I use lemons and olive oil for marinating gyros and for a good roast chicken. This just sounded so weird. Was I ever wrong. This is a lovely lemon cake using a springform pan. Pouring the lemon glaze at the end makes an almost candy-like topping for the cake. Just don't let it sit too long in the pan. Otherwise the glaze will solidify into hard candy and you won't be able to get the cake out nicely. Click here for recipe.
My daughter's winner, with another nod to guest blogger, The So-Called Expert, for the sour cream topping. Key Lime juice, egg yolks, condensed milk and a pre-made graham cracker crust. Click here for recipe.
Adapted from a recent Bon Appetit recipe. It also uses the springform pan. We haven't decided if it's a breakfast coffee-cake item or a powdered sugar with coffee dessert. So we've been doing both. A visiting pack of teenage boys also vouched for this one.
Click here for recipe.
No need for a special occasion. These are easy enough to make 'just because.' Eat Well. Be Well.