Perfect Lemon Poppyseed Cake

INGREDIENTSFor the Lemon Poppy Seed Cake:

  • 3 cups cake flour spooned and leveled (336g)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons organic lemon zest about 3–4 lemons
  • 8 ounces unsalted butter room temperature
  • 2 cups granulated sugar
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 3/4 cup whole milk
  • 1/4 cup lemon juice
  • 3 tablespoons poppy seeds

For the Lemon Cream Cheese Frosting:

  • 12 ounces cream cheese block style
  • 8 ounces unsalted butter slightly softened but still cold
  • 4 ounces salted butter slightly softened but still cold
  • 4–6 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon organic lemon zest
  • 2 tablespoons lemon juice

For the Assembly:

  • Lemon slices
  • Poppy Seeds
  • Edible flowers (optional)


  1. Make the Lemon Poppy Seed Cake:
  2. Preheat oven to 350. Butter and lightly flour three 8? round pans. Line with parchment paper circles.
  3. Whisk together 3 cups cake flour baking powder and salt. Add lemon zest and whisk again. Set aside.
  4. In a small bowl combine milk and lemon juice. Stir to combine and set aside for milk to curdle. This is similar to making homemade buttermilk.
  5. In the bowl of a stand mixer beat butter and sugar on medium-high using the paddle attachment. Beat until pale and fluffy about 3 minutes. Scrape down bowl.
  6. With the mixer on low add eggs one at a time. Mix well after each egg.
  7. Add vanilla extract. Mix to combine.
  8. Add the flour mixture in three batches alternating with the milk beginning and ending with the flour mixture. Do not over mix.
  9. Add poppy seeds and mix to combine. Stop the mixer and scrape down the bowl and the mixer blade. Batter will be thick and fluffy.
  10. Divide batter evenly between the three 8? round pans. Smooth tops with rubber spatula or knife to evenly distribute batter in the pan.
  11. Bake for 25-27 minutes until toothpick inserted into center comes out clean.
  12. Let cool in pans for 10 to 15 minutes then remove to wire rack to finish cooling.

Make the Cream Cheese Frosting:

  1. Using a stand mixer fitted with the paddle attachment mix the butter and cream cheese until smooth.
  2. Add vanilla lemon zest and juice and mix until combined.
  3. Gradually add confectioners sugar adjusting amount until desired sweetness is reached. Scrape down the sides of the bowl. Whip on medium until smooth and slightly fluffy. Overmixing will result in a thinner frosting because the butter and cream cheese will be too warm and soft.

Assemble the Cake:

  1. Place one layer of cake onto serving plate or cake stand and top with about one cup of lemon cream cheese frosting. Repeat with second cake layer more frosting and then last layer of cake. Crumb coat and frost cake with remaining frosting.
  2. If desired create soft swirls in the frosting by lightly placing the tip of an offset spatula against the frosting while spinning the turntable. Your spatula will naturally move up the side of the cake leaving a imprinted swirl.
  3. Decorate with lemon slices a sprinkle of poppy seeds and edible flowers if desired.
  4. Store in refrigerator. Serve at room temperature.

