Brisket, Jalapeno and Cheese Pot Pie Recipe

 

Ingredients

Brisket:

2-3 pounds of brisket

Salt and pepper to season

1 tablespoon olive oil or your preferred cooking oil

1 large onion, sliced

2 cloves of garlic, minced

2 cups beef broth

Your favorite brisket rub or BBQ spices

Pot Pie:

1 cup diced, cooked brisket

1-2 jalapenos, diced (seeded if you prefer less heat)

1 cup shredded cheese (a mix of cheddar and Monterey Jack works wonders)

1 pre-made pie crust or your homemade version

1 tablespoon butter

1 tablespoon all-purpose flour

1 cup milk

Salt and pepper to taste

1 egg for egg wash (optional)

Instructions

1. Prepare the Brisket:

Preheat your oven to 300°F (150°C).

Generously season the brisket with salt, pepper, and your choice of rub. Let it sit while you preheat a cast-iron skillet or an oven-safe pan over medium-high heat.

Add oil to the pan and sear the brisket on both sides until a golden crust forms. This usually takes about 4-5 minutes per side.

Remove the brisket and set it aside. In the same pan, sauté onions until translucent, adding garlic towards the end to prevent it from burning.

Place the brisket back in the pan, add beef broth, and bring to a simmer.

Cover with a lid or aluminum foil and place it in the oven. Slow cook for about 3 hours or until the brisket is tender enough to shred with a fork.

Once cooked, let it rest before dicing it up for the pie filling.

2. Assemble the Pot Pie:

Preheat your oven to 375°F (190°C).

In a pot, melt the butter over medium heat. Sprinkle in the flour and whisk for a minute to form a roux.

Gradually add milk while continuously stirring to create a smooth, thickened sauce (this is your béchamel).

Add the diced brisket and jalapenos to the béchamel, stirring until the ingredients are well combined—season with salt and pepper to taste.

Sprinkle in the shredded cheese, and stir until it’s melted. You want pockets of cheesy goodness, so avoid over-mixing.

Pour the filling into a pie dish.

Roll out the pie crust and lay it over the top of the filling. Seal the edges by crimping with a fork, and cut a few slits in the top to let steam escape.

For a golden crust, beat an egg and brush it over the pie crust.

Bake for 25-30 minutes or until the crust is golden brown and the filling bubbles warmly at the edges.

Light Lemon Sponge Pudding

 INGREDIENTS

butter, melted, to grease

210g (1 cup) castor sugar

40g (1/3 cup) cake flour

15ml (1 tbsp) lemon zest

15ml (1 tbsp) lime zest

80g butter, melted and cooled

4 large eggs, separated

500ml (2 cups) milk

mascarpone, to serve

icing sugar, to dust

INSTRUCTION

1 Preheat the oven to 180°C. Grease a 2L round ovenproof dish with melted butter.

2 Place 125ml (½ cup) of the castor sugar, the flour, lemon and lime zest, melted butter and egg yolks in a large bowl. Whisk until well combined and add the milk.

3 Use an electric beater to beat the egg whites until soft peaks form. Gradually add the remaining castor sugar and whisk until thick and glossy.

4 Fold a quarter of the egg whites into the citrus mixture. Add the remaining egg whites in batches, folding gently. Pour into the prepared dish and place in a baking dish. Fill halfway up the sides with cold water.

5 Bake until set, about 40 – 45 minutes. Dust with the icing sugar before serving with the mascarpone.

Southern Candied Sweet Potatoes

Ingredients:

2 cups white sugar

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 pinch salt

1/2 cup butter

6 sweet potatoes, peeled and sliced

1 tablespoon vanilla extract

Instructions:

In a small bowl, mix the sugar, cinnamon, nutmeg, and salt together.

Melt butter in a large skillet over medium heat; add sweet potatoes, and stir to coat.

Sprinkle sugar mixture over the sweet potatoes, and stir.

Cover skillet, and reduce heat to low.

