Blanched & Pureed Lemon Loaf (Bakery-Style Citrus Cake)

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If you love lemon desserts that actually taste like lemon, this loaf is about to become your new obsession.

Instead of just using zest or juice, this recipe takes things further—whole lemons are blanched to soften the peel, then pureed into a silky citrus base. The result? A lemon loaf that is deeply fragrant, naturally tangy, and unbelievably moist with no artificial flavor needed.

The blanching step removes bitterness from the peel while keeping all the bright citrus oils that make lemon desserts so irresistible. When blended into the batter, the entire lemon becomes part of the flavor—nothing wasted, nothing muted.

This is the kind of loaf that works for everything: brunch, afternoon coffee, dessert, or even wrapped up as a gift. One slice and you’ll understand why this method makes such a difference.

Things to know about this Blanched & Pureed Lemon Loaf (Bakery-Style Citrus Cake)

• The peel is what gives this loaf its bold lemon flavor—don’t skip blending it in.
• If your lemons are very thick-skinned, blanching twice helps reduce bitterness further.
• This loaf tastes even better the next day once the citrus oils settle.
• use the right size pan  a standard 9 X 5 loaf pan works best

If you love bright, bakery-style citrus desserts, this lemon loaf is a must-bake. Save this recipe for later, and don’t forget to tag me when you make it—I love seeing your bakes come to life! 🍋

Storage Instructions

This lemon loaf stores beautifully and actually gets better as it sits.

• Room Temperature: Store in an airtight container for up to 2–3 days. Keep it in a cool, dry place.
• Refrigerator: Store for up to 5–6 days. Bring to room temperature before serving for best texture.
• Freezer: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge or at room temp.

💡 Tip: If glazed, let the glaze set completely before storing to prevent stickiness.

You might also love”:

• 👉 Italian Breakfast Cookies (perfect with coffee or tea)
• 👉 Italian Donuts (Bomboloni-style) (soft, fluffy, bakery-style treat)
• 👉 Classic Tiramisu Recipe (for your dessert lovers)
• 👉 Lemon Ricotta Cake (another bright citrus bake)
• 

Italian Ricotta Pie (Crostata di Ricotta)

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

Italian Ricotta Pie is a classic rustic dessert found in many Italian homes, especially around holidays like Easter. It’s made with pasta frolla, a tender Italian sweet pastry dough, and filled with creamy sweetened ricotta scented with orange zest and studded with chocolate. The result is a pie that’s rich but not overly sweet, with a delicate citrus aroma and a buttery crust.

This dessert has roots in southern Italian baking traditions where ricotta is commonly used in pastries. Draining the ricotta is key—it creates a thick, velvety filling that slices beautifully and holds its shape. Paired with the crisp, cookie-like pasta frolla, it becomes a simple but elegant dessert perfect for holidays, Sunday dinners, or with an afternoon espresso.

Things to know about this Italian Ricotta Pie (Crostata di Ricotta)

• Drain the ricotta well: This prevents a watery filling and keeps the pie creamy.

• Use whole milk ricotta: It gives the richest flavor and texture.

• Let it cool completely: Cutting too early can cause the filling to be soft.

• Even better the next day: Like many Italian desserts, the flavors deepen after resting overnight in the refrigerator.

Serving Suggestions

Serve Italian Ricotta Pie slightly chilled or at room temperature. A light dusting of powdered sugar on top makes it beautiful and simple. It pairs perfectly with espresso, cappuccino, or a small glass of sweet dessert wine.

Storage

Store the pie covered in the refrigerator for up to 4 days. Because of the ricotta filling, it should always be kept chilled.

Ciambelle (Unfilled Italian Donuts)

In Italy, Ciambelle are the kind of simple pastry that never goes out of style. Long before elaborate glazes and over-the-top toppings, these golden ring donuts were made with basic pantry ingredients, lightly scented with lemon zest, fried until perfectly puffed, and rolled in sugar. Their name comes from the Italian word ciambella, meaning “ring,” and versions of these sweet breads have been part of Italian home baking for generations.

You’ll find them in neighborhood bakeries, at festivals, and on Sunday mornings alongside a strong espresso. They aren’t meant to be flashy — they’re meant to be comforting.

