Honey Lemon Cake with Almond Flour

This is a wonderful cake to enjoy by itself or with some lovely tea. I really liked eating this cake because it’s so soft and moist. It’s also sweetened naturally with honey instead of only using sugar. I would rate this cake as one of the best cakes I’ve made! I used Greek yogurt flavored with real fruit instead of plain yogurt. Then I topped it with more yogurt and fruit before serving. It came out delicious and there was not a crumb left! 😊

Yield: 9 inch round cake
Time: 45 minutes


  • ½ cup unsalted butter, at room temperature
  • ½ cup brown sugar
  • 2 large eggs, at room temperature
  • ¼ cup honey
  • 1 tsp vanilla extract
  • 1 TBSP lemon juice
  • Zest of 1 lemon
  • 1 cup Greek yogurt flavored with real fruit
  • 1 ½ cup cake flour
  • ¾ cup almond flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt


  1. Preheat oven to 350°F with racks in the middle. Spray oil on the bottom and sides of a 9 inch cake pan.
  2. In an electric mixer, mix butter and sugar together until fluffy. Add eggs and mix until well combined.
  3. Add honey, vanilla extract, lemon juice, lemon zest, and yogurt and mix until well combined.
  4. Mix together cake flour, almond flour, baking powder, baking soda, and salt in a large bowl. Slowly add the flour mixture into the wet ingredients while mixing at the lowest speed.
  5. Pour the batter into the cake pan and bake for 30-35 minutes or until it’s golden brown. A toothpick should come out clean when inserted in the middle of the cake. Let it cool completely before serving.

Lemon Semifreddo with Blueberries

This is the first ice cream I’ve ever made if you don’t count frozen popsicles and it’s way more delicious. It’s a rich treat that is bursting with lemon and sweet goodness. Lemon Semifreddo with Blueberries defines how to enjoy a frozen dessert during the hot summer with crisp lemons and fresh sweet blueberries. My family also loved it with Chai making “mm MMM” noises when he first tried it (music to a chef’s ears!) I hope you will also enjoy making eating this very tasty dessert this summer! 😊

Yield: 10 servings
Time: 20 minutes + 8 hours freezing time


  • ½ cup toasted walnuts, chopped
  • 1 ¼ cup brown sugar
  • 7 large egg yolks
  • ½ cup freshly squeezed lemon juice
  • Finely grated peel of 1 lemon
  • ¼ tsp sea salt
  • 1 ¾ cup cold heavy cream
  • 2 cups blueberries


  1. Line a metal loaf pan (9x5x3 inches) with plastic wrap and leave enough wrap hanging outside the pan. Spread the walnuts on the bottom of the pan.
  2. Over a pot of simmering water on medium-low heat, set a metal bowl on top and whisk sugar, egg yolks, lemon juice, lemon peel, and sea salt inside for approximately 7 minutes or until the egg mixture turns thick and creamy.
  3. Remove the bowl from the heat and continue to whisk egg mixture in an electric mixer for 6 minutes on medium-high speed or until double the volume. Set aside.
  4. In an electric mixer, whisk heavy cream until soft peaks form. Gently fold heavy cream into the egg mixture. Pour the mixture into the metal pan, cover the pan, and freeze for at least 8 hours or overnight.
  5. Using the plastic wrap that was hanging outside the pan, gently place the semifreddo upside down onto a large plate. Serve immediately decorated with blueberries.

Lemon Madeleines

Madeleines are delicious French mini cakes in the shape of seashells. They’re delectable and go perfectly well with your coffee or tea! I’ve been making these madeleines since I was in college and they’re always a hit at parties and potluck. My first madeleine mold was a petite/mini size so it took a lot of hard work and time to use up all the batter. They were pretty and cute but it was really inefficient with one mold. Thankfully, I’ve bought a full-size madeleine mold since then and now can mix up my sizes of madeleine cakes! You can purchase the petite madeleine molds here and the full-size madeleine molds here.

I especially love these madeleines as they have a hint of lemon from the lemon zest. I used my Microplane Premium Zester Grater which I highly recommend as it finely grates lemon, cheese, spices and more! I especially use it to grate cheese and lemon and the end result is always fluffy, light, and delicate. I really enjoy baking these madeleines since they made my house smell like a divine French pastry shop! My family really enjoyed these madeleines and I hope you will love them as well! Happy baking!

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On a side note, sweet Chai brought these home for me from work. These are one of my favorite gummies from Germany but in a mini package full of mini sized gummies! How adorable is this? I had a lot of fun admiring how tiny they were before eating them! I usually buy a pack every time I visit Germany but you can also buy the imported regular sized gummies on amazon.


IMG_1100Look how tiny!


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  • 3 large eggs
  • 2/3 cup brown sugar or sugar in the raw
  • Pinch of sea salt
  • 1 ¼ cup all-purpose flour; need extra flour to dust molds
  • 1 tsp baking powder
  • 8 TBSP of unsalted butter, melted and cooled to room temperature
  • Zest of one lemon


Yield: 28 large madeleines
Time: 1 hr 30 minutes


  1. Spray the madeleine mold with cooking oil. Dust the mold with extra flour and shake off the excess. Place the mold in the freezer. This is an important step to prevent the madeleines from browning too much.
  2. Whisk the eggs, sugar, and salt for 5 minutes until frothy and thick.
  3. Fold the flour and baking powder into the wet mixture a large spoonful at a time.
  4. Drizzle the melted butter very slowly into the batter while folding at the same time. Try not to add too much butter at once and take a break in between the butter additions to fold the batter and completely incorporate the butter.
  5. Add the lemon zest and gently fold.
  6. Cover the bowl and refrigerate for at least 1 hour and up to 12 hours.
  7. Preheat the oven to 425°F with racks placed in the middle of the oven.
  8. Spoon batter into the middle of the madeleine mold so that it fills up ¾ of each individual cake mold. Do not spread it.
  9. If using a large madeleine mold, bake for 8 minutes or until the edges are golden brown.
    If using a petite/mini madeleine mold, bake for 5 minutes.
  10. Take all the madeleines out to a cooling rack immediately after baking. Let them cool completely before dusting them with powdered sugar which is optional. Enjoy!