Lemon Loaf Cake recipe by morEwish

 

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Welcome Spring with a Homemade Lemon Loaf Cake

Spring is finally here, bringing with it the fresh scent of blooming flowers, warm sunshine, and the perfect excuse to bake something bright and delicious. What better way to welcome the season than with a homemade Lemon Loaf Cake? This cake is moist, buttery, and infused with fresh lemon flavor, making it a delightful treat for any time of the day.

If you’re boycotting 🚫 Starbucks but still crave their famous lemon loaf, this recipe is a must-try! Not only is it easy to make, but it also tastes even better than the store-bought version, with real, fresh ingredients that you can trust.

Why You’ll Love This Lemon Loaf Cake

Bright and Refreshing Flavor: The natural zest and juice from lemons create an irresistible citrusy burst of flavor.

Moist and Tender Texture: A perfectly balanced blend of butter, sugar, and eggs keeps this loaf soft and rich.

Simple Ingredients, Big Impact: You probably already have most of these pantry staples on hand!

Easy to Make: With just a few simple steps, you’ll have a homemade cake that rivals any café’s offering.

Perfect for Any Occasion: Serve it as a breakfast treat, afternoon snack, or light dessert after dinner. 

Pro Tips for the Perfect Lemon Loaf Cake

Making a loaf cake might seem simple, but a few essential tips can take your cake from good to absolutely spectacular.

Avoid Overmixing: Once you combine the wet and dry ingredients, mix just until combined. Overmixing will lead to a tough and rubbery cake.

Measure Your Flour Correctly: Too much flour will make the cake dry and dense. If you don’t have a scale, use the spoon-and-level method: fluff the flour with a spoon, scoop it into your measuring cup, and level it off with a knife.

Use Room Temperature Ingredients: Cold eggs and butter won’t mix as well, resulting in an uneven batter. If you forget to take the eggs out in advance, simply place them in a bowl of warm water for five minutes.

Maximize Your Lemon Juice Yield: Roll a room-temperature lemon on the counter before cutting it. This helps release more juice.

Zest Before Juicing: It’s much easier to zest a lemon before juicing, so do this step first.

Prevent Over-Browning: If the top of your cake is browning too quickly, loosely cover it with aluminum foil for the last 15 minutes of baking.

Step-by-Step Instructions

1. Prep Your Baking Equipment

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or non-stick spray and line it with parchment paper for easy removal.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside for later.

3. Cream the Butter and Sugar

In a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the butter and sugar on medium speed until the mixture becomes light, fluffy, and pale in color. This step helps create a tender cake by incorporating air into the batter.

4. Add the Lemon Juice and Zest

Once the butter and sugar mixture is smooth, mix in the lemon juice and zest to infuse the batter with citrus flavor.

5. Incorporate the Eggs

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything is evenly incorporated.

6. Combine the Wet and Dry Ingredients

With the mixer on low, add the flour mixture in three parts, alternating with the milk in two parts (starting and ending with the dry ingredients). Mix until just combined—do not overmix.

7. Bake the Cake

Pour the batter into the prepared loaf pan and smooth out the top. Bake for 65 to 70 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, tent the loaf with foil for the last 15 minutes.

8. Cool Completely Before Glazing

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before adding the glaze.

9. Make the Lemon Glaze

In a small bowl, whisk together the powdered sugar, lemon juice, and milk until smooth and slightly thick. Drizzle over the cooled cake for a beautiful finishing touch.

10. Slice and Enjoy!

Cut into slices and enjoy this delightful lemony treat! Serve it with a cup of tea, coffee, or just as is.

Instagram Reel:

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Ingredients You’ll Need

For the Pound Cake:
2½ cups all-purpose flour (300g)
1½ teaspoons baking powder
1 teaspoon salt
1 cup unsalted butter, room temperature (227g)
1¼ cups sugar (250g)
4 large eggs, room temperature
3 tablespoons fresh lemon juice
1 tablespoon grated lemon zest
½ cup whole milk, room temperature (120mL)

For the Glaze:
1 cup powdered sugar (120g)
1 tablespoon fresh lemon juice
2 teaspoons whole milk

Ways to Enjoy Your Lemon Loaf Cake

With Tea or Coffee: A slice of this cake pairs beautifully with your morning cup of tea or coffee.