At our restaurant, we served them warm with espresso, just as they would in Italy. There’s something special about that pairing — the slight bitterness of the coffee against the soft, sweet dough. It’s simple, authentic, and unforgettable.

These Ciambelle are exactly that: traditional, unfussy, and rooted in real Italian baking.

DO NOT PUT IMAGES IN THIS TEXT BLOCK!

Things to know about these Ciambelle (Unfilled Italian Donuts)

• Lemon zest is the signature Italian flavor — don’t skip it.

• The dough should be soft and slightly tacky but not sticky.

• Fry at 350°F for even cooking and that golden exterior.

• These are best enjoyed fresh the same day.

• You can bake them, but frying gives the classic texture and flavor.

Storage

• Store at room temperature in an airtight container for up to 2 days.

• Reheat briefly in the microwave (8–10 seconds) to soften.

• They can be frozen (without the sugar coating) for up to 1 month. Thaw, warm slightly, then roll in fresh sugar before serving.

• If you love traditional Italian baking, be sure to check out my other classic recipes and bring even more authentic flavors into your kitchen.

   Traditional Italian Esse cookies ( S cookies )

  Classic favorite Italian Tiramisu recipe a real pick you up dessert

  Or my personal favorite Pureed Apple and walnut bundt

  And if you make these Ciambelle, leave a comment and let me know — I love seeing your creations!

   

Ciambelle (Unfilled Italian Donuts)

• Prep: 20 minutes

• Rise: 1½–2 hours

• Cook: 15 minutes

• Servings: 10–12 donuts

Ingredients

• 3½ cups (440g) all-purpose flour

• 2¼ tsp (1 packet) active dry yeast

• ¾ cup warm milk (110°F)

• 1/2  cup sugar

• 2 eggs, room temperature

• 4 tbsp unsalted butter, softened

• ½ tsp salt

• 1 tsp vanilla extract

• Zest and juice of 1 lemon

• 1 cup granulated sugar (for coating)

• 4 cups frying oil( canola extra virgin olive oil blend)

Instructions

1. 1️⃣ Activate the Yeast

   In a small bowl, combine warm milk, 1 tablespoon of the sugar, and yeast. Let sit 5–10 minutes until foamy.

   2️⃣ Make the Dough

   In a large bowl (or stand mixer):

   • Combine flour, remaining sugar, and salt.

   • Add eggs, vanilla, lemon zest, and yeast mixture.

   • Mix until combined.

   • Add softened butter and knead 8–10 minutes until smooth and elastic.

   The dough should be soft but not sticky.

   3️⃣ First Rise

   Place in a lightly oiled bowl, cover, and let rise 1–1½ hours until doubled.

   4️⃣ Shape the Rings

   • Turn dough onto a floured surface.

   • Roll to about ½-inch thickness.

   • Cut circles using a 3-inch cutter.

   • Cut a small hole in the center (or use your finger to stretch gently).

   • Place on parchment squares.

   Cover loosely and let rise again 30–45 minutes.

   5️⃣ Fry

    In a deep fry pan Heat oil to 350°F (175°C).
   Fry 1–2 at a time, about 1–2 minutes per side, until golden brown.

   Do not overcrowd.

   6️⃣ Coat

   While still warm, roll in granulated sugar.

2. Second
3. And so on

Classic Italian Tiramisu recipe

Classic Italian Tiramisu is one of Italy’s most iconic desserts, made with layers of espresso-soaked ladyfingers and a delicate mascarpone cream. The modern version is widely believed to have originated in the Veneto region, in the city of Treviso, and was popularized in the late 1960s at the renowned restaurant Le Beccherie. This dessert was also a staple in my own restaurant, where we prepared it using the traditional zabaglione water-bath method—simple ingredients, proper technique, and patience—just as it’s meant to be served in Italian kitchens and classic trattorias.

Things to know about this Classic Italian Tiramisu recipe

• Make it ahead: Tiramisu improves with time. For best flavor and structure, make it at least 6 hours ahead, or ideally the day before serving.

• No baking required: The only cooking involved is gently tempering the egg yolks over a water bath (zabaglione method).

