Cashmere Apron

lemon cake

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Ask a 14 year old what the best use of a lemon is and they may tell you it’s to squeeze on your hair, and lay in the sun to lighten your dull, dreary locks.  Ask your grandmother this same question, and she may tell you that it eases digestion, cures bad breath, and freshens the garbage disposal.  While this is all very true, my favorite thing about this magical fruit is it’s health benefits.  Nutritionally, lemon is a great source of calcium, vitamin C, magnesium, potassium, minerals and antioxidants that improve the condition and appearance of our hair, skin and nails.  Let’s face it, we all grew up serving lemonade at our neighborhood lemonade stands and squeezing a fresh lemon slice into our tea.  Below is a list of some interesting lemon facts that you may not have known:
Fun Facts About Lemons:
Heals acne and removes blackheads
Lightens dark skin spots and blemishes
Whitens teeth
Immune boosting powers
Lemon oil mixed with water and sprayed into the air, repels insects
Calms dry scalp and remedies dandruff
Offers relief to those suffering from eczema
Cleanses the face and body
Gets rid of oily skin

Ingredients:
1-1/2 butter, softened
3 cups sugar
5 large eggs
2 Tb lemon zest
1 tsp. vanilla extract
1 tsp. lemon extract
3 cups all-purpose flour
1 cup 7-Up
Shortening
Lemon-Lime Glaze (recipe to follow)
Candied Lemons (recipe to follow)

Directions:
Preheat oven to 350. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar; beat at medium speed 3 to 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Stir in lemon zest and extracts.

Add flour to butter mixture alternately with lemon-lime soft drink, beginning and ending with four. Beat at low speed until blended after each addition. Pour batter into a greased (with shortening) and floured 10-inch Bundt pan.

Bake at 350 degrees for 1 hour and 5 minutes to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. You may need to shield the cake with aluminum foil after 45 minutes to prevent excessive browning. Cool in pan on a wire rack 10 minutes; remove cake from pan to wire rack.

Spoon Lemon-Lime Glaze over the warm cake. Top cake with the Candied Lemons. Compliments: my recipes.com

PicMonkey Collage

Lemon-Lime Glaze

Ingredients:
2 cups powdered sugar
2 tsp. lemon zest
1-1/2 Tb fresh lemon juice
1 Tb fresh lime juice

Directions:
Whisk together powdered sugar, lemon zest, 1-1/2 Tb fresh lemon juice, and lime juice in a bowl until blended and smooth.

Candied Lemons

Ingredients:
2 medium lemons
4 cups water
2 cups granulated sugar

Directions:
Cut lemons into 1/8-inch-thick slices; discard seeds. Stir together water and sugar in a large, heavy saucepan. Bring to a light boil, stirring just until sugar dissolves. Add lemons; reduce heat to medium-low. Gently simmer 45 minutes or until rinds are very soft and lemons are translucent, turning every 15 minutes. Remove with a slotted spoon, and place in a single layer on a wire rack. Cool completely.

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