As a Dessert: Add a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

For Brunch: Serve it alongside fresh fruit and yogurt for a refreshing springtime brunch.

Gift It: Wrap it up in parchment paper and a ribbon for a thoughtful homemade gift!

Storage Tips

Room Temperature: Store in an airtight container at room temperature for up to 3 days.

Refrigerator: Keep in the fridge for up to a week; warm up slices in the microwave before serving.

Freezer: Freeze slices individually wrapped for up to 3 months. Thaw at room temperature before eating.

There’s something incredibly satisfying about baking your own lemon loaf cake at home. Not only does it fill your kitchen with an amazing aroma, but it also brings the joy of a homemade treat made with love. Whether you’re making it for yourself, your family, or to share with friends, this lemon loaf cake is sure to impress.

So go ahead, embrace the flavors of spring, and bake this delightful cake today!

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Dubai Kunafa Chocolate Cake – A Fusion of Middle Eastern & Chocolate Indulgence

 

If you love the crispy, nutty flavors of kunafa and the rich decadence of chocolate cake, this Dubai Kunafa Chocolate Cake is the perfect fusion dessert! Inspired by the beloved Middle Eastern dessert kunafa, this cake brings together layers of moist chocolate cake, crunchy pistachio kunafa, and silky chocolate ganache.

The best part? It’s easy, quick, and visually stunning! You can use a boxed cake mix or even a store-bought chocolate cake for convenience. But if you're in the mood for homemade goodness, my moist chocolate cake recipe never fails to impress!

Why You’ll Love This Recipe

✔️ Simple & Quick – Use a store-bought cake or make one from scratch!

✔️ Crunchy & Creamy – The contrast of crispy kataifi pastry with smooth chocolate ganache is irresistible.

✔️ Perfect for Special Occasions – A stunning dessert that looks fancy but is easy to make!

Tips for the Best Dubai Kunafa Chocolate Cake

✔️ Make it ahead: The flavors get even better the next day!

✔️ Use high-quality chocolate: It makes a difference in taste and texture.

✔️ Customize it: Swap pistachios for almonds or drizzle with extra chocolate sauce!

Step-by-Step Instructions

Step 1: Bake the Chocolate Cake

1. Preheat your oven to 350°F (175°C) and grease a 9×13 pan

2. In a large bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda, and salt.

3. Add eggs, buttermilk, melted butter, and vanilla extract. Mix until well combined.

4. Slowly stir in boiling water—the batter will be thin, but that’s what makes the cake super moist!

5. Pour into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

6. Let the cake cool slightly but keep it warm for assembling.

Step 2: Prepare the Pistachio Kunafa Layer

1. In a pan, melt butter and add the chopped kataifi pastry. Toast it over medium heat until it turns golden brown and crispy.

2. Remove from heat and mix in pistachio paste, crushed pistachios, and tahini to create a rich, nutty layer.

Step 3: Make the Chocolate Ganache

1. Heat whipping cream in a saucepan until warm (do not boil).

2. Pour the warm cream over chopped chocolate and let it sit for a minute.

3. Stir until smooth and glossy.

Step 4: Assemble the Cake

1. While the cake is still warm, soak it with milk to enhance its softness.

2. Evenly spread the pistachio kunafa layer over the cake, pressing it down gently.

3. Pour the chocolate ganache over the top, letting it coat the cake beautifully.

4. Garnish with chopped pistachios and pipe extra pistachio paste for a professional finish.

Step 5: Serve & Enjoy!

Let the cake set for at least 30 minutes before slicing. The combination of chocolate, crunchy kunafa, and nutty pistachios makes this a unique and indulgent dessert that will impress everyone at the table!