• Food-safe eggs: The water bath brings the yolks to a safe temperature while keeping the cream light and silky.

• Mascarpone matters: Use full-fat mascarpone and keep it cold until ready to fold in—this prevents a loose or grainy filling.

• Cocoa timing: Always dust the cocoa powder just before serving to keep it dry and vibrant.

• Tips for Success

  • Whisk constantly over the water bath: Gentle heat and steady whisking create a smooth, stable zabaglione—never rush this step.

  • Do not over-soak the ladyfingers: A quick dip (1–2 seconds) is enough. Too much espresso will collapse the layers.

  • Fold, don’t stir: When combining whipped cream with the mascarpone mixture, fold gently to keep the tiramisu light.

  • Chill thoroughly: Proper chilling allows the layers to set and flavors to meld—this is key to clean slices.

  • Use quality espresso: Strong, freshly brewed espresso gives tiramisu its signature depth and balance.

  • Storage

    • Refrigeration: Store tiramisu covered in the refrigerator for up to 3 days. The flavor actually improves after the first day.

    • Best container: Keep it tightly wrapped or in an airtight container to prevent it from absorbing fridge odors.

    • Freezing: While tiramisu can be frozen for up to 1 month, the texture of the mascarpone cream is best when enjoyed fresh. If freezing, wrap well and thaw overnight in the refrigerator.

    • Serving after storage: Always dust with fresh cocoa powder right before serving, especially if it has been refrigerated or frozen.

    • If You Loved This Recipe…

      If you enjoyed this classic Italian tiramisu, be sure to explore more traditional Italian desserts and restaurant-style recipes on the blog. You may also like:

      • Italian Amaretti Cookies– soft, almond-rich, and perfect with espresso

      • Italian Wedding Cookies – a holiday and bakery classic

      • Lemon Tiramisu– a summer favorite with a lemon curd, elegant finish

      • Italian Crostata with Jam – simple, rustic, and timeless

Classic Italian Tiramisu recipe

Servings & Timing

• Servings: 8–10

• Prep Time: 30 minutes

• Chill Time: 4–6 hours (overnight preferred)

• Total Time: About 5 hours

• Pan Size: 8 x 8–inch square dish, at least 2 inches deep

• Cook Time: None (gentle water bath only)

Ingredients

• 6 large egg yolks, room temperature

• ¾ cup granulated sugar

• 8 oz (1 cup) mascarpone cheese, cold

• 1½ cups heavy cream, cold

• 2 cups strong espresso, cooled

• 2 Tbsp Marsala wine or dark rum (optional but traditional)

• 24–30 savoiardi (ladyfingers)

• Unsweetened cocoa powder, for dusting

• Dark chocolate shavings (optional)

Instructions

1. Make the Zabaglione (Water Bath Method)

• Bring a few inches of water to a gentle simmer in a saucepan.

• In a heatproof bowl, whisk egg yolks and sugar until combined.

• Place the bowl over the simmering water (do not let the bowl touch the water).

• Whisk constantly for 5-6 minutes, until thick, pale, and warm to the touch (about 160°F / 71°C).

• Remove from heat and allow to cool slightly.

2. Add Mascarpone

• Gently whisk mascarpone into the warm zabaglione until smooth and creamy.

• Set aside.

3. Whip the Cream

• In a separate bowl, whip cold heavy cream to stiff peaks.

• Fold gently into the mascarpone mixture, keeping the cream light and airy.

4. Prepare the Espresso

• Stir Marsala wine (or rum) into the cooled espresso.

5. Assemble

• Quickly dip each ladyfinger into the espresso (1–2 seconds per side).

• Arrange a single layer in an 8×8-inch dish.

• Spread half of the mascarpone cream evenly over the cookies.

• Repeat with another layer of dipped ladyfingers and finish with remaining cream.

6. Chill

• Cover and refrigerate at least 4–6 hours, preferably overnight for best flavor and structure.

7. Finish & Serve

Dust generously with cocoa powder just before serving.

