Lemon Lush Cake


With Easter and spring coming, this is the perfect dessert!

This is light and delicious!  The buttery crust compliments the rich cream cheese and light lemon pudding perfectly!

CRUST- 2 cups flour/1 cup butter softened

Blend with pastry cutter, press into a cake pan (13×9) that is lightly greased with the butter left on the wrapper. Bake in a preheated oven at 350 for approximately 25 minutes or until lightly browned.

Cool completely


2 8oz cream cheese bricks softened

1 cup sugar

Using a paddle, blend the softened cream cheese and sugar until smooth and spreadable.

Spread over the cooled crust


2- 3.4 oz boxes instant lemon pudding mix

3 1/2 cups milk

2 TBSP Lemon Juice (fresh squeezed is best or you can use store bought)

Using a mixer or whisk for 4 minutes

Spread over cream cheese layer


Chill the entire cake for 2-3 hours

Spread on whipped cream (or coolwhip)

Keep leftovers refrigerated with plastic wrap to keep it fresh (if it lasts long enough)!!


Lemon Brownies


Looking for a twist the next time you are the person to bring dessert or you want a special treat for your family, friends or just yourself???  This is the twist you need!!  I may hide these from my family!!

This recipe is from http://www.beckycharms.com

These are delicious and perfect for a summer treat!!






this is from beckycharms.com website. Check it out for many more recipes


  • 3/4 cup all-purpose flour {King Arthur All-Purpose Flour}
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt {Sea Salt}
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 2 tablespoons lemon zest
  • 2 tablespoons lemon juice


    • 4 tbsps lemon juice
    • 8 tsps lemon zest
    • 1 cup icing sugar (confectioner’s sugar/powdered sugar)


    1.  Preheat the oven to 350 degrees.
    2. Grease an 8×8 inch baking dish with butter and set aside.
    3. Zest and juice two lemons and set aside.
    4. In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
    5. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.
    6. Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy.
    7. Pour into baking dish and bake for 23-25 mins, should turn golden around the edges.
    8. Allow to cool completely before glazing. Do not overbake, or the bars will dry.
    9. Filter the powdered sugar and whisk with lemon zest and juice.
    10. Spread the glaze over the brownies with a rubber spatula and let glaze set.
    11. Cut into bars and serve.

Glazed Lemon Cookies



Lemons make me happy!!  I can’t help it they are so yellow and sunny. I love to look at them, I love to smell them and I love to use them in recipes for food, desserts and drinks!!  I spend probably $6 a week buying lemons just so I know I have them even if I don’t have a recipe in mind.  This weekend I saw a recipe for Glazed Lemon Cookies and it gave me an excuse to restock my lemon supply which was only one short but who is counting!!

These cookies were very good. It was a recipe on facebook and I changed it a little to add a little more lemon zing.  Pretty simple to make and your house will smell awesome after grating the lemons!!  I was hoping to pack them away for dessert for the kids lunches but my 20 something year old nephews dropped by and needless to say I have enough for two lunches tomorrow.  Oh well..maybe I should buy more lemons just in case 🙂

Glazed Lemon Cookies (pictures at the end of this post)

2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
5-6 tablespoons lemon zest (I love lemon but you can cut this back to 4 tablespoons or up to 6)
1 cup unsalted butter, at room temperature
1 egg
1 teaspoon vanilla extract

For the glaze:
1 cup powdered sugar
5  teaspoons fresh lemon juice

Preheat the oven to 35o degrees F. Line two baking sheet with parchment paper or a silpat mat. Whisk together flour, baking powder, and salt; then set aside. In a small bowl, combine granulated sugar and lemon zest. Rub the sugar and lemon zest together with your fingers, until fragrant.

Cream the butter and sugar/lemon mixture together until light and fluffy with a mixer. Add in egg and vanilla extract. Mix until smooth. Slowly add in flour mixture on low speed until blended.

Drop dough by tablespoon onto prepared baking sheets, spacing 2 inches apart. Gently flatten dough with the palm of your hand. Bake for approximately 12 minutes or until cookies are just set and barely golden brown around the edges. Cool cookies on baking sheet for a minute and then transfer to cooking racks. Cool completely.

In a small bowl, whisk together powdered sugar and lemon juice. Dip each cookie top into the lemon glaze. Let cookies sit until icing has set. Then you can sprinkle with yellow sprinkles as my kids did if you like.  Enjoy!