Monthly Archive April 2019


Lemon Chocolate Chip Cake Recipe

Lemon Chocolate Chip Cake Recipe


  • 2 cups All Purpose Flour (Maida)
  • 1-1/2 teaspoon Baking powder
  • 1/4 teaspoon Salt
  • 1/2 cup Cooking oil
  • 3 Whole Eggs , or Flaxmeal Egg Replacer
  • 1 teaspoon Vanilla Extract
  • 3/4 cup Sugar
  • 1/4 teaspoon Lemon zest
  • 1 tablespoon Lemon juice
  • 1/2 cup Chocolate chips

How to make Lemon Chocolate Chip Cake Recipe

  1. To begin making the Lemon Chocolate Chip Cake recipe, first preheat the oven to 180 C and grease the loaf pan with butter and dust it in flour. Keep aside.
  2. In a bowl, sift the flour, baking powder and salt. Keep aside.
  3. Using a large bowl or a bowl of a stand mixer, beat the oil, eggs, vanilla and sugar together until light and fluffy.
  4. Gradually add in the flour mixture, lemon rind, lemon juice and chocolate chips one at a time and beat until all the ingredients are well combined.
  5. Pour in the cake batter into the loaf pan and bake in the preheated oven for about 30 to 40 minutes until when a tester inserted in the center comes out clean. 
  6. Remove from the oven, and allow the lemon cake to cool before cutting and serving.
  7. Serve the Lemon Chocolate Chip Cake as a tea time snack along with a cup of coffee.

Dessert – Lemon Teacake

Whole Wheat Lemon & Cranberry Muffins Recipe


  • 1-1/2 cups Whole Wheat Flour
  • 3/4 cup Coconut Sugar
  • 2 Whole Eggs , or 2 flax eggs
  • 1/2 cup Buttermilk
  • 1 tablespoon Lemon zest
  • 1/2 cup Cranberries
  • 1 teaspoon Baking powder
  • 1 teaspoon Vanilla Extract
  • 1 tablespoon Corn flakes , or meuseli
  • 1 tablespoon Brown Sugar (Demerara Sugar)
  • 1 tablespoon Cranberries

How to make Whole Wheat Lemon & Cranberry Muffins Recipe

  1. To begin making the Whole Wheat Lemon & Cranberry Muffins Recipe, preheat the oven to 180 C and also line the cupcake tray or grease and dust.
  2. In a large bowl, whisk together all the dry ingredients apart from the ones for the topping, i.e, whole wheat flour, sugar, dried cranberries, almonds and baking powder.
  3. In another bowl, lightly whisk together the eggs, melted butter, buttermilk and vanilla
  4. Gently combine the wet ingredients in the dry taking care not to over mix the muffin batter.
  5. Pour the Whole Wheat Lemon & Cranberry Muffins batter into the lined cupcake tray and bake for about 16 minutes or done at 180 C. You will know the muffin is done when you insert a pick in the center and it comes out clean.
  6. Once done, remove from the oven and allow it to cool a bit before you can serve.
  7. Serve the Whole Wheat Lemon & Cranberry Muffins, warm along with a glass of milk or orange juice for a tasty, healthy yet indulgent weekend breakfast.

Dessert – Lemon Teacake

Eggless Lemon Poppy Seed Cake Recipe -Vegan Option


  • 1/2 cup Butter (unsalted) , (Vegan: 1/4 cup grapeseed oil or coconut oil or olive oil)
  • 1-1/2 teaspoon Baking powder
  • 1/4 teaspoon Salt
  • 3/4 cup Caster Sugar
  • 1 teaspoon Lemon zest
  • 2 tablespoons Lemon juice
  • 3 tablespoons Curd (Dahi / Yogurt) , (Vegan: 2 tablespoons soy yogurt or 2 tablespoons applesauce or coconut yogurt)
  • 2 tablespoons Poppy seeds
  • 1/4 teaspoon Salt
  • 1-1/4 cups All Purpose Flour (Maida)
  • 2 tablespoons Flax seed powder (flax meal)
  • 6 tablespoons Chilled water
  • 1 cup Icing Sugar
  • 2 tablespoons Lemon juice

How to make Eggless Lemon Poppy Seed Cake Recipe -Vegan Option

  1. To begin making the Vegan/ Eggless- Lemon Poppy Seed Cake, we will first preheat the oven to 180 C and butter and dust a 8 inch round cake pan and keep aside.

