Lemon Layer Cake

This Lemon Layer Cake is divine and SO EASY to whip up! Layers of moist lemon cake filled with lemon & creamy whipped fillings. Perfect for any celebration! If you’re like me, you’re probably frantically planning your Mother’s Day menu.

Frantically because you’re riddled with anxiety like I am, and planning because it has to be perfect.

Or maybe that’s just me?

Either way, Mother’s Day is coming up and of course you want it to be a special affair for your mom, grandma, aunt, sister, BFF, cousin, your pregnant cat Trixie – whatever and whomever is a mama. Actually, please don’t feed Trixie this cake. But I do recommend giving her extra lovins.

ANYWAY. This Lemon Layer Cake is so simple and comes together super quickly which is great since that means you get ample time to spend with your mama. And the star of this cake is a can of Lucky Leaf’s Premium Lemon Fruit Topping & Filling. This stuff is incredible.

It’s very similar to a lemon curd, but I find it’s just perfect – not too sweet, not too tart, and so easy. Just crack open the can and you’re done. I spread the Lemon Filling thickly on each layer before spreading on a creamy cream cheese filling which also has some of the Lemon Filling inside. Then I finished the entire cake off with a beautiful raspberry border which adds a nice pop of color and because lemon + raspberry = BFF. It’s true.

This recipe calls for a cake mix because I’m all about easy shortcuts, but feel free to make your own scratch-made yellow cake mix and flavor it with some lemon zest and lemon juice for that bright lemon flavor. Either way works!

And of course, make sure you serve the special lady in your life a nice, big slice. She deserves it!

Happy (early) Mother’s Day to all you lovely ladies out there!

This Lemon Layer Cake is divine and SO EASY to whip up! Layers of moist lemon cake filled with lemon & creamy whipped fillings. Perfect for any celebration!

Lemon Layer Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
This Lemon Layer Cake is fantastic! Two layers of supremely moist lemon cake filled with a creamy whipped cream cheese filling and lemon filling!
Ingredients
  • 1 box lemon cake mix, plus ingredients on back of box
  • 1 3.4 oz box dry instant lemon pudding mix
  • 1 (8 oz) pkg cream cheese, softened
  • ½ cup sugar
  • 1 tsp vanilla extract
  • 1 (8 oz) tub Cool Whip, thawed
  • 1 can Lucky Leaf Premium Lemon Fruit Topping & Filling
  • Zest of one lemon
  • Raspberries for garnish, optional
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease 2 9” cake pans with cooking spray. Set aside.
  2. In a large bowl, prepare the cake batter according to package directions. Stir in the dry pudding mix to combine. Portion the batter evenly among the pans and bake as directed on the package, about 20 minutes. Cool completely.
  3. Once cool, make your filling. In a large bowl, beat together the cream cheese, sugar and vanilla until creamy and light, about 1 minute. Beat in ⅓ of the Lucky Leaf Lemon Fruit Filling to combine. Fold in the Cool Whip topping and the lemon zest.
  4. Place a cake layer on a pedestal or plate, top side down. Spread the cake with ⅓ of the Lucky Leaf Lemon Fruit Filling, spreading just about to the edges. Top with ½ of the Cool Whip mixture. Place the remaining cake layer on top, top side down. Spread with the remaining Lucky Leaf Lemon Fruit Topping and the remaining Cool Whip mixture. Garnish with raspberries.

This Lemon Layer Cake is divine and SO EASY to whip up! Layers of moist lemon cake filled with lemon & creamy whipped fillings. Perfect for any celebration! Bright, sweet, tart and ultra lemon-y, this Lemon Layer Cake will be the star of your Mother’s Day celebrations!

This Lemon Layer Cake is divine and SO EASY to whip up! Layers of moist lemon cake filled with lemon & creamy whipped fillings. Perfect for any celebration!

Be sure to connect with Lucky Leaf by visiting their website HERE or connecting with them on Facebook, Twitter & Pinterest for recipe ideas & more!

Have a super sweet day!

xo, Hayley

In the interest of full disclosure, I am working as a brand ambassador for Lucky Leaf and was compensated for this post. All opinions are 100% my own. Thank you for supporting the brands that make The Domestic Rebel possible! 

Fudgy Lemon Brownies

These Fudgy Glazed Lemon Brownies are such an easy recipe! Moist, chewy, fudgy and bursting with fresh lemon flavor, you'll love this fun twist on a brownie! Reasons How There Is An Old Woman Who Lives In My Body:

I have debilitating sciatica problems. This usually results in me limping around the house, clutching onto furniture for support and exclaiming, “My hips!” dramatically.

I go to bed at the ripe night-owl time of 8:30pm.

And wake up nice and early at 6am.

(Okay, the last one mostly has to do with the fact that my tiny dog Jack tap-dances on my bladder until I wake up, but if he didn’t, I would probably wake up around the ripe ol’ time of 6:30.)

I like pudding.

I try to avoid exercising as much as possible. See ‘sciatica problems’ and screaming ‘my hips!’.

I would wear muumuus if I could find muumuus.

I’d prefer to stay in on a Friday and Saturday night watching my stories than go out on the town.

And that’s about it. I suppose the old woman who lives in my soul is pretty cool. I don’t mind her – I’m not about that partying lifestyle, and I’m really serious about the muumuus. Maybe that’s why I wear dresses every day – they mimic that muumuu comfort.