Cook, stirring occasionally, for 1 hour, or until the sauce is dark and the potatoes are candied.

They should be tender, but a little hard around the edges.

Stir in vanilla, and serve.

French Dip Biscuits

 

Ingredients

2 tablespoons unsalted butter

1 large yellow onion, halved, thinly sliced

1 can (8-count) Southern Homestyle Buttermilk Biscuits, not flaky

1 pound deli roast beef, thinly sliced

8 slices provolone cheese, quartered

1 can (10.5 ounces) beef consomme

1 large egg, beaten

Instructions

In a medium skillet over medium heat, melt butter. Add onions and cook until lightly browned and soft (about 15 minutes). Set aside.

Preheat the oven to 400°F.* Line a large baking sheet with parchment paper.

Separate each biscuit into two pieces, making a total of 16 pieces. Roll each out to about 4 inches wide. Place 8 of the biscuit halves on the lined baking sheet.

Divide the roast beef and cooked onions evenly over each of the 8 biscuit halves on the baking sheet. Top each with 4 of the quarter pieces of provolone cheese, stacking them slightly. Then, place the remaining biscuit halves on top to form a sandwich. Press the edges of the dough together to seal slightly.

Brush the beaten egg over the tops of the biscuits.

Bake for 15-17 minutes, or until the biscuits are golden brown.

While the biscuits are baking, add beef consomme to a medium saucepan over medium heat. Cook until heated through (about 3-5 minutes).

Serve the baked biscuits with the warm beef consomme on the side for dipping

Banana Crumb Muffins

 

Ingredients

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3 bananas, mashed

3/4 cup white sugar

1 egg, lightly beaten

1/3 cup butter, melted

1/3 cup packed brown sugar

2 tablespoons all-purpose flour

1/8 teaspoon ground cinnamon

1 tablespoon butter

Directions

                        Prep : 15 m Cook : 20 m Ready In : 35 m

1-Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.

2-In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

3-In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

4-Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

3 Ingredient Banana Bread

 

Ingredients:

3 ripe bananas mashed up

2 eggs

1 box of yellow cake mix

nuts are optional~

Directions:

Mash the bananas

Mix in your eggs

add nuts now if you are using them

Then mix in the cake mix.

Bake in 2 small loaf pans

for about 40 mins at 350 degrees.

You can freeze one of the loaves for later.

Healthy Honey Roasted Carrots

 

Ingredients

1 ½ pounds carrots, peeled and cut all the same size,(I used Earth Exotics)

2 Tablespoons olive oil

3 Tablespoons honey

1 Tablespoon brown sugar

freshly-ground salt and pepper

Directions

Preheat oven to 425 degrees.

In a bowl, combine the honey and brown sugar. Microwave for about 15 seconds. Just enough to melt the honey.

Coat the carrots with the olive oil, salt and pepper. Add in the honey mixture until evenly coated

Spread in an even layer on the baking sheet. Roast for 15 minutes. Remove tray and keep the oven door closed to retain heat. Using tongs, turn the carrots over and return to the oven for another 30 minutes or until they start to carmalize.

Marlene Says

per serving To get my carrots to look the way they do, I purchased Petites Carottes Epluchees (Peeled Baby Carrots. They come in 8 ounce bags.

Chunky Monkey Cottage Cheese Ice Cream: A Creamy, Guilt-Free Delight

 

Ingredients

2 cups full-fat cottage cheese

2 ripe bananas, sliced and frozen

1/4 cup honey or maple syrup (adjust to taste)

1 teaspoon vanilla extract

1/2 cup dark chocolate chunks or chips

1/2 cup walnuts, chopped

1 tablespoon unsweetened cocoa powder (optional, for extra chocolate flavor)

Directions

Prepare the Base: In a blender or food processor, combine the cottage cheese, frozen bananas, honey (or maple syrup), vanilla extract, and cocoa powder (if using). Blend until the mixture is completely smooth and creamy. You may need to scrape down the sides of the blender or food processor a few times to ensure everything is well incorporated.

