First Day of Summer

How did you spend the first day of Summer?
I love Summer, and can't wait for it to begin. Summer for me is; time with family, sunscreen, lots of water related events, watermelons, BBQ's, Summer recipes, farmer's market, patio twinkle lights, biking, berry picking, hot days-cool nights, Summer Theater under the stars, floating the river, miniature golf, and so much more FUN! What does Summer mean to you?

I love cooking, and Summer brings out a whole different set of recipes! I am so excited for the fresh ingredients and outside cooking! I would love to share a favorite and hopefully inspire you to get cooking! Happy Summer!

Mussels Picture: www.curtisstone.com, amazing recipes!!!!

Lemon Cake (Makes two 8-inch loaves)Copyright, 2001 Barefoot Contessa Parties, All Rights Reserved Photo: James Merrell

1/2 pound unsalted butter at room temperature

2 1/2 cups granulated sugar
4 extra-large eggs at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice
3/4 cup buttermilk at room temperature
1 teaspoon pure vanilla extract

For the glaze:
2 cups confectioners' sugar
3 1/2 tablespoons freshly squeezed lemon juice


Preheat the oven to 350 degrees. Grease two 8 1/2 x 4 1/4 x 2 1/2-inch loaf pans.

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, for about 5 minutes, or until light and fluffy. With the mixer on medium speed, add the eggs, one at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves.

When the cakes are done, let them cool for 10 minutes, then invert them onto a rack set over a tray, and spoon the lemon syrup over the cakes. Allow the cakes to cool completely.

For the glaze, combine the confectioners' sugar and lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the top of the cakes and allow the glaze to drizzle down the sides.