lemons

Loaded with blueberries and bright flavor, this lemon blueberry pound cake makes a wonderful brunch (or anytime) cake.

Lemon Blueberry Pound Cake

milk

lemon zest, packed (see note)

lemon juice

baking soda

salt

blueberries (if using frozen blueberries, do not defrost)

(1/2 cup) unsalted butter, softened

sugar

eggs

confectioners' sugar

lemon zest,

Preheat the oven to 350°F and set an oven rack in the middle position. Spray a 9x5-inch metal loaf pan with nonstick cooking spray. Line the bottom of the pan with parchment paper, then spray the pan again.

In a small bowl, whisk together the milk, lemon zest, and lemon juice. Let sit for at least 10 minutes while you proceed with the recipe. (It will curdle; that's okay.)

In a medium bowl, whisk together the 2 cups flour, baking soda, and salt. In a small bowl, toss the blueberries with the remaining teaspoon of flour. Set both aside.

In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again. With the mixer on low speed, beat in a third of the flour mixture, then half of the milk mixture. Beat in another third of the flour mixture, then the remaining milk mixture, followed by the remaining flour mixture, scraping the bowl as necessary. Add the flour-dusted blueberries to the batter and, using a spatula, fold until evenly combined. 

Transfer the batter into the prepared pan and smooth the top. 

Bake for 50 to 60 minutes, until the cake is golden brown and a tester comes out clean. Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to cool completely.

When the cake is cool, transfer it to a serving platter.

Make the glaze: In a small bowl, mix together the confectioners' sugar, lemon zest, and lemon juice. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you'd think, about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides. Let the glaze set for 10 to 15 minutes before serving. Slice with a serrated knife. The cake will keep on the countertop for up to 3 days; store in a covered container or wrap in plastic wrap. 

Freezer-Friendly Instructions: The cake can be frozen (without the glaze) for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the glaze after the cake is thawed.)

Note: You'll need 2 large lemons for the entire recipe. Be sure to zest them before you juice them.

This Creamy Salmon Pasta recipe is a great way to show off what a "home chef" you are. Simple yet impressive, this is a perfect recipe for a date night at home.

Creamy Salmon Pasta with Spinach

Nonstick cooking spray

salmon 3/4 pound)

kosher salt, divided, plus more for pasta water

black pepper, divided

linguine

unsalted butter

garlic cloves,

heavy cream

dry white wine

lemon

box (5 ounces) baby spinach

capers

Lemon wedges, for garnish (optional)

Preheat oven to 400 degrees F. Spray small rimmed baking pan with nonstick spray. Place salmon, skin side down, on prepared pan and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake 12 minutes or until salmon is almost opaque throughout and internal temperature reaches 145 degrees F.

Meanwhile, in large pot of boiling salted water, cook linguine according to package instructions.

Meanwhile, heat butter in large high-sided skillet over medium heat. Add garlic and cook 1 minute, stirring constantly. Add cream, wine, lemon zest and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat to boiling over medium-high heat, then reduce heat to medium and cook 5 to 6 minutes or until mixture is thickened to a thin sauce consistency, stirring frequently. Reduce heat to low.

Drain linguine and add to skillet. Stir in spinach and capers and cook over low heat 1 to 2 minutes or until spinach is just wilted.

Remove salmon from oven. Slip spatula between salmon skin and flesh to remove skin; break into large chunks over linguine. Serve garnished with lemon wedges, if desired.

https://mediavine-res.cloudinary.com/video/upload/fv6ln8f7yhcrrkyaej1r.mp4

This Creamy Salmon Pasta recipe is a great way to show off what a “home chef” you are. Simple yet impressive, this is a perfect recipe for a date night at home.

Creamy Salmon Pasta

From Laurie David’s book, The Family Dinner, this roast chicken is a great dish for creating cozy family moments around the table.

Sunday Night Roast Chicken with Herb Butter

thyme

rosemary

sage leaves

shallot,

honey

unsalted butter,

shallots,

olive oil

Herb butter (above)

black pepper

chicken broth

Dijon mustard

Make the herb butter: Pull herbs from the stems and chop finely. Combine the chopped herbs, shallots, lemon zest, honey and butter in small bowl and blend well. Set aside.

