Lemon Cake with Lemon Cream Cheese Glaze

Well, it's finally here! Without any fanfare, I would like to present a wonderful dessert for Easter. My Lemon Cake with Lemon Cream Cheese Glaze will thrill the family and friends and have them coming back for more. And, you can plan a slice for yourself with your meal. I hope you enjoy.

Lemon Cake with Lemon Cream Cheese Glaze

Ingredients:
Wet:

4 eggs

3/4 cup 2% milk

3/4 cup water

1 1/2 Tbsp. unsalted butter, melted

1 1/2 tsp. vanilla extract
Dry:

1 cup almond flour

1/2 cup coconut flour

1 1/4 cup + 1 Tbsp. Splenda

2 tsp. baking powder

1 lemon, zested (about 2 Tbsp.)

pinch salt
vegetable spray
Preheat oven 350'

Prepare 8" round cake pan but cutting a round of parchment paper that is about 2" larger than pan. Coat the cake pan with vegetable spray, place parchment paper in cake pan and smooth the edges. Lightly coat again with vegetable spray.

Combine the wet ingredients in a large bowl. Combine dry ingredients in another large bowl. Add the wet ingredients to the dry ingredients and blend well. Pour into prepared cake pan and bake on the middle rack of oven for 25 to 30 minutes.

Remove from oven and place pan on cooling rack. Allow cake to cool in pan for about 20 to 30 minutes. Carefully remove by placing serving plate over the top of pan and turning over, allowing cake to slide out onto plate. Remove parchment paper from the cake.

Lemon Cream Cheese Glaze

Ingredients:
2 Tbsp. cream cheese

1 lemon, juiced

4 Tbsp. Splenda

2 Tbsp. 2% milk

1 Tbsp. water

Soften cream cheese in the microwave for about 10 to 15 seconds. Add the rest of the ingredients and blend until smooth. Drizzle glaze over cake. Refrigerate cake for about an hour.

Nutrition Facts

8 Servings

Amount Per Serving

Calories 197.4

Total Fat 14.2 g

Saturated Fat 4.3 g

Polyunsaturated Fat 0.5 g

Monounsaturated Fat 2.1 g

Cholesterol 118.2 mg

Sodium 213.8 mg

Potassium 46.3 mg

Total Carbohydrate 16.4 g

Dietary Fiber 4.7 g

Sugars 1.6 g

Protein 8.4 g

Roasted Spring Onions with Balsamic and Thyme

I love the first onions that come in the spring. They are always so sweet and tender and this is the only time of year that I indulge in this simple pleasure. Even though there are people that cannot eat onions straight up like this, I still felt that there were many who can enjoy them. I made small portion sizes to compensate for the carbohydrates but because they are so big on flavor you don't miss a thing. These are the perfect onions for roasting and when you add a touch of balsamic vinegar and thyme to balance out their natural sweetness you have a simple, easily prepared vegetable side dish that cannot be beat. I hope you enjoy.

Roasted Spring Onions with Balsamic and Thyme

Ingredients:

3 vidalia salad onions or spring onions, trim root end and about 1" of dark green tops, split in half lengthwise

6 cipollini onions, peeled and trimmed

1 Tbsp. olive oil

1 Tbsp. balsamic vinegar

1/2 to 1 tsp. thyme

salt and pepper

Preheat oven to 425'

Toss onions with olive oil, balsamic and thyme. Season with salt and pepper if desired. Place on sheet pan in single later and roast 30 to 35 minutes, turning once, until caramelized and golden.

Nutrition Facts

6 Servings

Amount Per Serving

Calories 57.0

Total Fat 2.3 g

Saturated Fat 0.3 g

Polyunsaturated Fat 0.2 g

Monounsaturated Fat 1.7 g

Cholesterol 0.0 g

Sodium 5.7 mg

Potassium 89.8 mg

Total Carbohydrate 8.4 g

Dietary Fiber 1.2 g

Sugars 1.5 g

Protein 0.4 g

Leg of Lamb Persillade

Spring lamb, tender, young and the perfect representation for all that is new on Easter. Lamb is my favorite protein and I know I must have mentioned that before on at least one occasion. This recipe, Persillade, is a classic French treatment using chopped garlic, parsley and olive oil at the least. It is generally applied to the rack of lamb but I have chosen to use it for the leg. It can be used on most any protein you like. This blend of seasonings will give you a jolt of garlic and I have also added my own twist with a specially seasoned coating of Dijon mustard and herbs first. This recipe will provide enough to coat about a 4 lb. leg of lamb and can easily be doubled if needed. The cooking directions are by the pound as the lamb you choose may be a different size. A wonderful addition to your very special holiday table. I hope you enjoy.

Leg of Lamb Persillade

Ingredients:

4 lb. leg of lamb, trimmed

1 Tbsp. olive oil

1 Tbsp. Dijon mustard

1/2 tsp. dried thyme

1 small bunch parsley, rough chopped

4 cloves garlic, rough chopped

1 cup almond flour

1 Tbsp. lemon zest

2 Tbsp. white wine

2 Tbsp. olive oil

salt and pepper

Preheat oven to 425'

Rub lamb with 1 tablespoon olive oil and season vigorously with salt and pepper if desired. Preheat large oven proof saute pan on medium high heat and brown lamb until caramelized on all sides.

Blend the Dijon mustard and thyme in a small bowl and set aside. Place the parsley, garlic, almond flour, lemon zest and white wine in the bowl of food processor. Drizzle the remaining 2 tablespoons of olive oil into mixture while pulsing to combine, scraping down the sides of bowl as you go. Season with salt and pepper if desired. Pulse until a paste is formed.

Remove lamb from heat and apply the mustard mixture to all sides of lamb. Apply the parsley and garlic paste in an even coating on all sides of lamb. Gently press down so paste will adhere well. Return saute pan to oven and roast leg of lamb for 10 to 15 minutes per pound for medium rare or 145' to 150' and coating is lightly browned. When lamb is done remove and rest for 10 minutes before slicing.

Nutrition Facts

8 - 3 ounce Servings

Amount Per Serving

Calories 250.4

Total Fat 16.5 g

Saturated Fat 2.9 g

Polyunsaturated Fat 0.7 g

Monounsaturated Fat 5.6 g

Cholesterol 54.4 mg

Sodium 120.8 mg

Potassium 354.5 mg

Total Carbohydrate 4.4 g

Dietary Fiber 2.0 g

Sugars 0.6 g

Protein 20.8 g