Are you a lover of bright and citrusy flavors? Do you crave something sweet that still packs a punch of flavor? Look no further than the humble lemon creme cake! With its tangy, creamy filling and moist sponge-like texture, this classic dessert is sure to delight even the most discerning palates. And when paired with a rich and decadent frosting, it’s a match made in heaven.
In this article, we’ll be diving into 18 zesty lemon creme cake recipes that are sure to tantalize your taste buds. From classic vanilla bean frostings to creative combinations like raspberry and blueberry, there’s something for everyone in this list of luscious and lemony treats. So grab a cup of coffee (or a glass of freshly squeezed lemonade), get ready to bake up a storm, and let the citrus fun begin!
Classic Lemon Creme Cake with Vanilla Bean Frosting
This moist and tangy lemon cake is elevated by a rich and creamy vanilla bean frosting, perfect for special occasions or everyday indulgence. With its bright citrus flavor and velvety texture, this classic dessert is sure to impress.
Ingredients:
For the cake:
– 2 cups (250g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large egg yolks
– 1/2 cup (120ml) whole milk
– 1/4 cup (60g) unsalted butter, melted
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
For the frosting:
– 8 ounces (225g) cream cheese, softened
– 1/2 cup (100g) unsalted butter, softened
– 2 cups (400g) powdered sugar
– 1 teaspoon vanilla extract
– 1/4 cup (60g) chopped vanilla bean
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch (23cm) round cake pans.
2. Whisk together dry ingredients, then whisk in egg yolks, milk, melted butter, lemon zest, and juice.
3. Divide batter evenly between prepared pans.
4. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
5. Allow cakes to cool completely before frosting with vanilla bean frosting (recipe below).
Cooking Time: 45-50 minutes
Lemon Blueberry Creme Cake with Cream Cheese Glaze
Brighten up your day with this refreshing and moist lemon blueberry creme cake, topped with a tangy cream cheese glaze. Perfect for springtime celebrations or everyday indulgence.
Ingredients:
For the cake:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 3 large eggs, at room temperature
– 1/2 cup unsalted butter, softened
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1 cup whole milk
– 1 teaspoon vanilla extract
– 1 cup fresh or frozen blueberries
For the glaze:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 3/4 cups powdered sugar
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour two 9-inch (23cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together eggs, butter, lemon zest, lemon juice, milk, and vanilla extract.
4. Gradually add dry ingredients to wet ingredients; whisk until smooth.
5. Gently fold in blueberries.
6. Divide batter evenly between prepared pans.
7. Bake for 35-40 minutes or until a toothpick comes out clean.
8. Let cool completely before glazing.
Glaze:
1. Beat cream cheese and butter until smooth.
2. Gradually add powdered sugar, beating until combined.
3. Add lemon zest and juice; beat until smooth.
4. Spread glaze over cooled cake layers.
Raspberry Lemon Creme Cake with White Chocolate Drizzle
A sweet and tangy cake filled with the flavors of fresh raspberries and lemon, topped with a rich white chocolate drizzle. Perfect for special occasions or everyday indulgence.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons freshly squeezed lemon juice
– 1 cup fresh raspberries
– 1 cup heavy cream
– 8 ounces white chocolate chips
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans.
2. Whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together butter, eggs, lemon juice, and vanilla extract.
4. Combine wet and dry ingredients; fold in raspberries.
5. Divide batter evenly between prepared pans. Bake for 25-30 minutes or until toothpick comes out clean.
6. Allow cakes to cool completely before assembling with whipped cream and drizzling with white chocolate.
Cooking Time: 50-60 minutes
Lemon Creme Pound Cake with Citrus Glaze
Brighten up your dessert menu with this tangy and sweet lemon pound cake, infused with a rich citrus glaze. This moist and flavorful treat is perfect for any occasion.
Ingredients:
– 1 1/2 cups (190g) unsalted butter, softened
– 1 3/4 cups (210g) granulated sugar
– 4 large eggs, at room temperature
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 2 1/4 cups (285g) all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup (240ml) heavy cream
– Citrus Glaze (see below)
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. Beat butter, sugar, eggs, lemon zest, and lemon juice until light and fluffy.
3. Add flour, baking powder, and salt; mix until just combined.
4. Pour in heavy cream and mix until smooth.
5. Pour batter into prepared loaf pan and bake for 45-50 minutes or until a toothpick comes out clean.
6. Let cool completely before glazing.
Citrus Glaze:
– 1 cup (240ml) powdered sugar
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon orange juice
Mix until smooth, then drizzle over cooled cake.
Lavender Lemon Creme Cake with Honey Buttercream
This moist and aromatic cake combines the brightness of lemon zest with the subtle sweetness of lavender, topped with a rich honey buttercream that will satisfy your sweet tooth.
Ingredients:
For the cake:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 3 large eggs, at room temperature
– 2 teaspoons baking powder
– 1 teaspoon kosher salt
– 1 cup whole milk, at room temperature
– 2 tablespoons dried lavender buds
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup unsalted butter, melted
For the honey buttercream:
– 1 cup unsalted butter, softened
– 1 3/4 cups powdered sugar
– 2 tablespoons pure honey
– 2 teaspoons vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour three 8-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together milk, lavender buds, lemon juice, and melted butter. Add the dry ingredients and whisk until just combined.
4. Divide the batter evenly among the prepared pans and smooth tops.
5. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
6. Allow cakes to cool completely before spreading with honey buttercream.
Cooking Time: 25-30 minutes per cake
Lemon Creme Layer Cake with Raspberry Filling
This show-stopping cake combines the brightness of lemon creme layers with the sweetness of raspberry filling, perfect for any special occasion.
Ingredients:
For the cake:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 3 large egg whites
– 1/2 cup unsalted butter, softened
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
For the creme:
– 8 ounces mascarpone cheese
– 1/4 cup granulated sugar
– 2 tablespoons freshly squeezed lemon juice
For the filling:
– 1 cup fresh raspberries
– 2 tablespoons granulated sugar
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. Prepare cake according to recipe, dividing batter evenly among prepared pans.
3. Allow cakes to cool completely.
4. Make lemon creme by whipping mascarpone, sugar, and lemon juice until smooth.
5. Assemble cake by spreading a layer of creme on top of one cake, followed by a layer of raspberries and another cake. Repeat.
6. Top with remaining creme and decorate as desired.
Cooking Time: 25-30 minutes per layer
Lemon Creme Bundt Cake with Lemon Glaze
Brighten up your day with this moist and tangy lemon bundt cake, topped with a rich and creamy glaze. Perfect for springtime celebrations or a sweet treat any time of the year.
Ingredients:
– 1 cup unsalted butter, softened
– 2 cups granulated sugar
– 4 large eggs
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 2 3/4 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup heavy cream
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour a 12-cup bundt pan.
2. In a large bowl, whisk together butter and sugar until light and fluffy. Beat in eggs one at a time.
3. Whisk in lemon zest and juice. Add flour, baking powder, and salt; mix until just combined.
4. Pour batter into prepared pan and smooth top.
5. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
6. Let cool completely before glazing.
7. For the glaze, whisk together heavy cream and lemon juice. Drizzle over cooled cake.
Cooking Time: 45-50 minutes
Lemon Creme Cheesecake with Graham Cracker Crust
A refreshing twist on classic cheesecake, this Lemon Creme version combines a tangy lemon filling with a creamy cheesecake and a crunchy graham cracker crust.
Ingredients:
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tablespoons (3/4 stick) unsalted butter, melted
For the filling:
– 16 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1 cup sour cream
Instructions:
1. Preheat oven to 350°F (180°C).
2. Prepare the crust: Mix crumbs, sugar, and melted butter. Press into a 9-inch springform pan.
3. Prepare the filling: Beat cream cheese until smooth. Add sugar, eggs, lemon zest, and lemon juice. Beat until combined.
4. Pour filling over crust. Bake for 55-60 minutes or until edges are set.
5. Let cool completely before refrigerating for at least 4 hours.
Cooking Time: 1 hour 10 minutes
Lemon Creme Angel Food Cake with Whipped Cream Topping
Elevate your dessert game with this refreshing and light lemon creme angel food cake, topped with a dollop of whipped cream.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 3 large egg whites
– 1 teaspoon cream of tartar
– 1/4 teaspoon salt
– 1/2 cup lemon juice (freshly squeezed)
– 1/2 cup unsalted butter, softened
– Whipped cream topping (see below)
Instructions:
1. Preheat oven to 375°F (190°C). Sift flour and sugar together.
2. In a separate bowl, beat egg whites until frothy. Add cream of tartar and salt; continue beating until stiff peaks form.
3. Gradually add lemon juice and butter to egg mixture; fold gently until combined.
4. Fold in flour mixture until just combined (do not overmix).
5. Pour batter into an ungreased angel food cake pan or a 9-inch tube pan.
6. Bake for 45-50 minutes, or until golden brown.
Whipped Cream Topping:
1. Beat 1 cup heavy cream with 2 tablespoons granulated sugar and 1/4 teaspoon vanilla extract until stiff peaks form.
2. Spread whipped cream over cooled cake.
Cooking Time: 45-50 minutes
Lemon Creme Cupcakes with Lemon Curd Filling
Brighten up your day with these tangy and sweet lemon cupcakes, filled with a burst of citrusy goodness.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons freshly squeezed lemon juice
For the lemon curd:
– 1/2 cup granulated sugar
– 3 large egg yolks
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat the butter until creamy. Add eggs one at a time, beating well after each addition. Gradually add dry ingredients and lemon juice; mix until just combined.
4. Divide batter evenly among cupcake liners.
5. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
6. Allow cupcakes to cool completely before filling with lemon curd (recipe below).
Lemon Curd Filling:
1. Whisk together sugar, egg yolks, and lemon juice in a small saucepan.
2. Cook over medium heat, stirring constantly, until mixture thickens and coats the back of a spoon (about 10-12 minutes).
3. Remove from heat; stir in melted butter.
Lemon Creme Coffee Cake with Streusel Topping
Brighten up your morning with this refreshing coffee cake, infused with the sweetness of lemon and topped with a crunchy streusel topping. This sweet treat is perfect for breakfast or brunch.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 large egg
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon vanilla extract
– Streusel topping (see below)
Streusel Topping:
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/2 cup cold unsalted butter, cut into small pieces
– 1/2 cup chopped pecans or walnuts
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add softened butter and mix until crumbly.
3. Beat in egg, lemon juice, and vanilla extract.
4. Pour batter into prepared baking dish.
5. Top with streusel topping (see below).
6. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
Lemon Creme Mousse Cake with Fresh Berries
Brighten up your dessert table with this refreshing Lemon Creme Mousse Cake, topped with a medley of fresh berries. This light and airy cake is perfect for warm weather gatherings or anytime you need a sweet escape.
Ingredients:
For the cake:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 3 large egg whites
– 1/2 cup unsalted butter, melted
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
For the mousse:
– 8 ounces heavy cream
– 2 tablespoons unsalted butter, softened
– 2 cups confectioners’ sugar
– 2 teaspoons grated lemon zest
– 1 teaspoon vanilla extract
For the berries:
– Assorted fresh berries (strawberries, blueberries, raspberries)
Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch springform pan.
2. Prepare cake according to package instructions or recipe of your choice.
3. Prepare mousse by whipping cream until stiff peaks form. In separate bowl, mix together butter, confectioners’ sugar, lemon zest, and vanilla extract. Fold whipped cream into the butter mixture.
4. Assemble cake by spreading a layer of mousse on top of the cooled cake. Top with fresh berries.
5. Refrigerate for at least 30 minutes before serving.
Cooking Time: 25-30 minutes
Lemon Creme Sponge Cake with Chantilly Cream
Brighten up your dessert menu with this refreshing lemon creme sponge cake paired with a tangy and airy Chantilly cream. This classic French dessert is perfect for springtime celebrations or as a sweet treat any time of the year.
Ingredients:
For the cake:
– 3 large egg whites
– 1 cup (200g) granulated sugar
– 1/2 cup (60g) all-purpose flour
– 1/4 teaspoon salt
– 2 tablespoons lemon juice
– 1/2 cup (120ml) whole milk, at room temperature
For the Chantilly cream:
– 1 cup (240ml) heavy cream, chilled
– 2 tablespoons granulated sugar
– 1/2 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Grease and flour a 9-inch (23cm) round cake pan.
2. Beat egg whites and sugar until stiff peaks form. Fold in flour, salt, lemon juice, and milk.
3. Pour batter into prepared pan and bake for 25-30 minutes or until golden brown.
4. Let the cake cool completely before serving with Chantilly cream.
Chantilly Cream:
1. Beat heavy cream, sugar, and vanilla extract until stiff peaks form.
2. Use immediately or refrigerate for up to 2 hours.
Lemon Creme Marble Cake with Chocolate Swirls
This moist and flavorful cake combines the brightness of lemon with the richness of chocolate, creating a delightful dessert perfect for any occasion. The marble design adds a beautiful visual touch to this already impressive treat.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 3 large eggs, at room temperature
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1 cup whole milk, at room temperature
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup unsalted butter, melted
– Lemon creme filling (recipe below)
– Chocolate swirl mixture (recipe below)
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans.
2. Whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together milk, lemon juice, and melted butter.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Divide the batter evenly between the prepared pans.
6. Spoon the lemon creme filling and chocolate swirl mixture on top of each cake layer.
7. Bake for 25-30 minutes or until a toothpick comes out clean.
Lemon Creme Filling:
– 1/2 cup powdered sugar
– 2 tablespoons freshly squeezed lemon juice
– 1/4 teaspoon salt
– 1/2 cup heavy cream
Chocolate Swirl Mixture:
– 1/2 cup unsalted butter, softened
– 1 cup semisweet chocolate chips
– 1 tablespoon all-purpose flour
Lemon Creme Sheet Cake with Creamy Lemon Frosting
This refreshing dessert is perfect for warm weather gatherings, featuring a moist and tender lemon cake topped with a tangy and creamy frosting.
Ingredients:
For the cake:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 3 large egg whites
– 1/2 cup unsalted butter, softened
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
For the frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 2 cups powdered sugar
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
Instructions:
1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
2. In a large bowl, whisk together flour and sugar. Add egg whites, butter, lemon zest, and lemon juice; mix until smooth.
3. Pour batter into prepared pan and bake for 18-20 minutes or until lightly golden.
4. Allow cake to cool completely before frosting.
Frosting:
1. Beat cream cheese and butter until smooth. Gradually add powdered sugar, beating until combined.
2. Add lemon zest and juice; mix until fully incorporated.
3. Spread frosting over cooled cake. Refrigerate for at least 30 minutes before serving.
Cook Time: 18-20 minutes
Lemon Creme Chiffon Cake with Citrus Syrup
Lemon Creme Chiffon Cake with Citrus Syrup: A light and airy cake infused with the brightness of lemon and topped with a tangy citrus syrup, perfect for springtime celebrations or everyday indulgence.
Ingredients:
For the cake:
– 3 large egg whites
– 1 cup (200g) granulated sugar
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1/2 cup (60g) all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup (60ml) vegetable oil
For the citrus syrup:
– 1 cup (200g) granulated sugar
– 1 cup (240ml) water
– 1/4 cup (60ml) freshly squeezed lemon juice
– 1/4 cup (30g) grated orange zest
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch (23cm) tube pan or Bundt pan.
