Pumpkin Lemon Pie

                                                    

Who doesn't love pumpkin pie? 
Most think of this as strictly a holiday delight, but some of us like it all year round. Unfortunately, in the heat of the summer, pumpkin pie can be a bit too heavy. To lighten the richness, I added a lemon sour cream topping that lends perfectly to this traditional favorite. 

 

Pie Filling

            2 eggs, slightly beaten

            16 oz. pumpkin

            2/3 c sugar

            1 tsp cinnamon

            ½ tsp salt

            ½ tsp ginger

            1 1/3 c half and half

Sour Cream Topping

            1 c sour cream

            2 T brown sugar

            1 T lemon juice

            1 T lemon zest

            ¼ c pecans, chopped

Directions

Pie filling: Mix all ingredients of pie filling. Pour into pie shell. Bake at 425 for 15 minutes. Reduce heat to 350 and bake for 45 minutes. Cool 20 minutes.

Sour cream layer: Blend sour cream, brown sugar, lemon juice, and zest. Spread mixture over pie. Bake 10 minutes Sprinkle with chopped pecans.



Lovin' the Lemon

Lemon Bundt Cake with Raspberry Glaze

As many can attest to, I love almost anything lemon. There is nothing that says summer to me quite like a citrus punched cake, topped with fresh berries. This cake is a great example. It creates a beautiful presentation with the glossy raspberry glaze. Great for all sunny occasions.

This being my first bundt cake, I was a little frightened of the outcome. Unsure of the way the pan would effect the heating process of the batter, I followed the recipe to the word for word. The crumb came out heavenly, moist and delicate. Among my other trepidations was the cake's turn out from the mold due to a couple of disastrous instances in my early baking days. Crossing my fingres, I flipped the cake out onto its pretty blue plate, and it worked! I was thrilled, and I hope you will be too! This is a recipe that I will absolutely be expanding on in the near future!

Ingredients

3 1/4 cups cake flour, sifted
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
3/4 cup sour cream
Finely grated zest from 1 lemon
1/4 cup lemon juice
2 tablespoons pure vanilla extract
4 large eggs
2 1/4 cups sugar
3/4 cup vegetable oil

Directions 

  1. Position a rack in the middle of the oven and preheat to 350 degrees F. Generously brush the bundt pan with shortening and dust with flour.
  2. Whisk the flour, baking powder, baking soda and salt together in a large bowl and set aside. In another bowl, whisk the sour cream, lemon zest, lemon juice and vanilla and set aside.
  3. Whisk the eggs and sugar together in another bowl, stirring vigorously to lighten the eggs. Gradually whisk in the oil until evenly combined. Add the sour cream mixture and stir together. Add the dry ingredients and stir with a wooden spoon just until combined but still a bit lumpy. Pour the batter into the prepared pan.
  4. Bake the cake until it pulls away from the sides of the pan and a skewer inserted into the center of the cake comes out clean, about 1 hour. (Check it at 45 mins) Cool 10 minutes; then unmold cake onto a rack placed over a baking sheet. Cool. (The cake can be prepared to this point a day ahead.)

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Simple Raspberry Glaze

1 cup raspberry jam, All Nature (the fewer ingredients the better)

1/2 tsp vanilla extract

1 Tbsp fresh lemon juice

In a medium sauce pan, heat jam, lemon juice, and vanilla, whisking until smooth. Remove from heat. Before presentation, drizzle as much or as little as you would like over the bundt cake, saving some for each serving.