To make the Flax Meal Egg Replacer 

  1. If your recipe asks for 2 eggs, measure 2 tablespoons of flax meal along with 6 tablespoons of water. Stir well and let the mixture rest for about 15 minutes. This process of resting helps the flax meal mixture develop a gelatinous consistency similar to eggs.

To Make the Batter 

  1. In a large bowl or the bowl of a stand mixer, whisk together butter (oil), sugar, baking powder, lemon zest, lemon juice,  salt, flax eggs until light and fluffy for about 40 seconds. You will see the mixture begins to foam as the lemon juice reacts with the baking powder.
  2. Gradually beat in the yogurt (or apple sauce), poppy seeds and flour in that order and beat until just combined. Do not over beat. The cake batter will be thick and not be pour-able but if it is too dry then add in just a bit of yogurt (almond milk or apple sauce).
  3. Transfer lemon poppy seed cake batter to prepared cake pan and place it in the preheated oven to bake for about 30 minutes or until a tester like a wooden pick or knife inserted in center of cake comes out clean.
  4. Once the cake is baked, remove from the oven and allow it to cool in cake pan for about 5 minutes. 

Orange Lemon Tea Cake Recipe

Orange Lemon Tea Cake Recipe


  • 2-1/2 cups Vivatta Chakki Whole Wheat Flour
  • 1 cup Caster Sugar
  • 2 teaspoons Baking powder
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Orange Zest (Rind)
  • 1/4 cup Fresh orange juice
  • 1 teaspoon Lemon juice
  • 1/4 cup Milk
  • 1/2 cup Olive Oil
  • 4 Whole Eggs

How to make Orange Lemon Tea Cake Recipe

  1. To begin making the Orange Lemon Tea Cake Recipe, preheat the oven to 180 degree Celsius for 10 minutes.
  2. In a mixing bowl, mix all the dry ingredients like the flour, baking powder, sugar, salt.
  3. Add milk, olive oil and eggs at one shot and mix well till it fluffs up.
  4. Add freshly squeezed lemon juice and orange juice into the cake mixture and mix it for one last time.
  5. Grease a spring form cake pan with butter, dust it with flour and slowly add the cake mixture into the tin and bake it in the oven for at least 30 minutes.
  6. Insert a knife in the center to check if the cake is cooked, if it comes out clean then it is baked otherwise keep it for 10 more minutes.
  7. Serve the Orange Lemon Tea Cake Recipe along with masala chai, lemon tea or green tea by the side as a healthy evening dessert.

Lemon-Lavender Tea Cake Recipe

Top Tea Cakes with Loose Lavender


For the Cake:

white or yellow cake mix
3 large eggs
zest of 1 lemon
1/2 cup oil
1 cup water
1 tablespoon dried lavender
1 tablespoon lemon extract

For the Lemon Glaze:

2 tablespoons honey
3/4 cups sifted confectioners’ sugar, plus more for dusting
1 tablespoon fresh lemon juice


1. Preheat oven to 325 degrees F. Grease and flour 10 individual mini bundt pans; tap out flour.

2. Using a mixer, add eggs and oil to a mixer bowl and beat until blended. Add cake mix, lemon extract, lemon zest and lavender, then beat for 4 minutes.

3. Pour cake batter into pans and bake for 21 minutes. You’ll know they’re ready when the cakes start to slightly separate or pull away from the sides of the pans.

4. Leave cakes in pans for 10 minutes to cool slightly, then turn out onto a rack to finish cooling. Flip cakes in an upright position as they cool.

5. When you’re ready to serve, make lemon glaze by combining honey, confectioners’ sugar and lemon juice in a small bowl.

