Preheat the oven to 375 F. Place the rack in the centre of the oven. Line a muffin pan with 10 papers or grease well with your preferred cooking oil.

Preheat oven to 350°F. Combine granulated sugar and lemon zest in a large bowl; rub with fingers to disperse lemon oil until sugar feels moist, about 1 minute. Whisk in olive oil. Add eggs; whisk ...

Hey everyone, Jason Griffith here! When I’m craving a dessert that’s both wonderfully refreshing and perfectly sweet with a ...

Why This Recipe Works The beauty of this cake lies in its simplicity. The lemon pie filling provides a tart and fruity base, ...

1 teaspoon grated lemon peel. 1 cup (2 sticks) unsalted butter, room temperature. 1 1/2 cups granulated sugar. 4 large eggs. Lemon cream cheese frosting: ...

1 package (8 ounces) cream cheese, at room temperature 5 Tbsp. butter, at room temperature 1/4 cup sugar 1 large egg 1 Tbsp. Kahlua or other coffee liqueur Ingredients for Brownies: ...

Reserving 2 teaspoons of lemon juice, add the rest of the rest of the juice to the cream cheese mixture. Pour in the cream and continue beating until the mixture is thick.

Get the recipe: Lemon Cream Cheese Dump Cake. What Makes Lemon Cream Cheese Dump Cake So Good. Perfectly lemony, and not too sweet. Two blocks of cream cheese balance out the sweetness in the pie ...

4. In a food processor, pulse the cream cheese with ½ cup (100 g) of the sugar until smooth. Add the remaining 1 cup (200 g) of sugar, the flour, lemon zest and baking powder and blend.

Ingredients. 500g cream cheese. 460g castor sugar. 215g plain flour, sifted. 7 eggs. 2 yolks. 200g dark chocolate buttons. 300g butter. 1 tbsp instant coffee, mixed with 1 tsp water to dissolve ...