Good Morning and Happy Sunday! It seems that these posts are going to be few and far in between while I’m working through my masters and figure out where/how I want to take photos. Anyway, that’s not what you’re here for. This lemon bar recipe comes from my grandma Helen, according to my mother. They’re everything you could want in a lemon bar. They’ve got a shortbread crust, has a super lemony filling, and is incredibly easy to make.
Good Morning and Happy Sunday! I thought I would try something a little bit different for me. I was kindly gifted a bundt pan by my mother since she wasn’t using hers anymore and pretty much immediately got to work on a lemon raspberry bundt cake. I hadn’t worked with a bundt pan before so it was a fun challenge figuring out baking times and proportions. I have to say I’m happy with how this cake turned out. It’s super lemony and the right balance of dense and moist. That being said, I do want to workshop this recipe a little bit. I had baked it for 42 minutes, but it ended up being a little undercooked despite the cake tester coming out clean. There are some other things I want to work with, like the proportions of the flour and butter and nailing down a raspberry glaze recipe.
Good Morning and Happy Sunday! Spring is here and I couldn’t be happier! To ring in the longer days and warmer weather, I thought I’d make some lemon cupcakes. These cupcakes are a little zesty, a little sweet, with a pop of lemon curd in the center.