Thin Red Raspberry Line


A little lemon and fresh raspberries turns a plain pound cake into a thing of beauty.


½ cup unsalted butter, at room temperature

1 ¼ cups sugar

1 ½ teaspoons grated lemon zest

3 large eggs

1 teaspoon vanilla

2 cups all-purpose flour, plus additional for pan

½ teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

¾ cup sour cream

2 cups fresh raspberries


Preheat oven to 350 degrees. Line a 9-inch loaf pan with parchment paper then butter and flour it. Using an electric mixer, cream together the butter and sugar until light. Mix in the lemon zest. Add the eggs, one at a time, mixing until light and fluffy. Mix in the vanilla.

Sift together the flour, baking soda, baking powder and salt. Add the dry ingredients to the batter alternately with the sour cream, mixing just to combine. Spread half of the batter in the prepared pan. Cover with the raspberries. Top with the remaining batter, smoothing out the top.

Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour and 20 minutes. Place on a rack to cool. Turn the cake out of the pan and dust the top with powdered sugar. Cut into slices and serve.

I worked with this recipe.


Morning Skillet Cake

This takes a few minutes and bakes while you are getting dressed.  Who wouldn’t want to start the day with this beauty?


2 cups sugar

2 cups self-rising flour

1 1/4 cup milk

2 eggs, beaten

1 teaspoon vanilla

1/4 cup melted butter cooled


Preheat oven to 350 degrees.

Grease skillet with butter or oil.

Combine all ingredients and whisk until well combined.

Pour into skillet and bake until browned on top and tester comes out clean for about 35 minutes.

Let cool before turning out.  Decorate anyway you want.  I used lemon curd.

Pucker Up, Poppy


The cookie version of a slap.


2 sticks unsalted butter, at room temperature

2/3 cup confectioners’ sugar, sifted

2 large egg yolks, at room temperature

Pinch of salt

1 teaspoons vanilla

2 cups (280 grams) all-purpose flour

zest of two lemons

1 tablespoon fresh lemon juice

3 tablespoons poppy seeds


  1. Cream butter and sugar until the mixture is smooth and silky. Beat in the egg yolks and vanilla followed by poppy seeds, lemon zest and lemon juice. Reduce the mixer speed to low and add the flour, beating just until it disappears. It is better to underbeat than overbeat. Turn the dough out onto a counter, gather it into a ball, and divide it in half. Wrap each piece of dough in plastic wrap and refrigerate for about 30 minutes.
  2. Working on a smooth surface, form each piece of dough into a log that is about 1 to 1 1/4 inches thick. (Get the thickness right, and the length you end up with will be fine.) Wrap the logs in plastic and chill for 2 hours. (The dough can be wrapped airtight and kept refrigerated for up to 3 days)
  3. Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper or silpat.
  4. Using a sharp slender knife, slice each log into cookies about 1/3 inch thick.
  5. Bake the cookies for 12 to 14 minutes, or until they are set but not browned. Transfer the cookies to cooling racks to cool to room temperature.

I altered this recipe.

When Life Gives You Lemons, Add Coconut



  • 1 cup white sugar
1/2 cup butter, softened
  • 2 eggs
  • 1 lemon, juiced and zested
1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
1/4 teaspoon salt
  • 1/2 cup milk
3/4 cup flaked coconut

    Lemon Drizzle

  • 3/4 cup confectioners’ sugar
  • 2 teaspoons fresh lemon juice


  • Preheat oven to 350 degrees F. Grease a 4×8-inch loaf pan.
  • Toast ¼ cup of coconut and set aside.
  • Beat white sugar and butter in a large bowl until light and fluffy. Add eggs, one at a time.
  • Stir juice and zest of one lemon into butter mixture.
  • Mix flour, baking powder and salt in a separate bowl; add to butter mixture alternately with milk, mixing until batter is just incorporated.
  • Fold in coconut, mixing just enough to evenly combine. Pour the batter into loaf pan.
  • Bake until a toothpick inserted into the center comes out clean approximately 60 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
  • Gradually stir 2 teaspoons lemon juice into confectioners’ sugar until mixture is thin enough to drizzle. Drizzle mixture evenly over the loaf. Top with toasted coconut.

This recipe originally appeared here, but I altered it.