Fold in Mix-ins: Once the base is smooth, transfer it to a mixing bowl. Gently fold in the dark chocolate chunks and chopped walnuts, ensuring they are evenly distributed throughout the mixture.

Freeze: Pour the mixture into a freezer-safe container, spreading it out evenly. Cover the container with a lid or plastic wrap and freeze for at least 4 hours, or until the ice cream is firm enough to scoop.

Serve: When ready to serve, let the ice cream sit at room temperature for about 5-10 minutes to soften slightly. Scoop into bowls and enjoy!

Cracker Barrel Meatloaf

 Ingredients :

2 eggs

2/3 cup milk

32 Ritz crackers, crushed

1/2 cup chopped onion

4 ounces shredded sharp cheddar cheese

1 teaspoon salt

1/4 teaspoon pepper

1 1/2 lbs ground beef

1/2 cup ketchup

1/2 cup brown sugar

1 teaspoon mustard

Directions :

Preheat oven to 350.

Beat eggs. Add milk and crackers. Stir in onion and cheese. Add ground beef. Mix well. Shape into a loaf.

Bake at 350 for 45 minutes.

Combine ketchup, brown sugar and mustard to make topping.

Spoon half of the topping over the meatloaf after 30 mins of baking.

Return loaf to oven for 10 more mins of baking.

Spoon the rest of the topping over meatloaf, return to oven and bake for 5-10 mins more.

Neiman Marcus Cake

Ingredients:

1 box cake mix, any flavor

1 stick butter

2 eggs

1 cup chopped nuts

ICING

1 (8-ounce) package cream cheese, softened

1 (16-ounce) box powdered sugar

1 egg

Directions:

Blend cake mix, butter and eggs. Mix in nuts. Then spread batter into a greased and floured 13 x 9 pan. Mix all ingredients for icing together. Then pour icing on top of the cake batter. Bake at 350°F for 45 minutes.

Herb & Cheese Quick Bread: A Savory Delight in Just One Hour

 Ingredients:

Dry Ingredients:

2 cups all-purpose flour

1 tbsp baking powder

1 tsp garlic powder

1/2 tsp salt

1/4 tsp black pepper

Wet Ingredients:

1 cup whole milk

2 large eggs

1/4 cup olive oil

Add-ins:

1 cup shredded cheddar cheese

1/2 cup grated Parmesan cheese

2 tbsp fresh parsley, chopped

1 tbsp fresh thyme, chopped (or 1 tsp dried thyme)

1 tbsp fresh chives, chopped

Optional Topping:

2 tbsp melted butter for brushing the top

Directions:

Step 1: Preheat and Prepare

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.

Prepare the Ingredients: Shred the cheddar cheese and grate the Parmesan. Chop the fresh herbs and set them aside.

Step 2: Mix the Dry Ingredients

Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, garlic powder, salt, and black pepper until well combined.

Step 3: Mix the Wet Ingredients

Combine Wet Ingredients: In a separate bowl, whisk together the milk, eggs, and olive oil until smooth.

Step 4: Combine and Add the Cheese and Herbs

Mix Everything Together: Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix.

Add the Cheese and Herbs: Fold in the shredded cheddar, grated Parmesan, parsley, thyme, and chives. The batter will be thick.

Step 5: Bake the Bread

Transfer to the Pan: Spoon the batter into the prepared loaf pan and smooth the top.

Bake: Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 6: Optional Topping

Brush with Butter: If desired, brush the top of the warm bread with melted butter for extra richness.

How to Prepare:

Storage: Store any leftover bread wrapped tightly at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

Serving Suggestion: Serve warm with butter or alongside soups, stews, or a fresh salad.

Preparation Time:

Prep Time: 15 minutes

Cook Time: 45-50 minutes

Total Time: 1 hour 5 minutes

Crazy Crust Apple Pie

Ingredients:

FOR THE CRUST:

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 tablespoon granulated sugar

1 egg

2/3 cup shortening

3/4 cup water

FOR THE FILLING:

1 can apple pie filling

1 tablespoon lemon juice

1/2 teaspoon cinnamon

PREPARATION

Preheat oven to 425°F.