These Fudgy Glazed Lemon Brownies are such an easy recipe! Moist, chewy, fudgy and bursting with fresh lemon flavor, you'll love this fun twist on a brownie! ANYWHO. Can we talk about my ageless love of these Fudgy Lemon Brownies?! They are phenomenal. Super fudgy, moist, chewy and totally brownie-like but with a glorious, bright & tart lemon twist. And unlike regular brownies, these bad boys have a thick and smooth lemon glaze on top which sends them over the top and outta this world.

Whether you’re a party animal, a night owl, an early bird or an old woman in a 25-year old’s body, you’ll love these!

These Fudgy Glazed Lemon Brownies are such an easy recipe! Moist, chewy, fudgy and bursting with fresh lemon flavor, you'll love this fun twist on a brownie! *adapted from here

5.0 from 2 reviews
Fudgy Lemon Brownies
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
These Glazed Fudgy Lemon Brownies are incredible! Soft, chewy, moist, fudgy and packed with fresh lemon flavor!
Ingredients
  • ⅔ cup butter, softened to room temperature
  • 1 cup sugar
  • 2 eggs
  • 4 Tbsp fresh lemon juice
  • Zest of two lemons
  • ½ tsp salt
  • 1 & ¼ cups all-purpose flour
  • FOR GLAZE:
  • 1 cup powdered sugar
  • 2-3 Tbsp fresh lemon juice
  • Zest of one lemon
Instructions
  1. Preheat oven to 350 degrees F. Line an 8x8 or 9x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray and set aside.
  2. In a large bowl, stir together the butter and sugar until combined. Gradually add in the eggs and stir until just barely combined - do not over mix, as this will lead to tougher brownies. Lastly, stir in the lemon juice, lemon zest, salt and flour until a soft batter forms.
  3. Spread the batter into the prepared pan and smooth out the top. Bake for approx. 22-25 minutes, no more than that, or until the top is set and lightly golden brown. Cool completely.
  4. Once cool, make your glaze. In a small bowl, whisk together the powdered sugar and lemon juice until a spreadable, pourable glaze is achieved. Pour over the bars and smooth out. Top with lemon zest. Let the glaze set, then cut into squares and serve.

These Fudgy Glazed Lemon Brownies are such an easy recipe! Moist, chewy, fudgy and bursting with fresh lemon flavor, you'll love this fun twist on a brownie!

These bars are so good! They almost remind me of lemon shortbread bars but with a fudgy, chewy brownie texture. So phenomenal!

These Fudgy Glazed Lemon Brownies are such an easy recipe! Moist, chewy, fudgy and bursting with fresh lemon flavor, you'll love this fun twist on a brownie! Have a sweet day!

xo, Hayley

 

Easy Homemade Microwave Lemon Curd

This EASY Homemade Microwave Lemon Curd is SO simple and tastes DIVINE. 5 ingredients, made in minutes, and is buttery, zesty, bright and lemony. Spread it on pancakes, scones, muffins, in between cake layers, or eat by the spoonful! I’m going back to the basics with this recipe, people.

As I’m getting older (and I know everyone is now collectively rolling their eyes whenever a 25-year old says they’re getting older), I’m finding that I’m starting to feel like I’m becoming who I’m supposed to be. I know that sounds like a terrible Taylor Swift song or a tampon commercial, but truly, I’m becoming my own woman.

For one, my style has slightly changed. I no longer feel the need to wear costume-y clothes, unless they have Peter Pan collars because I’m mildly obsessed with those. I’m also trying out this thing where I go jewelry-less which feels weird since my neck is used to the additional 5 pound weight strapped around it.

I’m also giving less of a hoot about makeup. I used to cringe at the idea of leaving the house without an entire pageant face done up. Now, I couldn’t care less about whether or not the Taco Bell drive-thru teenager notices my chin pimple or if the cute guy in line at Safeway cares that I don’t have any mascara on. Quite simply, because I no longer care.

Don’t take that as me no longer caring about my appearance – I still wear deodorant (you’re welcome) and enjoy dressing up to go to the dollar store on days that end in ‘y’ but I just no longer care about whether or not my eye shadow coordinates with the secondary color scheme of my dress. And you know what? It’s positively liberating.

In fact, I haven’t worn makeup in weeks. And I’m set to travel on two trips this month and I’m not even positive I’ll bring my makeup with me. I’m going rogue, people, and I’m ready for the onslaught of “you look tired” comments that usually tail along when I don’t have my signature cat-eye. BRING IT.

Actually, I don’t even care much about snagging a man anymore, either. In the past I’d get dolled up to go grocery shopping, hopelessly waiting for Mr. Right to stand behind me in line. We’d bat our eyes at one another and as I reached for the conveyor belt barrier, he would too and our hands would touch. And he magically wouldn’t judge the fact that I have 5 pounds of butter in my basket, twelve boxes of cake mix and five packages of Oreos. And then we’d go out for drinks and fall madly in love and laugh in unison when people asked to tell them the story of how we’d met.

And my friends all tell me I should keep at the online dating or pick up some more hobbies so I can go out and meet people. But frankly, I finally feel like I don’t need a man – or anyone – to complete me. And honestly, at this point in my life, I feel like a significant other may just be a burden on my whole rah-rah girl power liberation movement I have going on.

So yeah, I’m 25 and finally feeling like myself. It’s about damn time. I’m going back to the basics in my personal life and in my cooking aesthetic. Don’t worry – my aesthetic of making crazy wonderful desserts out of cake mix and butter are still here to stay. But I do plan on amping up my queue with more homemade recipe staples, too – ones that taste anything but ordinary but have that classic feel. Things like this Homemade Microwave Lemon Curd which, by the way, is so stupidly easy that my dog could probably make it. Normally I don’t like saying things like that because 1) it’s somewhat insulting to my dog, and 2) because there’s always someone out there who won’t achieve the recipe and then I’ll feel bad. But forreals, if you follow the steps (and they are majorly easy to follow), you will have made your own lemon curd from scratch.

