Lemon Crinkle Cookie

Okay okay, so I ran out of time. That is pretty common around the holidays, right? Luckily I made these awesome cookies a couple of weeks ago in the anticipation of presenting them on the blog in the near future. I had hoped to post another idea for a cute treat to deliver to your friends this Christmas season, but hey these will work well. In fact, as I was thinking about it, these would be a fantastic addition to any plate, tin, or bag you are delivering this season. Here are the reasons why, 1) they are GOOD; 2) they will be a nice contrast to the fudge you are taking your lovies; 3) they are yellow; 4) did I mention they are GOOD?

Lemon-Ricotta Pancakes

Good news: I moved! Which means I have a real kitchen which means I can cook and bake and have my kitchen things in my very own kitchen rather than a box. I haven't ever had so much cupboard and counter space or a gas stove/oven. And a dishwasher. And a fridge that spits ice at you when you press the button. It's all quite exciting.

Lemon Sandwich Cookies

If you read this blog, it will be no surprise to you to see a lemon cookie recipe. Kelly and I both love lemons, and so last Friday night Kelly showed up at my house with a bag full of lemons and 5 or 6 lemon dessert recipes for us to try. We debated and decided to try two of the recipes, one was a failure (although we are considering making some revisions) and one was a success.

As you have probably guessed, this sandwich cookie recipe was the success of Friday night. These cookies are so so good, and the filling is irresistible. In fact we had to scold our husbands on more than one occasion for dipping their fingers into the filling as we were waiting for the cookies to cool.

Now, I warn you that while the filling is still soft it will ooze out of the sandwich as you eat, but you can just lick around the cookie as you go, which isn't so bad. Or, if you can actually wait for the filling to set, it will stay put and your cute little sandwich will not be nearly as messy and will still be equally as delicious.

Summer Lemon-Garlic Grilled Chicken

I have been so excited to have some sunshine this week, that I just had to have dinner on the back deck. And what better dinner to have in the outdoors, as the sun is setting, than some citrus infused grilled chicken; serve it alongside a fresh vegetable salad and watermelon (what you may have figured out is that I love watermelon, or as Kelly would say I heart watermelon; it is so, so good). While the marinade for this chicken only takes a few minutes to put together it is important to actually use it as a marinade, meaning, do what you can to marinade the chicken for at least 3 or 4 hours, if not overnight. I would suggest putting it together at lunch, throwing it in the fridge, and then pulling it back out when you are ready to grill. Double or triple the batch and make enough for a backyard barbecue with your friends.

Lemon Cornmeal-Pound Cake

I heart this cake. The combination of the light, tangy lemon and the coarseness of the cornmeal makes for a delightful, non-traditional dessert. You even bake it in a loaf pan.

We served our cake with a fresh strawberry syrup (which looks suspiciously like jam. I promise it isn't). I couldn't decide if I liked it better with the berries or without...so I had to try a few pieces of it each way for scientific purposes, of course. It would also go well with the blueberry "compote" (sauce made with whole fruit) posted below.

Lemon-Cornmeal Pound Cake
Recipe from The Essential Baker
Pictures by Caroline

1 tablespoon unsalted butter, softened
12 tablespoons unsalted butter, softened
1/4 cup granulated sugar
3 extra large eggs, at room temperature
1 1/4 cups cake flour*
2 teaspoons baking powder
1/2 cup yellow cornmeal
1/4 teaspoon salt
Zest of 2 lemons
2 teaspoons freshly squeezed lemon juice

1. Preheat oven to 350 degrees F. Generously grease a 8 1/2 inch loaf pan with 1 tablespoon butter.
2. Place the 12 tablespoons butter in large bowl and beat on medium speed until fluffy, about 2 minutes. Add the sugar and cream together. Add eggs, one at a time, mixing and scraping in between each egg addition.
3. In a separate bowl, sift together flour, powder, salt, and cornmeal. Add to the butter mixture in 3 stages, mixing well after each addition.
4. Add the lemon zest and juice. Transfer the batter to the prepared loaf pan. It should be very thick, so spread it evenly throughout the pan. Bake 45 minutes, until the cake is light golden on top and a cake tester inserted into the center comes out slightly moist.

