Lemon is one of my favorite flavors. Whether it’s a candy or a cocktail, it’s my go-to.
A room with a view
With my sister’s boyfriend out of town for the weekend, we decided to indulge in meals that aren’t Tom-friendly. The key player: lemon. After a delicious lemon, goat cheese, and asparagus pasta, we had some lemons left over. I decided to take it upon myself to use them up in dessert form (something I can proudly say even the lemon-intolerant Frenchman took a bite of).
These lemon poundcake squares are the perfect buttery-yet-light sweet. They taste a bit like the Starbucks lemon poundcake I often resort to and are a fresh-tasting reminder of all of the summery citrusy flavors that will be coming my way.
*For the glaze, I only used about 3/4 cup of powdered sugar and about 1 1/2 tablespoons of lemon juice, eyeballing it. I did this in order to conserve powdered sugar, but next time I’ll use more to enhance the sour flavor – I think lemon desserts should be a bit more sour than sweet!
Lemon has always been my go-to flavor. Whether it’s candy, sorbet, or a fresh scent, I find lemon to satisfy any craving.
One of my favorite dishes growing up was my mom’s Chicken Francese which she always accompanied with rice and green beans. Since I’m at college and trying to avoid those sophomore pounds, I found a “skinnier” version of her chicken and switched out her typical white rice for brown. The blanched green beans I topped with sauteed shallots in olive oil. It was the perfect meal, with the sour lemon and the sweet shallots complimenting each other.
It always surprises me when I can recreate my gourmet mother’s cooking styles, and little by little, I’m walking away from following recipes word-for-word to adding by taste and estimation. My sister and mom would be proud.
Saturdays are usually my baking days. I don’t have school work (I postpone that until Sunday night). I always find time out of my day to bake a little something for my family to enjoy, and there is usually enough … Continue reading →