This EASY Homemade Microwave Lemon Curd is SO simple and tastes DIVINE. 5 ingredients, made in minutes, and is buttery, zesty, bright and lemony. Spread it on pancakes, scones, muffins, in between cake layers, or eat by the spoonful! BOOYAH.

Now let’s get curdin’! (Also, I promise to never say ‘curdin” again).

This EASY Homemade Microwave Lemon Curd is SO simple and tastes DIVINE. 5 ingredients, made in minutes, and is buttery, zesty, bright and lemony. Spread it on pancakes, scones, muffins, in between cake layers, or eat by the spoonful! *slightly adapted from here

Easy Homemade Microwave Lemon Curd
Author: 
Recipe type: Treats
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
This Microwave Lemon Curd is SO easy to make and tastes AMAZING. Serve it with pancakes & waffles, on top of scones or muffins, layered between cake, filled in cupcakes, or by the spoonful!
Ingredients
  • ½ cup (1 stick) butter, melted and slightly cooled
  • 1 cup sugar
  • 3 eggs
  • 1 cup freshly squeezed lemon juice (and don't you dare try to substitute it!)
  • 3 large lemons, zested
Instructions
  1. In a large microwaveable bowl, combine the melted butter, sugar and eggs, whisking together until combined. Stir in the lemon juice and lemon zest.
  2. Microwave on HIGH for 1 minute. Stir, then continue microwaving in 1-minute intervals, stirring well after each round, for a total of about 6-7 minutes, or until the curd coats the back of a metal spoon and thickens.
  3. Place a fine mesh sieve or strainer over a clean bowl - preferably one with a spout. Pour the curd through the sieve or strainer and gently use a spoon or spatula to stir the curd through the sieve. Discard the large pieces of curd, lemon seeds, zest, and whatever else will not fit through the sieve.
  4. Pour the curd evenly into 2-4 mason jars with lids. Seal the lids and let set at room temperature for about 1 hour to cool down, then refrigerate until chilled. Store leftovers in the fridge for up to 3 weeks.
  5. To serve, spread it on pancakes, waffles, French toast, muffins, scones, pound cake, angel food cake, in between cake layers, as a filling for cupcakes, swirled into cheesecake batter, spread on toast, as a filling for thumbprint cookies... or by the spoonful!

This EASY Homemade Microwave Lemon Curd is SO simple and tastes DIVINE. 5 ingredients, made in minutes, and is buttery, zesty, bright and lemony. Spread it on pancakes, scones, muffins, in between cake layers, or eat by the spoonful! This curd tastes HEAVENLY. Smooth, creamy, with bright, fresh, tart lemon flavor. To serve, spread it on waffles, pancakes, French toast, muffins, scones, pound cake (as pictured), angel food cake, sandwiched between layers of cake, as a filling for cupcakes, swirled into cheesecake batter, spread onto toast, as a filling for thumbprint cookies or tarts, and of course, by the spoonful (aka, my favorite method).

This EASY Homemade Microwave Lemon Curd is SO simple and tastes DIVINE. 5 ingredients, made in minutes, and is buttery, zesty, bright and lemony. Spread it on pancakes, scones, muffins, in between cake layers, or eat by the spoonful! Have a super sweet day!

xo, Hayley

 

Lemon Blueberry Cheesecake

This Lemon Blueberry Cheesecake is outrageously delicious and SO simple to make! Juicy, sweet and tart, it's the perfect balance of flavors in one spectacular dessert! Usually I’m not a big fan of spring, but I’ve come around to it this year.

For one, we’ve been blessed with wonderful weather here in California. I love the rain, so I’m welcoming El Nino with open arms. But on the days when it isn’t raining, it’s perfectly sunny and not too warm, not too cool. If it could be like this forever, I’d never leave!

I think my change of heart has to do with the fact that I found an allergy medication that works. Oh, how I love thee, antihistamines.

That, and I have about a bajillion sun dresses that I need to wear ASAP.

Okay, fine. That, and I love spring flavors. There’s something so refreshingly light and tasty about lemon and blueberries – besides the fact that they pair so beautifully together! Lemon just adds the right amount of tartness to any dessert recipe, and the blueberries bring such amazing sweetness and color. Together, this duo is killing it at this whole spring thing!

And that flavor combination is the inspiration for this gorg Lemon Blueberry Cheesecake. I mean… no words, people. I need an excuse to bring this to a springtime brunch or soiree because it’s the perfect sidekick to any party or get-together!

This cheesecake is so supremely creamy and dreamy, and it’s loaded with tart lemon flavor that adds such a wonderful brightness and lightness. Just before it’s baked, I swirled in some of Lucky Leaf’s Blueberry Fruit Topping, which adds tremendous flavor and a lovely purple-y blue swirl. Then I baked it until it was just about golden and set. I’m a brand ambassador this year for Lucky Leaf and I love their products and know you’ll love them, too.

Once it has time to chill in the fridge, it’s eating time! Just before serving, I highly recommend topping it with a healthy helping of more Lucky Leaf Blueberry Fruit Topping. Have you had the stuff? It’s just divine. Fruity, sweet and sublime. I eat fruit topping on just about anything I can, from pancakes & waffles to cake slices and cheesecake.

