Lemon Poppy Seed Pound Cake – Simple and Delicious

Rachel mentioned last night in our Facetime chat how she enjoys a Lemon Curd Cake she orders from a local restaurant. That reminded me how much I enjoy lemon desserts. Today I was looking through my Cooks Illustrated Cooking for 2 magazine. I came across this recipe and thought I would give it a try. It was super simple and DELISH!

Lemon Poppy Seed Pound Cake


1/2 cup (2 ounces) cake flour (You can use all purpose flour. It will make a denser cake.)
1/4 teaspoon baking powder
1/8 teaspoon salt
4 teaspoons poppy seeds
1/3 cup (2 1/3 ounces) sugar
4 Tablespoons butter, melted and cooled
1 large egg, room temperature
1 1/2 teaspoons grated lemon zest plus 1/2 teaspoon juice
1/4 teaspoon vanilla extract (I used lemon extract. I love lemon!)

Lemon Glaze

2 Tablespoons sugar
1 Tablespoon lemon juice


  1. For the Cake: Adjust oven rack to middle position and heat oven to 325 degrees. Grease and flour 5 1/2 by 3 inch loaf pan. (You can use a 2 1/2 cup pan of similar shape for this recipe.)
  2. Whisk flour, baking powder, and salt together in bowl. In small bowl, combine 1 Tablespoon flour mixture and poppy seeds.
  3. In medium bowl, whisk sugar, melted butter, egg, lemon zest and juice, and vanilla together until smooth. Whisk in remaining flour mixture in 2 additions until few streaks of flour remain. Gently whisk in poppy seed mixture until most of lumps are gone (do not over mix). Give batter final stir with rubber spatula.
  4. Transfer batter to prepared pan and smooth with spatula. Wipe any drops of batter off sides of pan and gently tap pan on counter to release air bubbles. Bake until toothpick inserted in center comes out with few moist crumbs attached, 30-40 minutes, rotating pan halfway through baking. Let cake cool in pan on wire rack for 10 minutes, then remove cake from pan. Poke top and sides of cake with toothpick.
  5. For the Lemon Glaze: Combine sugar and lemon juice in bowl and microwave until sugar dissolves and mixture thickens slightly, about 1 minute, stirring halfway through microwaving. Brush top and sides of cake with warm glaze and let cool completely on rack, about 1 hour, before serving.


Apple Ricotta Cake – Simple and Delicious

I saw this recipe while cruising the internet.  This was so simple to make and it is absolutely delicious.  Give it a try!

Apple Ricotta Cake
(Compliments Food 52 Blog)



9 Tablespoons butter, at room temperature
cup plus 2 tablespoons sugar
large eggs
1 1/4 cups all-purpose flour
1/8 teaspoon table salt
cup whole milk ricotta
Zest of 1 lemon
1 Tablespoon baking powder
apple, peeled and grated (should yield about 1 cup)
Confectioners’ sugar for serving


Preheat the oven to 400° F. Butter and flour a 9- or 10-inch springform pan.

  1. Cream the butter and sugar in a standing mixer until light and fluffy.
  2. On the lowest speed, add the eggs one at a time.
  3. Slowly add the flour, salt, ricotta, lemon zest, baking powder, and apple.
  4. Scrape the batter into the prepared pan, smooth the top and bake for 25 to 30 minutes, until the cake is golden brown and the sides start to pull away from the pan.
  5. Cool in the pan on a wire rack for 10 minutes. Turn the cake out of the pan and cool completely on the rack.
  6. Sift confectioners’ sugar over the top or serve with your favorite seasonal fruit.

You can’t go wrong with this cake.  It takes no time and it is delicious!


Chocolate Peppermint Bundt Cake

Martin requested a Chocolate Peppermint Bundt Cake for tomorrow.   I thought that was a great idea!!

Chocolate Peppermint Bundt Cake



Cake Release (This is awesome.  Cake comes out perfect!)
1 Tablespoon butter, melted
1 Tablespoon cocoa

3/4 cup natural cocoa (2 1/4 ounces)
6 ounces bittersweet chocolate, chopped
1 teaspoon instant espresso powder (optional – of course I add)
3/4 cup boiling water
1 cup sour cream, room temperature
1 3/4 cups unbleached all purpose flour (8 3/4 ounces)
1 teaspoon table salt
1 teaspoon baking soda
12 Tablespoons unsalted butter (1 1/2 sticks), room temperature
2 cups packed light brown sugar (14 ounces)
1 Tablespoon vanilla extract
1/8 teaspoon peppermint extract
5 large eggs, room temperature

