Lemon Lasagna

Baking date: April 15, 2017

This year, mom and dad were again hosting Easter dinner. I offered to bring dessert and had planned on a chocolate lasagna that I have made before. It’s an egg-free recipe, which is important because my uncle is allergic to eggs. And everyone loves chocolate!

Days before Easter, my sister texted me to say that mom was on doctor’s orders that she should lay off chocolate for awhile. I had already purchased Oreos, mini-chocolate chips, chocolate pudding mix and whipped topping, so I headed to Pinterest to find alternative dessert lasagna recipes.

Lo and behold, Pinterest did not disappoint! I found a recipe for lemon lasagna, that used most of the same ingredients, with the exception of Lemon or Golden Oreos and lemon pudding mix.

Switching from chocolate to lemon was easy. I topped the dessert with lemon zest instead of lemon slices. Here’s the look from the top:

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And here’s a view of a slice:

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This dessert is not too lemony, even though I used the Lemon Oreos for the base layer — I was worried that might be overkill. It’s important let this chill long enough – I let it set overnight.

It’s a great light, lemony (and easy!) treat for Springtime!

 

Lemon Blueberry Layer Cake

Baking Date: July 18, 2014

Each summer when my sister from Toronto comes for a visit with her family, we have a get together we call Cousins and Crabs. We steam a bunch of crabs, have burgers and dogs for the kids and get as many cousins together as we can from my mom’s family.

Four cousins live in California, one lives in Florida, one in Chicago, and one in Toronto. The rest of us are within a three-hour drive of one another. This year, we had 8 of the 13 cousins there.

I am always on dessert duty. So this time I made some brownies for the kids — a box mix that wasn’t anything special. For the adults, though, I wanted to try something new and summer-like. I had pinned a Lemon Blueberry Layer Cake recipe and thought that would be a great dessert.

These were the pictures from the inspiration cake:

A couple of notes about this cake.

  • It is super dense and the cake is very heavy. You probably won’t need a big piece.
  • Before squeezing the lemons for the juice, save one slice for the pretty garnish on top. I just cut the lemons in half, forgetting to save a slice before I began juicing them. So I didn’t have a slice for garnish.
  • Definitely don’t skip the blueberries in flour. That kept them from running as you fold them into the batter, and keeps the entire batter from turning blue due to the blueberries “bleeding”. I’m guessing that would work with most fruit-infused baking recipes.
  • I only made a two layer cake. The recipe indicates that the icing recipe is just enough for three layers, but I think you need to double it for three layers. I find it hard to believe the inspiration cake is iced using the recipe given, especially given how much icing is between layers and on the cake. You’ll see from my cake that with only two layers, there wasn’t much icing in between or on the outside.

So here’s my cake

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And here’s the inside — you can see that there isn’t as much icing between the two layers or on the cake as is depicted in the inspiration cake.

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The cake received great reviews and the recipe is definitely a keeper.