The Real Housewife of Santa Monica

Posts Tagged ‘lemon’

Lemon-Yogurt Crumb Cake

Boo hoo!!! I’m crying because I used the rest of my lemons on this cake. I can see more on Eileen’s tree next door. Just need to pull some pantyhose over my head tonight, drug her dog “Amanda Barks-A-Lot,” sneak on over there & help myself… That or ask her for some.

You probably have most of these ingredients:

You might not have lemon curd but can buy it pre-made at most grocery stores:

Lemon curd (click photo for recipe)

Crumb Topping
1-1/2 c all-purpose flour
2/3 c sugar
1 TBSP lemon zest
1 TBSP orange zest
1/8 tsp salt
1/2 c cold butter, cut into pieces

Cake Batter
1/2 c butter, softened
1-1/2 c sugar, divided
3 eggs, separated
1-1/2 c flour
1/8 tsp baking soda
1/2 c plain Greek yogurt
1 TBSP lemon zest
3/4 c lemon curd
1/4 c powdered sugar

Preheat oven to 350.

Make the crumb topping first. It’s easy. Combine flour, sugar, lemon & orange zest and salt. Add butter & cut into flour mixture with a pastry cutter.


Cover & chill in refrigerator.

Now make the batter:

Beat the butter until creamy.

Then add 1-1/4 c of the sugar and beat for about 3 minutes. You want it fluffy. Add egg yolks.

The original recipe says to add them one at a time but I added them all at once because I have 2 small children who get all up in my business when I’m trying to cook.

(And here I thought I was being fancy by having them separated at ALL.)

Beat just until they’re incorporated.

In another bowl, whisk together flour & baking soda.

Just this leetle teeny tiny amount of baking soda makes a big difference!

Add about 1/3rd of it to butter mixture, then add 1/2 the yogurt,

then another 1/3rd of the flour mixture, then the rest of the yogurt and finally the last 1/3 of the flour.

Finally, stir in the zest. Be careful not to over mix this.

In another bowl – beat the egg whites at a high speed until foamy. Then add the last 1/4th cup of sugar, a little at a time, until stiff peaks form.

Fold whites into the batter. Pour batter into a greased & floured 9×9″ square pan.

Drop dollops of lemon curd on top of batter.

Swirl curd into the batter with a knife.

Sprinkle crumb mixture on top & pop into the oven for 45-50 minutes.

I definitely needed to bake mine for 50. Original recipe says stick a toothpick in to see if it comes out clean BUT it might not b/c of the curd. My curd tricked me and I baked it too long. What I recommend is gently shaking the pan – if it jiggles a lot it needs a little more time.

Sprinkle with powdered sugar & serve. YUM!

5.0 from 1 reviews

Lemon-Yogurt Crumb Cake
Recipe type: Dessert

A pretty lemony crumb cake perfect for spring time holidays & get togethers!
  • 1-1/2 c all-purpose flour
  • ⅔ c sugar
  • 1 TBSP lemon zest
  • 1 TBSP orange zest
  • ⅛ tsp salt
  • ½ c butter, softened
  • 1-1/2 c sugar, divided
  • 3 eggs, separated
  • 1-1/2 c flour
  • ⅛ tsp baking soda
  • ½ c plain Greek yogurt
  • 1 TBSP lemon zest
  • ¾ c lemon curd
  • ¼ c powdered sugar

  1. Preheat oven to 350.
  2. Make the crumb topping first. Combine flour, sugar, lemon & orange zest and salt. Add butter & cut into flour mixture with a pastry cutter. Cover & refrigerate.
  3. In a large bowl, beat the room temp butter on high until creamy.

Source: Southern Living Magazine

Lemon Pound Cake

This is a really simple one to keep in your back pocket! You probably already have all the ingredients. Make sure you have 2-3 lemons though.

You need:

1/2 c butter, melted
1 c sugar
2 eggs, beaten
1 TBSP lemon juice
1/4 tsp salt
1-1/2 c all purpose flour
1 tsp baking powder
1/2 c milk
1/3 c lemon juice
1/4 c sugar

This is a 2 bowl endeavor which isn’t bad.

Preheat oven to 325.

1. In a large bowl, combine the sugar and butter.

2. Add eggs and lemon juice. Mix.

3. Add salt, flour & baking powder. Mix. (Normally I whisk together dry ingredients in a separate bowl but I didn’t do it this time and it came out perfect!)

