HERB-INFUSED LEMON-STRAWBERRY LOAF
Fresh herbs infuse this buttery lemon cake with floral flavor that beautifully complements swirls of sweet strawberry jam.
Provided by Samantha Seneviratne
Categories Mother's Day Brunch Dessert Bake Cake Butter Thyme Rosemary Herb Milk/Cream Lemon Egg Jam or Jelly Spring Soy Free Peanut Free Tree Nut Free Vegetarian
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Butter an 8 1/2x4 1/2" loaf pan, then line with parchment paper, leaving a 2" overhang on 2 sides.
- Lightly crush herbs with your hands to help release oils, then transfer to a small saucepan. Add 3/4 cup butter and cook over medium heat, swirling pan often, until butter melts, about 5 minutes. Let cool to room temperature, 15-20 minutes.
- Meanwhile, stir 3/4 cup milk, 1 Tbsp. lemon zest, and 1/4 cup lemon juice in a small bowl. Whisk flour, baking powder, and salt in a medium bowl.
- Using an electric mixer on medium speed (or a stand mixer fitted with the whisk attachment), beat eggs and granulated sugar in a large bowl until light in color and doubled in size, 4-5 minutes. Discard herbs from butter, then beat butter into egg mixture until well combined. Add half of dry ingredients and beat just until combined. Beat in milk mixture, then add remaining dry ingredients and beat just until combined. Do not overmix.
- Pour half of batter into prepared pan; smooth top. Top with 3 Tbsp. jam and swirl through batter with a butter knife or chopstick. Pour remaining batter over; smooth top. Repeat swirling process with remaining 3 Tbsp. jam.
- Bake cake until a tester inserted into the center comes out with moist crumbs attached, 50-60 minutes.
- Transfer pan to a wire rack and let cool 20 minutes. Remove cake from pan using parchment overhang and let cool completely.
- Whisk powdered sugar and remaining 1 Tbsp. milk and 1 tsp. lemon zest in a small bowl until smooth. Spoon over top of cake and let drip down sides.
- Do Ahead: Cake can be baked 3 days ahead. Store in an airtight container at room temperature, or freeze up to 3 months.
STRAWBERRY LEMON CRUSH
Make and share this Strawberry Lemon Crush recipe from Food.com.
Provided by cookiedog
Categories Beverages
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a 2 cup measuring cup, combine the sugar, lemon juice, and water and stir to dissolve the sugar.
- In the bender, combine the strawberries and sweetened water. Puree on high speed until smooth. Add the sparkling water and pulse to incorporate. Taste and add more sugar if desired, and pulse to incorporate.
- Place cracked ice in 2 tall Collins glasses.
- Pour the strawberry crush over the ice, garnish with mint sprigs, and serve.
LEMON AND STRAWBERRY SUNDAES
Provided by Giada De Laurentiis
Categories dessert
Time 2h35m
Yield 6 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter a 9-by-5-inch metal loaf pan and line the bottom and sides with a strip of parchment paper.
- Add the butter, ricotta and sugar to a large bowl. Beat the mixture with a hand-held mixer on medium speed until light and fluffy, about 3 minutes. Reduce the speed to low and add the eggs, lemon zest, lemon juice and vanilla extract and beat to combine. Add the flour, baking powder and salt. Fold the ingredients together with a rubber spatula until just combined. (Do not overmix.) Pour into the prepared pan and bake until a toothpick inserted in the center comes out clean, 1 hour to 1 hour and 10 minutes. Remove to a rack to cool for 1 hour.
- For the assembly: Meanwhile, combine the berries, salt and 2 tablespoons sugar in a small bowl. Toss well with a fork to combine, mashing the berries slightly with the back of the fork. Allow to sit at room temperature for 10 minutes. Whisk together the heavy cream, vanilla extract and remaining 2 tablespoons sugar in a separate bowl until soft peaks form.
- Dice 6 slices of lemon loaf, then divide evenly among 6 bowls or glasses. Top each serving with some of the strawberry sauce, followed by a scoop of ice cream and a dollop of whipped cream.
STRAWBERRY LEMON CRUSH
Steps:
- In a 2 cup measuring cup, combine the sugar, lemon juice, and water and stir to dissolve the sugar. In the bender, combine the strawberries and sweetened water. Puree on high speed until smooth. Add the sparkling water and pulse to incorporate. Taste and add more sugar if desired, and pulse to incorporate. Place cracked ice in 2 tall Collins glasses. Pour the strawberry crush over the ice, garnish with mint sprigs, and serve.
