Sweet Dreams Lemon Pound Cake

May 10, 2011 · Posted in Desserts · View Comments 

What’s a special dinner without dessert? Over this Mother’s Day weekend, I tested out a lemon pound cake recipe from Food Network Pastry Chef, Gale Gand. The recipe was demonstrated on her Mother’s Day Masterpieces show. The first time I made it, I tried the lemon glaze over the top. The second time I didn’t make a glaze and added lemon zest to the batter. Either way, the pound cake was moist and delicious on the inside. I’ll be making this pound cake recipe several times and changing it up a little bit every time.  I suggest ALWAYS use fresh lemons, you can really tell the difference. And of course, farm fresh eggs.

My next attempt at making this recipe, I will try omitting the butter and using lemon yogurt and oil to cut down on the calories. And serving it with fresh berries of any kind. This recipe can be made today and it would still be fresh and moist a day later. I recommend storing it covered in plastic wrap on the counter or sliced in a zip-loc storage bag. I have not tried storing it in the refrigerator for fear of drying out.

Here is the original recipe with a few of my tweaks:

Sweet Dreams Lemon Pound Cake

Prep Time:20 min Inactive Prep Time:15 minCook Time:1 hr 15 minLevel:

EasyServes: 8 to 10 servings


1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened at room temperature
1 cup sugar, plus 1/3 cup
4 eggs
2 teaspoons pure vanilla extract
1/4 cup fresh lemon juice, plus 1/3 cup lemon juice reserved for glaze
zest of 1/2 a lemon 


  •  Preheat the oven to 350 degrees F. Butter a 6-cup loaf pan and line it with parchment or waxed paper. In a medium bowl, combine the flour, baking powder, and salt.
  • In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter. Add 1 cup of the sugar and mix. With the mixer running at low speed, add the eggs one at a time. Add the vanilla.
  • Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice and zest to the butter mixture. Mix until just smooth.
  • Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), 65 to 75 minutes. (ovens time vary, keep an eye on it towards the end.)
  • Meanwhile, make the glaze: In a small bowl, stir together the remaining 1/3 cup sugar and the remaining 1/3 cup lemon juice until the sugar is dissolved.
  • When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the waxed paper.
  • Using a turkey baster or pastry brush, spread glaze all over the top and sides of the cake and let soak in. Repeat until the entire glaze is used up, including any glaze that has dripped through onto the sheet pan. Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator (Well wrapped, the cake will last up to a week). Serve at room temperature, in thin slices.

Noel’s Notes:  For cake: Omit the butter and add 1 cup non fat lemon yogurt, add 1/2 cup vegetable oil ,2 teaspoons grated lemon zest (2 lemons), and cut down vanilla to 1 teaspoon. For syrup: 1/3 cup freshly squeezed lemon juice (for syrup) and 1/3 cup sugar. For glaze: 1 cup confectioner’s sugar and 2 Tablespoons lemon juice.


Rustic Fruit Tart

February 20, 2011 · Posted in Desserts · View Comments 

Rustic Fruit Tart

1 recipe for Single-Crust Pie
1/8 teaspoon ground nutmeg
1/8 teaspoon cinnamon
1/4 cup granulated sugar
4 teaspoons all-purpose flour
4 cups sliced peeled fresh fruit of your choice-apples, peaches, strawberries,blackberries, or blueberries
1 Tablespoon lemon juice
1 egg, beaten
Powdered sugar


Line a large baking sheet with parchment paper or foil. Set aside. Prepare pastry for Single-Crust Pie. Roll pastry into a 9-inch circle; place on prepared baking sheet.

In a large bowl, stir together granulated sugar and flour. Add lemon juice and fruit. Toss gently until coated.

Preheat oven to 375 degrees. Mound fruit mixture in center of pastry, leaving a 2-inch border. Fold border of pastry up over fruit mixture, pleating pastry gently as needed to hold in juices. In a small bowl, beat the egg with a fork; brush onto top and sides of pastry.

Bake for 35 to 45 minutes or until pastry is golden and fruit filling is bubbly. Cool on baking sheet for 30 minutes. Dust pastry edges with powdered sugar.

Pastry for Single-Crust Pie: In a medium bowl, stir together 1 1/4 cups all-purpose flour and 1/4 teaspoon salt. Using pastry blender, cut in 1/3 cup chilled unsalted butter until pieces are pea size. Sprinkle 1 Tablespoon cold water over part of flour mixture; gently toss with a fork. Repeat moistening flour mixture with 1 Tablespoon water at a time until all the flour mixture is moistened (about 4 to 5 Tablespoons cold water should work). Form pastry into a ball. On a lightly floured surface, roll dough into a circle about 12 inches in diameter.  Place in a 9 inch pie plate. Trim pastry to 1/2 inch beyound edge of pie plate. Crimp edges as desired.


