Nothing says summer more than lemon. That deliriously citrus flavor is both mouthwatering and satisfying- especially during the warmer months. Lemons are clean, crisp and smell like sunshine. Why else would household cleaners be lemon scented? Though there's nothing like the large lemons in Amalfi, anything with lemon will surely lighten up my day.
I love lemons so much that I even baked one inside a pie crust once and it was unbelievably good. Pucker up folks, here are some of my lemony favorites that will brighten anyone's day.
Big nod to Nonna Romana for the Lemon Ricotta Cake- it's so light and lemony. I like to make two smaller cakes or mini bundt cakes with this recipe. And who makes cookies better than Martha Stewart? Maybe me. These lemon glazed cookies are like a breath of fresh air. I've kicked it up by topping them with a drizzle of dark chocolate. The Absolutely Lemonade is from the old Bennigan's restaurant, years ago, when they were actually good. Ok, I had to literally bribe the bartender for the recipe, but it was worth it! And who doesn't like homemade Limoncello? Keep it in the freezer and you'll have an ice cold lemony treat this summer.
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| Lemon Ricotta Cake |
3 large eggs
1 c. sugar
3 lemons, zest only
1 lemon, juice only
1 c. whole milk ricotta
2 T. full fat yogurt
1 1/4 c. flour
1/2 t. salt
1 T. baking powder
1 t. vanilla
Preheat oven to 375 degrees. Spray a 9 inch springform pan with baking spray. In large mixing bowl, combine oil, sugar and lemon zest. Using an electric mixer, beat ingredients on medium speed until combined. Add in the eggs one at a time and beat until fluffy and pale yellow. Add in the ricotta and yogurt and beat until combined. Then add in the flour and salt and finally the baking powder. Beat until dry ingredients are just fully incorporated Do not over mix! Pour batter into prepared pan and bake 35 - 45 minutes or until the cake is set in the middle and golden brown. Cool for an hour and decorate with lemon slices and dust with confectioners' sugar.
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| Lemon Glazed Cookies |
2 c. flour
1/2 t. baking soda
1/2 t. salt
1 T. finely gated lemon zest + 2 T. fresh lemon juice
1/2 c. (1 stick) unsalted butter, room temperature
1 c. sugar
1 large egg
1 t. vanilla
Preheat oven to 350 degrees. In medium bowl, whisk together flour, baking soda, salt and lemon zest. In large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg, vanilla and lemon juice and beat until combined. With mixer on low, beat in flour mixture.
Drop dough by heaping tablespoons, 1 inch apart onto two baking sheets. Bake until edges are golden, 15 - 20 minutes. Let cool 2 minutes on sheets then transfer to a wire rack to cool completely Spread cookies with Lemon Glaze and let set for 1 hour. Lemon Glaze:2 c. confectioners' sugar, 2 T. lemon zest and 1/3 c. fresh lemon juice.
Absolutely Lemonade
10 Lemons, squeezed
1 qt. Sprite
1 qt. Seltzer
1 qt, warm water
1 lb. superfine sugar
1 qt. sour mix
1/5 Absolute Citron Vodka