Instagram Reel:

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Ingredients

For the Chocolate Cake

2 cups granulated sugar

1 ¾ cups all-purpose flour

¾ cup unsweetened cocoa powder

1 ½ teaspoons baking powder

1 ½ teaspoons baking soda

1 teaspoon salt

2 large eggs

1 cup buttermilk (or 1 tbsp vinegar mixed with 1 cup milk)

½ cup (1 stick) butter, melted

2 teaspoons vanilla extract

1 cup boiling water

For Soaking

½ cup warm milk

For the Pistachio Layer

1 tbsp butter

100g kataifi pastry, shredded

3-4 tbsp pistachio paste (plus extra for piping)

1 tbsp crushed pistachios

1 tsp tahini

For the Chocolate Layer

200g chocolate of choice (dark, milk, or semi-sweet)

100ml whipping cream

This cake is inspired by Walla_Abueid recipe, whose innovative take on flavors encouraged me to try this delicious fusion of chocolate and kunafa!

Would you try this kunafa-inspired chocolate cake? Let me know in the comments!

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Badami Korma Recipe – A Flavorful Delight with The Spice Lane - Apna Masala Gally!

 

Korma—a dish that brings warmth, richness, and irresistible aroma to the table! If you’re a fan of deep flavors and tender meat in a velvety gravy, this recipe is for you. And the secret? The Spice Lane’s premium masalas that take this dish to a whole new level!

This Badami Korma is a perfect blend of tender meat, creamy yogurt, and fragrant spices, making it an irresistible dish for any occasion.

The Magic of Freshly Ground Spices

A great korma isn’t just about the technique—it’s about the spices. The depth of flavor comes from the perfect balance of aromatics, slow-cooked onions, and rich yogurt, all infused with a blend of high-quality seasonings. And when it comes to seasoning, nothing beats freshly ground, all-natural spice blends.

That’s why I love using The Spice Lane blends in my cooking. They are:

✅ 100% natural – No preservatives, no artificial colors, no additives.

✅ Freshly ground in the U.S. – That means peak flavor and aroma in every bite.

✅ Perfectly balanced – No more guessing the right proportions; just authentic taste, every single time.

Let’s dive into the process step by step to ensure a perfect korma every single time.

Step 1: Frying the Onions – The Foundation of Flavor

Start by frying sliced onions in ghee or oil until they turn a deep golden brown. Once done, remove them onto a paper towel. This step is crucial because the paper towel will absorb excess oil, keeping the onions crispy and ensuring they don’t make the gravy too oily.

Step 2: Cooking the Meat & Building the Base

In the same oil, add your aromatics—whole spices like bay leaves, cloves, and black peppercorns. Let them sizzle for a few seconds until fragrant. Then, add the meat (chicken, beef, or mutton) and sauté until it changes color. This process locks in the juices and builds a deep flavor base.

Step 3: The Magic of Spices

Now, it’s time to bring in the bold flavors! Add ginger and garlic paste, followed by the hero of this recipe—The Spice Lane’s Korma Masala along with other seasonings. Their expertly blended spices create the authentic taste of korma effortlessly. Mix well and let it cook until the meat is halfway done.

Step 4: The Yogurt Trick – Say Goodbye to Curdling!

This is where most people struggle—adding yogurt without it curdling. The trick? Whip the yogurt well beforehand and temper it. Here’s how:

1. Crush the fried onions finely (or blend them with yogurt for a smooth consistency).

2. Take a spoonful of the hot gravy and mix it into the yogurt. This brings the yogurt’s temperature closer to the curry, preventing curdling.

3. Slowly add the tempered yogurt-onion mixture into the pot, stirring continuously.

Let everything simmer until the onions and yogurt blend beautifully into the gravy, the meat is tender, and excess water evaporates.

Step 5: The Secret Finishing Touch

Right before turning off the heat, add a sprinkle of cardamom powder and The Spice Lane’s Garam Masala—this final touch elevates the aroma to restaurant-style perfection! Cover the pot and let it rest on dum (slow steam) for 10 minutes, allowing the flavors to meld.

For the grand finale, garnish with blanched almonds and a light dusting of garam masala before serving.