1. FOR PREPARING THE BUNDT PAN: Stir together butter and cocoa in small bowl until paste forms; using a pastry brush, coat all interior surfaces of standard 12-cup Bundt pan, see illustration below. (If mixture becomes too thick to brush on, microwave it for 10 to 20 seconds, or until warm and softened.) Adjust oven rack to lower-middle position; heat oven to 350 degrees.
2. FOR THE CAKE: Combine cocoa, chocolate, and espresso powder (if using) in medium heatproof bowl; pour boiling water over and whisk until smooth. Cool to room temperature; then whisk in sour cream. Set aside. Whisk flour, salt, and baking soda in second bowl and set aside.
3. In standing mixer fitted with flat beater, beat butter, sugar, and vanilla/peppermint extracts on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium and add eggs one at a time, mixing about 30 seconds after each addition and scraping down bowl with rubber spatula after first 2 additions.
4. Reduce to medium-low speed (batter may appear separated); add about one third of flour mixture and half of chocolate/sour cream mixture and mix until just incorporated, about 20 seconds. Scrape bowl and repeat using half of remaining flour mixture and all of remaining chocolate mixture; add remaining flour mixture and beat until just incorporated, about 10 seconds. Scrape bowl and mix on medium-low until batter is thoroughly combined, about 30 seconds. Pour batter into prepared Bundt pan, being careful not to pour batter on sides of pan.
5. Bake until wooden skewer inserted into center comes out with few crumbs attached, 45 to 50 minutes. Cool in pan 10 minutes, then invert cake onto parchment-lined wire rack; cool to room temperature, about 3 hours.
6. Top with peppermint flavored chocolate ganache and crushed peppermint candies.

Chocolate Peppermint Ganache

5 ounces semisweet chocolate (You can use chocolate chips. I like using bittersweet or milk chocolate too.)
1/2 cup heavy cream
1/4 teaspoon peppermint extract

1.  Put chopped chocolate in small mixing bowl.
2.  Heat the cream in a small saucepan over medium heat.  Bring just to a boil and remove from heat. (Or you can put in microwave for 30 second intervals.  It takes 60 to 90 seconds to get hot enough)
3.  Pour cream over chocolate, add extract and whisk until smooth.

Simple and Delicious. Enjoy!


Gingerbread Bundt Cake

I was in the kitchen trying to figure out what to make for the weekend.  I mentioned I wanted to make another bundt cake.  Martin suggested a gingerbread bundt cake.  He wanted me to add toffee bits to the batter and top with a chocolate peppermint glaze.  I wasn’t too sure about this.  He likes to challenge me with different recipes and random ingredients.  I, like aways, accepted the challenge.  I am glad I did because this cake was simple and delicious.

Gingerbread Bundt Cake

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2 1/2 cups unbleached all purpose flour
2 Tablespoons of gingerbread spice OR 2 1/2 teaspoons ginger, 1 1/2 teaspoons cinnamon, 1 teaspoon nutmeg, 1/2 teaspoon cloves, and 1/2 teaspoon allspice
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon baking powder
3/4 cup (12 Tablespoons) unsalted butter, room temperature
1 1/2 cups brown sugar, packed
2 large eggs
1/2 cup molasses
1 cup water
1/2 cup toffee bits (you can add these or not)


  1. Preheat oven to 350 degrees.  Lightly grease and flour a 10-12 cup bundt style pan.
  2. In a large bowl whisk together the flour, spices, salt, baking soda and baking powder.  Set aside.
  3. In a separate bowl (I used my stand up mixer), beat together the butter and brown sugar until fluffy.
  4. Add the eggs one at a time, beating well and scraping the bottom and sides of the bowl after each addition.  Stir in the molasses.
  5. Add the flour mixture in three additions alternately with the water, starting and ending with the flour.  Mix until smooth.  If using toffee bits, stir into batter.
  6. Pour the batter in the prepared pan, smoothing the top.
  7. Bake the cake for 45-55 minutes.  (All I needed was 45 minutes)
  8. Remove the cake from the oven, cool in pan for 10 minutes, the turn it out onto plate.

While the cake is cooling you can make the ganache. (Just click the link to my ganache recipe.)

Pour the ganache over the top and allow to drip down the sides.  Top with toffee bits.  Allow time to cool and serve.

Enjoy for this holiday season or any time of year!!



Chocolate Ganache

Simple and Delicious.  Need I say more!