*We have tried both all-purpose and cake flour; cake flour makes a finer, moister cake, but all-purpose works as well.

Blueberry Compote
Recipe from the Essential Baker

1/4 cup sugar
1 cup water
1 cup fresh blueberries
5 strips lemon zest

1. Combein sugar and water in a small saucepan. Bring to a boil, without stirring, over high heat.
2. Lower the heat to medium. Add the blueberries and lemon zest. cook until the fruit is soft, about 15 minutes. Transfer compote to a bowl to stop the cooking process. Cool before serving.

Lemon Cheesecake Squares

It's official: I'm ready for spring. The weather lately has been taunting me with unnaturally high temperatures, melting snow, and occasional sun shine. It's making it so that I can't bear the thought of one single snowy day until next December. So, to celebrate my summer-in-the-middle-of-winter, we decided to make some spring-y cheesecake. These little cheesecakes are baked in a square pan and cut into bite-sized pieces (ok, ours might have been a little bigger than bite-sized...but they were tasty and we couldn't help it).

Being the middle of winter (oh dreary, dreary winter, why aren't you spring yet?), we didn't exactly have access to the freshest of berries. Instead, we thawed some frozen strawberries, added a pinch of sugar, and made a thin sweet syrup. I can't wait til summer when I can afford to make these with some fresh blackberries.

Lemon Cheesecake Squares
Recipe from Bon Appetit July 2009
Pictures by Caroline

Crust
9 whole graham crackers
5 tablespoons butter

1. Preheat oven to 350°F. Line an 8 x 8 inch baking pan with tin foil (leaving some extra on the sides). Grease well with butter.
2. Place graham crackers in heavy-duty plastic bag. Using rolling pin or mallet, crush crackers until very fine. Melt butter and add crumbs and toss to coat. Press crumbs evenly onto bottom of prepared pan. Bake crust until deep golden, about 12 minutes. Cool crust while preparing filling.

Filling
1 8-ounce package cream cheese, room temperature
1/3 cup sugar
1 large egg
3 tablespoons sour cream
2 tablespoons fresh lemon juice
2 teaspoons finely grated lemon peel
1 teaspoon vanilla extract
Fresh berries

1. Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Beat in egg and sour cream, then lemon juice, lemon peel, and vanilla. Spread batter over crust.
2. Bake cheesecake until slightly puffed and set in center, about 30 minutes; cool completely in pan on rack. Chill cheesecake until cold, at least 2 hours. (DO AHEAD: Can be made 1 day ahead. Cover; keep chilled).
3. Using foil overhang as aid, lift cheesecake from pan. Cut into 16 squares; arrange on platter. Top each square with berries. Chill until ready to serve, up to 3 hours. Serve chilled.

Lemon Meringue Pie

There's lemon and then there's lemon. This is the latter. A good lemon dessert should make you go weak at the knees, and this one does not disappoint. It might even be almost as good as the perfect lemon tart.

To spread the meringue "decoratively" over the pie (as the recipe suggests), take a rubber spatula and smooth the meringue over the entire pie. Then gently press the spatula into the meringue and lift up, leaving small peaks behind. If your meringue isn't quite as stiff, your peaks will tip slightly, as you seen my did.

If you've ever made a pie with meringue, you know that it's in its nature to "weep," or slowly loose volume as the sugar begins to dissolve into a syrup. I've tried every "no fail" trick I've been able to find (room-temperature eggs, cold eggs, adding corn starch, chilling the bowl, etc), and still my meringue weeps. And shrinks, too. So don't be alarmed if your pie has a weeping, shrinking meringue; you've done nothing wrong. Hopefully one day in the future I'll be able to post some tips to making a perfect meringue, but for now, this one will have to suffice. I'm sure you'll manage to enjoy it nonetheless.

Lemon Meringue Pie
Recipe adapted from Gourmet January 2008
Pictures by Caroline

For Crust
Use a store bought crust to simplify things or try this recipe.

