Citrus Cake with Citrus Curd

Citrus Cake with Citrus Curd

I have to admit that the initial motivation for making this cake was a need to use up some lemon icing that I had too much of, but I still enjoyed the end result!

Last week, I felt inspired to do some weeknight baking when I found myself with too many lemons from a friend and some blueberries that kept attacking me by falling out of the freezer. I was making this Lemon Yogurt Cake with Blueberry Compote when it went in the oven and I realized I had completely forgotten to add the lemons that I had just spent 10 minutes zesting and juicing. It was definitely too late to add them into the batter, so I decided to make a lemon icing to drizzle on top. Little did I know, but it takes a LOT of powdered sugar to make lemon icing from ⅓ cup of lemon juice, so I had a ton left over and had to find something new to do with it.

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Earl Grey Macarons with Lemon Curd

Earl Grey Macarons with Lemon Curd

It’s almost mid-October and I haven’t made anything with pumpkin yet.

I already have made two apple pies (one was a test, the other a burnt mishap) but pumpkin has yet to grace my kitchen this fall. Maybe it’s because with weather in the 80s it still feels like summer, but I’m not quite ready to dive into pumpkin just yet.

So here we are with some non-fall-flavored macarons instead. These cookies are the result of merging two recipes on this blog—Earl Grey Macarons with Chocolate Ganache + Poppy Seed Linzer Cookies.

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Lemon Curd Cake

Lemon Curd Cake

I've been holding out on this cake for way too long—since May.

This was not on purpose, though. I just got distracted by other seasonal summer things like my beloved stone fruit. See this pie and this yogurt. In summer my blogging tends to be slow. It's either too hot to make things or I'm away on weekends which is generally the best time to photograph or binging on some TV show.

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