In a medium bowl, mix together the flour, baking powder, salt, sugar, egg, shortening, and water with an electric mixer on medium speed. Pour batter into a 9-inch pie pan.

Combine the apple pie filling, lemon juice, and cinnamon and pout into center of batter but do not stir.

Bake 45-50 minutes.

Baby Lemon Impossible Pies

 

Ingredients

1/2 cup unsalted butter, melted

1 cup granulated sugar

1/2 cup all-purpose flour

4 large eggs

2 cups whole milk

1/3 cup freshly squeezed lemon juice

2 tablespoons lemon zest

1 teaspoon vanilla extract

1/4 teaspoon salt

For Serving

2 tablespoons powdered sugar (for dusting)

Instructions

Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line with cupcake liners.

In a mixing bowl, whisk together the melted butter, sugar, and flour until well combined.

Add eggs one at a time, whisking well after each addition to ensure a smooth batter.

Pour in the milk, lemon juice, lemon zest, vanilla extract, and salt. Mix until smooth and well incorporated.

Divide batter evenly among the muffin cups, filling each about 3/4 full. Bake for 22-25 minutes until set and slightly golden on top.

Let the pies cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Just before serving, dust with powdered sugar.

Wet Chocolate Cake Recipe

 

Ingredients

For the cake

4 eggs

1 cup of granulated sugar

1 cup of all purpose flour (the cup size is 200 ml.)

4 tablespoons of milk

3 tablespoons of cocoa powder

1 packet of vanilla powder (5 grams)

1 packet of baking powder (10 grams)

1 cup of cold milk (200 ml.)

1 packed of whipped cream powder (75 grams)

1 cup of cold milk

For the chocolate sauce

1 packet of chocolate sauce powder (128 grams)

2 cups of milk

The cup size is 200 ml

Instructions

1- Prepare the wet chocolate cake mixture. Firstly, mix the eggs and sugar in a deep bowl by using a mixer until it gets foamy. Stir in the remaining ingredients for the cake and continue mixing for 3-4 minutes until creamy. Pour the cake mixture into a greased round pyrex.

2- Bake the cake in the preheated oven at 170°C for 25 or 30 minutes. Control the cake by a clean toothpick and take it out from the oven. Then pour the milk on it and leave it to absorb the milk and to get cool.

3- Prepare the topping. Mix the whipped cream and the milk until it gets smooth and foamy. Spread the whipped cream on the cake when the cake gets cool enough. Then place the cake in to the fridge until the chocolate sauce gets prepared.

4- Prepare the chocolate sauce. Cook the milk and the chocolate sauce powder in a pot by stirring until it gets thicken. Then leave it to cool but while it is getting cool, sometimes stir it.

5- When the sauce gets cool enough, pour the sauce on the whipped cream you spread on the cake before. If you want, serve it after you sprinkle some coconut on it.

6- If you want, you can make the wet chocolate cake the day before and save it in the fridge overnight.

Pumpkin Caramel Cream Cheese Poke Cake

 

Ingredients

1 box, spice cake mix

1 c. canned, pumpkin puree

1 c. water

3 eggs

1/2 c. vegetable oil

3/4 c. caramel ice cream topping, divided

1 (8 oz.) pkg, cream cheese, room temperature

2 Tbsp. milk

1 c. powdered sugar

1 1/2 c. whipped topping (like Cool Whip)

Instructions

Preheat oven to 350 degrees. Lightly spray a 9×13 pan with baking spray, set aside.

With a hand or stand mixer, mix together the cake mix, pumpkin, water, eggs and oil stopping to scrape down the sides of the bowl. Mix until smooth. Pour batter into the prepared pan, and bake at 350 for 30-33 minutes, or until toothpick inserted into the cake comes out clean, and crumb free.