Instagram Reel:

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Ingredients:

2 lb meat (chicken, beef, or mutton)

2 medium onions, thinly sliced (1 1/2 cups after frying)
¼ cup ghee or oil
1 tbsp ginger paste
1 tbsp garlic paste
2 cups yogurt, whipped

5/6 Black pepper corn (Sabut kali mirch)

5/6 Cloves (longin) 

5/6 Green cardamons (choti ailaichi) 

2 Bay leaves
2 tablespoons The Spice Lane Korma Masala
1 tsp The Spice Lane Garam Masala
1 tsp The Sprice Lane red chili powder (adjust to taste)
1 tsp The Spice Lane kashmiri lal Mirch powder 
1 1/2 tsp Salt (adjust to taste)

½ tsp Cardamom Powder
10 - 15 almonds, soaked and peeled

Enjoy Your Korma with the Perfect Pairing

Serve your rich and aromatic korma with sheermal, tandoori naan, or taftan—the perfect way to soak up all that delicious gravy.

Where to Get The Spice Lane’s Korma Masala?

Want to recreate this authentic korma at home? Get your hands on The Spice Lane’s spice blends to make your cooking effortless yet incredibly flavorful! Visit their website, WhatsApp Store or check out their Instagram page to order your stash today.

Happy Cooking and advance Eid Mubarak!

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Dreamy Delight Cold Cake – A Slice of Heavenly Bliss recipe by morEwish

 

Some desserts are more than just a treat—they’re a moment of pure joy! Dreamy Delight Cold Cake is exactly that. This no-bake, creamy, and refreshing dessert is the perfect balance of tropical flavors, nutty crunch, and velvety smoothness.

Traditionally known as Million-Dollar Pie, this classic icebox dessert has been around since the 1940s. Over time, taste preferences have evolved, and so has this recipe! Toasting the coconut and pecans brings out deep, rich flavors, while cream cheese and fresh lemon juice balance the sweetness. The result? A perfectly creamy, dreamy dessert that’s light yet indulgent.

Since I made this in a crescent-shaped silicone mold for Ramadan, I can confidently say—it’s a beautiful centerpiece for Eid as well! I ordered my mold from Temu, and while it was fun to use, unmolding was tricky, so be very careful! Decorate it after unmolding for the best results (I learned the hard way! 😉) 

Why You’ll Love This Cold Cake

✔ No-Bake & Effortless – A perfect make-ahead dessert for Ramadan or Eid.

✔ Creamy & Tropical – The combo of pineapple, coconut, and cream cheese is heavenly.

✔ Make It Your Own – Use all crushed pineapple or a mix with chunks for extra texture.

✔ Gorgeous Presentation – The crescent shape makes it a unique and festive treat.

Instagram Reel:

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Ingredients

For the Crust

14 graham crackers, finely crushed (about 2 cups)
½ cup (1 stick) unsalted butter, melted
⅓ cup (66 g) granulated sugar
¼ teaspoon salt

For the Filling

1 ½ cups sweetened coconut flakes
1 cup chopped raw pecans
4 oz. cream cheese
1 (14-oz.) can sweetened condensed milk
¼ cup fresh lemon juice
1 (20-oz.) can crushed pineapple, drained (Make sure to squeeze out all the juice, or it will mess up the filling!) For added texture, you can mix ½ can crushed pineapple & ½ can pineapple chunks, or use just one kind—both work great!
1 (8-oz.) container Cool Whip for mixing in

For topping: Swirls of Cool Whip made with a star tip

Directions

1. Prepare the Crust

Grease a 9" deep pie dish, 9x13 baking dish, or a crescent-shaped silicone mold (like I used).

In a large bowl, mix graham cracker crumbs, melted butter, granulated sugar, and salt until it resembles wet sand.

Press the mixture firmly into the bottom and up the sides of your prepared dish.

For a crescent mold, be extra careful to press the crumbs into every nook and cranny!

Refrigerate to set while preparing the filling

2. Toast the Coconut & Pecans (Optional but Highly Recommended!)

Preheat oven to 350°F (175°C).

Spread the coconut flakes and chopped pecans evenly on a baking sheet.

Bake for 15 to 20 minutes, tossing halfway through, until lightly toasted.

Let cool for about 15 minutes. (Toasting enhances the flavor so much, but you can skip this step if needed.)

3. Prepare the Filling

In a large bowl, beat the cream cheese with a handheld mixer until smooth.

