4 cup milk, egg and lemon zest; stir just until mixture forms dough. Stir in blueberries and chopped chocolate.

Divide dough in half. On lightly floured surface, pat each half into a round, 9 inches in diameter and 1-inch thick. Cut each round into 8 wedges. Place wedges on baking sheet. Brush tops with remaining milk; sprinkle with remaining sugar.

Bake 25 min. or until golden brown. Serve warm or at room temperature.

Add lemon curd to one of our cheesecake recipes. Who will love this tart &amp; creamy dessert more: cheesecake lovers or lemon curd fans? Best guess? Both.

Lemon Curd-Topped Cheesecake

graham cracker crumbs

(1/2 stick) butter, melted

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

sugar, divided

eggs, divided

Tbsp. grated lemon zest, divided

butter

Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick springform pan). Mix graham crumbs and melted butter until well blended; press firmly onto bottom of pan. Beat cream cheese and 3/4 cup of the sugar in large bowl with electric mixer on medium speed until well blended. Add 3 of the eggs, one at a time, mixing on low speed after each addition just until blended. Stir in 1 Tbsp. of the lemon peel. Pour over crust.

Bake 45 to 50 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate at least 4 hours before serving.

Meanwhile, beat remaining 3 eggs and remaining 3/4 cup sugar with wire whisk until well blended. Add remaining 1 Tbsp. lemon peel, the lemon juice and 2 Tbsp. butter; mix well. Microwave on HIGH 2 min.; beat until butter is completely melted and mixture is well blended. Microwave an additional 2 min. or until mixture just comes to boil and is slightly thickened; stir. Cool completely. Cover and refrigerate until ready to use. Drizzle sauce evenly over cheesecake slices before serving.

Slice up the apples and make Easy Apple-Pecan Strudel in under an hour. Phyllo dough makes preparing Easy Apple-Pecan Strudel a super simple process.

Easy Apple-Pecan Strudel

(1/2 of 3.4-oz. pkg.) JELL-O Vanilla Flavor Instant Pudding

pecans

Tbsp. flour

cinnamon

Granny Smith apple slices (about 2 apples)

phyllo dough (14x9 inch), thawed

Tbsp. butter, melted

Combine dry pudding mix, nuts, flour, lemon zest and cinnamon in large bowl. Add apples; toss until evenly coated.

Unfold phyllo sheets; cover with plastic wrap, then a damp towel. Spray 1 phyllo sheet with cooking spray; top with 5 of the remaining phyllo sheets, spraying each sheet with additional cooking spray before using as directed.

Spoon half the apple mixture down one short side of phyllo stack, leaving a 1-inch border. Fold over both long sides of phyllo, then roll up, starting at apple-topped short side. Place, seam side down, on parchment-covered baking sheet. Repeat with remaining phyllo sheets and apple mixture. Brush with butter. Cut diagonal slits in top of each.

Bake 25 to 30 min. or until golden brown. Cool 5 min. Sprinkle with powdered sugar. Serve warm.

Bring together crumbled feta, lemon zest and fresh veggies for this Easy Greek Cucumber-Tomato Salad. This cucumber-tomato salad is bursting with flavor.

Easy Greek Cucumber-Tomato Salad

tomatoes,

cucumber,

green peppers

red onions

feta cheese

KRAFT Greek Vinaigrette Dressing

You can savor this Quick Greek Salad for Two in a mere 10 minutes—or make it ahead (up to 24 hours) to allow the flavors to blend even more.

Quick Greek Salad for Two

cucumbers

tomato,

Tbsp. KRAFT Greek Vinaigrette Dressing

White chocolate and lemon zest give these crunchy toasted almond biscotti their sweet and citrusy appeal.

Lemony White Chocolate Chunk Biscotti

(1/2 stick) butter

lemon extract

pkg. (4 oz.) BAKER'S White Chocolate, chopped

almonds,

Sift together flour, baking powder and salt; set aside. Beat butter, sugar and lemon zest in separate large bowl with mixer until well blended. Add eggs, 1 at a time, beating well after each. Blend in extract. Gradually beat in flour mixture. Stir in chocolate and nuts.