SMALL STRAWBERRIES WITH LEMON
Provided by Rachael Ray : Food Network
Categories dessert
Time 5m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Toss the berries with the lemon and sugar in a serving bowl. Let stand for a few minutes, then stir in the mint and serve.
STRAWBERRY LEMON BARS
My mom used to make this strawberry lemon bar recipe for me as a kid. I make this recipe year round and it has become a family tradition.
Provided by PammieK
Categories Desserts Cookies Bar Cookie Recipes Lemon Bar Recipes
Time 3h30m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine flour, powdered sugar, cornstarch, lemon zest, and salt for crust in the bowl of a food processor; pulse to combine. Add butter and oil and pulse until incorporated and crumbly. Press into an 8-inch square baking dish.
- Bake in the preheated oven until golden brown, about 20 minutes.
- While crust is baking, place berries into the food processor and process until smooth. Strain mixture to remove seeds, then transfer berry puree to a bowl with white sugar, flour, lemon juice, eggs, and salt. Whisk to combine.
- Remove crust from the oven and immediately pour filling mixture over top. Return to the oven and bake until filling is just set, about 20 minutes.
- Remove from the oven and place on a wire rack to cool completely, about 30 minutes. Place in the refrigerator until chilled, about 2 hours. Dust with powdered sugar and cut into 16 bars.
Nutrition Facts : Calories 208.9 calories, Carbohydrate 35.7 g, Cholesterol 54.1 mg, Fat 6 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 2.5 g, Sodium 54.9 mg, Sugar 20.3 g
STRAWBERRY SWIRL LEMON CAKE RECIPE BY TASTY
Here's what you need: cream cheese, powdered sugar, vanilla extract, strawberry jam, all-purpose flour, granulated sugar, baking powder, salt, large eggs, milk, butter, vanilla extract, lemon, lemon, powdered sugar, lemon, lemon
Provided by Pierce Abernathy
Categories Desserts
Yield 8 servings
Number Of Ingredients 17
Steps:
- Grease an 11-inch (25cm) round cake pan and line with parchment paper.
- Make the cream cheese filling: In a medium bowl, mix the cream cheese, powdered sugar, and vanilla until fully incorporated and smooth. Set aside.
- In a small saucepan over medium heat, cook the strawberry jam until reduced by half, about 20 minutes. Remove the pan from the heat and set aside.
- Make the cake batter: In a large bowl, combine the flour, sugar, baking powder, and salt and whisk to combine.
- Add the eggs, milk, melted butter, and vanilla and whisk until fully incorporated. Stir in the lemon zest and juice.
- Pour the batter into the prepared cake pan.
- Preheat the oven to 350˚F (180˚C).
- Transfer the reserved cream cheese filling and reduced jam to 2 piping bags fitted with round tips or zip-top bags with a corner cut off.
- Starting in the center, pipe in a layer of jam in a spiral shape, moving towards the outside of the cake. Pipe a layer of cream cheese filling on top of the jam, following the swirl as closely as possible.
- Bake for 30 minutes, until a toothpick inserted in the center of the cake comes out clean. Allow cake to come to room temperature before removing from cake pan.
- Make the lemon glaze: combine the powdered sugar, lemon zest, and lemon juice in a medium bowl and whisk until a smooth glaze forms.
- Remove the cooled cake from the pan and evenly pour over the glaze.
- Allow the glaze to set before serving.
- Enjoy!
Nutrition Facts : Calories 864 calories, Carbohydrate 155 grams, Fat 23 grams, Fiber 3 grams, Protein 11 grams, Sugar 96 grams
LEMON-CURD STRAWBERRY TART
Steps:
- Make lemon curd:
- In a metal bowl set over a saucepan of simmering water cook sugar, butter, eggs, lemon juice, and zest, whisking frequently, until curd is thick enough to hold marks of whisk and the first bubble appears on surface, 12 to 15 minutes. Strain curd through a sieve into a bowl and cool. Chill curd, covered, until ready to use. Lemon curd may be made 1 week in advance and kept covered and chilled.
- Make shell:
- In a food processor pulse flour, confectioners' sugar, butter, and a pinch of salt until mixture resembles coarse meal. In a small bowl stir together sour cream, egg yolk, and vanilla until combined well and add to flour mixture. Process mixture until a ball of dough is formed. Shape dough into a thick disk and chill, wrapped in plastic wrap, at least 30 minutes.
- Preheat oven to 375°F.
- On a floured surface roll out dough 3/8 inch thick and cut on an 11-inch circle. Transfer dough with 2 spatulas to baking sheet. Crimp edge decoratively and chill dough 20 minutes.