Lastly, I serve it up with a dollop of whipped cream and a lemon wedge in case someone wants to impart more of that juicy, bright lemon flavor. Either way you slice it, you’ve got one helluva yummy cheesecake on your hands!

So rejoice in the spring season with me and make this cheesecake!

This Lemon Blueberry Cheesecake is outrageously delicious and SO simple to make! Juicy, sweet and tart, it's the perfect balance of flavors in one spectacular dessert!

Lemon Blueberry Cheesecake
Author: 
Recipe type: Cheesecake
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This Lemon Blueberry Cheesecake is phenomenal! Tart, sweet and bursting with juicy lemon and blueberries, it's so easy to make!
Ingredients
  • 2 (8 oz) pkgs cream cheese, softened to room temperature
  • ⅔ cup sugar
  • 1 tsp vanilla extract
  • ¼ cup fresh lemon juice
  • 2 eggs
  • ½ cup sour cream
  • Zest of one lemon
  • 1 can Lucky Leaf Premium Blueberry Fruit Topping & Filling, divided
  • 1 graham cracker crust
  • Whipped cream and lemon slices, for garnish (optional)
Instructions
  1. Preheat oven to 350 degrees F. Place the graham cracker crust onto a rimmed baking sheet. Set aside.
  2. In the bowl of a stand mixer, cream together the cream cheese, sugar, vanilla and lemon juice until creamy and smooth, about 2 minutes. Add in the eggs, one at a time, blending well after each addition. Add in the sour cream and lemon zest and beat to combine.
  3. Pour the cheesecake into the graham crust. Top with 5-6 heaping dollops (about 2-3 Tbsp or so) of blueberry fruit topping onto the cheesecake in a circular pattern. Using a clean butter knife, swirl the blueberry fruit topping into the cheesecake.
  4. Bake for approx. 35-40 minutes or until the center is just about set - if it wiggles a little, that's okay. Cool completely, then refrigerate for at least 2 hours to set. Just before serving, top the slices with more blueberry fruit topping and garnish with whipped cream and a lemon wedge.

This Lemon Blueberry Cheesecake is outrageously delicious and SO simple to make! Juicy, sweet and tart, it's the perfect balance of flavors in one spectacular dessert! Creamy, light, lusciously smooth and bursting with fresh lemon and blueberry flavors, you’ll love this fabulous cheesecake!

Be sure to connect with Lucky Leaf on their website, Facebook, Pinterest, or Twitter!

Have a great day!

xo, Hayley

In the interest of full disclosure, I am working as a blog ambassador for Lucky Leaf. Thank you for supporting the brands that keep my blog business afloat! 

Copycat Chick-Fil-A Frosted Lemonade

These Copycat Chick-Fil-A Frozen Lemonades are to-die for! Creamy, dreamy, sweet and tart, they're the perfect refreshing summertime drink!Now this is the ultimate Friday treat.

I’m alllll about finding ways to indulge. This is probably the number one reason why none of my diets work.

I find reasons to indulge for everything. It’s Monday, let me eat the fries. I surpassed X amount of page views, so I’ll have an ice cream sundae. I survived today; bring on the chips.

This is also probably the number one reason why I’ve gained weight… but I digress. We need not talk about weight in the summertime. It’s sacrilegious, like wearing double denim or dressing up dogs in tutus.

But sometimes, it’s just SO DAMN HOT outside and the only thing you can do is cry and hope your tears offer some kind of chill to your burning-up face… like how it’s been here in Sacramento the past few days. A couple days ago, it was 100 degrees. ONE FREAKIN’ HUNDRED. Not cool, Mother Nature. You’re kind of a B.

And I think my family and I were so heat-confused that we didn’t turn on our AC for awhile because of it. We were so unbearably hot and sweaty, but we couldn’t turn on the AC because that’d be admitting defeat that summer is officially here in Northern California. *cries* But eventually, we caved and turned it on because you can only threaten wearing only a bikini for so long, and no one – I mean nobody – wants to see that.

These Copycat Chick-Fil-A Frozen Lemonades are to-die for! Creamy, dreamy, sweet and tart, they're the perfect refreshing summertime drink!But there’s something good about summertime, and that’s frosty treats. My family and I stock-pile the freezer with popsicles, ice cream bars, lots of ice and frozen fruit and fruit juices to make slushies and smoothies on a whim. That’s precisely how I came up with these Copycat Frozen Lemonades after trying it at Chick-Fil-A. They’re creamy, dreamy, sweet, tart and totally refreshing.

Admit it. You totally want one.

These Copycat Chick-Fil-A Frozen Lemonades are to-die for! Creamy, dreamy, sweet and tart, they're the perfect refreshing summertime drink!*adapted from my Orange Julius recipe

5.0 from 2 reviews
Copycat Chick-Fil-A Frosted Lemonade
Author: 
Recipe type: Frozen Desserts
Cook time: 
Total time: 
Serves: 2
 
Just like from the fast food chain, this Copycat Chick-Fil-A Frozen Lemonade is to-die for! Refreshing, freezy-cool and creamy, it's the perfect summertime drink.
Ingredients
  • 1 & ½ cups lemonade, homemade or prepared
  • 1 (12 oz) can frozen lemonade concentrate, slightly thawed
  • 1 (16 oz) tub Cool Whip Free, frozen
  • ¼ cup sweetened condensed milk
Instructions
  1. Place all of the ingredients into a large blender.
  2. Blend on HIGH for about 1 minute, stopping to stir the Cool Whip around if needed. Blend until smooth and creamy.
  3. Pour into a glass and serve! Garnish with a lemon wedge, if desired.