Add chocolate shavings if desired

Buccellato Siciliano – Traditional Christmas Fig & Nut Pastry Ring

Things to know about Buccellato Siciliano – Traditional Christmas Fig & Nut Pastry Ring

Buccellato is truly a labor of love—from soaking the figs to chopping the nuts and carefully mixing the sweet, spiced filling. Rolling out the dough, spreading the filling evenly, and shaping it into the signature ring takes patience, but every step adds to its incredible flavor and charm. This isn’t a recipe for rushing—it’s a holiday tradition, meant to be savored, shared, and enjoyed with family.

How to Cut for the Classic Look:
Once the ring is shaped and brushed with egg wash, use a sharp paring knife to create the traditional open slits. Start with long diagonal cuts evenly spaced around the ring, then add shorter slashes in between for a feathered effect. These cuts let the filling peek through during baking and give the Buccellato its iconic rustic, bakery-style appearance. Don’t worry about perfection—the charm is in its handmade look.

Making Buccellato is more than just baking; it’s a way to bring a little Sicilian holiday magic into your home.

Ready to bring a taste of Sicily to your holiday table? If you make this Buccellato Siciliano, be sure to leave a comment and rate the recipe — I love hearing how my readers bring these Italian traditions to life!
Share your beautiful pastry with me on Instagram by tagging @lorianasheacooks and don’t forget to check out my other festive Italian Christmas recipes here:

• 10 Italian Christmas cookies you must make

Buccellato Siciliano Christmas Fig & Nut Pastry Ring

Serves: 10–12
Difficulty: Medium
Time: About 2 hours (including chilling)

Ingredients

PASTRY DOUGH

• 3 cups all-purpose flour

• ½ cup sugar

• 1 cup cold unsalted butter, cubed

• 2 large eggs

• 1 teaspoon vanilla extract

• Zest of 1 orange

• Pinch of salt

• 1–2 tablespoons cold water (only if needed)

Make the dough:

1. Mix flour + sugar + salt + orange zest.

2. Cut in the cold butter until crumbly.

3. Add eggs + vanilla.

4. Knead just until smooth.

Wrap and chill 30 minutes.

FIG & NUT FILLING

• 2 cups dried figs, chopped (soaked in Marsala 20–30 min, drained)

• ¾ cup raisins

• 1 cup walnuts, chopped

• 1 cup pistachios, chopped

• ½ cup almonds, chopped

• ½ cup candied orange peel (cedro), chopped

• ½ cup honey

• ⅓ cup sugar

• Zest of 1 orange

• 1 teaspoon cinnamon

• ½ teaspoon clove

• 2–4 tablespoons Marsala or the soaking liquid (optional, only if the mixture is too thick)

Make the filling:

1. Combine the soaked figs, raisins, nuts, candied orange peel.

2. Add honey, sugar, cinnamon, clove, and orange zest.

3. Pulse a few times in a food processor OR mix by hand for a chunkier filling.

4. Add a spoonful of the Marsala soaking liquid only if you need to loosen it.

Filling should be thick, sticky, and spreadable — not wet.

ASSEMBLE

1. Roll chilled dough into a large rectangle (about ¼-inch thick).

2. Spread the filling evenly, leaving a border.

3. Roll the dough up like a jelly roll.

4. Form into a ring and pinch ends to seal.

5. Make small decorative cuts on top (the traditional “Sicilian feathering”).

6. Brush with egg wash.

BAKE

• 350°F (175°C)

• 35–45 minutes, until deeply golden.

• DECORATE (OPTIONAL)

• Warm apricot jam + a splash of water and brush over the top

• Add candied fruit or pistachios

• Dust with powdered sugar

Easy Cannoli Cake with Ricotta Mascarpone Frosting

This Cannoli Cake started as a little kitchen experiment inspired by one of my favorite Italian desserts — the classic Sicilian cannoli. I wanted all that creamy ricotta flavor, a hint of cinnamon, and those sweet little chocolate chips, but in a simple, homemade cake that didn’t require frying shells or piping filling. So I baked a basic yellow cake — soft, buttery, and lightly sweet — and layered it with a rich ricotta mascarpone frosting that doubles as the filling.