- Prick shell all over with a fork and bake in middle of oven until pale golden, 15 to 17 minutes. Cool shell completely on baking sheet on rack.
- Assemble tart:
- Spread lemon curd evenly on shell, leaving a 1-inch border, and arrange strawberries on it. The tart may be assembled up to this point 3 hours in advance and kept covered.
- Whip cream and spoon into a pastry bag fitted with a large star tip. Pipe rosettes of cream between strawberries and transfer tart to platter.
STRAWBERRY LEMON SLICES
Make and share this Strawberry Lemon Slices recipe from Food.com.
Provided by Sam 3
Categories Dessert
Time 1h
Yield 24 slices
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Line a 9x13 pan with parchment paper, overlapping the sides for easy removal.
- Crust: Pour flour, icing sugar and salt into a large bowl, mix.
- Add cold cubed butter and, using a pastry knife or 2 butter knives, process mixture until it crumbles.
- Transfer mixture to prepared pan and press firmly into pan.
- Bake 15-18 mins until edges are golden.
- Filling: In a large bowl, beat the eggs with a hand held whisk until they are well mixed.
- Add the sweetened condensed milk and beat until it's fully incorporated.
- Whisk in lemon juice and zest.
- Spread jam over hot crust.
- Pour filling over and bake for 25-30 mins or until filling has set.
- Cool bars in pan on wire rack.
- When cold, dust with icing sugar and slice.
Nutrition Facts : Calories 205, Fat 8, SaturatedFat 4.8, Cholesterol 55.7, Sodium 102.5, Carbohydrate 30.5, Fiber 0.5, Sugar 20.3, Protein 3.2
STRAWBERRY LEMONADE COCKTAIL
Fresh strawberry puree is the delicious secret to this signature cocktail. You'll shake a little strawberry puree with citron vodka and lemonade and strain into a tall glass garnished with a lemon slice. This simple and refreshing cocktail is a signature drink at Nikki's Bar in Venice Beach, California.
Provided by Allrecipes
Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 5
Steps:
- Fill a shaker with ice. Pour citron vodka, lemonade, and strawberry puree into shaker; shake briefly to combine. Pour entire contents of shaker into a pint glass and garnish with a slice of lemon.
Nutrition Facts : Calories 158.3 calories, Carbohydrate 16.4 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.5 g, Sodium 16.3 mg, Sugar 14.1 g
STRAWBERRY LEMON MARMALADE
I have made this for several years and it is the best Strawberry Marmalade I've ever made. The flavor is wonderful and the presentation in the jar is beautiful.
Provided by Kristal Stygler
Categories Strawberry
Time 50m
Yield 8 half pint jars
Number Of Ingredients 5
Steps:
- Squeeze lemon half, reserve 1 Tablespoon of lemon juice.
- Remove the pulp and white membrane from the lemon peel, slice peel thinly.
- Combine the peel and baking soda in a small saucepot, adding just enough water to cover peel; simmer 5 minutes.
- Remove from heat; drain peel; set aside.
- Slice the strawberries; measure 4 1/2 cups of prepared strawberries.
- Combine the strawberries, lemon juice, lemon peel and pectin in a large saucepot.
- Bring slowly to a boil.
- Add the sugar, stirring until dissolved.
- Bring to a rolling boil; boil hard for 1 minute, stirring constantly.
- Ladle the hot marmalade into hot jars, leaving ¼- inch headspace.
- Adjust two-piece caps.
- Process 10 minutes in a boiling water canner.
- This recipe yields about 8 half-pints.
Nutrition Facts : Calories 650.5, Fat 0.5, Sodium 54.9, Carbohydrate 167.6, Fiber 3.7, Sugar 157.2, Protein 1.1
STRAWBERRY LEMON JAM
Classic Strawberry Jam with a lemony twist. This recipe is my own altered version of the classic strawberry jam recipe.
Provided by mnicci1
Categories Strawberry
Time 27m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Place washed jars and lids upside down in boiling water.
- Let stand in hot water until ready to use.
- Measure exact amount of fruit, juice, and zest into a 6-8qt saucepan.
- Stir pectin into fruit.
- Bring to a rolling boil.
- Add exact amount of sugar.
- Return to a full boil and boil 1 full minute.
- Ladle quickly into jars leaving 1/8" at the top.
- Place lid on jar and allow to sit and cool while lids seal.
- Jams may be stored for unto 5yrs in cupboard.
Nutrition Facts : Calories 621.9, Fat 0.3, Sodium 36.6, Carbohydrate 161.8, Fiber 2.8, Sugar 143.2, Protein 0.5
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