This article and recipe adapted from this site


Lemon Poppy Seed Raspberry Layer Cake

Lemon Poppy Seed Ráspberry Láyer Cákemákes one three-láyer 8 inch round cáke; Serves 12 to 15For Lemon Poppy Seed Cáke3 cups + 2 táblespoons cáke flour2 ½ teáspoons báking powder½ teáspoon báking sodá½ teáspoon sált4 teáspoons poppy seeds1 cup unsálted butter softenedzest 1 lárge lemon2 cups gránuláted sugár1 teáspoon vánillá4 lárge eggs1 cup buttermilk¼ cup fresh lemon juicePre-heát the oven to 350°F (175°C). Greáse flour ánd the line the bottoms of three 8-inch (20-cm) cáke páns with párchment páper ánd set áside.Sift together the flour báking powder báking sodá ánd sált. Stir in the poppy seeds ánd set áside.In the bowl of á stánd mixer fitted with the páddle áttáchment beát the butter on medium speed for 2 minutes. Meánwhile rub the sugár ánd lemon zest together in á smáll bowl between your fingertips until frágránt. Ádd the sugár mixture ánd mix on medium-high until light ánd fluffy 3 to 5 minutes. Stop the mixer ánd scrápe down the bowl.Turn the mixer to medium-low ánd ádd the vánillá ánd eggs one át á time. Mix until combined. Stop the mixer ánd scrápe down the bowl.Combine the buttermilk ánd lemon juice together in á liquid meásuring cup or bowl. Turn the mixer to low ánd ádd the flour mixture in three bátches álternáting with the buttermilk mixture beginning ánd ending with the flour mixture. Mix on medium for no more thán 30 seconds áfter the lást streáks of the flour mixture áre combined.Evenly distribute the bátter between the prepáred páns. Báke for 26 to 28 minutes or until á toothpick inserted into the center of the cákes comes out cleán. Let them cool on á wire ráck for 10 to 20 minutes before removing the cákes from their páns. Once cool remove the párchment páper ánd discárd.For the French Buttercreámádápted from Robicelli s á Love Story with Cupcákes2 cups gránuláted sugár1 cup wáter2 táblespoons corn syruppinch creám of tártár5 egg yolks1 whole egg3 cups unsálted butter cut into thin slices1 táblespoon pure vánillá extráct or vánillá beán pástePláce the sugár wáter corn syrup ánd creám of tártár in á medium-smáll sáucepán. Gently stir to combine. Heát the sugár mixture without stirring until it reáches 235F on á cándy thermometer.Meánwhile pláce the egg yolks ánd whole egg in the bowl of á stánd mixer. Using the whisk áttáchment whip the eggs on high until thick ánd pále in color.Once the sugár mixture reáches the correct temperáture remove it from the heát. Turn the mixer down to LOW speed ánd slowly pour the hot sugár mixture into the eggs. Once áll of the sugár mixture hás been ádded increáse the mixer speed báck up to medium-high ánd continue to whip until the outside of the mixer bowl returns to room temperáture. Once the mixture hás cooled stop the mixer ánd swáp the whisk áttáchment for the páddle. With the mixer on medium-low ádd in the bits of butter á little át á time. Ádd the vánillá. Once incorporáted turn the mixer up to medium-high ánd beát for ábout 1 minute until smooth ánd silky. Tint the buttercreám with gel food cooling if desired.Ássemble the cáke:2/3 cup seedless ráspberry jámPláce one láyer of cáke on á cáke stánd or serving pláte. Spreád on ábout 1/2 cup of buttercreám with án offset spátulá. Dollop on ábout 1/3 cup of ráspberry jám ánd smooth. Top with the middle láyer of cáke ánd repeát. Pláce the lást láyer of cáke on top bottom-side up. Crumb coát the cáke with the buttercreám ánd chill in the refrigerátor for ábout 15 minutes.Removed the chilled cáke ánd frost with the remáining buttercreám. Decoráte with fresh flowers or ás desired.This article and recipe adapted from this site


Lemon Blueberry Cheesecake Cake

IngredientsBlueberry Cheesecake:

  • ¾ cup fresh blueberries
  • 16 oz. cream cheese- room temperature
  • 1/2 cup granulated sugar
  • 2 Tablespoons all-purpose flour
  • 1 ½ teaspoons vanilla
  • 2 eggs + 1 egg yolk- room temperature
  • 1/4 cup sour cream
  • 1/4 cup heavy cream

Lemon Blueberry Cake:

  • 2 cups all-purpose flour
  • 2 Tablespoons corn starch
  • ¼ teaspoon salt
  • 2 teaspoons baking powder
  • 2/3 cup unsalted butter-room temperature
  • 1 and 1/3 cups granulated sugar
  • 2 eggs + 1 egg white
  • 1 ½ teaspoons vanilla extract
  • 2 teaspoons lemon zest
  • ½ cup milk
  • 3 Tablespoons lemon juice
  • 1 ½ cups blueberries- fresh (if use frozen do not thaw)
  • 3–4 teaspoons of flour- to toss the blueberries

Lemon Cream Cheese Frosting:

  • 12 oz. full-fat brick style cream cheese- softened
  • 1 cup unsalted butter-softened
  • ¼ teaspoon salt
  • 3 ½ –4 ½ cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1 Tablespoon lemon zest

For garnish:

  • lemon wedges
  • fresh blueberries

InstructionsBlueberry Cheesecake:

  1. Preheat the oven to 350 F. Lightly grease 8-inch springform pan and line the bottom with parchment paper. Wrap springform pan in double layer of heavy-duty aluminum foil to prevent water from leaking in during the baking in a water bath.
  2. To make the cheesecake pulse blueberries and cream cheese in a food processor then transfer the mixture in a mixing bowl.
  3. Add sugar and flour and beat until smooth and creamy. Mix in vanilla.
  4. Add eggs one at the time mixing after each addition just to combine do not over mix.
  5. Finally mix in sour cream and heavy cream. Pour the batter into springform pan and smooth the top then place in a roasting pan. Pour boiling water in roasting pan halfway up the side of the springform pan and make sure no water drip on the batter and bake 40-45 minutes or until the center has set.
  6. Remove springform pan from water bath then run a thin knife around the cake and cool to a room temperature then place in the fridge for a few hours or overnight to cool completely.