The idea comes straight from Sicily, where cannoli were first created centuries ago as a special treat during Carnevale — a time of celebration and abundance before Lent. The traditional version uses crispy pastry shells filled with sweet ricotta cream, often flavored with orange zest, cinnamon, and chocolate. When Italian immigrants brought their beloved cannoli to America, bakers started finding new ways to enjoy those same flavors — and that’s how Cannoli Cake was born.

It’s a modern Italian-American twist on a Sicilian classic, combining all the familiar flavors of the original dessert in a soft, moist layer cake that’s perfect for birthdays, holidays, or Sunday dinners. Each bite tastes like home — creamy, comforting, and unmistakably Italian.

Things to know about this Easy Cannoli Cake with Ricotta Mascarpone Frosting

This Cannoli Cake is best made with well-drained ricotta — if your ricotta is watery, place it in a fine mesh sieve or cheesecloth overnight to remove excess liquid. This ensures the frosting stays thick, creamy, and easy to spread between the cake layers.

For the most authentic texture, sprinkle the mini chocolate chips between the layers and on top of the frosting instead of mixing them into the filling. This gives every bite a little crunch without weighing down the creamy filling.

Chilling the cake for at least 1 hour after assembling helps the frosting set and makes slicing cleaner, especially if you want neat, even layers. The cake keeps beautifully in the refrigerator for up to 3 days, making it a perfect make-ahead dessert for parties or holiday gatherings. Bring it to room temperature for 15–20 minutes before serving to enjoy the full creamy texture and flavor.

For a little extra flair, try sprinkling chopped pistachios on top or a light drizzle of chocolate sauce just before serving — it makes the cake look bakery-perfect without any extra effort.

If you love classic Italian desserts with a modern twist, be sure to try my Crostata Italian jam tart or Amaretti Cookies next — both pair perfectly with a slice of this Cannoli Cake and a cup of espresso!

Easy Cannoli Cake with Ricotta Mascarpone Frosting

Servings: 10–12 slices
Prep Time: 25 minutes
Cook Time: 35–40 minutes
Chill Time: 1 hour
Total Time: 2 hours

Ingredients

For the Yellow Cake:

• • 2 ½ cups all-purpose flour

  • 2 ½ tsp baking powder

  • ½ tsp salt

  • ¾ cup unsalted butter, softened

  • 1 1/2 cups granulated sugar

  • 4 large eggs, room temperature

  • 1 cup whole milk, room temperature

  • 1 tbsp vanilla extract

    For the Cannoli Frosting (used for both filling and topping):

    • 1 ½ cups whole milk ricotta, drained overnight if watery

    • 1 cup mascarpone cheese (or cream cheese for a firmer texture)

    • 1 cup powdered sugar

    • 1 tsp vanilla extract

    • ½ tsp ground cinnamon

    • ½ cup mini chocolate chips (plus extra for garnish)

    • 💡 Baking Tip: How to Get a Tall, Sliceable Cake

      For that beautiful bakery-style Cannoli Cake with two thick layers, bake the batter in one 9-inch round cake pan with high sides (at least 2½–3 inches deep). You can also use an 8-inch round pan that’s 3 inches deep for an even taller result — just extend the baking time to about 45–50 minutes, checking with a toothpick at 40 minutes.

      Once baked, cool the cake completely, then chill it for 30 minutes before slicing it horizontally. This helps the cake stay firm and gives you a clean, even cut for layering with the creamy cannoli filling.

Instructions

1. 1. Preheat oven:
      Set oven to 350°F (175°C). Grease and flour one 9-inch round cake pan (or two 8-inch if you prefer thinner layers).

   2. Make the yellow cake:
      In a bowl, whisk together flour, baking powder, and salt.
      In a large bowl, cream the butter and sugar until light and fluffy, about 3 minutes.
      Beat in eggs one at a time, then stir in vanilla.
      Add the dry ingredients alternately with the milk, beginning and ending with the dry mixture.
      Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick comes out clean.
      Cool completely, then slice the cake horizontally in half to create two layers.

