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Here are two great recipes featuring the use of lemon. They would make a great addition to your Mother's Day menu.
LEMON POPPY-SEED TEA CAKE3/4 C (1 1/2 sticks) unsalted CLOVER BUTTER, conventional or organic, plus more for the pan
1 1/2 C all purpose flour, plus more for pan
3/4 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons poppy seeds
1 C sugar
3 large CLOVER EGGS, room temperature
2 teaspoons pure vanilla extract
2 tablespoons grated lemon zest
1/3 cup fresh lemon juice (about 2 lemons)
1/4 C whole CLOVER MILK, conventional or organic
Preheat oven to 350. Butter and flour a 9 by 5 inch loaf pan; set aside. In a medium bowl, whisk together flour, baking powder, salt, and poppy seeds; set aside.
In a large bowl, using an electric mixer, beat butter and 2/3 cup sugar on high until light and fluffy. Add eggs, one at a time, beating well after each addition; mix in vanilla and lemon zest. With mixer onlow, alternately add flour mixture in two parts and milk in one, beginning and ending with flour mixture.
Pour batter into prepared pan; smooth top. Bake until a toothpick inserted in center of cake comes out clean, 50 to 55 minutes. In a medium saucepan, bring lemon juice and remaining 1/3 cup sugar to a boil, stirring to dissolve sugar; set syrup aside.
Remove cake from oven. While cake is still in pan, poke several holes in top with a toothpick. Set aside 2 tablespoons syrup; pour remainder over cake. Cool cake completely in pan; place, right side up, on a platter, and brush all over with reserved syrup. Store, covered, at room tempeature for up to 3 days.
Serves 8
LEMON DILL RICE1 large onion, minced
1 C long grain white rice
3 T CLOVER BUTTER, conventional or organic
4 C water
2 T salt
2 T dill seed
1/4 C fresh lemon juice
Preheat oven to 325. Brown onion and rice in butter in a heavy sauce pan. Add water, seasonings and lemon juice. Bring to a boil, then transfer to a 3-quart casserole. Bake for 1 hour.
Enjoy!
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