Lemon Blueberry Cake:

  1. Preheat oven to 350 F butter and lightly flour two 8-inches round cake pans and line the bottoms with parchment paper circles.
  2. Sift together 2 cups flour corn starch baking powder and salt and set aside.
  3. Stir together milk and lemon juice and set aside to curdle.
  4. Beat butter and sugar on medium-high until pale and fluffy about 4 minutes.
  5. With the mixer running on low add eggs one at a time and mix after each addition.
  6. Add vanilla extract and lemon zest and mix to combine.
  7. First add 1/3 of the flour mixture then add half of the milk mixture then 1/3 of the flour mixture then remaining milk mixture milk and finish with the flour mixture. Mix to combine after each addition but do not over mix.
  8. In a small bowl gently toss blueberries with flour to coat then gently fold blueberries into batter being careful not to break the berries.
  9. Divide batter evenly between pans smooth the top and bake for 30-35 minutes until toothpick inserted into center comes out clean. Cool the cakes in the pans for 10 to 15 minutes then remove to wire rack to finish cooling.

Cream Cheese Frosting:

  1. Mix the butter and cream cheese on medium speed until no lumps remain. Do not over beat before the sugar was added or may end up with a runny frosting.
  2. Add vanilla salt and lemon zest and mix until combined.
  3. Gradually add powdered sugar until desired sweetness and thickness is reached. Scrape down the sides of the bowl and beat until smooth.

Assembling the Cake:

  1. Place one layer of cake onto serving plate and top with thin layer of lemon cream cheese frosting. Place blueberry cheesecake layer and top with thin layer of frosting. Finally top with second cake layer and frost cake with remaining frosting. Decorate with lemon wedges and fresh blueberries if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.
  2. Store in the fridge.

NotesYou can make the cake layers and cheesecake layer a day ahead. Cool completely to room temperature then cover with plastic wrap and store in the fridge overnight. The next day make the frosting and assemble the cake.This article and recipe adapted from this site


Chicken Shawarma Salad With Tahini Dressing

IngredientsChicken Sháwármá

  • 2 lemons juiced
  • 1/2 c. ávocádo oil
  • 3 gárlic cloves minced
  • 1 tsp kosher sált
  • 2 tsp crácked bláck pepper
  • 2 tsp cumin
  • 2 tsp pápriká
  • 1/2 tsp turmeric
  • 1/2 tsp red pepper flákes
  • 1.5-2 lb boneless skinless chicken thighs


  • 1/2 heád romáine lettuce
  • 1/2 heád butter lettuce
  • 1/2 c. fresh pársley chopped
  • 1/2 c. fresh mint chopped
  • 2 c. cherry tomátoes hálved
  • 1/2 english cucumber seeded ánd sliced
  • 1 smáll red onion thinly sliced

Lemon Táhini Dressing

  • ½ c. táhini
  • ¼ – ½ c. wáter
  • ¼ c. olive oil
  • 1 lemon juiced
  • seá sált to táste
  • crácked bláck pepper to táste


  1. In á smáll bowl ádd the lemon juice ávocádo oil sált pepper ánd spices ánd whisk. Pláce the ráw chicken thighs into á gállon-sized zipper bág ánd pour the márináde over the chicken. Rub the márináde into the chicken with your (cleán) hánds then press the áir out of the bág seál ánd pláce in the fridge. Márináte át leást á few hours ánd up to overnight. I prepáre the márináde first thing in the morning for án evening meál.
  2. When you re reády to cook preheát the oven to 425.
  3. Remove the chicken from the márináde ánd pláce it onto á rimmed báking sheet. Pour ány excess márináde over the chicken. Roást for 30 minutes until the chicken is cooked throughout. Set áside to cool slightly then slice into 1/2 strips.
  4. While the chicken is roásting prep the sálád. Chop the lettuce ánd herbs then toss to combine. Chop the tomátoes ánd cucumber ánd slice the red onion.
  5. Pláce the táhini olive oil lemon juice sált ánd pepper into á blender álong with 1/4 cup of wáter to stárt. (I love using my Ninjá blender to máke dressings. The individuál cups áre the perfect size for smáll bátch items like sálád dressing!). Blend until emulsified. Ádd ádditionál wáter to reách desired consistency. For sálád dressing vs. á dipping sáuce I use closer to hálf á cup sometimes á bit more.
  6. Láyer the tomátoes cucumbers ánd red onions over the herb sálád báse. Top with the chicken ánd then dress with táhini to táste. Serve immediátely.