   3. Make the cannoli frosting:
      In a mixing bowl, beat ricotta, mascarpone, powdered sugar, vanilla, and cinnamon until smooth and creamy.
      3. Assemble the cake:
       Place the bottom half of the cake on a serving plate and spread a thick layer of the frosting. Sprinkle haft the chocolate chips over the filling.
      Add the top cake layer and spread the remaining frosting all over the top and sides.
      Decorate with the remaining mini chocolate chips (and chopped pistachios for color optional)

   4. .Chill before serving:
      Refrigerate for at least 1 hour before slicing to help the frosting set

    

 Peach Tart with Lattice Crust – Italian Crostata

If you saw my Instagram recently, you caught a glimpse of this golden, lattice-topped peach crostata—and now I’m sharing the full recipe! This rustic Italian jam tart, baked in a 9-inch tart pan, pairs juicy fresh peaches with sweet peach jam for a dessert that’s as delicious as it is beautiful. The lattice top adds a touch of classic charm, making it perfect for summer gatherings, brunch, or any special occasion. Follow along to learn how to make this simple yet stunning homemade peach tart from scratch.

Things to know about this Peach Tart with Lattice Crust – Italian Crostata

• Rustic & Elegant: The lattice top gives it a charming, rustic look while still looking impressive for guests.

• Fresh & Jammy: Combines fresh peach slices with sweet peach jam for a layered, flavorful filling.

• Easy to Make: No special equipment needed—just a 9-inch tart pan and basic kitchen tools.

• Perfect for Any Occasion: Great for summer desserts, brunch, or as a sweet centerpiece for gatherings.

• Make Ahead Friendly: Can be baked in advance and served at room temperature; keeps well for 1–2 days.

• Customizable: Swap peaches for seasonal fruits like plums, apricots, or berries.

• Italian-Inspired: A classic rustic crostata style that’s simple yet authentically Italian.

• “If you enjoy this peach crostata, you’ll love my other rustic desserts too—don’t miss the Italian Crostata jam tart and Plum Cake recipes for more homemade Italian sweetness!”

Ingredients

• Traditional Peach Crostata with Lattice Top

  Servings: 8–10
  Prep Time: 25 minutes
  Bake Time: 35–40 minutes
  Total Time: 1 hour

  • 2 cups all-purpose flour (plus more for work surface)

  • 2 tsp baking powder

  • 1 cup granulated sugar

  • 1 stick (½ cup) unsalted butter, softened

  • 2 large eggs

  • 1 tbsp vanilla extract

  • Juice and zest of 1 lemon

  • 2 cups peach jam

  • 2 fresh peaches, thinly sliced

Instructions

1. 1. Preheat oven to 350°F (175°C). Grease or line a 9-inch tart pan with parchment paper.

   2. Make the dough:

      • In a large bowl, combine flour, baking powder, and sugar.

      • Cut in the cold butter until the mixture resembles coarse crumbs.

      • Make a well in the center, add eggs, vanilla, lemon juice, and zest and whisk. Start to incorporate in the dry ingredients. Then transfer to a lightly floured smooth surface and knead the dough to a smooth consistency (3-4 minutes) cover the dough and let it rest for 30 minutes for easier rolling.

   3. Roll out dough for base:

      • Roll out 2/3 of the dough into a circle slightly larger than 9 inches.

      • Carefully press into the tart pan, letting the edges hang slightly over the rim.

   4. Add the filling:

      • Spread peach jam evenly over the dough, leaving a 1-inch border.

      • Arrange fresh peach slices on top of the jam.

   5. Create the lattice top:

      • Roll out the remaining 1/3 of dough into 10 thin strips.

      • Lay strips over the filling in a crisscross pattern.

      • Fold the edges of the base dough over the lattice strips, pressing gently.

   6. Bake:

      • Brush the dough edges and lattice with a little beaten egg for a golden finish.

      • Bake 35–40 minutes, or until crust is golden and filling is bubbly.

   7. Cool & serve:

      • Let the crostata cool in the tart pan for 15–20 minutes before slicing.

      • Serve warm or at room temperature, optionally with vanilla gelato or whipped cream.