Chocolate Ganache

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5 ounces bittersweet chocolate (you can use chocolate chips)
1/2 cup heavy cream
1/2 teaspoon vanilla extract (or whatever extract you desire)

1.  Put chopped chocolate in small mixing bowl.
2.  Heat the cream in a small saucepan over medium heat.  Bring just to a boil and remove from heat. (Or you can put in microwave for 30 second intervals.  It takes 60 to 90 seconds to get hot enough)
3.  Pour cream over chocolate and whisk until smooth. Add vanilla extract (or extract of your choice) and your done.

This is a thin frosting.  It is more like a glaze. I drizzled over my Snicker Cheesecake, Chocolate Sour Cream Bundt cake and Gingerbread Bundt cake.

I am sure you could think of many things to do with this rich, chocolate deliciousness. Like ice cream is a start!

Enjoy!!  🙂

Lemon Bundt Cake – Simple and Delicious

I am on a bundt cake roll this Holiday Season.  I was going to bake my Italian lemon cookies tonight but I am too lazy.  Why not a lemon bundt cake?

Lemon Bundt Cake

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1 cup unsalted butter, softened
2 cups sugar
4 eggs
1 1/2 teaspoons lemon extract
1 1/2 teaspoons vanilla extract
3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk (I used 3/4 cup milk and 1/4 cup fresh lemon juice)
1 Tablespoon grated lemon zest


1. Preheat oven to 350 degrees.  Spray and flour your bundt pan
2.  In a mixing bowl cream butter and sugar. Add the eggs one at a time, beating well after each addition. Add the vanilla and lemon extracts.  (I use my stand up mixer.)
3.  Whisk together flour, baking powder and salt in a separate bowl. Add to creamed mixture alternating with milk.  Stir in lemon zest.
4.  Pour batter into prepared bundt pan.  Place in oven and bake for 50-60 minutes.
5.  Remove from oven.  Cool for 10 minutes on cooling rack.  Invert onto a plate.  Cool 10 minutes longer and drizzle with glaze.  (I put parchmant paper under the cake before drizzling with glaze.  After I poured the glaze over the cake I removed the wax paper.  No mess and that works for me!)


2 cups Confectioners Sugar
2-3 Tablespoons, juice of lemon
1 Tablespoon sour cream
1/4 teaspoon lemon extract

Place all ingredients in medium bowl and whisk.  I always sift the confectioners sugar.  I don’t like lumps in my glaze and that seems the best way to prevent that.


Carrot Bundt Cake – Simple and Delicious

Kent’s birthday is here again.  He wanted a carrot cake this year but as a bundt cake.  After some researching I found out the difference between a layer cake and a bundt cake is the leavener.  If you increase the leavening ingredients you will be able to bake in a bundt cake pan and the cake will rise properly. So,  I increased the leavening ingredients that I use in my regular carrot cake.  It turned out great.  I took a sneaky taste before we serve it tomorrow.  I couldn’t resist.  I cut a piece out, took a tiny taste and a photo (of course) then put it back together.  No one will ever know!! 😉  Here is this simple and very delicious recipe;

Carrot Bundt Cake

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2 cups flour
2 cups sugar
1 teaspoon salt
2 teaspoon baking soda
2 teaspoons ground cinnamon
4 eggs
1 1/2 cups vegetable oil
2 cups grated carrots (I use my box grater or food processor, whichever I am in the mood to do)
1 teaspoon vanilla extract
1/2 cup well drained crushed pineapple
1 cup shredded coconut
1/2 cup chopped nuts


1.  Combine dry ingredients
2.  Add eggs, oil, carrots, vanilla and beat until combined
3.  Mix in pineapple, coconuts and nuts
4.  Pour into greased and floured Bundt cake pan
5.  Bake in 350 degree oven for 40 minutes
6.  Remove from oven and let set for 10 minutes.  Release from pan.

I use my stand up mixer for mixing this cake. If you want to do this by hand go for it.

While your cake is baking make the glaze;

Cream Cheese Glaze

8 ounces Philadelphia Cream Cheese (softened but cool)
8 Tablespoons butter (softened but cool)
2 cups confectioners sugar (I sift to avoid lumps)
2-3 Tablespoons half and half (or milk)

Mix all ingredients in stand up mixer.  I start on low speed to blend together.  I increase to medium and mix to a creamy texture.

After the cake cools for 15-20 minutes pour glaze on top of cake. I ended up warming the glaze in the microwave for 20 seconds.  That allowed me to pour on top of the cake with ease.   Use a fork to blend down the sides.  (You could put nuts on top.  I forgot to do that this time.)

