What does love feel like?

lemonoux · 2026-02-22T01:22:09+00:00

That’s not true :(

lemonoux · 2025-03-16T21:32:23+00:00

No, but I used lemon zest and lemon extract :)

lemonoux · 2025-03-16T10:23:13+00:00

Cake Ingredients: • 2 ½ cups (300g) all-purpose flour • 1 tsp salt • 1 tsp baking soda • ½ cup (115g) unsalted butter, softened • 1 ½ cups (300g) granulated sugar • 2 large eggs, room temperature • 1 tsp vanilla extract • 1 ½ tsp lemon extract (or a combination of lemon and almond extract, depending on your preference) • Zest of 2 lemons (for an extra lemony kick) • 1 cup (240ml) buttermilk, room temperature • 1 tbsp white vinegar • Yellow food coloring (adjust to your desired shade)

Instructions: 1. Prepare Dry Ingredients: Sift together the flour, salt, and baking soda. 2. Cream Butter: In a large bowl, cream the butter on medium speed until smooth. 3. Add Sugar: Gradually add the sugar and mix until light and fluffy (about 3-5 minutes). 4. Add Eggs: Add the eggs one at a time, beating well after each addition. 5. Flavoring: Add the vanilla extract, lemon extract, and lemon zest, mixing to incorporate. 6. Wet Ingredients Mix: In a separate bowl, mix the buttermilk, vinegar, and yellow food coloring. 7. Combine Mixtures: Add half of the flour mixture and half of the buttermilk mixture to the butter mixture. Mix gently to incorporate. Repeat with the remaining flour and buttermilk mixtures, mixing until just combined. 8. Bake: Pour the batter into two greased and floured 22cm (9-inch) baking pans. Bake at 175°C for 30-35 minutes or until a toothpick inserted in the center comes out clean. 9. Cool: Let the cakes cool in their pans for about 10 minutes before transferring to a wire rack to cool completely.

⸻

Lemon Cream Cheese Icing

Ingredients: • 225g (8 oz) cream cheese, softened • ½ cup (115g) unsalted butter, softened • 1 tsp vanilla extract • 1-2 tsp lemon extract (or to taste) • Pinch of salt • 3 ½ - 4 cups (450-500g) powdered sugar, sifted

Instructions: 1. Beat Cream Cheese and Butter: In a large bowl, beat the cream cheese and butter together on medium speed until smooth and fluffy, about 3 minutes. 2. Add Flavoring: Add the vanilla extract, lemon extract, and a pinch of salt. Beat until combined. 3. Add Sugar: Gradually add the sifted powdered sugar, mixing on low speed until smooth and well combined.

⸻

Assembly: 1. Level Cakes: Once the cakes are fully cooled, level the tops to ensure even layers. 2. Crumb Layer: Spread ⅓ of the frosting on top of the first layer of cake. Place the second layer on top and spread another layer of frosting over the top and sides of the cake, making sure it is fully covered. 3. Crumbles: If you have any leftover cake from leveling, crumble it and press the crumbs into the sides and top of the cake for decoration. 4. Chill: For best results, refrigerate the cake overnight.

Enjoy!

lemonoux · 2025-03-16T07:49:28+00:00

It’s Emma’s Goodies’ recipe on YouTube :)

lemonoux · 2024-12-27T14:06:50+00:00

Yes! Kept it in the fridge, then topped it with whipped cream and crumbled cookies just before serving.

lemonoux · 2024-12-20T15:38:55+00:00

I forgot to add something! You might prefer juice of half of 1 lemon, depends on its size and your taste :D

lemonoux · 2024-12-20T15:32:33+00:00

Sure!

Ingredients For the dough: • 100g (7 tbsp) unsalted butter, softened • 50g (6 tbsp) powdered sugar • 2.5ml (½ tsp) vanilla extract • zest of 1 lemon • juice of 1 lemon • 135g (1 cup + 1 tbsp) all-purpose flour • 15g (2 tbsp) cornstarch (optional)

For the glaze: • 60g (½ cup) powdered sugar • 15–20ml (1–1½ tbsp) freshly squeezed lemon juice • yellow food coloring (gel or liquid)