Divide dough in half; shape each half into 12x1-inch log on floured surface. Place on greased baking sheet.

Bake 35 min. or until golden brown. Cool on baking sheet 10 min. Transfer to cutting board. Cut each log diagonally into 21 slices, using serrated knife. Return, cut-sides down, to baking sheet. Bake 5 min. or until crisp. Remove to wire racks; cool completely.

Make Mamma proud with this rich, dense Classic Italian Cheesecake recipe. Made with ricotta instead of cream cheese, our Classic Italian Cheesecake will be a welcome addition at any big family dinner.

Classic Italian Cheesecake

Tbsp. butter or margarine, melted

Tbsp. sugar

POLLY-O Original Ricotta Cheese

whipping cream

Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix crumbs, butter and 2 Tbsp. sugar. Press firmly onto bottom of pan. Bake 10 minutes.

Meanwhile, beat ricotta cheese, 1-1/4 cups sugar and flour in large bowl with electric mixer on medium speed until well blended. Add whipping cream, vanilla and zest; mix well. Add eggs, 1 at a time, mixing just until blended after each addition. Pour over crust.

Bake 1 hour and 20 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

Mild, creamy cheese is marinated in extra virgin olive oil with additions like lemon peel, peppercorns, and fresh rosemary for a super simple appetizer! As the jar sits, the flavors infuse the oil and the cubed cheese. Marinated cheese in a jar makes a great food gift, too.

Easy Olive Oil Marinated Cheese with Herbs

creamy cheese

chili flakes

(1 inch) slices of fresh lemon peel

peppercorns

rosemary

Cut cheese into 1/2 inch cubes.

Pack half of aromatics into bottom of clean, sterilized 16 ounce wide-mouthed glass jar.

Pack half of cheese loosely on top of that. Then add remaining aromatics.

Add remaining cheese to fill jar. Pour olive oil over the top, taking care to fully cover all of the cheese and additions, to avoid any oxygen getting to the ingredients (which would increase chance of spoiling early).

Tightly close jar with cover and turn jar upside down and over a few times. Then leave it on the counter for 3-4 hours to infuse and refrigerate overnight before eating, up to 2 weeks. The olive oil will likely solidify in the refrigerator, so set out an hour or so before serving at room temperature.

And don&#39;t toss the extra oil once you&#39;re done with the cheese, it&#39;s delicious! Toss it with pasta, use it to marinate vegetables, or whisk it into a salad dressing.

Top 14 lemon peel recipes from across the web

The most viewed lemon peel recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Glazed Lemon Raspberry Bundt Cake

Hot Toddy

Homemade Lemon Extract

PHILADELPHIA 3-STEP Neufchâtel Chee...

Italian Lemon-Ricotta Cookies

Lemon Blossom Cookie Balls

White Chocolate Blueberry Scones

Lemon Curd-Topped Cheesecake

Easy Apple-Pecan Strudel

Easy Greek Cucumber-Tomato Salad

Quick Greek Salad for Two

Lemony White Chocolate Chunk Biscot...

Classic Italian Cheesecake

Easy Olive Oil Marinated Cheese wit...

Top 14 lemon peel recipes from across the web

The most viewed lemon peel recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Glazed Lemon Raspberry Bundt Cake

Hot Toddy

Homemade Lemon Extract

PHILADELPHIA 3-STEP Neufchâtel Chee...

Italian Lemon-Ricotta Cookies

Lemon Blossom Cookie Balls

White Chocolate Blueberry Scones

Lemon Curd-Topped Cheesecake

Easy Apple-Pecan Strudel

Easy Greek Cucumber-Tomato Salad

Quick Greek Salad for Two

Lemony White Chocolate Chunk Biscot...

Classic Italian Cheesecake

Easy Olive Oil Marinated Cheese wit...

The most viewed lemon peel recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine