NEW YEARS TEA BISCUIT CAKE

Can you believe the new year is here, well a great way to start the new year and end the old one, is to get together with your loved ones and enjoy a scrumptious moist cake that all will enjoy! It all comes together when you make some pudding, custard, or any type of pudding; pour it over tea biscuits, wait a day or two and enjoy the cake! You get a hint of tea biscuits and the slightly sweetened pudding. Its one you'll love and you'll want to make it over and over all the time! It's also a no bake recipe, you only have to bake the pudding on the stove so it is spreadable. This cake had so many pros, but one con is that you have to wait a day or two to eat it so the pudding can get in the biscuits and it's moist and soft.

Prep time: 35 minutes
Cook time: 0 minutes
Total time: 35 minutes (Arranging the biscuits and cooking the pudding)
Serves: 4-6 people

Ingredients:
Pudding, custard, or any pudding
Any tea biscuits
Walnuts

Directions:
1. Make the pudding; I used a Bulgarian pudding.
2. Arrange tea biscuits on a rectangular pan, pour a good amount of the pudding on top of the biscuits and smooth all around with a spatula until all the biscuits are covered in pudding.
3. Do this process until you have three layers; the first layer should start with biscuits and the last layer should be the pudding. Also don't be afraid to put a lot of pudding because you want the cake to be moist.
4. Shred walnuts and add then on top of the cake. If you do not have a walnut shredder, put the right amount of walnuts in a plastic bag and with a rolling pin, smash the walnuts and add them to the cake.

         Enjoy!

HOMEMADE LEMON LOAF CAKE

Have you ever bought lemon cake from your grocery store; it's moist, dense, and full of lemon flavor! There's something about this soft lemon loaf cake that keeps us from going back for more. This scrumptious lemon loaf cake is great for any party to go to, any cozy night, and also great to bake when you are bored. That's what I did; I was really board, so me and sister decided to make this lemon loaf cake that we will be bringing to a little girls birthday party (In case you were wondering why I didn't cut it open to show you guys, well we can't bring it cut into pieces! lol!!) I have been trying other lemon loaf cake recipes but it just didn't work out so we tried this recipe and we hope it tastes as amazing as it looks! If you are bored like I was last night, keep scowling down and try this lemon loaf recipe; trust me it's better than the Starbucks one!!

Prep time: 10 minutes
Cook time: 50 minutes
Total time: 90 minutes (For cooling and cooking)
Serves: 8 people

Ingredients:
Loaf:
 3 large eggs
 1 cup granulated sugar
 1 cup (8 ounces) sour cream or Greek yogurt
 1/2 cup canola oil or vegetable oil
 2 tablespoons lemon Zest
 1 to 2 tablespoons lemon extract
 1 1/2 cup all purpose flour
 2 teaspoons backing powder
 1/2 teaspoon salt, or to taste

Lemon Glaze:
1. 1 cup confectioners sugar
2. 3 tablespoons lemon juice, or as necessary for consistency

 Directions:
1. Preheat oven to 350F. Spray a 9x5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
2. Loaf- To a bowl, add the eggs, sugar, sour cream or yogurt, and whisk vigorously until smooth and combined
3. Drizzle the oil while whisking to combine.
4. Add the lemon zest, lemon extract, and whisk until well combined. I added 2 tablespoons of lemon extract because no actual lemon juice is used in the loaf. Don't use lemon oil and lemon extract interchangeably because they're not; oil is much more potent and and intense. Also don't use lemon juice in place of lemon extract because it's not strong enough and the acidity can alter the overall results.
5. Add the flour, backing powder, salt, and stir until just combined; don't over mix because you will make the loaf tough. Some lumps will be present and that's okay; don't try to stir them smooth.
6. Pour the batter in a pan that is 9x5 and smooth the top with a spatula.
7. Bake for about 50-55 minutes until the top is nice and golden brown and a tooth pick has come out clean. In the last 10 minutes of backing tent the pan with foil (loosely drape a piece of foil over pan to prevent excessive browning on top and side of loaf before center cooks through.
8. Allow the loaf to cool for at least 30 minutes. Then take out the loaf and let it cool for about an hour on a wire rack. Let it cool completely before glazing.
9. Lemon Glaze- To a small bowl, add the confectioners sugar and slowly drizzle in the lemon juice while whisking until well combined and smooth. You might need to play around with the sugar and lemon juice amount a bit as necessary for desired consistency and flavor.
10. Evenly drizzle lemon glaze over bread like you'd spread butter on toast and it soaks right in making the loaf even moister and more lemony. Bread will keep airtight at room temperature for up to 5 days or in freezer for up to six months; I don't recommend storing it in the fridge because it'll dry out. 

          Enjoy!