   ---

Italian Ricotta Lemon Cake – Moist & Fluffy

This Italian Ricotta Lemon Cake is a family recipe close to my heart, made with creamy ricotta for a moist, tender crumb and brightened with fresh lemon zest and juice. My love for ricotta goes back to my roots — when our family came from Italy, both my father and mother were cheesemakers. I grew up watching them craft fresh ricotta by hand, and its rich, delicate flavor has been part of our table for as long as I can remember. This cake is a simple, beautiful way to showcase that tradition, perfect for enjoying with coffee in the morning or as a light, sweet finish to any meal.

Baking this cake fills my kitchen with the same comforting aroma I remember from childhood. It’s a simple yet elegant dessert that feels like a warm hug from home, and the best part is how incredibly easy it is to make — just mix, bake, and enjoy.

Things to know about this Italian Ricotta Lemon Cake – Moist & Fluffy

Ingredients

• 1 LB. whole milk ricotta cheese, well-drained

• 3 large eggs

• 1 1/2  cups granulated sugar

• 1 1/2 cup  all-purpose flour

• 1 tsp baking powder

• 1 tsp. baking soda

• 1 1/2 sticks of butter at room temperature

• 2 lemons, zest and juice (about 2–3 tbsp juice and 2 tbsp zest)

• 1 tsp vanilla extract

• ¼ tsp salt

• Powdered sugar, for dusting (optional)

Instructions

• Prep the pan & oven – Preheat oven to 350°F (175°C). Grease and lightly flour a 9-inch springform pan, or line the bottom with parchment paper.

• Mix dry ingredients – In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

• Beat wet ingredients – In a large mixing bowl, beat the butter, ricotta and sugar together until smooth and creamy, about 2 minutes. Add the eggs, one at a time, mixing well after each.

• Add flavor – Mix in lemon zest, lemon juice, and vanilla until fully combined.

• Combine – Gently fold the dry ingredients into the wet mixture until just incorporated. Do not overmix.

• Bake – Pour batter into the prepared pan and smooth the top. Bake for 40–45 minutes, or until the cake is golden on top and a toothpick inserted in the center comes out clean.

• Cool & finish – Let the cake cool in the pan for 10 minutes, then release the springform sides. Cool completely on a wire rack. Dust with powdered sugar before serving.

Pureed apple walnut Bundt cake

Truthfully I had no plans of making an apple cake today, until I looked at my fruit bowl ….YIKES, another day or two the apples would have ended up in the compost pile. Every time I make this Pureed apple walnut cake I wonder why I don’t make it more often, it’s one of my favorite cakes. The smell from the apples and  spices while the cake is baking fill your home with the most cozy, comforting aroma.

If you like layer cakes you can use two 9 inch cake pans,  and make a butter, cream cheese frosting to spread between the layers. I used a 9 cup  bundt pan.  AS  much as I like layer cakes I like simple better, so most of my cakes are single layer. Single layer cakes are less labor intense than multiple  layer cakes, I don’t know about you, but for me I like simple, easy desserts that taste delicious, come together in less than a hour, but has your friends thinking it took hours, this is one of those cakes. It’s  simple and so delicious you’ll want to make it often. This cake freezes well, for a ready make dessert and keeps fresh for a day or two covered on the counter.

Things to know about this Pureed apple walnut Bundt cake

Ingredients

• 2 1/2 cups flour
• 3 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3 eggs
• 1 1/2 cups sugar
• 1 cup plain Greek yogurt
• 1/2 cup light olive oil
• 1 1/2  cups (2 medium apples) unpeeled  cored apples cut in medium dice and pureed in a blender. Of course you have the option to peel the apples. Honey crisp ,pink lady or fuji apples or a combination of all ,are good choices.
• 1 cup chopped walnuts
• 2 teaspoon each , cinnamon, all spice, and vanilla
• Powder sugar for dusting or glazing
  

  Instructions

•   preheat your oven to 350 degrees

• spray a 9 inch Bundt pan with cooking spray to prevent sticking
• Beat eggs, sugar, yogurt, oil and vanilla,  until light( 2- 3 minutes minutes)
• Combine baking powder, baking soda  and spices  with the  flour. Add the  flour mixture  to  the egg mixture Mix only until well blended
• Add the apples and walnuts mix just until well blended
• Bake in a 350 degree oven for 35-40 minutes or until a tooth pick comes out clean
• Cool 20 minutes before running knife along pan to loosen the cake invert on a cake dish. Drizzle cooled cake with a simple glace, or powder sugar
• for a glace option:
• mix 2 cups powder sugar with 2 tablespoons of milk and 1/2 teaspoon of  cinnamon drizzle over cooled cake …..Enjoy!!!!!