1. Preheat oven to 375°F. Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang, then crimp decoratively. Lightly prick shell all over with a fork, then chill 30 minutes.
2. Line shell with foil and fill with pie weights or raw rice. Bake until side is set and edge is pale golden, about 20 minutes. Carefully remove weights and foil and bake shell until bottom and side are golden, about 10 minutes more. Remove from oven and reduce temperature to 350°F.

For Filling:
5 large egg yolks
1 1/4 cups sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 1/4 cups water
1/4 cup whole milk
1 tablespoon grated lemon zest
1/2 cup fresh lemon juice
2 tablespoons unsalted butter, cut into tablespoons

1. Whisk together yolks in a small bowl.
2. In a heavy medium saucepan, whisk together sugar, cornstarch, and salt. Gradually add water and milk, whisking until smooth. Bring to a boil over medium heat, whisking frequently as mixture begins to thicken.
   
3. Remove from heat and gradually whisk about 1 cup milk mixture into yolks, then whisk yolk mixture into remaining milk mixture (this will prevent the eggs from cooking too quickly, leaving you with nasty looking scrambled bits).
   
4. Add lemon zest and juice and simmer, whisking constantly, 3 minutes. Remove from heat and whisk in butter until incorporated. Cover surface with wax paper to keep hot.

For meringue
5 large egg whites, at room temperature 30 minutes
1/2 teaspoon cream of tartar
1/8 teaspoon salt
3/4 superfine granulated sugar

1. Beat whites with cream of tartar and salt using an electric mixer at medium speed until they hold soft peaks.
   
2. Increase speed to high and add superfine sugar, 1 tablespoon at a time, beating until meringue just holds stiff, glossy peaks.

To assemble pie:

1. Pour hot filling into warm pie shell and gently shake to smooth top. Spread meringue decoratively over hot filling, covering filling completely.
2. Immediately bake until meringue is golden-brown, about 15 minutes. Cool completely on a rack, 2 to 3 hours. Chill until serving.

Lemon Shortbread

The other day I had a craving for dessert and, feeling too lazy to go to the store, I decided to make something that I actually had the ingredients for on hand (what a concept). As I looked around my cupboards, I promptly realized I had almost nothing with which to make a tasty treat: flour, butter, sugar, and salt. That was it! But then I remembered the lemons sitting on the counter and suddenly my dessert night didn't look so bleak. What could be tastier than a quick lemon shortbread?

Because of its crumbly texture, this shortbread is baked in a cake pan, or in absence of a cake pan, an 8 x 8 square pan. The recipe also suggests using a food processor to mix the butter and flour mixture to that perfect shortbread dough consistency. Alas, I've been temporarily living away from all of my kitchen accessories (I cannot express how much I miss my Bosch mixer that is sitting lazily in storage) and so had to blend the butter in with my fingers. And I was a little bit lazy about it--you'll notice that my dough more on the crumbly side and less on the "moist clump" side of things. Yours should also be crumbly, but perhaps not quite as much as mine. The final product will also be somewhat crumbly, but it won't matter because it will spend most of its time going from the pan to your mouth.


Lemon Shortbread
Recipe adapted from Bon Appetite August 2001
Pictures by Kelly

1 3/4 cups all purpose flour
2/3 cup sugar
2 1/2 teaspoons grated lemon peel
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
2 tablespoons fresh lemon juice

1. Preheat oven to 300°F. Blend first 5 ingredients in processor. Add butter; cut in using on/off turns until moist clumps form.
   
2. Gather dough into ball; divide in half. Press 1 dough half onto bottom of each of two 8-inch-diameter cake pans. Pierce dough all over with fork.
3. Bake until cooked through and pale golden, about 40 minutes. Cool shortbread in pans on racks 5 minutes. Cut each warm shortbread in pan into 12 wedges. Cool completely.

*Two more days to enter our 100th birthday contest...

