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These chilled, cream-filled cupcakes fit right in with our summer hibernation.
110 plus-degree temps have driven us inside, I’m on a lemon kick and I had a tub of mascarpone just waiting to be worked into something creamy.
Plus, I’ve needed an excuse to whip up some of the vanilla cupcakes my sister and I made a few months back.
Katie and I filled our first batch of vanilla cupcakes with lemon curd, which is awesome and rich.
Although I didn’t venture far from the vanilla-lemon theme, the lemon mascarpone cream makes for a cool summer alternative.
This tastes just like an Entenmann’s.
It’s light lemony cream cheese filling and soft butter cake bottom kept me coming back to the refrigerator with a fork.
This breakfast cake is my lemon butter cake experiment gone good.
Unexpectedly better than good.
These cakes are simple, yummy little shots of lemon — sweet, moist and perfectly breakfast-able.
It’s a Barefoot Contessa recipe without the butter. Instead, she’s using yogurt, which makes for a light (yet moist) crumb.
It’s an easy recipe, too. No mixer required. The most I had to do was zest two lemons and poke some holes in the cakes for the simple syrup.