6. Use a small spoon to drizzle glaze onto the cooled cakes, then top with a sprinkling of loose lavender.



Prep Time10 mins Cook Time20 mins Total Time30 minsCourse: DessertCuisine: AmericanServings: 10Calories: 220kcalAuthor: Nichole


  • 1 1/2 Cups All Purpose Flour
  • 1/2 Cup Granulated Sugar
  • 1 1/2 Teaspoons Baking Powder
  • 1/8 Teaspoon Salt
  • 1/2 Teaspoon Ground Cinnamon
  • 1/4 Teaspoon Nutmeg
  • 1 Teaspoon Vanilla Extract
  • 1 Large Egg
  • 1/2 Cup Milk
  • 1/3 Cup Butter, Melted and Cooled
  • 1/3 Cup Granulated Sugar
  • 2 Teaspoons Ground Cinnamon
  • 5 Tablespoons Butter, Melted


  • Preheat oven to 350 degrees.  Grease muffin cups or line with paper liners. Set aside.
  • In a large bowl whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.  Set aside.
  • In a small bowl beat the egg.  Add the milk, vanilla extract, and melted butter and mix well to combine.
  • Add the wet ingredients to the dry ingredients and stir just until moistened, being careful not to over mix.
  • Spoon batter into muffin cups about 1/2 – 3/4 of the way full.  Bake in preheated oven for 20-25 minutes.  Allow muffins to cool for 5 minutes before removing from pan.
  • For the topping:  In a small bowl mix together the cinnamon and sugar.  In another small bowl melt the 5 Tablespoons of butter.
  • Dip the muffins into the butter, then roll in the cinnamon sugar mixture.



YIELD: Makes about 8 (1-inch) slices


1/3 cup melted butter
1 cup granulated sugar
3 Tablespoons lemon juice
2 large eggs
1-1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
2 tablespoons grated lemon zest
1 1/4 cup fresh or frozen blueberries (I used frozen)
2 tablespoons lemon juice
1/3 cup powdered sugar (or more, if needed, for thickening)



Mini Gingerbread Loaves with Cream Cheese Glaze
Gingerbread Loaf
Gingerbread Recipe
Mini Gingerbread Loaves


YIELD: Makes 3 mini loaves / 1 cup glaze


Mini Gingerbread Loaves

① 2 cups all-purpose flour

② 1 cup sugar

③ 1 teaspoon ground cinnamon

④ 1/2 teaspoon ground ginger

⑤ 1/2 teaspoon ground cloves

⑥ 1/2 teaspoon ground nutmeg

⑦ 1/2 teaspoon baking soda

⑧ 2 teaspoons baking powder

1 egg

1 cup milk

1/2 cup maple syrup

1 Tablespoon vegetable oil

1/3 cup chopped walnuts

Cream Cheese Glaze

2 ounces cream cheese, room temperature

1/2 cup powdered sugar

2 Tablespoons unsalted butter, room temperature

1/4 teaspoon vanilla extract


Mini Gingerbread Loaves

In a large bowl, combine the first eight ingredients. In another bowl, combine the egg, milk, syrup and oil. Stir into the dry ingredients just until moistened (batter will be thin). Pour into three greased mini loaf pans.

Bake at 325° for 38-41 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Brush with cream cheese glaze (recipe below) and sprinkle with chopped walnuts.



Chocolate-Vanilla Marbled Bread
Marbled Bread


YIELD: Makes one loaf


4 ounces semisweet or bittersweet chocolate, chopped

1/2 cup milk, divided

1 1/2 cups all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup sour cream or plain yogurt

1/2 cup unsalted butter, room temperature

3/4 cup plus 2 tablespoons granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract


Preheat oven to 325 degrees F and place rack in the center of the oven. Butter and lightly flour a 9 x 5 x 3 inch loaf pan. Line the bottom of the pan with a strip of parchment paper.

Melt the chocolate with 1/4 cup of the milk in the microwave, on high, stirring every 15 seconds until smooth. Set aside.



Croissant and Chocolate Bread Pudding
Croissants and Chocolate
Chocolate Croissant Bread Pudding
Bread Pudding
Easy Bread Pudding


YIELD: Serves 4


Nonstick cooking spray

3 large egg yolks

1 cup milk

1/2 cup heavy cream

1/2 cup granulated sugar

1/2 teaspoon pure vanilla extract

1/4 teaspoon kosher salt

1/4 teaspoon ground nutmeg

3 croissants, cut into 1-inch pieces (about 1 pound)

2 ounces bittersweet chocolate, cut into chunks

Optional topping: Fresh fruit such as strawberries, raspberries, blueberries, etc.


Heat oven to 375° F. Coat a small, shallow 2-quart baking dish with cooking spray.