Lemon Ricotta Cookies with Lemon Glaze

For once, I completely disagree with Giada. These cookies are most definitely not cookies. They're more like muffin tops or little cakes. But whatever you want to call them, they taste really good. The "cookie" is soft and subtly lemony; the lemon glaze adds a tart lemon kick that I can't get enough of (substitute 1 tablespoon water for 1 tablespoon lemon juice in the glaze if you're not as fond of a tart lemon flavor). And they're a nice change from chocolate chip or oatmeal cookies.


Lemon Ricotta Cookies with Lemon Glaze
Recipe by Giada de Laurentiis
Picture by Caroline

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese*
3 tablespoons lemon juice
1 lemon, zested

1. Preheat the oven to 375 degrees F.
2. In a medium bowl combine the flour, baking powder, and salt. Set aside.
3. In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
4. Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

*Make sure you use whole milk ricotta. I used part skim and my cookies turned out a bit flatter than they should have been.

Lemon Glaze
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested

1. Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth.
   
2. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

Lemon Poppy Seed Bread

Poppy-seeds, poppy-seeds, what do you do with a poppy-seed? Combine them with lemon of course and make a sweet bread.

Last week I had a craving for lemon-poppy seed something, so I made this bread. The original recipe was not lemony enough, so I have doubled the amount of lemon juice in this recipe to make it more lemony. And while the original recipe puts the lemon-sugar topping as optional, I did not, because it makes the bread so much better. It provides a great top crust for your loaf. This sweet-bread makes a great snack to serve to company while sitting outside enjoying a cool breeze.

Lemon-Poppy Seed Bread

Recipe adapted from Better Homes and Gardens Cook Book

Pictures by Caroline

1 ¾ cups all-purpose flour
¾ cup sugar
2 tsp baking powder
¼ tsp salt
1 beaten egg
1 cup milk
¼ cup melted butter
2 tsp finely shredded lemon peel
2 tbsp lemon juice
1 tbsp poppy seeds
2 tbsp lemon juice
1 tbsp sugar

1. Grease the bottom and ½ inch up sides of an 8x4x2-inch loaf pan; set aside. In a medium bowl stir together the flour, the ¾ cup sugar, baking powder, salt, and poppy seeds. Make a well in center of flour mixture. Set aside.
2. In another medium bowl combine the egg, milk, oil, lemon peel, and 2 tablespoons of lemon juice. Add the egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy; don’t over mix). Spoon the batter into the prepared pan.
3. Bake in a 350° oven for 50 to 55 minutes, or until a wooden toothpick inserted near the center comes out clean.
4. Stir together the 2 tablespoons lemon juice and 1 tablespoon sugar. While bread is still in the pan, brush lemon-sugar mixture over the top of the loaf. Cool in pan on a wire rack for about 10 minutes. Remove from pan. Cool completely on wire rack and then wrap and store before serving.

Perfect Lemon Tart

"This is what I dream about when I think of lemon. It has just the right balance of textures, with a silky smooth and very tart lemon filling enclosed in a delicate cookie crust. A light dusting of confectioner's sugar is all the decoration it needs. Serve this to your lemon loving friends and watch their eyes light up."
-Carole Bloom


Perfect Lemon Tart
from The Essential Baker
Pictures by Caroline

Pastry Dough

1 1/2 cups all purpose flour
1/4 cup sugar
1/8 teaspoon salt
1/2 cup unsalted butter, chilled
1 extra large egg yolk, at room temperature
2-3 tablespoons water*

1. Combine the flour, sugar and salt in a food processor.**
2. Cut the butter into small pieces and add to the flour mixture. Pulse until the butter is cut into very tiny pieces, about 30 seconds.
3. With the food processor running, pour the egg yolk into the dough. Process the dough until the mixture wraps itself aroudn the blade, about 1 minute.
4. Turn the pastry dough onto a large pieces of plastic wrap. Shape into a flat disk and wrap tightly ina double layer of plastic wrap. Chill in the refrigerator until firm before using, at least 2 hours. (Let stand at room temperature for 10 to 15 minutes before rolling to become more pliable).
5. Preheat the oven to 375°.
6. Roll out the dough in a large circle until about 11 inches in diameter.
7. Gently lift up the pastry and place over a tart pan. Pat the dough lightly into the bottom and sides of the pan.
8. Trim off the excess pastry dough at the top of the pan. Transfer the pan to a baking sheet and chill in the freezer for 15 minutes.
9. Line the pastry dough with foil. Fill the pan with pie weights, uncooked rice, or beans to prevent the pastry shell from puffing up.
10. Bake the pastry for 10 to 12 minutes, until light golden and set.