Place the shallots and garlic in a roasting pan and toss with the olive oil (it's okay if the garlic breaks apart a bit). Pat the chicken VERY dry with paper towels (this will help the skin to crisp) and place in the roasting pan; do not crowd. Use a soup spoon to rub the herb butter all over the chicken and under the skin too (if you don't eat the skin, rub a lot of it underneath!). Sprinkle the kosher salt evenly all over the chicken and season with fresh pepper to your liking. Place the chicken in the oven and roast for 35-40 minutes, or until the skin is golden brown. Turn the heat down to 375 degrees; continue to roast for 15-20 minutes more, or until done. Chicken should be done in less than an hour; do not overcook.

Transfer the chicken and the shallots to serving platter to rest and cover with foil. Discard the garlic. Pour off all the fat, leaving the brown baked-on bits in the bottom of the roasting pan. Add the chicken broth and place on the stove over high heat; bring to a boil and whisk in Dijon mustard. Using whisk or wooden spoon, stir up and combine the brown bits with the broth and continue to cook until the liquid is reduced by half, 5-8 minutes. Turn off the heat and stir in the butter. Pour the sauce into a gravy boat and serve alongside chicken. (If you want to get fancy, you can strain the gravy but I never bother.)

My family loves this rich and creamy Caesar salad dressing. It's not overly garlicky or fishy -- it's just right. 

Homemade Caesar Salad Dressing 

garlic cloves, minced

anchovy paste (found near the canned tuna in the supermarket)

lemon lemon

Dijon mustard (I like the brand Maille)

Worcestershire sauce

mayonnaise, best quality

Parmigiano-Reggiano

In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined. Taste and adjust to your liking. The dressing will keep well in the fridge for about a week.

It's difficult not to demolish this classic lemon drizzle in just one sitting, so why not make two at once?

Lemon drizzle cake

unsalted butter, softened

caster sugar

self-raising flour

lemon,zested

1½ lemons,juiced

Heat the oven to 180C/160C fan/gas 4.

<a href="https://www.bbcgoodfood.com/review/best-whisks">Beat together</a> the butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.

Sift in the self-raising flour, then add the lemon zest and mix until well combined.

Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.

Bake for 45-50 mins until a thin <a href="https://www.bbcgoodfood.com/howto/guide/baking-equipment">skewer</a> inserted into the centre of the cake comes out clean.

While the cake is cooling in its tin, mix together the lemons juice and caster sugar to make the drizzle.

Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping.

Leave in the tin until completely cool, then remove and serve. Will keep in an <a href="https://www.bbcgoodfood.com/content/top-five-tupperware-sets">airtight container</a> for 3-4 days, or freeze for up to 1 month.

Lemons and blueberries are a winning combination in this moist coffee cake.

Blueberry Lemon Coffee Cake

Cups All-purpose Flour

Teaspoon Baking Powder

Teaspoon Baking Soda

Cup (2 Sticks) Softened, Unsalted Butter

Cups Sugar

Large Eggs

Teaspoon Fiori di Sicilia (Or 1/2 Teaspoon Both Vanilla & Lemon Extracts)

Cup Fat Free Greek Yogurt (Or Sour Cream)

Teaspoon Lemon

Cups

Cup Chopped Walnuts

Tablespoons Sugar

Teaspoon Ground Cinnamon

Sugar

Mix together both the blueberry filling ingredients and the topping ingredients in separate bowls and set each aside.

In one bowl sift together the flour, baking powder, and baking soda.

In another medium sized bowl, cream together the butter and sugar until soft and fluffy, about 5 minutes.

Add the eggs, beating after each one, and then add the extract and grated lemon zest.

Reduce mixer speed to low, and add half the flour mixture, then half the yogurt (or sour cream).

Add the rest of the flour mixture and yogurt and beat just until smooth.

Spoon half the batter into the prepared baking pan, then add the blueberry filling spreading it evenly across the batter.

Top the filling with the rest of the batter, using a spatula to smooth it over the filling.

Sprinkle the top of the cake with your walnut and sugar mixture.

Bake for about an hour, or until a cake tester comes out clean.

Cool to room temperature before removing pan.

The cake keeps well for several days wrapped or it can be frozen for several months.

These chicken kebabs marinated in a tangy blend of yogurt, lemon, garlic and spices are a huge crowd-pleaser.

Middle Eastern Chicken Kebabs

plain whole milk Greek yogurt

paprika

cumin

cinnamon

crushed red pepper flakes (reduce

chicken

red onion,

Vegetable oil,

In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic. 