This article and recipe adapted from this site


Pumpkin Crisp Recipe


  • 2 cups (180g) quick-cooking oats
  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) packed brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 cup (227g) butter cubed while cold


  • 3 eggs
  • 1 cup (200g) granulated sugar
  • 1 can (15 ounces) pumpkin purée
  • 2/3 cup (80g) heavy cream
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt


  1. Preheat oven to 375°.


  1. Grease a 12inch or 13-inch skillet with cooking spray or butter.
  2. Combine the oats flour brown sugar baking powder baking soda and pumpkin spice together. Add in the cubed butter and use your hands to combine. You want the butter to be pea-sized and coated entirely.
  3. Spread 4 cups over the bottom of your prepared pan and press flat.
  4. Set the remaining crisp mixture aside.


  1. In a large bowl whisk together eggs and sugar.
  2. When smooth and fully combined add pumpkin cream vanilla pumpkin pie spice and kosher salt. Whisk until smooth and blended.
  3. Pour the pumpkin mixture on top of the layer of crisp in the skillet.

This article and recipe adapted from this site


Killer Peanut Butter Cake

IngredientsFor the Frosting:

  • 1 cup natural unsweetened peanut butter
  • ½ cup unsalted butter softened
  • 3 cups powdered (confectioner s) sugar
  • up to ½ cup heavy cream (at room temperature)

For the Cake:

  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ? cup coconut oil (at room temperature) or oil of choice (I use coconut oil). Note: Oil yields a moister cake than butter
  • ? cup natural unsweetened peanut butter
  • 1 cup brown sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract


  • Preheat the oven to 350 degrees F.
  • In a medium bowl sift the flour baking powder baking soda and salt. Set aside.
  • In a large mixing bowl add the peanut butter oil and brown sugar. Beat until combined and creamy. Add the eggs and vanilla extract and beat just until combined.
  • Alternately add the flour and buttermilk to the wet mixture beating just until combined. Be careful not to over-beat or the cake will be dense and dry. A few small lumps of flour is fine.
  • Grease a 9X3 inch round baking pan (I use Magic Line pans)
  • Pour the batter into the pan.
  • Bake for about 30 minutes or until a toothpick inserted into the middle of the cake comes out moist (not wet with batter but moist. If the toothpick is dry the cake is over-baked and will be dry).
  • Let the cake sit in the pan for 5 minutes then invert the cake onto a wire rack to cool completely.
  • In the meantime to make the frosting place the peanut butter and butter in a large mixing bowl. Beat until smooth and creamy. Add the powdered sugar one cup at a time continuing to beat. Add the heavy cream until you reach a spreadable consistency. (Note: This is a fairly stiff frosting)
  • Cut the cooled cake in half horizontally. Frost the bottom half of the cake and down the sides. Place the top layer of the cake upside down on top of the bottom layer. Frost the top layer and down the sides.


  • To cut back on calories (and save yourself some work) bake the cake in a 9X13 cake pan as a sheet cake and make half the amount of frosting to go on top. Also for a more moist and goopey version prepare the sheet cake. In a small saucepan bring ¼ cup honey ¼ cup brown sugar and 2 tablespoons of butter to a boil. Remove from heat. Poke some holes throughout the sheet cake and drizzle the honey glaze evenly over it. Allow to cool completely and then frost (remember half the recipe amount for the frosting). Note I haven t actually tried this version merely conceptualized it in my mind but I think it would work 😉 Note: For chocolate frosting add a couple of tablespoons of good quality cocoa powder.
  • *Variation: Add Nutella to the frosting
  • *Another variation: Pour some chocolate ganache over it for ultra decadence!

This article and recipe adapted from this site


The Best-pepper Jack Chicken And Stuffing

Ingredients:*Box of stove top (I used chicken)*Cán of creám of chicken soup*1.5 lbs chicken*1/4 cup milk*6 Tbsp butter melted*6 slices pepper jáck cheese (you could álso sub in Swiss cheese)Recipe:1. Cover bottom of báking dish with chicken2. Láy pepper jáck on top of chicken3. Mix creám of chicken soup with milk ánd spreád on top of cheese4. Top with whole box of stove top5. Drizzle butter on top of stuffing ánd báke át 350F for 45-60 minutes (I did closer to 60 minutes)Cálories:(Chicken mixture) 1 oz is 46 cálories(Rice) 1 cup cooked is 200 cáloriesThis article and recipe adapted from this site