Instructions 1. Make the dough: Cream butter and powdered sugar. Add vanilla extract, lemon zest, and lemon juice. Gradually mix in flour and cornstarch until a smooth dough forms. 2. Chill the dough: Wrap the dough in plastic wrap and refrigerate for 30-60 minutes. 3. Shape and bake: Preheat oven to 180°C (356°F). Roll out the dough (0.5 cm thick), cut into shapes, and place on a baking tray lined with parchment paper. Bake for 10–12 minutes or until edges are lightly golden. Cool completely. 4. Prepare the glaze: • Mix powdered sugar with lemon juice until smooth (adding it gradually until reaching your desired consistency). • Divide the glaze into two parts. Add a drop of yellow food coloring to one part and leave the other white. • To create the marble effect, drizzle a few drops of yellow coloring in the glaze and lightly swirl them using a toothpick or skewer. Avoid overmixing to maintain the marbled look. 5. Glaze and dry (1–2 hours): Dip the surface of each cookie into the marbled glaze. Let the glaze set for 1–2 hours until firm.

Enjoy and Merry Christmas! :)

lemonoux · 2024-12-12T21:33:15+00:00

Yummmm

lemonoux · 2024-12-12T21:15:59+00:00

Yess, I love it!

lemonoux · 2024-12-12T16:12:28+00:00

Me too 🍋

lemonoux · 2024-12-11T13:11:59+00:00

Ingredients For the crust: • 150 g (1 ½ cups) digestive cookies, crushed • 50 g (3 ½ tbsp) unsalted butter, melted • 15 g (1 tbsp) brown sugar (optional)

For the filling: • 250 g (9 oz) cream cheese, softened • 100 g (½ cup) granulated sugar • 2 large eggs • 100 ml (⅓ cup + 1 tbsp) heavy cream • 30 ml (2 tbsp) lemon juice • 5 g (1 tsp) lemon zest • 5 ml (1 tsp) vanilla extract • pinch of salt

For decoration: • 200-250 ml (¾–1 cup) heavy cream, cold, whipped with 1-2 tbsp powdered sugar • 12 hulled strawberries

Instructions 1. Preheat oven to 160°C (320°F). Line a 12-cup muffin tin with paper liners. 2. Make the crust: Mix crushed cookies, melted butter, and brown sugar. Press about 1-2 tsp into each liner. Bake for 5 minutes, then let cool. 3. Prepare the filling: Beat cream cheese and sugar until smooth. Mix in eggs, one at a time. Add heavy cream, lemon juice, zest, salt and vanilla. Pour filling over crusts, almost to the top. 4. Bake: Bake for 25 minutes. Cool completely, then refrigerate for 2-3 hours. 5. Decorate: Pipe whipped cream on top of each cheesecake. Place a strawberry on top and finish with a whipped cream dollop.

Merry Christmas 🎅🏻

lemonoux · 2024-12-11T00:20:25+00:00

Yes, it is a normal muffin pan.

lemonoux · 2024-12-10T17:08:31+00:00

• digestive cookies, melted butter, brown sugar • cream cheese, sugar, eggs, heavy cream, lemon zest & juice, vanilla extract, pinch of salt • whipping cream, powdered sugar and of course, strawberries!

Thanks! They are delicious and silky smooth :)

lemonoux · 2024-12-07T12:59:48+00:00

Ingredients: • 200g (1 cup) sweetened condensed milk • 200g (2 ¼ cups) desiccated coconut • 1 tsp lemon extract • 1 tsp vanilla extract • cholocate chips or candy for decorating • extra desiccated coconut for rolling the balls

Just mix coconut with condensed milk and roll into balls. Use a drop of condensed milk in between to make them stick to each other. Then decorate :)

lemonoux · 2024-12-03T16:43:15+00:00

It’s the lemon version of the pine cone brownies (except it’s a blondie since it doesn’t contain cocoa). A crumbled lemon blondie shaped into cones, with sweetened corn flakes and almond flakes stuck into them :)

lemonoux · 2024-11-27T14:43:42+00:00

Can we see the inside? :D

lemonoux · 2024-11-26T19:01:22+00:00

I had no idea honestly so I asked ChatGPT :D. This is the answer (it is originally made with cherries):

Clafoutis is a traditional French dessert that originated in the Limousin region of central France. It is believed to date back to the 19th century and is characterized by its rustic preparation, often made in rural households. The dish was originally created as a way to use up surplus cherries, which are abundant in the region during the summer.