Thread the chicken onto metal skewers, folding if the pieces are long and thin, alternating occasionally with the red onions. Be sure not to cram the skewers. (Note: You'll need between 6-8 skewers.) Place the kebabs on a baking sheet lined with aluminum foil. Spoon or brush the marinade all over the meat, coating well. Cover and refrigerate at least eight hours or overnight.

Preheat the grill to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kebabs until golden brown and cooked through, turning skewers occasionally, 10 to 15 minutes. Transfer the skewers to a platter and serve.

Note:  I've specified chicken thighs as opposed to boneless chicken breasts for this recipe because they are more flavorful, and less likely dry out.  Additionally, the lemon juice in the marinade will make boneless chicken breasts tougher when cooked.  

Stay hydrated with these 8 Infused Water recipes! Inspired by The Flavor Bible, these fruit and herb combinations will encourage you to drink more water.

8 Infused Water Recipes

water

ice cubes (optional)

strawberries (stemmed and sliced, fresh or frozen)

basil leaves (torn)

lemon (thinly sliced)

honeydew (cubes)

cucumber (thinly sliced)

mint leaves (torn)

blackberries

orange (thinly sliced)

ginger

blueberries

pineapple (chunks, fresh or frozen)

coconut (chunks, fresh or frozen)

lime (thinly sliced)

watermelon (cubes)

kiwi (diced

lime

grapefruit (thinly sliced)

pomegranate seeds

mango

raspberries

In a large pitcher, place the desired combination of fruit or herbs. Add ice and fill container with water. Add additional fruit or herbs to garnish, if desired.

https://content.jwplatform.com/videos/55pcvbxA.mp4

8 Infused Water Recipes-Culinary Hill

Flavored with lemon zest and juice, and drizzled with a tart lemon glaze, this lemon pound cake is the ultimate dessert for lemon lovers.

Lemon Pound Cake

all purpose flour, spooned into measuring cup and leveled-off with a knife

buttermilk (low fat is fine)

(1 cup) unsalted butter, softened

granulated sugar,

Preheat the oven to 325°F and set an oven rack in the middle position. 

In a medium bowl, whisk together the flour, baking soda and salt. Set aside.

In another bowl, whisk together the buttermilk, lemon zest and lemon juice. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again.

With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture. Beat in another quarter of the flour, then another third of the buttermilk mixture. Repeat with another quarter of the flour and the remaining buttermilk mixture. Finally, beat in the remaining flour mixture. Scrape down the sides of the bowl, and give a quick mix to make sure all of the ingredients are well incorporated.

(See note below before completing this step.) Thoroughly grease a 10-inch Bundt pan with nonstick cooking spray or vegetable shortening, making sure to get into all the crevices. Coat the greased pan generously with granulated sugar, making sure the entire surface of the pan is evenly coated. 

Spoon the thick batter into the prepared Bundt pan and smooth with a rubber spatula. Bake for 65 to 75 minutes, or until the cake is golden and a tester comes out clean.

Set the cake on a cooling rack. Carefully run an offset spatula or table knife around the edges of your pan, between the pan and the cake, to loosen the cake from the pan (don't forget the center tube). Cool the cake in the pan for ten minutes. (Set a timer because if it stays in the pan too long, it may stick.)

Meanwhile, make the syrup. Combine the water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice. 

Invert the warm cake onto a rack. Slip a large piece of parchment paper, aluminum foil, or paper towels under the rack for easy clean-up. Gradually brush the hot syrup over the cake, letting it soak in (a little syrup will drip off, but try not to rush so that most of it is absorbed). Allow the cake to cool completely, about one hour.

When the cake is cool, carefully transfer it to a serving platter.  To make the glaze: in a medium bowl, whisk together the confectioners' sugar and lemon juice. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you'd think, about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides. 

Note: You'll need 4 to 5 large lemons for the entire recipe.

Note: As the recipe indicates, I grease the Bundt pan with vegetable shortening and then dust it with sugar. It has always worked beautifully for me, but a number of readers have mentioned problems with the cake sticking. If you’d prefer to use a different method, treat the pan by generously coating it with butter and then dusting it with flour, or use a nonstick baking spray with flour like Pam with Flour or Baker’s Joy. (Also, it's best not to use a Bundt pan with an intricate design for this cake, as they are more prone to sticking.) Another option (that is foolproof) is to use two 8½ x 4½-inch loaf pans instead of a Bundt pan. Loaf pans are much less prone to sticking, and you can line them with parchment paper for extra insurance. To prepare the loaf pans, spray them with nonstick baking spray, line the bottoms with parchment, and then spray them again. The bake time will be 50 to 60 minutes, and you will only need half of the soaking syrup.