These Copycat Chick-Fil-A Frozen Lemonades are to-die for! Creamy, dreamy, sweet and tart, they're the perfect refreshing summertime drink!Can you hear the angels singing? This recipe is totally the bees knees! I love how creamy it is and the tartness from the lemonade concentrate gives it a frosty-vibe. It’s amazing!

Have a super sweet day!

xo, Hayley

 

 

Gluten Free & VEGAN Lemon Poppyseed Cake

This moist and zesty Lemon Poppyseed Cake is vegan and gluten-free, but you wouldn't know it due to its huge, bright flavor and amazing texture.This cake is insanity, y’all.

I know I say everything is ‘insanity.’ Consider me at a loss for spiffy adjectives. I’m spent.

BUT. I can assure you that repeated adjectives aside, this cake rocks. It’s light and tender, has a nice, moist crumb, and packs a seriously divine lemony punch with nutty, crisp poppyseeds swirled throughout. Then it’s topped with this liquid gold lemon glaze that’s ahhhmaaaazing. And? It’s completely gluten-free, dairy free, and vegan.

You’re welcome.

I’m convinced the only thing it’s missing is a pair of wings, because this cake is on another level of heaven and it’s an angel for those who suffer from gluten intolerance or those just looking to avoid gluten and dairy.

This moist and zesty Lemon Poppyseed Cake is vegan and gluten-free, but you wouldn't know it due to its huge, bright flavor and amazing texture.So yeah. This amazing cake. You need it.

Don’t like lemon? (Who are you, you monster.) Feel free to use lime, orange, or even grapefruit to flavor this citrusy cake. But I prefer the sweetness and subtle tartness of lemon and plus, lemon + poppyseeds = BFFs. They told me so. They also told me to tell you that your face called. It’s missing cake.

Get it.

This moist and zesty Lemon Poppyseed Cake is vegan and gluten-free, but you wouldn't know it due to its huge, bright flavor and amazing texture.

5.0 from 2 reviews
Gluten Free & VEGAN Lemon Poppyseed Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
This light and flavorful cake is gluten-free and vegan, but you wouldn't know it with its moist, tender crumb and juicy, lemon flavor!
Ingredients
  • 1 pkg Bob's Red Mill GF Vanilla Cake Mix
  • ¾ cup unsweetened applesauce
  • ½ cup vegetable or canola oil
  • ½ cup water, at room temperature
  • Juice of one lemon
  • Zest of one lemon
  • 1 Tbsp poppyseeds
  • FOR GLAZE:
  • Juice of one lemon (about ¼ cup)
  • Zest of one lemon
  • About 2 cups powdered sugar (ensure it's gluten-free)
  • Raspberries, lemon slices for garnish, optional
Instructions
  1. Preheat oven to 325 degrees F. Liberally grease a round 9" cake pan with vegetable-oil cooking spray and set aside.
  2. In a large bowl, mix together the cake mix, applesauce, oil, water, juice and zest and beat with a hand mixer for about 1 minute or until combined. Fold in the poppyseeds. Pour the batter into the prepared baking pan. Bake for approx. 25-30 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely in the pan before gently turning over onto a wire rack set over wax paper.
  3. In a medium bowl, whisk together the glaze ingredients until smooth and pourable. You don't want it super thin, like water, but more syrupy and thicker, so adjust with more lemon juice or powdered sugar if needed. Drizzle the glaze over the cake and spread it out to the edges so the entire cake is covered. Serve garnished with raspberries and lemon slices, if desired. Serve immediately or store leftovers airtight at room temperature for up to 1 day.

This moist and zesty Lemon Poppyseed Cake is vegan and gluten-free, but you wouldn't know it due to its huge, bright flavor and amazing texture.This cake gets its base mix from Bob’s Red Mill, the leading manufacturer of gluten-free and dairy-free baking mixes made from only the finest ingredients. This cake is moist, tender and absolutely delicious thanks to this easy-to-use gluten free cake mix and from the zest of those freshly-squeezed lemons. I also love the nutty crunch of the poppyseed!

For more info on Bob’s Red Mill, be sure to check out their website!

This moist and zesty Lemon Poppyseed Cake is vegan and gluten-free, but you wouldn't know it due to its huge, bright flavor and amazing texture.

Have a super sweet Sunday!

xo, Hayley

7-Up Pound Cake

This buttery, zesty 7-Up Pound Cake is AMAZING! Bursting with juicy lemon and lime flavor, the soda gives this cake such a moist and tender crumb and a wonderful crisp crust. Incredible!It’s often said that you shouldn’t have any regrets because you can’t change the past. That’s totally true and I actually believe that; I think my past experiences shape who I am today and if nothing else, they provide for excellent – if not slightly embarrassing – stories.

But that doesn’t mean I can’t slightly regret certain aspects of my past that, if changed, wouldn’t necessarily affect me too much. Okay, maybe they would. But here’s a list of random things I kind of regret.

(Insignificant) Things I Kind Of Regret

– Kissing a guy who’s nickname was “Tweak.” No.

– Wearing bell bottoms when I was a teenager.

– Wearing a butt-flap because my sUpEr PuNk boyfriend wore one. Butt flaps are good on no one. NO ONE.

– Dyeing my hair blue, only I didn’t bleach it properly so it turned this gnarly, swampy green and I didn’t change it.

– Getting an F in my seventh grade math class, thus resulting in summer school in a fly-infested classroom that smelled like packaged American cheese.

