The lemon is a yellow, oval fruit with a sour taste. It grows year-round and abundantly.
Nutrients per 100g
- Vitamin C, 53 mg (64%)
- Magnesium, 8 mg (2%)
- Potassium, 138 mg (3%)
- Calcium, 26 mg (3%)
The juice of lemons is often used to add a sour taste to a dish. It is also used for making lemonade, soda, and cocktails. Lemon juice also can be used as a marinade for fish and meat, and as a short-term conservetive on certain foods that tend to oxidize and turn brown after being sliced.
- 3 cups cake flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs; separated, at room temp
- 2 tablespoons lemon juice, fresh
- 1 teaspoon vanilla
- 1 1/3 cups buttermilk
- 1/4 teaspoon cream of tartar
1 cup lemon curd, purchased
Cake - preheat oven to 350°. Grease and flour two 9-inch round cake pans or spray with nonstick baking spray with flour. In large bowl, combine flour, baking powder, baking soda, ginger, and salt. Sift into another large bowl. In large bowl, beat butter and sugar at medium speed 2 minutes, until fluffy. Beat in egg yolks, one at a time, beating well after each. Beat in lemon juice and vanilla. At low speed, beat in flour mixture alternately with buttermilk, beginning and ending with flour mixture (about 4 flour additions and 3 buttermilk additions). Beat just until blended. In small glass or metal bowl with clean beaters, beat egg whites with cream of tartar until stiff peaks form. With rubber spatula, gently fold egg white mixture, in thirds, into batter. Spread batter in prepared pans. Bake 35 to 40 minutes, until cake tester inserted in centers comes out clean. Cool in pans on racks 10 minutes Invert onto racks. Cool.
Make frosting. In large mixing bowl, beat cream cheese and butter 2 minutes, until fluffy. At low speed, beat in confectioners sugar, cream, and lemon curd until smooth. Cover; chill 20 minutes, until spreadable consistency.
Using serrated knife, level tops of layers if necessary. Place 1 layer on serving plate; spread with lemon curd. Refrigerate for about 15 minutes to set the lemon curd. Top with remaining layer. Frost cake; refrigerate. Bring cake to room temperature for serving. Garnish with fresh berries or candied lemon slices, if desired.
Juice of 6 freshly-squeezed lemons (approximately 1 cup)
4 cups cold water
1 sliced lemon, for garnish
Prepare Simple Syrup in advance and refrigerate until ready to use.
In a large pitcher, combine freshly-squeezed lemon juice and cold Simple Syrup.
Add water, lemon slices, and ice cubes; stir until well blended. Refrigerate approximately 50 to 60 minutes before servings. Serve in tall glasses over ice.
Lemon Sponge Pudding
- 2/3 cup granulated sugar
- 2 tablespoons unsalted butter, room temperature
- 2 teaspoons grated lemon zest
- 3 large eggs, separated
- 3 tablespoons all-purpose flour
- 1/2 cup fresh lemon juice
- 1 cup half-and-half
- dash salt
- 1/8 teaspoon cream of tartar
In a mixing bowl, beat together the sugar, butter and lemon peel until creamy. Beat in the egg yolks. Gradually stir in flour, alternating with the lemon juice and half and half; stir until well blended.
In a medium mixing bowl, beat egg whites until foamy. Add salt and cream of tartar; continue beating until the form soft peaks.
Fold egg whites gently into the first mixture, just until incorporated throughout the batter. Pour into a 1 1/2-quart souffle dish. Set souffle dish in a larger pan with about 1 inch of hot water. Bake at 350° until top is set, about 35 to 45 minutes. Serve pudding hot with whipped cream or dessert sauce.
Lemon sponge pudding serves 4 to 6.
The origin of the lemon is a mystery, though it is thought that lemons first grew in Southern India, northern Burma , and China. A study of the genetic origin of the lemon reported that it is a hybrid between sour orange and citron.