2. Whisk egg whites, sugar, lemon zest, and lemon juice until stiff peaks form. Fold in flour and salt.
3. Pour batter into prepared pan and smooth top.
4. Bake for 35-40 minutes or until cake is golden brown and springs back when touched.
5. Allow cake to cool in pan for 10 minutes before transferring to a wire rack to cool completely.
6. For the citrus syrup, combine sugar, water, lemon juice, and orange zest in a saucepan. Bring to boil, then reduce heat and simmer for 5 minutes or until thickened. Drizzle over cooled cake.
Cooking Time: 35-40 minutes
Lemon Creme Coconut Cake with Toasted Coconut Flakes
Brighten up your day with this moist and creamy lemon cake, infused with the sweetness of coconut and toasted to perfection.
Ingredients:
– 2 cups all-purpose flour
– 1 cup unsweetened shredded coconut
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, softened
– 3 large eggs
– 2 teaspoons lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1 cup whole milk
– 1 teaspoon vanilla extract
– Toasted Coconut Flakes (recipe below)
Toasted Coconut Flakes:
– 1/4 cup unsweetened shredded coconut
– 1 tablespoon granulated sugar
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch springform pan.
2. In a medium bowl, whisk together flour, coconut, and sugar.
3. Add softened butter, eggs, lemon zest, lemon juice, milk, and vanilla extract. Whisk until smooth.
4. Pour batter into prepared pan.
5. Bake for 35-40 minutes or until a toothpick comes out clean.
6. Let cool completely before topping with Toasted Coconut Flakes.
Toasting Coconut Flakes:
1. Preheat oven to 350°F (180°C).
2. Mix coconut, sugar, and salt in a small bowl.
3. Spread mixture on a baking sheet lined with parchment paper.
4. Bake for 5-7 minutes or until lightly toasted.
5. Let cool completely before using as topping.
Cooking Time: 35-40 minutes
Lemon Creme Pistachio Cake with Pistachio Crumble
Brighten up your day with this refreshing and decadent cake, featuring a moist lemon creme filling and crunchy pistachio crumble topping.
Ingredients:
For the cake:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 3 large eggs
– 1/2 cup unsalted butter, softened
– 2 teaspoons baking powder
– 1 teaspoon lemon zest
– 2 tablespoons freshly squeezed lemon juice
For the filling:
– 8 ounces cream cheese, softened
– 1/4 cup confectioners’ sugar
– 2 tablespoons freshly squeezed lemon juice
For the crumble:
– 1/2 cup pistachio meal or chopped pistachios
– 2 tablespoons granulated sugar
– 1 tablespoon unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 8-inch round cake pans.
2. Prepare the cake batter according to package instructions. Pour into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
3. Allow cakes to cool completely before assembling the cake.
4. Prepare the filling by beating cream cheese, confectioners’ sugar, and lemon juice until smooth.
5. Assemble the cake by spreading the filling on top of one cake layer, then placing the second layer on top.
6. Mix pistachio meal or chopped pistachios, granulated sugar, and melted butter to create the crumble topping. Sprinkle over the top of the cake.
Cooking Time: 50-60 minutes
Summary
Get ready to indulge in the bright and tangy world of lemon creme cakes! This collection of 18 mouth-watering recipes features an array of luscious frostings, from classic vanilla bean to cream cheese glaze. From moist pound cakes to light-as-air mousse cakes, these sweet treats are sure to satisfy any lemon lover’s cravings. With flavors ranging from raspberry and lavender to pistachio and coconut, there’s something for everyone in this zesty lineup of lemon creme cakes. Whether you’re a seasoned baker or just starting out, these recipes are sure to bring a burst of sunshine to your kitchen.
