All Things Lemon Class a Sunny Success

Saturday’s All Things Lemon class, with 10 eager participants, is a resounding success. It is the perfect time to celebrate citrus season here in Phoenix, Arizona. You cannot beat the quality and freshness of picking a lemon, orange, grapefruit, tangelo or tangerine right from the tree. This class is an opportunity to gather and learn, meet new friends, and taste fresh recipes.


Making and Baking

We start in the kitchen, with our first recipe, an easy Meyer lemon tart. We learn how to blind bake a sweet pastry crust and whirl all the filling ingredients in a blender.

Easy lemon tart

Adding a dusting of confectioner’s sugar, thin lemon slices, fresh berries and mint sprigs dresses up this dessert for company.

Typically, I make most of our cakes from scratch, but I realize that store-bought cake mixes makes life easier. The next recipe (thank you, Chloe!), Limoncello Bundt cake is made with both a white cake mix and an instant lemon pudding. With only 15 minutes to prepare, this recipe is a stunner.

Easy Limoncello Bundt Cake

While things are baking in the oven, we head out to the back porch. It is a beautiful, moderate day and we use the outdoor table to make preserved lemons.

Table set for Preserved Lemon making

The preserved lemon recipe I have shared before and you can find it in detail in this previous post. We have fun smushing the lemons into a jar, adding fresh lemon juice and spices.

Discussing Preserved Lemons

Participants are given instructions on shaking the jar for the next 2 to 3 weeks until the lemons are preserved. Additional recipes for using preserved lemons is also provided, including my favorite pasta one.

Making Limoncello

Next up is making limoncello from scratch. Since this recipe takes a few weeks of macerating the lemon rinds in Everclear, I make it ahead of time to maximize our time in class. Providing each attendee with their own simple syrup, they can adjust the sweetness according to their own tastes.

Homemade Limoncello bottled and ready to take home

Is limoncello better with Everclear or vodka? Everclear is a good choice because when mixed with simple sugar, it dilutes to the correct alcohol ratio of 28-32%. Vodka is a bad choice because it will lower the alcohol ratio to about 14-18% which is less than the traditional Limoncello.

In addition to traditional limoncello, I make Meyer lemon Limoncello, again a few weeks ahead of time. Providing some sips, some participants prefer it to the original limoncello.

Meyer lemon limoncello in the works

The class concludes with taste testing the lemon tart, limoncello bundt cake and of course, limoncello. New friendships are made and everyone goes home with their bag of goodies.

A fun group!

Recommended Supplies

Recommendations are made regarding supplies: lemon squeezer, zester, bundt and tart pans.

Best juice squeezer
Lemon Zester

The bundt pan I use for the limoncello cake I find at a local thrift store for $6.00. However, you can also find many sizes and styles online. Here’s one made by Wilton and is carbon steel now 25% off for $13.99 with 4.8 rating with over 15,000 reviews.

Wilton bundt pan

The best pan for the easy lemon tart is one with a removable base and a fluted edge. I made this tart in both a removable base pan and a springform pan. Clearly, the removable base tart pan works best.

Removable base tart pan

As I conduct classes here at Bella Terra, I am learning so much. In researching different varieties of lemons, I discover that most store bought lemons are treated with a wax coating to protect them while shipping and to make them more visually appealing (shiny).

The wax is either beeswax (which isn’t too bad) but another is petroleum-based. So if you are using the rinds of store bought lemons, soak the lemons first in hot water and watch the wax rise to the surface. The thought of zesting wax in your recipes is a bit yucky.

I want to thank all those who donated freshly picked lemons to this class ~Sandy, Anne, Tevia, Dawn, and Steve. You are very generous! I am also very grateful to those who signed up for this class. We did have fun!

Easy Limoncello Bundt Cake

This easy recipe starts with a cake mix. It is ultra moist with a light lemony flavor and a simple limoncello glaze

  • bundt cake pan

For the Cake

  • 1 Box white cake mix
  • 1 small pkg instant lemon pudding
  • 1/2 cup all purpose flour
  • 1/2 cup white sugar
  • 4 eggs
  • 1/2 cup vegetabe oil (we use canola oil)
  • 1/2 cup limoncello
  • 1 cup sour cream
  • 1/2 cup milk (whole or 2%)
  • juice and zest from one lemon (approximately 1/4 cup lemon juice)
  • 1 TBSP lemon extract

For the Glaze

  • 1 cup white sugar
  • 1 stick unsalted butter
  • 3 TBSP water
  • 1/3 cup limoncello
  1. Preheat oven to 325 degrees F

  2. Grease and flour a 10 or 12 cup bundt pan

  3. Zest and squeeze the juice from one lemon (approx. 1/4 cup). Set aside.

  4. Sift the cake mix into your mixing bowl. Add the flour, lemon pudding mix, and sugar and combine.

  5. Add all of the other ingredients to the bowl: zest and juice one lemon, vegetable oil, sour cream, eggs, Limoncello, lemon extract and milk.

  6. Mix at low speed for about 10 seconds to incorporate before increasing to medium speed for two minutes.

  7. Bake for 45-50 minutes or until a skewer or toothpick inserted into the cake comes out clean or with just a few crumbs attached. During the last 15 minutes of baking, make the glaze.

Glaze Instructions

  1. In a saucepan, stir the glaze ingredients (sugar, butter, water, limoncello) over low heat until butter has melted. Raise the heat to medium heat, stirring constantly until it begins to boil. (Be careful-it may boil over if you are not stirring). Boil for 3 minutes and remove from heat.

  2. This glaze will be poured over the cake just after the baked cake is pulled from the oven and still in the pan. Pour the warm glaze over the cake (still in pan) and let it sit for 15 minutes to absorb.

  3. After 15 minutes has passed, when the glaze has been absorbed, place your cake plate/pedestal upside down against the cake pan and then flip it all as one so that the cake plate is now right side up with the inverted pan on top. Removethe cake pan to reveal your cake.

lemon, limoncello