Cakes On A Stick:How To Make Cake Pops

January 22, 2011 · Posted in Desserts, Kids In The Kitchen · View Comments 

I was thrilled to find this fun kitchen item at our thrift store and couldn’t wait to make something fun. These are cute and fun treats your kids can help make and they’ll just love eating them off the stick. Here’s an easy and basic recipe for these fun treats!

 Cakes On A Stick


2 1/2 cups cake mix
2 large eggs
3/4 cup water
1/4 cup oil
1 can store bought frosting
1 cup sprinkles, chopped nuts, ice cream toppings, small candies or gummi candies


Preheat oven to 350 degrees.

Spray pop form with non stick spray.

With an electric mixter, beat the water, eggs and oil for 30 seconds on low, then turn to high and beat for an additional 2 minutes.

Place 2 heaping Tablespoons of cake batter into each form.

Bake for approximately 12 minutes or till cooked through. Remove cakes from oven and invert immediately onto a cooling rack. Repeat with remaining cake bater.

When the cakes have completely cooled, you may stick the pops in them and continue to decorate.

Place the store bought frosting with lid and foil completely removed in the microwave on high for 30-45 seconds depending on the power of your microwave. Carefully remove from the microwave, stir well.

Place sprinkles, candies or nuts on a plate. Dip eack cake on a stick into the frosting, hold over for a few seconds for excess to drip off. Then press pop each side into sprinkle and place on a wax paper line tray to dry or onto a cooling rack.


Sweeten Your Baking This Holiday

December 19, 2010 · Posted in Desserts · View Comments 

As I go through my pantry, I realize that I am low on my granulated sugar from the baking I’ve done these past couple of weeks. Ugh! Granulated sugar is used a lot in your everyday baking and cooking. However, today I want to share with you a very versatile sweetener that I was first introduced to when I was baking for the Share Our Strength campaign.  For the past few days, I’ve been using Natural Sucanat, aka Whole Cane Sugar. I have a huge bag in my pantry leftover from this past summer’s baking. After a little bit of research over the summer, I found that this sugar is simply dehydrated organically-grown sugar cane. Its crystals remain rich in minerals, trace elements and vitamins. White sugar is highly processed including being cleaned with phosphoric acid, calcium hydroxide and then filtered through bone char. As a mom, I’m always searching for healthier ways to bake and cook for my family.

Sweeten Your Baking This Holiday

 Whole cane sugar can be a great substitute for white granulated sugar.  When it comes to using this sugar, you’ll taste great results.

Here’s a delicious recipe I found and adapted with a couple of different ingredients to try. I used canned berries, which I had on hand in the pantry, but fresh berries would be great too. It can also be a great alternative when baking holiday goods for your next holiday cookie swap:

Berry Oatmeal Bars:


1 cup plus 2 Tablespoons all-purpose flour

1/2 cup whole cane sugar

1/4 teaspoon salt

8 Tablespoons unsalted butter, (1/2 cup)

3/4 cup oats

2 Tablespoons water

1 teaspoon almond extract

1 teaspoon lemon juice, plus 1 teaspoon of lemon zest

1 14.6 ounce can berry combo, juices drained

1 Tablespoon brown sugar

Powdered sugar for dusting


Preheat oven to 350 degrees. Lightly grease a 8×8 baking pan with butter or baking spray. Set aside.

In a medium mixing bowl, add flour, sugar, salt and butter. With a pastry blender, blend until mixture is a crumbly consistency. Knead in oats. Reserve 1/2 cup of dough mixture.

Press the remaining dough in greased baking pan. In a small bowl, lightly stir berries, lemon juice, lemon zest and almond extract. Spread the berry mixture evenly over the dough in the pan. Top with remaining dough and brown sugar.

Bakes for 25 minutes or until lightly brown. Remove from oven. Cool for 20 minutes before slicing. sprinkle powdered sugar over the top before serving.


Gifts Of Good Taste:Almond Slices

December 11, 2010 · Posted in Desserts · View Comments 

Celebrate the season with gifts of good taste and a batch of these delicious Almond Slices. They’re fast and easy to make, and taste good.

Almond Slices


3 eggs

1 cup sugar

1/3 cup vegetable oil

1 teaspoon lemon juice

1/2 teaspoon pure almond extract

1 lemon rind, grated

3 cups flour

3 teaspoons baking powder

1/4 teaspoon salt

1/2 cup coursely cut blanched almonds

Powdered sugar for dusting


Preheat oven to 350 degrees.

In a large mixing bowl, beat eggs with sugar. Stir in vegetable oil, lemon juice, almond extract and the grated rind of one lemon.

In another bowl, sift together flour, baking powder and salt. Gradually add to egg mixture with almonds. Lightly stir to make a firm dough. Knead dough lightly and form into 3 loaves, 3 inches wide and 1 inch thick.

Bake on lightly greased cookie sheet for 45 minutes. Slice loaves while still warm 1/2 inch think and return to oven to crisp and brown on both sides. Remove from oven and dust with powdered sugar.