Freezer-Friendly Instructions: The cake can be frozen (without the glaze) for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in a heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the syrup before the cake is frozen and add the glaze after the cake is thawed.)

Beef heart sliced thinly and grilled perfectly.

Grilled Beef Heart

beef heart (about 2 pounds)

Salt and pepper

Olive oil

Polenta or other starch

garlic,

Cup fresh parsley, minced

Teaspoon salt

With a crisp, flaky crust and thick, cider-flavored apple filling, this is my idea of the perfect apple pie. 

Perfect Apple Pie

baking powder

vegetable shortening,

apples

dark brown sugar

all-purpose flour

cornstarch

Combine the flour, sugar, salt and baking powder in the bowl of a food processor fitted with the metal blade. Pulse a few times to combine. Add the pieces of butter and shortening and pulse until the mixture is crumbly with lots of pea and chickpea-size clumps of butter and shortening within. 

Add the water and pulse until the mixture is evenly moistened and very crumbly. Dump the dough crumbles onto a work surface and divide into two piles, with one pile about 15% bigger than the other (13 oz and 11.5 oz). Make two balls of dough and pat each one into a 5-inch disc. Wrap the discs in plastic and refrigerate for at least 45 minutes.

Take the larger disc of dough out of the refrigerator. Dust your work surface lightly with flour and place the dough on top; sprinkle a little flour over the dough. Use your hands to quickly knead the dough into a soft and malleable disc (don’t overwork it; you want it just supple enough to roll). 

Roll the dough, adding more flour as necessary under and on top of the dough so it doesn't stick, into a 13-in circle. Carefully drape the dough over the rolling pin and transfer it to a 9-in deep-dish pie pan (it should be at least 1-1/2 in deep). Gently fit the dough into the pan, easing it inwards rather than stretching it outwards. Trim the edges to 1/2 inch beyond the lip of the pie pan. Turn the edges under to create a rim on the crust. Press the rim against the lip of the pan, forming it into an even edge. Use any scraps to patch in any tears or thin areas. Place the crust in the freezer for at least 15 minutes while you heat the oven.

Preheat the oven to 375°F. Set an oven rack in the middle position.

Remove the pie crust from the freezer and place on a baking sheet (this makes it easy to move in and out of the oven). Cover the crust with a piece of parchment paper and fill it with dried beans or pie weights. Bake for 20 minutes. Take the crust out of the oven; remove the parchment paper and beans/pie weights and tent the edges with a few strips of aluminum foil. (The foil will protect the edges from getting too dark.) Bake for another 20 minutes, until the dough is dry and golden. Don't worry if the bottom puffs up; just press it down gently with a flat spatula, such as a pancake turner, taking care not to puncture it. 

Top 40 lemons recipes from across the web

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

Top Tags

Lemon Blueberry Pound Cake

Creamy Salmon Pasta with Spinach

Sunday Night Roast Chicken with Her...

Homemade Caesar Salad Dressing

Lemon drizzle cake

Blueberry Lemon Coffee Cake

Middle Eastern Chicken Kebabs

8 Infused Water Recipes

Lemon Pound Cake

Grilled Beef Heart

Perfect Apple Pie

Cheesecake Bars

Lemon syllabub

Quick celeriac remoulade

Citrus-Cranberry Tart

Lemon Poppy Seed Loaf

Luscious Lemon Bars

Dazzling Beetroot-Cured Salmon

Creamy Greek Yogurt Dressing

Whole Barbecue Chicken Recipe

Moroccan Chicken Tagine

Lemon meringue pie

Kirsten Tibballs' Lemon Meringue Ta...

Pasta al Limone

Limoncello and thyme collins

Key Lime Pie Bars

Orange Marmalade Recipe

Spring salad of apple, celery, waln...

How to make marmalade

Fish Stick Po' Boys

Foolproof slow roast chicken

Chicken Picatta

Warm Lemon Pudding Cakes

Berry Sauce

Maryland Crab Cakes

What to do with Lemons (Zesting, Ju...

Gordon's Christmas roast goose

One-Pot Lemon Orzo with Shrimp and ...

The Best Grilled Chicken

One-Skillet Greek Lemon Chicken and...

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