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Lemon Blueberry Mini Trifles.

I love these mini trifles, so delicious, wonderfully tart, and they were a perfect dessert for Mother’s Day. And easy, which is the best part of course 🙂

Ingredients:
1 Pound Cake (store bought or homemade), cut into bite sized pieces
1 jar of lemon curd*
1 (8 oz) package of cream cheese, softened
2 cups of fresh whipped cream, give or take
5 Tbsp powdered sugar, give or take
Blueberries, washed
1/4 cup of lemon juice, give or take
*Our town’s grocery store unfortunately didn’t have any lemon curd, so I made my own using the recipe for lemon cheese cake frosting, but cut in half. The recipe for it is below.

1) In a medium sized mixing bowl, combine the softened cream cheese and the lemon curd. Fold in about half of the whipped cream. Set aside.

2) In a small bowl, stir together the lemon juice and about 5 Tbsp of powdered sugar. Set aside.

To assemble:
Place a layer of pound cake into the bottom of a clear glass container of your choice. Drizzle a small spoonful of the lemon juice/powdered sugar mixture on top of the pound cake (this step can be optional, but to me it makes this dessert even better by making the dense pound cake a little moister and giving it a tarter taster). Then top with a large dollop of the cream cheese mixture. On top of that place several blueberries. Top with a dollop of fresh whipped cream.

This recipe made 4 mini trifles for us plus one larger sized one for later. For a patriotic look, you could easily use raspberries in addition to the blueberries.

Lemon Cheese Cake Frosting (halved)
Ingredients:
4 egg yolks
3/4 c sugar
1 1/2 sticks of butter
Juice of 2-3 lemons
Zest from 1 of those lemons

1) Mix all of the ingredients together and cook in a double boiler until the mixture thickens (takes about 25 minutes or slightly longer). Make sure to stir constantly. Allow the frosting to cool before using (it will thicken even more after cooling).

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Red, White, and Blue Lemon Shortcake

I promised last time I posted a dessert to use raspberries instead of strawberries. Well, surprise, surprise I actually remembered to buy them when we did the big monthly shopping trip this past weekend. They, along with blueberries, were a perfect and patriotic compliment to the lemon cake I made for Independence Day.

Ingredients
1 c butter, softened
1 1/2 c granulated sugar
2 eggs*
Juice from two medium sized lemons
Zest from one of those lemons
2 c cake flour
1/2 c milk
1 1/2 tsp baking powder
pinch of salt
Fresh whipped cream
Raspberries
Blueberries
* I used eggs from our ducks which are quite large and rich. If you’re using store bought chicken eggs, you’ll most likely need to use 3 eggs instead of 2. 

1) Preheat the oven to 350F degrees. In a medium bowl sift together the flour, baking powder, and salt, and set aside.

2) Cream together the butter and sugar. Then mix in the eggs. Once they’re incorporated, mix in the lemon juice and zest.

3) Alternately add the sifted dry ingredients and mixing well after each addition. Pour the cake batter into a greased 9 x 13 glass pan. Bake for about 30 minutes (give or take) or until an inserted toothpick comes out clean.

4) Allow the cake to cool completely, then slice it into 12 squares. Then, slice each square in half.

5) To assemble, place the bottom piece of a square on a plate. Spread a dollop of whipped cream on top and add a few blueberries and raspberries. Then, place the top piece of the square on top of that. Top with a dollop of whipped cream and more berries.

If you like your desserts super sour like I do, an even better variation would be to use lemon curd in between each layer instead of whipped cream. Unfortunately, I couldn’t find any at the store and was too lazy yesterday to make any ; ).

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Lemon Cheese Cake

Contrary to its name, there is no cheese in this old-fashioned Southern recipe. I’ve heard that the name comes from the fact that this cake resembles a big wheel of cheese. From what I know of her, my great grandmother was a wonderful cook and made the best homemade cakes (and one of those was lemon cheese cake). She passed on well before I came along, and although many of her recipes were passed down to my grandmother (and then on to me), lemon cheese cake was not of them. A few years ago, a cousin’s request for this easy, but delicious cake led me on a little search for a recipe that would taste similar and this is the result.

This isn’t necessarily the prettiest cake, mostly because the frosting is a little thinner than most. However, it’s delicious, especially if your like me and prefer sweets with a little tartness.

The Ingredients:
The Cake:
1 1/2 sticks of butter, softened
2 1/4 c sugar
3 1/2 c cake flour
3 1/2 tsp baking powder
1/2 tsp salt*
1 c milk
1 tsp vanilla
6 egg whites, beaten to stiff peaks
*I use kosher salt.

The Frosting:
9 egg yolks
1 1/2 c sugar
3 sticks of butter
Juice of 4-5 lemons
Zest from 2 of those lemons

1) Preheat oven to 375F.

2) In a medium bowl, combine the flour, baking powder, and salt, then set it aside. You can also sift the flour combination, too, if you want.

3) In a large bowl, cream the butter and sugar together, then mix in the vanilla.

4) Add the flour mixture and milk alternately, mixing well after each addition.

The batter after the egg whites have been folded in.

5) Add the egg whites and fold them in.

6) Bake in three prepared 8 inch cake pans for about 30-35 minutes or until an inserted toothpick comes out clean.

The Frosting:

The frosting right after coming off the stove.

1) Mix all of the ingredients together and cook in a double boiler until the mixture thickens (takes about 25 minutes or slightly longer). Make sure to stir constantly. Allow the frosting to cool before frosting the cake (it will thicken even more after cooling off).

2) Once the cake and frosting have cooled, spread the frosting in between the layers and on the outside of the cake. Since the frosting is thin, you’ll most likely still be able to see the cake through it, especially on the sides.

Enjoy!