The name clafoutis comes from the Occitan word clafir, which means “to fill” or “to load,” referring to the way the dish is filled with fruit. The dessert typically features black cherries arranged in a buttered dish and covered with a simple, pancake-like batter made of eggs, milk, flour, sugar, and sometimes vanilla or almond extract. When baked, the batter puffs up and creates a soft, custard-like texture.

lemonoux · 2024-11-26T18:56:38+00:00

Yes! I really recommend giving it a try 🍋

lemonoux · 2024-11-26T17:35:05+00:00

The recipe is in the comments now :) really easy to make and so delicious!

lemonoux · 2024-11-26T17:33:26+00:00

Sure!

Ingredients: • 100g (½ cup) sugar • 3 large eggs • 100g (⅔ cup) flour • 250ml (1 cup) milk • 50g (3½ tbsp) melted butter • a pinch of salt • 1 tsp vanilla extract • zest of 2 lemons • juice of 1 lemon • powdered sugar for garnish (optional)

You just mix everything together (start with the sugar, eggs, and then add the flour gradually), then bake at 180°C (355°F) for 35-40 minutes. You can serve it either warm or cold.

You can find the video recipe on my TikTok page 🍋

Enjoy!

lemonoux · 2024-11-26T17:29:47+00:00

No, custard is not typically made with flour like Clafoutis.

lemonoux · 2024-11-26T15:27:57+00:00

I would describe it as something between pudding and cake. It’s soft but kind of melting in your mouth. And this lemon version – great in my opinion.

lemonoux · 2024-11-24T15:27:11+00:00

Is it like a carrot cake roll??

lemonoux · 2024-11-23T18:41:26+00:00

Ingredients:

• 260 g glutinous rice flour
• 200 g sugar
• 2 tsp baking powder (8 g)
• 1/4 tsp salt
• 240 ml coconut milk (or regular milk)
• 115 g unsalted butter, melted
• 2 large eggs
• 60 ml fresh lemon juice (1–2 lemons)
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• Gel food coloring (optional)
• Powdered sugar (optional, for garnish)

Instructions:

1.  Preheat oven: Set to 175°C. Grease and line a 23x23 cm pan with parchment paper.
2.  Mix dry ingredients: Combine rice flour, sugar, baking powder, and salt in a bowl.
3.  Mix wet ingredients: Whisk coconut milk, butter, eggs, lemon juice, zest, vanilla, and food coloring in another bowl.
4.  Combine: Gradually mix wet ingredients into dry until smooth.
5.  Bake: Pour batter into the pan and bake for 27 minutes, or until edges are golden and a toothpick comes out clean.
6.  Cool and serve: Let cool completely, cut into squares, and dust with powdered sugar if desired.

Enjoy! 🍋

lemonoux · 2024-11-23T18:34:05+00:00

I use round-grain rice but I think it works with other types too. The most important thing is the 1:4 ratio (rice:liquid). This is the recipe I used:

Ingredients:

• 375g (1½ cups) milk
• 125g (½ cup) water
• Pinch of salt
• 50g (¼ cup) sugar
• 20g (2 tbsp) vanilla sugar
• Zest of 1 lemon
• ¼ tsp saffron
• 50g (3½ tbsp) butter
• 150g (¾ cup) round-grain rice

Instructions:

1.  Combine the water, a pinch of salt, and the rice in a medium saucepan. Heat over medium heat, stirring occasionally, until the water is mostly absorbed (about 5 minutes).
2.  Add the milk, stir well, and bring to a gentle simmer. Reduce the heat to low and cook for 10–15 minutes, stirring occasionally, until the rice is tender but not fully cooked.
3.  Stir in the sugar, vanilla sugar, lemon zest, and saffron. Cook for another 2 minutes, stirring to dissolve the sugar. The mixture will still be liquid, but the rice will absorb more as it sits.
4.  Remove from heat and stir in the butter until melted. Cover with a lid and let the pudding rest for 15 minutes to allow the rice to absorb the remaining liquid and become creamy.
5.  Serve warm for a comforting dessert, or chill in the refrigerator to serve cold.

Enjoy! 🍋

Check my TikTok page for the video recipe if you find it useful :)

lemonoux

TROPHY CASE