As soon as the cake comes out of the oven, while it is still hot, poke holes into the cake with the end of a wooden spoon. In a microwave safe bowl, heat up a 1/2 cup of the caramel sauce for about 20-30 seconds, just to warm (making it easier to pour over the cake). Pour the warm caramel sauce over the top of the hot cake, making sure to get the majority of the sauce into the holes of the cake. Let the cake cool completely.

Once the cake is cool, prepare the cream cheese frosting. With a hand or stand mixer, cream together the cream cheese, powdered sugar and milk until smooth and creamy. Add the whipped topping, and fold into the cream cheese mixture. Spread the frosting over the top of the cake, gently pressing the frosting into the holes of the cake. Smooth out evenly.

Drizzle the top of the cake with the remaining 1/4 cup of caramel sauce. For a decorative effect, drag a toothpick through the opposite lines of the caramel sauce in the opposite direction to make a herringbone design. Refrigerate any leftovers. Enjoy!

Amish Hamburger Steak Bake: Comfort Food at Its Best

 

Ingredients:

1 lb ground beef

1/2 cup breadcrumbs

1 large egg

1/4 cup milk

1 tsp garlic powder

1 tsp onion powder

1/2 tsp salt

1/2 tsp black pepper

1 large onion, sliced

1 cup sliced mushrooms (optional)

1 can (10.5 oz) cream of mushroom soup

1/2 cup beef broth

1 tbsp Worcestershire sauce

2 tbsp olive oil (for searing)

Directions:

Preheat the Oven: Preheat your oven to 350°F (175°C).

Prepare the Hamburger Patties: In a large bowl, combine the ground beef, breadcrumbs, egg, milk, garlic powder, onion powder, salt, and pepper. Mix until just combined. Form the mixture into 4-6 hamburger patties.

Sear the Patties: Heat the olive oil in a large skillet over medium-high heat. Sear the hamburger patties for about 2-3 minutes on each side until they are browned. You don’t need to cook them all the way through, as they’ll finish in the oven.

Prepare the Gravy: In a separate bowl, mix the cream of mushroom soup, beef broth, and Worcestershire sauce until smooth.

Assemble the Bake: Place the seared hamburger patties in a greased 9×13-inch baking dish. Scatter the sliced onions and mushrooms (if using) over the top. Pour the gravy mixture evenly over the patties and vegetables.

Bake: Cover the dish with foil and bake for 30-35 minutes, or until the patties are cooked through and the onions are tender.

Serve: Once done, remove from the oven and let it sit for a few minutes before serving. Pair with mashed potatoes or egg noodles to soak up the delicious gravy.

How to Prepare:

Hamburger Patties: Be careful not to overwork the beef mixture when forming the patties to keep them tender. Searing the patties adds a nice flavor but don’t worry about cooking them fully, as they’ll finish in the oven.

Gravy: The combination of cream of mushroom soup and beef broth creates a rich, flavorful gravy. If you want a thicker gravy, you can reduce the broth slightly.

Preparation Time:

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

LEMON MERINGUE CUPCAKES

 INGREDIENTS :

Lemon Filling:

3 egg yolks (reserve whites for meringue)

3/4 cup granulated white sugar

3 tbsp. all-purpose flour

pinch of salt

3 tbsp. lemon juice

2 tbsp. lemon zest, loosely packed

1/2 cup water

2 tbsp. unsalted butter, melted

Cupcakes:

1/2 cup unsalted butter

1 cup sugar

2 eggs

3 tbsp. lemon juice

2 tsp. baking powder

1 tsp. salt

1-1/2 cups all-purpose flour

Meringue:

3 egg whites

pinch of salt

1/4 cup sugar

Preparation:

1) Make lemon filling: In small saucepan over low heat, whisk egg yolks, sugar, flour, and salt; whisk in lemon juice, lemon zest, water, and melted butter; increase heat to medium and, whisking constantly, cook until lemon filling is smooth and thick, about 7 minutes; remove from heat and set aside