*Technically, this pastry dough doesn't have any water in it. But when I attempted to make it without any water, it was completely and utterly unblendable. The addition of a few tablespoons of water allowed the ingredients to mix together.
**Since I don't have a food processor, I used my Bosch mixer. It didn't blend the butter into quite as small pieces as desired, but it worked pretty well.

Filling
4 large lemons
4 extra large egg yolks, at room temperature
1 extra large egg, at room temperature
3/4 cup sugar
4 tablespoons unsalted butter, melted
2 tablespoons heavy whipping cream

1. Zest the lemons, taking care not to grate the inner white pith of the lemon, which is very bitter.
2. Squeeze juice and strain to remove any seeds. You should have 2/3 cup lemon juice.
3. Place the egg yolks, egg, and sugar in the top pan of a double broiler over simmering water. Stir together to dissolve the sugar, about 3 minutes.
4. Add the lemon zest, juice, and butter. Stir the mixture constantly until it thickens, about 12 minutes. (You'll know it's done if you can draw a line across the middle of a spoonful of filling and the mixture does not run over).
5. Strain the filling mixture into a medium bowl.
6. Add the cream and stir.
7. Pour the filling into the tart shell. Bake 12-14 minutes, until the filling is set, but jiggles slightly when the pan is shaken. Remove the pan from the oven and cool on a rack. Serve at room temperature.*

*You may want to dust the the top of the tart with powdered sugar, berries, or a berry syrup.

Chicken in Lemon Cream with Penne

Giada says it best: "Both the presentation and flavor of this subtle dish are quite elegant, so while it's easy enough to make for a weeknight dinner, you can certainly serve it to company."
And even if you aren't as obsessed with lemon as we are, I'm sure you'll love the blend of lemony sweetness with a pinch of spicy cayenne.


You may notice that the pasta picture below is not actually penne. I confess- we were out of penne and too lazy to go to the store, so we improvised with some rigatoni.

Chicken in Lemon Cream with Penne
from Everyday Pasta by Giada De Laurentiis
Pictures by Caroline

1 pound penne pasta
3 tablespoons olive oil
2 boneless, skinless chicken breast halves, diced into 1-inch cubes
1 teaspoon herbes de Provence
pinch of salt, plus 1/2 teaspoon
pinch of black pepper, plus 1/4 teaspoon
1 cup reduced-sodium chicken broth
2 cups heavy cream
Zest of 1 lemon
pinch of cayenne pepper
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon freshly squeezed lemon juice

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain.
2. Meanwhile, heat the oil in a large, heavy skilled over medium high heat. Season the cubed chicken breast with the herbes de Provence and a pinch of salt and pepper. Cook the chicken until golden brown, about 5 minutes. Using a slotted spoon, remove the chicken and set aside.
   
3. Pour off any excess oil from the pan. Add the chicken broth to the pan and cook over medium-high heat, using a wooden spoon to scrape the brown bits off the bottom of the pan. Add the cream, lemon zest, and cayenne. Reduce the heat to medium low and simmer for 10 minutes.
4. Add the pasta, chicken, 1/2 teaspoon salt, 1/4 teaspoon pepper, chopped parsley, and lemon juice. Toss to coat the pasta and chicken with the sauce and serve.

Lemon Bars

If you haven't noticed by now, both Caroline and I have a thing for lemon. Next to chocolate, it might just be the best flavor in a dessert. Lemon bars are one of my favorite types. I've tried many different recipes, from boxed brands to The Essential Baker, but this simple one from my mother-in-law beats them all.


