Iced Lemon Cookies

We still had a good 10 ten lemons after I made lemon cake so I thought I could use a few more up in some lemon cookies. I was inspired by my Grandma Dot, who I am planning on sending these to, and added some ginger to the dough in her honor 🙂 These are just the right amount of lemon, with a light sweet glaze, and go quite well with tea. 

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Ingredients: 

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 2 Tbs lemon zest
  • 1 cup unsalted butter, at room temperature
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon freshly grated ginger (optional)
  • a dash of Limoncello (optional)

For the glaze icing:

  • 1 1/2 cup powdered sugar
  • 4-5 Tbs. fresh lemon juice

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Combine flour, baking powder, and salt in a small bowl. Whisk and set aside.
  3. In a small bowl, add granulated sugar and lemon zest. Rub the sugar and lemon zest together with your fingers, until fragrant.
  4. Beat butter and sugar/lemon mixture together until light and fluffy. Beat in egg and vanilla, ginger, and Limoncello. Mix until smooth.
  5. Slowly beat in flour mixture on low speed until blended. Drop dough by tablespoon onto prepared baking sheets, spacing 2 inches apart. Gently flatten dough with the palm of your hand.
  6. Bake for 11-13 minutes or until cookies are just set and slightly golden brown. Move to cooling racks and allow to cool completely.
  7. In a medium bowl, whisk together powdered sugar and lemon juice. Dip each cookie top into the lemon glaze. Let cookies sit until icing has set.

These cookies travel well and are so cute! When life hands you lemons make the perfect melt in your mouth lemon cookies to have with some tea 🙂 Happy Summer

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The Ultimate Lemon Pound Cake

My dad recently purchased the Costco pack of lemons- with only 3 of us in the house and no plan for the lemons I don’t really know what he was thinking…but I figured I could make use of them for I don’t know when else there would be 15 lemons laying around the house.
In my youth I lived in Italy and we had 2 huge lemon trees in our yard. Naturally us kids developed a love for homemade lemonade, and my mother a love for homemade Limoncello- we always manage to have some hidden around the house. I figured I would add this to the recipe to tang up the flavor a bit. When making the Ultimate Lemon Cake I knew I would need lots of lemon zest and juice to really get that wonderful lemon punch. This cake did not disappoint me from the name; it was perfectly moist, lemony, flavorful, overall just the ultimate lemon cake. I had to eat a piece… or two… instantly!
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Ingredients

For the cake:
  • 2 eggs
  • 1 cup vanilla Greek yogurt – (Chobani Lemon would make it extra lemony but I used Greek God’s Honey Vanilla Yogurt)
  • 1 cup sugar
  • ¼ cup canola oil
  • zest of 2 lemons
  • 1 Tbs Limoncello
  • 4 Tbs lemon juice
  • 2 cups flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
For the glaze:
  • 1 cup powdered sugar
  • 1 Tbs Limoncello
  • 2-4 Tbs Lemon Juice (adjust as necessary)
  • 1 Tbs lemon zest

For the whipped cream topping (optional):

  • 1 cup heavy whipping cream
  • 1/4 cup granulated sugar
  • 1/3 cup yogurt (Chobani Lemon is best)
  • 1 Tbs lemon juice

Directions:

  1. Preheat the oven to 350 degrees.
  2. In a large bowl, whisk together the eggs, yogurt, sugar, oil, lemon zest, Limoncello, and lemon juice.
  3.   In another bowl, whisk together the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients, stirring just until incorporated, 15-20 stirs, being careful not to over mix.
  4.  Spray an 8.5 x 4.5-inch loaf pan with cooking spray.  Pour the batter into the pan.  Bake about 40 minutes for the larger loaf pan or until a tester comes out clean and the top of the cake is golden. Cool the cake in the pan for about 5 minutes.  Remove from pans and continue cooling on a wire rack.
  5. When the cake is cool, whisk the powdered sugar with Limoncello and lemon juice in a small bowl until smooth.  Drizzle the glaze over the cake
  6. For the whipped cream whip the heavy whipping cream, sugar, and lemon juice until soft peaks are formed then fold in yogurt.

The family was quite happy with this cake. It is easy to do, fairly light for a pound cake, and perfect summer. Would be ideal at a picknik or bbq! I of course had the whipped cream and even a bit of vanilla ice cream on mine 🙂

Happy Summer

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