Easy lemon tiramisu  with lemon curd

Introducing easy lemon tiramisu with lemon curd. The most delicious twist on a classic Italian dessert. The layers of mascarpone cream and lemon curd is the prefect balance between tangy and sweet.  Now that the weather is warming up bring on the lemon! Instead of the chocolate and coffee, this recipe is made with layers of zesty mascarpone cream, lemon curd and ladyfingers dipped in a simple lemon syrup, for a bright, delicious fresh taste.

 Things to know about  this Easy lemon tiramisu  with lemon curd recipe

1. It’s light and tangy: Unlike traditional coffee and chocolate tiramisu, this lemon version is bright and citrusy, perfect for spring and summer.
2. No baking : There is no baking perfect when you want something sweet without turning on the oven.
3. Make ahead friendly; I love anything that can be make ahead of time. Lemon tiramisu actually taste better after chilling for several hours or overnight.
4.  Make it easier: You can use store- bought lemon curd to save time. But homemade lemon curd is really easy to make and adds an extra special touch. And it can be made up to 3 days ahead of time.
5. You can freeze lemon tiramisu, but it taste best fresh. If you do freeze it wrap it tightly.
6.  Mascarpone cheese is ideal for tiramisu because of it’s rich creamy texture. If you can’t find it , you can substitute full-fat cream cheese softened with a little heavy cream. If you love lemon desserts try these other easy recipes. Lemon ricotta cookies or my Italian lemon knot cookies 
7. If you make this easy lemon tiramisu , please leave me a comment on your experience with this recipe. I love hearing from you , and it helps others. THANKS!!!

Ingredients

• FOR THE LEMON CREAM
• 2 cups heavy cream
• 2 cups mascarpone cheese
• 1 /2 cup powder sugar
• 1 cup lemon curd
• 24 lady fingers
• FOR THE LEMON CURD
• 3 eggs
• 1/2 cup granulated sugar
• 1/2 cup lemon juice
• 1/2 stick of butter cut into pieces
• FOR THE SIMPLE SYRUP ( to soak the lady fingers)
• 1 cup fresh lemon juice
• 1/2 cup water
• 1/2 cup sugar

Instructions

MAKE THE SIMPLE SRYUP

1. In a small pan add the lemon juice, water and sugar simmer until the sugar dissolves. ( 2- 3 minutes) Let cool
2. MAKE THE LEMON CREAM
3. In a bowl, whip the cold cream until stiff peaks form.  In another bowl mix the mascarpone cheese, powder sugar and 1 cup of lemon curd until smooth.
4. Gently fold the whipped cream into the mascarpone – lemon curd until well combined. Be careful not to deflate the cream
5. MAKE THE LEMON CURD
6.  In a small sauce pan over wisk the eggs, lemon juice, zest, sugar until smooth
7. Place the pan over medium low heat and cook stirring continuously , making sure to scrap down the sides.
8. Continue cooking until the lemon curd mixture thickens enough to coat the back of a spoon 4-5 minutes.DO NOT LET IT BOIL, reduce the heat if you need to.
9. Take it off the heat and immediately whisk in the butter, a piece at a time, until fully melted and the curd is silky. Let cool before adding the mascarpone cream.
10. ASSEMBLE THE TIRAMISU
11. Quickly dip each lady finger into the lemon simple syrup. Don’t soak them it’s just a quick dip. They should be moist not soggy.
12. Arrange a layer of dipped lady fingers in the bottom of a 9 x9 inch casserole dish  .
13. Spread half of the lemon cream over the lady fingers. Repeat with another layer of dipped ladyfingers, then the remaining lemon cream.
14. Top with the remaining lemon curd.
15. Cover and refrigerate for at least 4 hours or preferably overnight.
16. Garnish with lemon zest and a dusting of powder sugar if desired. ENJOY!!!