4. Add milk and mix till just combined.

5. Fill well-greased loaf pan with batter and bake for 1 hour or until golden brown.

6. In a small bowl, combine 1/3 c lemon juice and 1/4 c sugar. Use a toothpick to poke holes in the top of the cake. Drizzle the lemon juice/sugar mixture over the top of the cake.


Lemon Pound Cake
Recipe type: dessert
Cuisine: cake
Prep time: 
Cook time: 
Total time: 

Serves: 4-6

A quick & simple pound cake. Yummy with a cup of coffee or for dessert.
  • ½ c butter, melted
  • 1 c sugar
  • 2 eggs, beaten
  • 1 TBSP lemon juice
  • ¼ tsp salt
  • 1-1/2 c all purpose flour
  • 1 tsp baking powder
  • ½ c milk
  • ⅓ c lemon juice
  • ¼ c sugar

  1. Preheat oven to 325.
  2. In a large bowl, combine 1 c sugar and butter, eggs & 1 TBSP lemon juice.
  3. Add salt, flour & baking powder and mix.
  4. Add milk and mix.
  5. Pour batter into well-greased loaf pan.
  6. Bake for 1 hour or until golden brown.
  7. In a small bowl combine ⅓ c lemon juice with ¼ c sugar.
  8. Poke holes in top of cake with a toothpick and drizzle lemon juice/sugar mixture on top.


When Life Gives you (too many) Lemons

Make lemon ice cubes!

Here’s what you need:

lemons (duh!)
a sharp knife
a mesh strainer
an ice cube tray or two
a freezer safe container to store your cubes

Lemons, lemons…lemons,,,,,lemons_____lemons!!!! I love juicy lemons!!!

1. Squeeze your lemons.
Talk about a hand cramp!

2. Strain out the seeds over an ice cube tray.

3. Freeze.

4. Store in a freezer safe container.

I’m not sure this is the best storage method – I’d love to hear other opinions on this???

5. Drop ‘em in any drink to which you’d would normally add a lemon slice (iced tea, diet coke, sparkling water etc). OR let them melt & use for cooking/baking when lemons aren’t in season. YUM!

One-armed Spicy Lemon Broccoli Pasta

Garsh! I’m going crazy with the summer recipes but that’s because I wasn’t eating the healthiest last week.

I call this dish “One-armed” because I had use of only one arm whilst making most of this, what seemed a simple dish. What was my other arm doing, you ask? My other arm was both holding and struggling with/battling, and trying to keep safe a very cranky 10 month old with 4 teeth coming in all on the same day.

Hey, wouldn’t that be a fun “Top Chef” challenge?

“You have 30 minutes to make a pasta dish involving chopped vegetables with a squirming 22 lb baby in one arm. You lose if the baby burns or cuts herself!”

I think I’ll suggest it to the folks at Bravo.

Shall we get down to it? I found this recipe on Vegan Yum Yum. Don’t worry if you’re biased against vegan food – this is so yummy (or should I say Yum Yum Yummy?) and simple that everyone will like it.

First, you need these things:

This recipe makes enough for 4 people. The original recipe was for 1 serving so I adjusted the amounts.
- dry fettucini noodles (1 box)
- 1 head broccoli OR a 12 oz bag florets
- 1 c sun dried tomatoes in oil
- crushed red pepper flakes
- salt to taste
- 1/2 of a lemon
- olive oil

Get your water boiling in a pot for the pasta.

Chop your broccoli florets pretty small. The original recipe says to chop them the size of a quarter but since they aren’t in the shape of a quarter and I am spatially challenged I just cut them “SMALL.”

Slice tomatoes unless yours are already sliced as mine were. (Thanks, Trader Joe’s!) These are oily buggers so I’m glad I didn’t have to mess with them.

Oh, by the way, I barely took any pictures b/c of the one arm thing. That and my battery keeps falling out of the camera.

Throw pasta into boiling water. Should take about 10-12 minutes. Salt the water to your liking.

When pasta has about 6 minutes remaining, heat wok or skillet to medium high heat. Pour in 2 tablespoons olive oil. When oil is heated, add broccoli florets. Stir constantly to coat florets with oil. Add oil if necessary. After about 2 minutes, add tomatoes and crushed red pepper to your liking. Cook another 2 minutes, stirring.

Drain pasta & add pasta to skillet/wok. Sprinkle juice from half a lemon and combine. Taste and add more crushed pepper, fresh ground black pepper or lemon juice as desired!

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