– Not wearing my retainer, thus resulting in a bottom-row single buck tooth. A SINGLE BUCK TOOTH. What the eff.

– Buying macarons at Whole Foods. I bought like 10 of them, resulting in paying an astronomical amount, and they all sucked. It was tragic on a whole ‘nother level.

– Applying turquoise eye shadow up to my eyebrows. MY EYEBROWS.

– Spending money on a velvet romper. Oof.

– Not yelling “I’m OUT!!” and throwing up the bird as I left my last job. It would have made for such a theatrical movie moment.

– Working at In N Out Burger for two hours. Yes, two. Because now it’s soomgawkward every time I go in there and look the stoic manager in the face.

– Reading my sister’s Seventeen magazine, once beloved by yours truly, and counting how many times the phrase “totes amaze” and my need to stab my eye coincide.

– Eating that third bag of chips or fifth cookie. Oops.

– Walking out of the salon with jack-o-lantern ORANGE hair… and paying her for it. Like, I still feel scorned.

– Opening a savings account but withdrawing the first $10 because I wanted McDonald’s.

– Not eating all of this 7-Up Cake. Because it was seriously delicious and I convinced myself one piece was enough when one piece is not enough.

This buttery, zesty 7-Up Pound Cake is AMAZING! Bursting with juicy lemon and lime flavor, the soda gives this cake such a moist and tender crumb and a wonderful crisp crust. Incredible!Forreals, you guys – this cake is AMAZING. The flavor is so out of control awesome and the cake itself is dense, tender and moist as hell. It’s buttery, sweet, and citrusy thanks to the zip from lemons and limes. But really, it’s the texture that’s just so amazing. The 7-Up soda almost caramelizes the crust of the cake, lending a crisp texture to the tender crumb inside… which is precisely why you must invert it pretty quickly after removing it from the oven or that puppy will stick. And you must butter, flour, and grease the living ‘ish outta your bundt. Consider my words of wisdom very wise because I baked three of these cakes because of improper greasing of the pan. It’s a must!

Anywho. Let’s talk cake because cake. No regrets here.

This buttery, zesty 7-Up Pound Cake is AMAZING! Bursting with juicy lemon and lime flavor, the soda gives this cake such a moist and tender crumb and a wonderful crisp crust. Incredible!*adapted from Taste of Home Magazine February 2015

5.0 from 5 reviews
7-Up Pound Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Tender, dense and super moist, this buttery 7-Up Pound Cake is bright and zesty thanks to lemon and lime and fizzy soda.
Ingredients
  • 1 & ½ cups (3 sticks) unsalted butter, softened
  • 3 cups white sugar
  • 5 eggs
  • 2 Tbsp lemon juice
  • 2 Tbsp lime juice
  • 2 tsp vanilla extract
  • 1 cup 7-Up Soda
  • 3 cups all-purpose flour
  • Zest of one lime
  • Zest of one lemon
  • GLAZE:
  • 2 cups powdered sugar
  • 1 Tbsp lime juice
  • 2 Tbsp 7-Up Soda
Instructions
  1. Preheat oven to 325 degrees F. Liberally (and I mean it!) grease and flour a bundt pan. If you think you've greased it well, grease it again. Seriously. Set aside.
  2. In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about 2 minutes. Add the eggs in, one at a time, beating well after each addition. Beat in the lemon and lime juice, lemon and lime zests, and vanilla extract to combine. Then, alternating with 7-Up and flour, add each gradually until a thick and smooth batter comes together.
  3. Pour the batter into the prepared (and very well greased and floured!) bundt pan and bake for approx. 60-70 minutes or until a toothpick inserted near the center comes out mostly clean. Leave in pan for about 20 minutes before carefully inverting to a wire rack to cool completely.
  4. To make glaze, in a medium bowl, whisk together the glaze ingredients. Drizzle on top of the cake and allow glaze to set before cutting into slices.

This buttery, zesty 7-Up Pound Cake is AMAZING! Bursting with juicy lemon and lime flavor, the soda gives this cake such a moist and tender crumb and a wonderful crisp crust. Incredible!You guys have no idea – this cake is AMAZING. So moist, so buttery, and so full of zesty, bright lemon and lime flavors. It’s absolutely scrumptious and would be equally delicious with powdered sugar instead of the glaze. Serve up with lemonade, limeade or 7-Up to get the full, fizzy and incredible effect 🙂

This buttery, zesty 7-Up Pound Cake is AMAZING! Bursting with juicy lemon and lime flavor, the soda gives this cake such a moist and tender crumb and a wonderful crisp crust. Incredible!

Have a super sweet day!!

xo, Hayley

 

 

 

No-Bake Pink Lemonade Cheesecake Pie

This Pink Lemonade Cheesecake Pie is a light and creamy delightful cheesecake that's equal parts sweet, tart, and totally refreshing.It’s obvious I love lemon. But I don’t really specify where I like that lemon.

Much like how people dislike fruits in their dessert, I dislike lemon in my dinner. I don’t do savory lemon. Savory lemon is dead to me.

Lemon has zero place near my chicken. It should not be near pepper. In my eyes, shrimp and lemon had a falling out forever ago and are no longer on speaking terms. Likewise, it shouldn’t be zested on green beans or mixed with rice. It should stay among its friends in the desserts world, like cakes and pies and tarts and cookies where it belongs. All you people with your lemon chicken and rice make me shudder.

Sweet lemon is where it’s at! You can’t turn down sweet lemon; it’s your BFF, your confidant, your — perhaps I spend too much time alone with food. But seriously, sweet lemon is awesome and I love it best when it’s mixed with butter, sugar, cream, or white chocolate… among anything else in which it’s transformed into a heavenly dessert.