I hope you enjoy this cake.  Give it a try.  It takes no time at all.  I love bundt cakes!   Happy Birthday Kent!!  🙂


Cranberry Orange Bundt Cake

Thanksgiving  2015.  We enjoyed this so much last year I thought I would add to our menu this year.  You should give it a try! Simple and Delicious!!

Cranberry Orange Bundt Cake

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2 3/4 cups sugar
1 1/2 cups butter
1 teaspoon vanilla
1 teaspoon grated orange peel
6 eggs
3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
1 1/2 cups chopped fresh or frozen cranberries (I used fresh)

Orange Glaze

1 1/2 cups powdered sugar
1-2 Tablespoons of fresh juice from an orange
1/4 cup butter
1 teaspoon orange extract


1.  Preheat oven to 350.  Spray 12 cup bundt pan with cooking spray and lightly flour.
2.  In large bowl beat sugar and butter until light and fluffy.  (I used my stand up mixer)
3.  Add vanilla and orange peel.  Blend well.
4.  Beat in eggs one at a time.
5.  In medium bowl, mix 3 cups flour, the baking powder and salt.  Add to butter mixture alternately with sour cream, beating well after each addition. Gently stir in cranberries. Pour and spread batter into pan.
6.  Bake 60-75 minutes or until toothpick in center comes out clean. (It took 75 minutes for this cake in my oven.)  Let cool for 15 minutes and remove from pan.
7.  For the glaze;  In a small sauce pan over medium heat, combine powdered sugar, orange juice, butter and extract – whisk until smooth. Drizzle over bundt cake.  ENJOY!!

Buttercream Frosting

This recipe is simple and delicious.  I use it all the time!

Buttercream Frosting

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1 1/2 sticks softened butter
3 cups confectioners’ sugar
pinch of salt
2 teaspoons vanilla
2 tablespoons milk


1.  Beat butter, confectioners sugar and salt until combined.  Medium speed 3-5 minutes.
2.  Add 2 teaspoons vanilla and beat on medium high until creamy
3.  Add 2 Tablespoon milk and beat on medium high until fluffy, about 2-3 minutes

Rainbow Cake – Not so Simple but definitely Delicious

I was inspired to make a Rainbow Cake this weekend. With the passing of the law that now allows all people the gift of marriage.  I will be able to see ALL of my children marry the one they love.   Knowing they will be able to share their lives through marriage with that special person was very important to our family.  Also, Kent and I celebrated our 29th anniversary this weekend. What better way to celebrate both of these awesome events than with a Rainbow Cake.

I got the decorating idea from Food Network,  The cake recipe from Wilton and the buttercream frosting recipe is one I use all the time.

Rainbow Cake

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Classic White Cake


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6 cups cake flour sifted
2 tablespoons baking powder
1 1/2 cups butter or margarine, softened
3 cups granulated sugar
2 cups milk
1 teaspoon vanilla extract
12 egg whites


1.  Preheat oven to 325°F. Grease bottom of pans and line with waxed paper or parchment paper.
2.  Sift together flour and baking powder. Set aside.
3.  Cream butter and sugar together until light and fluffy. Set aside.
4.  Beat egg whites until stiff, but not dry. Set aside.
5.  With mixer at slow speed, add flour mixture to butter mixture, alternately with milk. Beat well after each addition. Beat in vanilla extract.
6.  Gently fold egg whites into batter.
7.  Pour into prepared pans.
8.  Bake until toothpick inserted into center comes out clean. For this recipe the pans are about 1/2 full so 12-15 minutes is the time.

Preparing the layers
(I watched this video and it helped me tremendously!)

1.  Divide batter evenly among 6 small bowls. Starting with the lightest color, tint batter with food coloring, whisking in a few drops at a time until the desired intensity is reached.
2.  Pour each of the colored batters into a different parchment-lined cake pan (I weighed the batter and filled the cake pans by weight)  OR each should be half full.
3.  Bake until a toothpick inserted in the center comes out clean, about 12 to 15 minutes.
4.  Stack layers according to the colors of the rainbow.  Purple, blue, green, yellow, orange and red.june 026june 027
5.  Spreading a thin layer buttercream between each. june 028Using an offset spatula, frost the whole cake with a thin layer of buttercream frosting.june 029
6.  To apply sprinkles you need to start from bottom and apply with your hands. june 030 This video helped with applying sprinkles.

I have never done anything like this before.  This definitely was not simple.  It was very time consuming since I only own 2 round cake pans.  Also, preparing the layers took some time.  For me, it was worth the 5 hours that it took me from start to finish (yes, 5 hours).  It tasted delicious and looks fabulous!!june 044