Lemon Bars
recipe by Kelly's mother-in-law
Picture by Caroline

1 cup flour
1/2 cup butter, softened
1/4 cup powdered sugar
2 teaspoons lemon zest
2 tablespoons fresh lemon juice*
1 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
powdered sugar for dusting

1. Heat oven to 350° F. Mix flour, butter and powdered sugar in a small bowl.
   
2. Press evenly into bottom of 8 x 8 inch ungreased square pan. Bake for 20 minutes.
3. Beat remaining ingredients (except powdered sugar) in a medium bowl on medium speed until light and fluffy.
   
4. Pour over hot crust and bake about 20-25 minutes, just until no indentation remains when touched lightly in center. Let stand until cool and sprinkle with powdered sugar. Cut into squares.
   

*These can be made using bottled lemon juice and lemon peel, but in my opinion, the taste is far superior using freshly squeezed lemon juice.

Sour Cream and Lemon Pound Cake

Words can not express how delectable this cake is. Although a pound cake, it's light and sweet with just the right amount of lemon. You should make it. And then you should eat many slices because it's so amazingly good.

If desired, you may top the cake with a simple lemon glaze (water, powdered sugar, lemon juice), fresh fruit or a berry syrup. Or, of course, you can eat it in its plain deliciousness.

Sour Cream and Lemon Pound Cake
adapted from Bon Appétit July 1993

3 cups cake flour (all purpose flour will also work)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, room temperature
3 cups sugar
6 eggs, room temperature
1/3 cup fresh lemon juice
2-3 tablespoons grated lemon zest
1 cup sour cream

1. Preheat oven to 325°F. Grease 16-cup tube or bunt pan.* Dust pan with cake flour; tap out excess flour.
2. Sift flour, baking soda and salt into medium bowl.
   
3. Using electric mixer, beat butter in large bowl at medium speed until fluffy. Gradually add sugar and beat 5 minutes. Add eggs 1 at a time, beating just until combined after each addition. Beat in lemon juice and peel.
   
4. Using rubber spatula, mix in dry ingredients. Mix in sour cream. Transfer batter to prepared pan.
5. Bake cake until tester inserted near center comes out clean, about 1 hour 30 minutes. Let cake cool in pan on rack 15 minutes. Cut around cake in pan. Turn out cake.
6. Carefully turn cake right side up on rack and cool completely.

*If you have too much batter to fit in your pan, pour the extra into greased muffin pans. Just be sure to bake them for less time and watch them closely so they don't burn.

Lemon Ricotta Cake

This is a lemony cake from Sardinia, Italy and is different from a traditional cheesecake. If you like the flavor and smell of lemon, you will love this cake.

The lemon zest and fresh juice will fill your kitchen with a fresh citrus smell.

This is a great lite-tasting cake. I think that it would go very well with some fresh berries or hot chocolate. I found the cake was a little dry; next time I make it I plan to try doubling the amount of ricotta.

Lemon Ricotta Cake
From The Cook’s Encyclopedia of Italian Cooking by Carla Capalbo

Pictures by Caroline

Makes 6-8 servings

6 tbsp butter
¾ cup granulated sugar
generous, 1/3 cup ricotta (more if you want)
3 eggs, seperated
1 ½ cups flour
1 ½ tsp baking powder
grated zest of 1 lemon
3 tbsp fresh lemon juice
confectioners’ sugar for dusting

1. Grease a 9 inch round cake pan or springform pan. Line the bottom with parchment or waxed paper; grease the paper and dust with flour. Preheat the oven to 350° F.
2. Cream the butter and sugar together until smooth. Add the ricotta (I used the 1/3 cup that the recipe called for, but the cake was a bit dry for my taste. Next time I am going to increase the amount of cheese.)
3. Beat in the yolks one at a time. Add 2 tbsp four, lemon zest, and lemon juice. Sift in the remaining flour and add the baking powder and beat until well blended.
4. In a separate bowl, beat the egg whites until they form stiff peaks. Fold them carefully into the batter.
5. Pour the mixture into the greased pan. Bake for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan 10 minutes and then turn onto a wire rack to cool. Before serving generously dust the cake with confectioners’ sugar.
* I would also suggest topping this cake with a glaze.

-Caroline