2) Preheat oven to 375 degrees

3) Make cupcakes: In medium bowl, beat butter and sugar until light and fluffy; beat in eggs, lemon juice, baking powder, and salt; beat in flour until just combined

4) Divide cupcake batter between 12 cupcake liners in a muffin pan; bake 15-16 minutes until center of cupcakes firms up; remove cupcakes from oven and cool 5-8 minutes (do not turn off oven)

5) Meanwhile, make meringue: beat egg whites with salt until mixture begins to stiffen; add sugar and beat until meringue is stiff and forms pretty peaks (don’t overdo it)

6) With a sharp knife, remove center of each cupcake (about 1″ in diameter), leaving a layer of cupcake beneath cut out; discard cupcake core (or treat the weary baker to a tart little snack); fill cupcake centers with lemon filling

7) Divide dollops of meringue between cupcakes, spreading out to edges and gently tapping with back of spoon to form peaks; return cupcakes to oven and bake an additional 5-6 minutes until meringue peaks are golden brown; remove from oven and let cool 10 minutes; refrigerate an hour or more before serving – Makes: 12 absolutely delicious cupcakes

Applesauce Bread

 

Ingredients

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups unsweetened applesauce

1/2 cup chopped walnuts (optional)

Directions

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.

In a large bowl, cream together the softened butter and sugar until light and fluffy.

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the applesauce. Begin and end with the dry ingredients.

Fold in the chopped walnuts, if desired.

Pour the batter into the greased loaf pan and smooth the top.

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Crinkle Cake

 

INGREDIENTS

1 (1 lb) box phyllo dough, thawed

1 cup butter, melted

1 cup milk

2 eggs

1 cup granulated sugar

1 tablespoon vanilla extract

1 teaspoon almond extract

1 teaspoon cardamom

SYRUP

1 cup sugar

1 cup water

1 teaspoon vanilla extract

PREPARATION

Preheat oven to 350 degrees F and grease a 9×13-inch baking dish.

Pick up two sheets of phyllo dough at a time and crinkle them in accordion folds. Fit folded dough into the prepared baking dish and repeat the process until you’ve worked through both rolls of dough. Fluff folds to ensure they’re evenly spaced.

Bake folded dough for 10 minutes.

Remove dough from oven and drizzle melted butter over the top. Return to oven and bake for 10 more minutes.

As the buttered dough bakes, whisk together the milk eggs, sugar, vanilla, almond extract, and cardamom in a medium sized bowl (a bowl with a pour spout is ideal!).

Remove the baked dough from the oven and pour the custard evenly over the top.

Bake for an additional 30-35 minutes until golden.

During the final bake time prepare the syrup. Add sugar and water to a small saucepan over medium heat. Whisking often, continue simmering until mixture thickens, about 10 minutes. Remove from heat and stir in vanilla.

Drizzle the syrup over the baked cake then let cool before slicing.

Lemon Butter Cake

 

Ingredients

¾ cup sugar

½ cup butter (1 stick), melted

1 egg

1 ½ teaspoons vanilla

2 lemons, zested

Juice of 1 lemon

1 ¼ cup flour

1 teaspoon baking powder

¼ teaspoon salt

Cream Layer

1 (8 oz) package cream cheese, softened

2 ½ cups powdered sugar

1 egg

1 lemon, zested

Preparation

Preheat oven to 350 degrees F and grease a 9-inch cake pan or pie dish.

In a large bowl, cream the butter and sugar until smooth. Add in the egg, vanilla, lemon zest, and lemon juice.

In a small bowl, sift together the flour, baking powder, and salt, then slowly incorporate the dry ingredients into the wet until just combined.

Transfer batter to the prepared cake pan and set aside.

For the cream layer: In a medium bowl, beat the cream cheese until smooth. Slowly, add in powdered sugar until fully combined.

Add eggs and lemon zest and mix until smooth.

Top batter with the cream and spread into an even layer covering the top.

Bake for 38-40 minutes or until just starting to brown on top.

Allow cake to fully cool before slicing. Dust top with powdered sugar if desired.