yolanda and her lemons

 

It’s Tuesday, that means tonight is the night for the Real Housewives of Beverly Hills, one of my guilty pleasures. 

I’m really enjoying the two new housewives this season, soap stars Lisa Rinna and Eileen Davidson, and it help that their hubbys are also entertaining to watch, (Harry Hamlin and Vince Van Patten). 

Back to Yolanda… I love her fashion sense, seeing her beautiful home and watching her dinner parties that always feature music by her husband, David Foster and a few talented musical guests (last week it was Babyface). 

BUT, most of all, I get a kick out of the huge hoard of lemons she grows in her backyard orchard. She’s a bit obsessed with lemons, as I am too. 

I have a few trees in my back yard, but Yolanda takes it to a whole new level, as witnessed in these photos!

I do love how Yolanda incorporates the lemons on to her dinner table with flowers and candles. These pics are plucked right from Yo’s Instagram, so let me know what you think! 

   

Lemon Yogurt Pound Cake

1-1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup plain whole-milk yogurt

1 1/3 cups sugar, divided

3 extra-large eggs

2 teaspoons grated lemon zest (2 lemons)

1/2 teaspoon pure vanilla extract

1/2 cup vegetable oil

1/3 cup freshly squeezed lemon juice

For the glaze:

1 cup confectioners’ sugar

2 tablespoons freshly squeezed lemon juice

Preheat the oven to 350 degrees.  Grease an 8½ x 4¼ x 2½-inch loaf pan.  Line the bottom with parchment paper.  Grease and flour the pan.

Sift together the flour, baking powder, and salt into one bowl.  In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla.  Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated.  Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear.  Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes.  Carefully place on a baking rack over a sheet pan.  While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in.  Cool. 

For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.

Recipe by the Barefoot Contessa at Home by Ina Garten,

Lavender Lemonade 

4 lemons

1/2 cup dried lavender

1/2 cup raw honey

1.   Using a vegetable peeler, remove zest from two lemons, leaving white pith behind. Squeeze all of the lemons for 2/3 cup juice and set aside. In a large pot bring 5 1/2 cups of water and zest to a boil over high heat. Stir in the lavender. Partially cover the pot, lower the heat, and simmer for 10 minutes.

2.   Meanwhile, place a large strainer lined with cheesecloth or a damp paper towel over another pot or heat-proof bowl. Strain tea, pressing on herbs to extract all liquid. Stir in honey until dissolved. Stir in lemon juice. Let cool completely, about 45 minutes. Fill four tall glasses with ice. Pour tea over ice and serve immediately. 

Recipe by Martha Stewart.

ciao! fabiana