Sweet lemon doesn’t betray my taste-buds like lemon pepper chicken does. Seriously? Lemon and pepper and garlic? Nooooooo. It hurts my heart. But lemon and butter and white chocolate? Doable. Totally doable.

This Pink Lemonade Cheesecake Pie is a light and creamy delightful cheesecake that's equal parts sweet, tart, and totally refreshing.And this cheesecake pie? So insanely doable, it may as well make itself and just about does. It’s so simple, you guys. It’s a mere 5 ingredients – 6 if you count freshly grated lime – and it comes together in seconds, albeit needing time to chill. And chill we can — because I am obsessed with this luscious, lemony dessert and have been eating pretty much straight from the middle with a spoon after I took these pictures. You all should be so glad you don’t have behind-the-scenes footage of me after photo shoots. Dear lawwwwdddd help me and the food I shovel into my pie-hole so I don’t have to put it away.

(And is it just me, or is putting things away always THE WORST? Putting away your clean laundry, putting away the clean dishes, putting away the groceries, unpacking your suitcase… it is TERRIBLE. I would rather sacrifice my growing thighs than throw some pie back in the freezer. True story).

This Pink Lemonade Cheesecake Pie is a light and creamy delightful cheesecake that's equal parts sweet, tart, and totally refreshing.Anywhooooo, this pie is fab and you should make it. It’d make a great Easter dessert! So dooooo it. Be Team Lemon with me!

This Pink Lemonade Cheesecake Pie is a light and creamy delightful cheesecake that's equal parts sweet, tart, and totally refreshing.

No-Bake Pink Lemonade Cheesecake Pie
Author: 
Recipe type: Pie
Prep time: 
Total time: 
Serves: 8
 
This sweet and easy Pink Lemonade Cheesecake Pie comes together in just a few simple steps and tastes fabulous! Sweet, creamy, tart and light, it's the perfect refreshing dessert for any occasion.
Ingredients
  • 1 pkg (8 oz) cream cheese, at room temperature
  • 1 (14 oz) can sweetened condensed milk
  • 6 oz (half of can) pink lemonade concentrate, thawed
  • 1 (8 oz) tub Cool Whip, thawed
  • Zest of one lime
  • 1 prepared or homemade graham cracker pie shell
Instructions
  1. In a large bowl, cream together the cream cheese, condensed milk, and pink lemonade concentrate with a handheld electric mixer on low speed for about 30 seconds. Turn up the speed to medium and cream for about 1-2 minutes or until combined and smooth.
  2. Add in the Cool Whip and lime zest and continue beating the mixture until it's completely smooth, light and fluffy, or about 2-3 minutes. The mixture will thicken up as it mixes.
  3. Pour the mixture into the prepared crust and place in the freezer to set, about 3 hours or overnight. Remove from the freezer and cut into slices just before serving; store leftovers in the freezer. Pies taste perfect after about 5 minutes at room temperature.

This Pink Lemonade Cheesecake Pie is a light and creamy delightful cheesecake that's equal parts sweet, tart, and totally refreshing.This pie is everything. Sweet, tart, light and luscious, it has everything you could want in a creamy, refreshing dessert: ease of preparation, fantastic flavor, no-bake(!!) and it looks pretty. What more do you want?

*Tip: You could easily make this pie lower-calorie, lower-sugar, and/or lower-fat by using Cool Whip Free or Cool Whip Sugar Free, Fat-Free Sweetened Condensed Milk, Fat-Free Cream Cheese, and Low-Sugar Pink Lemonade Concentrate. 
This Pink Lemonade Cheesecake Pie is a light and creamy delightful cheesecake that's equal parts sweet, tart, and totally refreshing.

Have a super sweet day!!

xo, Hayley

 

 

Lemon Bar Cupcakes

Lemon Bar Cupcakes are light, luscious lemon cupcakes filled with lemon curd filling and topped with a lemon bar filling frosting! The ultimate cupcake for a lemon lover! love lemon desserts. They’re easily one of my favorites in anything – cakes, cookies, bars, you name it. And lemon totally reminds me of springtime, but without the allergies, sinus infections, pollen everywhere, and random days of hot weather that spring usually brings.

All that I can do without.

And one of the first things I baked when I first started baking was lemon bars. Well… my version of lemon bars. It was simply lemon cake mix, baked into a bar recipe, and studded with white chocolate chips. They were so simple but so delicious, and to this day they’re still one of my family’s favorite recipes.

Lemon Bar Cupcakes are light, luscious lemon cupcakes filled with lemon curd filling and topped with a lemon bar filling frosting! The ultimate cupcake for a lemon lover! These Lemon Bar Cupcakes get their name because they have lemon bar filling inside the cupcake and in the luscious frosting. They’re sweet, tart, and bursting with lemon flavor from that irresistible lemon bar filling, and they have just the right hint of crunch and sparkle from the yellow sugar sprinkled on top.

Springtime in a cupcake – with no traces of allergies? Sign me up!

Lemon Bar Cupcakes are light, luscious lemon cupcakes filled with lemon curd filling and topped with a lemon bar filling frosting! The ultimate cupcake for a lemon lover!

