Mom's Lemon-Cream Cheese Cake (Lemon Pound Cake)

*You'll need 2 Fresh Lemons* 

Cake
3c sugar 
1 and 1/4 c butter softened 
1 8oz pkg cream cheese softened 
1T lemon juice (from a real lemon) 
1t vanilla 
1t lemon extract 
1/2 t orange extract 
1/2 t salt 
6 eggs 
3 c soft as Soft As Silk cake flour (or cake flour) 

Lemon Glaze 
1c powdered sugar 
1T butter softened 
2t grated lemon peel (real not dry) 
2-3 T lemon juice (1 big lemon) 
Mix all ingred til smooth - drizzle over cake 

Pre-heat oven to 325 

Beat sugar, butter and cream cheese til fluffy. 
Beat in lemon juice, vanilla, lemon and orange extracts, and salt. 
Add eggs one at a time, beating after each addition. 
Add flour and beat until smooth. 

Pour batter in a greased and floured bundt or tube pan (angelfood pan). 

Bake until golden brown and wooden stick (like a kabob/bbq skewer* - tooth pick is too short!) inserted in center comes out clean. 

* This type of skewer - found at the dollar store. 
About 1 and 1/2 hrs* 
(*this took over 2 hours 15min baked in an angel food pan - don't think my oven is off as everything else I bake is done on time - just heavy wet batter and maybe the pan? I don't have a bundt pan, nor have I tried it in smaller loaf pans - but it turned out SO DELICIOUS - so who knows. Give yourself time, and keep checking - be sure the batter is done completely.) 

Cool 10 min. 
Remove from pan turning onto a plate with an edge with a larger diameter than the cake (so the drizzled glaze has room to pool along the bottom edge of the cake). 

Cool cake completely. (Make glaze while cake cools) 

Spread glaze over the cake, letting it drizzle down the sides and down the middle too! 

Makes 12-16 Servings 

OMG OMG OMG if you or someone you knows likes/loves lemon... 
And those browned cake edges...
yeah.

 

To Die For!

Avgolemono (Greek Egg Lemon) Soup

The first time I had this was at the Greenery, and soooo delish!
I had to figure out a recipe and make it, and found it's great to solve the leftover egg yolk dilemma when I make the  light oatmeal muffins.

Avgolemono (Greek Egg Lemon) Soup - Serves 6

8 c chicken stock
1 1/2 - 2 c short grained rice, orzo or quinoa
1/2-3/4 c lemon juice or 2/3 c (4-5 fresh squeezed lemons)
6 egg yolks (or 3 whole)
1 T lemon zest
1/4 c unsalted butter
1 - 1 1/2 c cubed/shredded chicken
salt and pepper to taste
You can also throw in some chopped artichoke hearts. (opt)
Dill or parsley for garnish (opt)

If you want it more rice/chickeny use the upper measurements if more brothy, use less.

Bring chicken stock to a boil.
Add rice and reduce to simmer following cooking time on package.
Zest one lemon.
Roll lemons on counter to loosen juices up, slice and juice into a measuring cup.
Add juice, egg yolks and salt into a mixing bowl and whisk to combine.

When rice is done, remove from heat.
*Slowly add stock to egg/lemon mixture stirring constantly, so you don't curdle/cook the eggs (or you'll end up with scrambled eggs).

When all is combined, add back in pot and add butter and chicken and lemon zest, until chicken is warmed and butter is melted. It will thicken slightly. (don't boil or you'll end up with egg drop soup)
Season with salt and pepper.
Garnish with dill or parsley (opt)

Serve with a spinach salad and crusty bread or warm pita, and extra lemon on the side if desired.
Opa!