My Favorite Brownies

October 31, 2010 · Posted in Desserts · View Comments 

Happy Halloween! Snickers offer a yummy way to use up leftover Halloween candy!

My Favorite Brownies


1/2 cup unsalted butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened Hershey’s natural unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder

2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract


Preheat oven to 350 degrees. Lightly grease an 8- inch pan. Set aside.

In a saucepan, melt butter. Remove from heat and stir in sugar, eggs and vanilla. Beat in remaining ingredients. Spread the batter into prepared pan.

Bake in pre-heated oven for 25-30 minutes. Remember oven temperatures do vary. Do not overcook.

Remove brownies and let cool on a wire rack 10 minutes before spreading frosting. Spread frosting on brownies while they are still slightly warm.

 To make frosting: Combine cream cheese, butter, vanilla and confectioners’ sugar. Stir until ingredients are combined. Spread evenly over top of warm brownies.  Sprinkle with chopped Snickers candy. (Milky Way, Butterfingers or Reeses’ Peanut Butter Cups work well too.)


Double Layer Pumpkin Cheesecake

October 27, 2010 · Posted in Desserts · View Comments 

The perfect fall cheesecake! I can’t believe I wait this long every year to make one of my family’s favorite desserts. This elegant simple dessert is made every year in our home and the crust is even homemade.

Double Layer Pumpkin Cheesecake

Graham Cracker Crust:


2 1/2 cups graham crackers, crushed using food processor

1/2 cup sugar

1/4 cup unsalted butter, melted

1 teaspoon cinnamon


Preheat oven to 375 degrees.

In a small batter bowl, combine ingredients well. Press graham cracker mixture into an ungreased 9-inch pie plate or spring form pain. (Crust will go up the sides a little.)

Bake for 8-10 minutes or until crust is lightly brown. Remove from oven and let cool on a wire rack. Fill with pumpkin cheesecake filling as directed below.



2 8-ounce packages of cream cheese, softened

1/2 cup sugar

1/2 teaspoon vanilla extract

2 eggs

3/4 cup pumpkin puree

1/2 teaspoon cinnamon

1/2 teaspoon pumpkin spice

1 pinch ground cloves

Dash of nutmeg


Preheat oven to 325 degrees.

In a large bowl, combine cream cheese, sugar and vanilla. Beat until creamy and smooth. Add eggs, one at a time and blend well. Reserve 1 cup of filling, spread evenly over graham cracker crust, set aside.

To remainder filling, add pumpkin puree and spices and stir until well blended. Spread carefully and evenly over the top of filling already on crust.

Bake in preheated oven for 35 minutes or until filling is almost set.  Remove from oven and let cool on a wire rack. Chill in refrigerator for 3 hours or overnight. Serve with whipped topping and a sprinkle of nutmeg and cinnamon. 

Recipe Note: To make this dessert even more delicious, try drizzling caramel sauce over the whipped topping. Yum!

Alternate toppings: Omit the pumpkin puree for a regular cheesecake filling and top with  Raspberry, Blueberry or Strawberry Sauce; Chopped Oreo Cookies; Pecans or Pralines with Caramel Sauce; Chocolate Sauce


Desserts For Less:Easy Baked Apple Crisp

August 30, 2010 · Posted in Desserts, Recipes · View Comments 

An easy  inexpensive dessert recipe with sliced apples and a crunchy topping. Serve alone or with old fashioned vanilla ice cream.

Desserts For Less

If you’re looking for a fast, inexpensive dessert recipe, this is a really yummy one!


Easy Baked Apple Crisp


1 Tablespoon butter or may use cooking spray to lightly coat baking dish

8 granny smith apples, peeled, cored and sliced

1 lemon, plus juice

1 Tablespoon molasses

3/4 cup flour

1 cup brown sugar

1 Tablespoon cinnamon

1 teaspoon nutmeg

1 teaspoon ginger

1 stick of butter (8 Tablespoons), cut into chuncks

Caramel ice cream topping (optional)


Preheat oven to 350 degrees.

Place apples in a 9×12 lightly greased baking dish. Add the zest of one lemon and juice, and molasses. Toss apples until coated. Spread apples evenly in baking dish.

In a small bowl add flour, brown sugar, nutmeg and cinnamon and butter. Using fingers mix ingredients together until butter is incorporated into ingredients.  Sprinkle evenly over the top of apples.

Bakes in oven for 25 minutes or until top is lightly brown. Serve alone or on top of vanilla ice cream.

As always, my quick and easy recipes for Busy Moms can be found on my website Noel’s Kitchen Tips.com.

Visit my new Amazon Kitchen Store  for some of my recommeneded appliances, storage and kitchen needs along with some of my favorite cookbooks and aprons to help you with your family meal planning. For high quality kitchen tools for your kitchen, visit www. NoelsKitchen.com

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