5.0 from 1 reviews
Lemon Bar Cupcakes
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
These Lemon Bar Cupcakes get their name from the lemon bar filling in the cupcake and in the frosting! Luscious, light, and bursting with flavor, these cupcakes epitomize springtime!
Ingredients
  • 1 box lemon cake mix, plus ingredients on back of box
  • 1 small box lemon pudding mix (just the dry mix - I used sugar free, but you can use any kind)
  • 1 can Duncan Hines Lemon Pie Filling
  • ¾ cup unsalted butter, softened to room temperature
  • 1 tsp vanilla extract
  • About 3-4 cups powdered sugar
  • Yellow sanding sugar, for garnish
Instructions
  1. Preheat oven to 350* degrees F. Line 2 muffin tins with about 18 paper liners. Set aside. Meanwhile, prepare the cake mix according to package directions on back of box. Stir in the lemon dry pudding mix to incorporate.
  2. Fill each muffin tin about ¾ of the way full with the batter. Bake for approx. 15-18 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool the cupcakes completely.
  3. Using a small paring knife or a cupcake corer, core the cupcakes and discard centers, being careful not to puncture through the cupcake's bottom. You only want to core about halfway through the cupcake. Fill with some of the lemon pie filling.
  4. Now, to make your frosting: In the bowl of a stand mixer, cream together butter, vanilla extract, and ⅓ cup of the lemon pie filling until fluffy, about 2 minutes. Add in the powdered sugar, one cup at a time, until frosting is light and fluffy. You may not need all of the powdered sugar. If frosting becomes too thick, add in a little more lemon pie filling.
  5. Spoon the frosting into a piping bag attached with a large open-star tip. Begin piping the frosting onto the cupcakes, taking care to cover the lemon filling in the center. Sprinkle immediately with the yellow sanding sugar. Serve immediately, or store cupcakes airtight at room temperature for up to a day, or airtight in the fridge for up to 3 days.

Lemon Bar Cupcakes are light, luscious lemon cupcakes filled with lemon curd filling and topped with a lemon bar filling frosting! The ultimate cupcake for a lemon lover!

Lemon Bar Cupcakes are light, luscious lemon cupcakes filled with lemon curd filling and topped with a lemon bar filling frosting! The ultimate cupcake for a lemon lover! You guys – I cannot emphasize enough at how marvelous these cupcakes are! So light and fluffy, with that creamy lemon bar frosting and the gooey lemon bar filling. These are the ultimate springtime lemon cupcakes for a lemon dessert lover!

Lemon Bar Cupcakes are light, luscious lemon cupcakes filled with lemon curd filling and topped with a lemon bar filling frosting! The ultimate cupcake for a lemon lover! Hope you have a sweet Sunday!

xo, Hayley

 

The Easiest Lemon Tarts

LemonTartsI struggle to call this a recipe since it’s about the furthest thing from it.

You know when you just happen to throw something together and of course everyone raves over it and asks for the recipe and you’re like, “um, I put ground sausage in my boxed stuffing mix” and they treat you like the Second Coming? Yeah, this is exactly that except minus sausage and stuffing and add lemon curd and sugar cookie dough.

I mean, not even a thing. But it’s totally a thing. Congrats, are you thoroughly confused now?

The best part about this faux-recipe is that it’s so simple and so… rustic. Rustic isn’t the right word but you know what I mean, right? Where you just throw it together effortlessly like some kind of chic baker without a care in your breezy world. Even though we all know ‘effortless’ is just a crap term for “I spent two hours arranging these organic, freshly-picked-from-my-garden tulips just-so in this makeshift mason jar vase with a raffia ribbon.” Or, “oh this top knot? I only had to watch 18 hours of YouTube tutorials before I could master taking my Lauren-Conrad-esque hair and piling it into this messy-yet-chic bun. Totes easy.”

But rustic almost implies lazy, like “I didn’t give two craps about the way this chicken looks, so eff it, I’m calling it rustic” …and everyone swoons. Wood paneling you didn’t feel like putting a second coat of paint on — hell, call it rustic. People will understand. It’s art, man. Don’t box me into your perfectionist world, dude.

I don’t even know what I’m saying anymore. BUT I do know that you and I must make these tartlets together because not only are they adorable and bite-sized, but they’re friggin’ delicious. Rustic laziness or not.

Irresistible two-ingredient tarts. If that’s not effortless, I dunno what is.

DSC_0448A

The Easiest Lemon Tarts
Author: 
Recipe type: Pie
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Two ingredient Lemon Tarts are both refreshing and delicious! Feel free to top them with powdered sugar, as shown, meringue, or even fresh whipped cream.
Ingredients
  • 1 pkg (24 cookie count) refrigerated sugar cookie dough, at room temperature
  • 1 jar lemon curd (or use your own homemade version, you effortless person, you)
  • Powdered sugar, for dusting (optional but recommended)
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 24-cavity miniature muffin pan with cooking spray and set aside.
  2. Using your fingers, gently flatten each ball of dough and press it into each muffin cavity, going up the sides of the cavity to create a small bowl of dough. Repeat with remaining dough and bake for approx. 10-12 minutes or until the edges are light brown.
  3. Allow the sugar cookie cups to cool in the pan for about 10-15 minutes. While they cool, very gently press your thumb or the handle of a wooden spoon into the center of each cookie cup to create a well; this will be filled with the curd. Once the cups have cooled some, use a knife to run along the edges of the cups to gently lift them out of the pan. Allow the cups to cool on a wire rack completely.
  4. Once cups are cooled, fill with about a teaspoon of lemon curd. Top with a dusting of powdered sugar if you'd like. Serve immediately.

DSC_0441ASo effortless, even Lauren Conrad would approve.

Have a delicious day!

xo, Hayley

Related Posts Plugin for WordPress, Blogger...