Lemony Yogurt Cake

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 stick (4 ounces) unsalted butter, at room temperature
  • 2 cups sugar
  • 1 cup plain whole-milk yogurt
  • 3 large eggs, lightly beaten
  • 1 tablespoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon pure vanilla extract Confectioners’ sugar, for dusting

Directions

  1. Preheat the oven to 350°. Butter and flour a 9-inch-square cake pan. In a bowl, whisk the flour with the baking soda and salt. In a bowl, beat the butter with the sugar until smooth. Beat in the yogurt, followed by the eggs, lemon zest, lemon juice and vanilla. Gradually beat in the dry ingredients until blended.
  2. Scrape the batter into the prepared pan and bake for about 45 minutes, or until golden brown and a cake tester inserted in the center of the cake comes out clean. Transfer the cake to a rack to cool for 10 minutes, then invert the cake onto the rack and let cool completely. Dust with confectioners’ sugar before serving.

Lemon Cake

Ingredients

  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 2 1/2 cups granulated sugar, divided
  • 4 extra-large eggs, at room temperature
  • 1/3 cup grated lemon zest (6 to 8 large lemons)
  • 3 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3/4 cup freshly squeezed lemon juice, divided
  • 3/4 cup buttermilk, at room temperature
  • 1 teaspoon pure vanilla extract

 

For the glaze:
  • 2 cups confectioners’ sugar, sifted
  • 3 1/2 tablespoons freshly squeezed lemon juice

Italian-style Lemon Chicken

Ingredients

  • 3 (about 250g each) Coles RSPCA Approved Australian Chicken Breast Fillets, halved horizontally
  • 100g butter, chopped
  • 2 garlic cloves, crushed
  • 1/4 cup (50g) drained baby capers
  • 3 lemons, zested, juiced
  • 1 tomato, finely chopped
  • 1 red onion, finely chopped
  • 1/3 cup pimento-stuffed olives, thinly sliced
  • 50g fetta, crumbled
  • 1/2 cup flat-leaf parsley

Cherry & Amaretti Crumble Cake

Ingredients

For the Cake
  • 175g Unsalted Butter (Softened)
  • 175g Unrefined Light Muscovado Sugar
  • 1 tsp Almond Extract
  • 1 Lemon Zest (Unwaxed)
  • 2 Eggs (Large)
  • 100g Soured Cream
  • 175g Self-Raising White Flour
  • ½ tsp Fine Sea Salt
For the Crumble
  • 150g Self-Raising White Flour
  • 100g Unsalted Butter (Cold, Cubed)
  • 75g Unrefined Light Muscovado Sugar
  • 75g Amaretti Biscuits (Crushed)
  • 40g Flaked Almonds
For The Cherry Layer
  • 250g Cherries Soaked in Kirsch

Easter Lemon Cake

Ingredients

For the 6″ Cake
  • 100g Butter (Unsalted) (Softened )
  • 100g Unrefined Golden Caster Sugar
  • 2 Egg(s) (Free Range) (Large)
  • 100g Self-Raising White Flour
  • 1 tsp Baking Powder
  • 1 Lemon Zest (Finely grated)
For the 8″ Cake
  • 175g Butter (Unsalted) (Softened )
  • 175g Unrefined Golden Caster Sugar
  • 3 Egg(s) (Free Range) (Large)
  • 175g Self-Raising White Flour
  • 1½ tsp Baking Powder
  • 2 Lemon Zest
For the Buttercream
  • 500g Icing Sugar
  • 120g Butter (Unsalted, Softened)
  • 30ml Lemon Juice (Fresh)
  • 1 tsp Lemon Zest
  • 2 tbsp Milk

Red Onion Tart

Ingredients

  • One 35 x 22.5cm sheet ready-rolled puff pastry
  • 2 3/8 cups (300g) asparagus spears, halved lengthways
  • Olive oil
  • Juice and grated zest of 1 lemon
  • Coarse sea salt
  • 4 red onions, finely sliced
  • 1 tsp dried thyme
  • 1 tbsp sugar
  • Dash of red wine vinegar
  • Salt and freshly ground black pepper
  • 3 cups (450g) frozen peas
  • 1 cup (30g) fresh mint leaves, roughly chopped

Lemon Tofu “Cheesecake”

Ingredients

  • 2 cups graham cracker crumbs
  • 1/4 cup maple syrup
  • 1/4 tsp. almond extract
  • 1 lb. Japanese-style firm silken tofu
  • 1/3 cup sugar
  • 1 Tbs. tahini or almond butter
  • 1/2 tsp. salt
  • 1 to 2 tsp. grated lemon zest
  • 1/2 tsp. almond extract
  • 1 Tbs. cornstarch dissolved in 2 Tbs. soy milk or rice milk.

Directions

  1. Crust: Preheat oven to 350 degrees. In medium bowl, mix cracker crumbs, syrup and extract until crumbs are moistened. Pour into oiled 9-inch pie plate; press mixture firmly to form crust. Bake 5 minutes; let cool while preparing the filling.
  2. In food processor or blender, combine remaining ingredients and process until smooth, about 30 seconds. Pour mixture into crust. Bake until top is slightly browned, about 30 minutes. Cool and refrigerate until thoroughly chilled and firm, about 2 hours.