These cool little darlings are refreshingly rich and delicious and oh so lemony!!! They will make your mouth pucker with their lemony goodness and light glaze. Perfect for an outdoor picnic, BBQ, or afternoon tea/coffee. And this recipe is so simple that you will want to make them all of the time!
Preheat the oven to 350 degrees. Spray your mini loaf pans with coconut spray making sure to get into all of the little crevices.
Combine dry ingredients: flour, baking powder, and salt. Set aside.
Using a standing mixer, cream the butter and sugar. Slowly incorporate the eggs. Add the vanilla and blend until smooth.
Add the dry ingredients mixture to the batter while mixer is on low. Then add the lemon juice and lemon curd (we chose to use Mackay's)and stir just until blended well.
Pour into prepared mini Bundt pans filling about halfway.
Bake for 35-40 minutes or until toothpick comes out clean.
We selected Nordic Ware Bundt Mini Loaf Pans that measure 9x14 inches in total size of the whole pan. But you can use whatever pans that you like, even a regular size single loaf pan. You will just have to watch the cooking time. A regular loaf pan will require longer cooking time. About 65 minutes.
Meanwhile, stir together sugar and lemon juice for the glaze with a small whisk until sugar is dissolved.
Once the cakes are finished cooking, turn out onto wire rack. Let cool for 5 minutes, then use a pastry brush to glaze the cakes. Allow the glaze to soak in while cooling. This may take several applications.
Optional to make an additional icing glaze to drizzle over the top and garnish with lemon zest...Or to serve with the original clear lemon glazing. Either way are delicious!
Oh my goodness!!! You have got to try this, Y’all! This recipe is my very own creation and I promise that you will love this spin off of traditional lasagna. If you have made a homemade lasagna in the past, you will know that it has many steps but is always so worth the effort in the end. The goat cheese in the Meaty Veggie Goat Cheese Lasagna Rolls with Cream Sauce makes this recipe super creamy and delicious!
Meaty Veggie Goat Cheese Lasagna Rolls with Cream Sauce
Wash and prepare carrots by peeling and cutting them into quartered sticks.
Place carrot sticks into pot and steam for about 5-7 minutes. Just until tender. Place to the side to cool.
In a large skillet, brown your meats. Add onion, spinach, basil, parsley. Cook until veggies are wilted. Remove from heat.
Part of making a gorgeous tasting Béchamel sauce is infusing flavor into milk. This can be done by adding the milk and cream into a medium size heavy saucepan. Warming on medium low heat. Add shallot, bay leaves, parsley, and peppercorns. Be careful to keep a watchful eye and not scorch the milk. Strain the milk of infusion ingredients and discard, reserving the milk for the béchamel sauce.
In a large heavy saucepan, melt butter, add flour. Whisk continuously while slowly adding the warmed infused milk. A more extensive explanation of making a wonderful béchamel can be found on many culinary websites. The Wikipedia link is below:
Now that you have made the sauce, add it into the skillet with the meat and veggie mixture. Stir until blended.
In a large glass bowl, blend together the filling ingredients until smooth.
Bring a large stock pot of water to a boil. Salt it like the sea...
Cook your lasagna noodles for about 2-3 minutes. Just until they are pliable enough to roll out. Lay them on a cutting board that has been lightly sprayed with cooking spray so that they do not stick to the surface while working with them (I used coconut oil spray).
Carefully, spread a thin layer of the filling ingredients on the lasagna noodle, add a few steamed carrot sticks, roll up and place seam side down, in a greased 9"x13" casserole dish. Continue this process until you have made all 10.
Pour the meat and veggie sauce mixture evenly over the top. Layer with sliced fresh mozzarella cheese and sprinkle with parmesan cheese.
Bake in a 350 degree oven for 1 hour or until the top is bubbling and browned.