Add the sweetened condensed milk, lemon juice, and salt, and mix until well combined.

Stir in the drained & well-squeezed crushed pineapple and all but ½ cup of the toasted coconut and pecans.

Gently fold in one container of Cool Whip until evenly combined.

4. Assemble the Cake

Pour the creamy filling into the chilled crust and smooth the top.

If using a crescent mold, be extra careful while filling it in evenly.

Refrigerate for at least 4 hours or overnight.

If using a crescent mold, unmold carefully after chilling, then decorate. (Trust me—decorate AFTER unmolding!)

5. Decorate & Serve

Instead of spreading an extra layer of Cool Whip, I piped swirls using a star tip for a more elegant look.

Sprinkle the reserved toasted coconut and pecans on top.

Garnish with maraschino cherries for a festive touch!

This Dreamy Delight Cold Cake is more than just a dessert—it’s a celebration in every bite! Whether you’re making it for Eid, Ramadan, or any special occasion, this creamy, tropical delight will be the highlight of your table.

Try it, and let me know how yours turns out!

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Dubai Viral Chocolate Dates – A Must-Try for This Ramadan recipe by morEwish

 

Ramadan is a time of reflection, spirituality, and of course, delicious food shared with loved ones. Every year, I look forward to trying something new for my Iftar table, and this time, the viral chocolate-flavored dates from Dubai have caught my attention! There’s something magical about combining tradition with innovation, and these dates do just that—melding the natural sweetness of dates with a crispy, nutty filling and a luxurious chocolate coating.

At first, I wasn’t sure if I’d get hooked on this flavor, but after trying them, I knew they had to be part of my filled dates platter for Iftar. The crunch from the Kataifi, the creamy pistachio center, and the smooth chocolate shell create an irresistible combination. If you’re looking for a show-stopping treat that’s easy to make and bound to impress, this is it!

Tips for the Perfect Chocolate Dates:

Choose the Right Dates – Medjool dates work best because they’re plump, soft, and naturally sweet.

Don’t Skip Chilling – Refrigerating the stuffed dates before dipping helps keep the filling intact and prevents mess.

Use Quality Chocolate – Opt for semi-sweet or dark chocolate for a rich and balanced flavor.

Customize the Filling – Swap pistachio cream with almond or hazelnut spread for a different flavor twist.

Garnish Creatively – Sprinkle shredded Kataifi, crushed pistachios, or edible gold dust for an elegant touch.

Instagram Reel:

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Ingredients:

Dates (preferably Medjool dates)
1 tbsp butter
100 gm Kataifi pastry, finely chopped
3-4 tbsp pistachio cream
1 tsp tahini
1 cup semi-sweet chocolate
1 tsp coconut oil
Chopped pistachios for garnish

Instructions:

1. Prepare the Dates – Wash and pat dry the dates. Make a slit and remove the pit.

2. Prepare the Filling – In a pan, melt the butter and add finely chopped Kataifi pastry. Cook until golden brown, stirring constantly to prevent burning. Transfer to a bowl and mix in pistachio cream and tahini. Let it cool completely.

3. Stuff the Dates – Take a spoonful of the cooled Kataifi-pistachio filling and fill the cavity of each date. Place the filled dates in the fridge to firm up. Chilling them makes them easier to handle when dipping in chocolate.

4. Melt the Chocolate – In a bowl, combine chocolate chips or chopped chocolate with coconut oil. Microwave for 30 seconds, stir, and continue microwaving in 10-second intervals until smooth.

5. Coat the Dates – Remove the dates from the fridge. Using a fork or toothpick, dip each date into the melted chocolate, ensuring full coverage. Place them on a tray lined with parchment paper.

6. Garnish and Set – Sprinkle chopped pistachios on top before the chocolate hardens. Keep them in the fridge until ready to serve.

These chocolate-flavored dates are not just a viral sensation but a delightful addition to your Iftar spread. Whether you serve them as a treat for your family or gift them to loved ones, they’re bound to impress. Give them a try this Ramadan and enjoy a bite of this Middle Eastern-inspired indulgence!

Let me know if you get hooked on this flavor too! 

#Alhumdulilah #morEwish #morEwishCuisine

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