Are you craving something baked and lemony?  The best part about the lemon cake is putting your nose real close to the lemon cake and smelling it!  When you smell the lemon cake, you can already taste it in your mind.  This lemon cake is delicious for breakfast.  Citrus is awakening, and a lemon breakfast cake is a perfect way to start the day!

Ingredients For Lemon Bundt Cake Recipe:

2 eggs
1 cup sugar
1/2 cup vegetable oil
1 tbsp vanilla
1 lemon
1 cup lowfat plain yogurt
2 cups flour
2 tsp baking powder
1 tsp baking soda

Directions How To Make Lemon Bundt Cake:

Preheat oven to 375F.

Wash the lemon.  Zest the lemon: grate the thin top yellow layer of the lemon (without the white pith) using a grater with the smallest holes.

Whisk the eggs in a large bowl.  Add the sugar and stir until combined.  Add vanilla.  Add lemon zest.

Cut the lemon into quarters and squeeze out the lemon juice into the bowl with other ingredients.  Stir until combined.

Add flour to the bowl.  Sprinkle baking powder and baking soda evenly over the flour.  Add yogurt, then stir everything until combined.

Spray the inside of the non-stick bundt pan with non-stick cooking spray.  Pour the batter into the bundt pan.  Put in the oven and bake for 35 minutes.

Note: lemon zest is optional :)  If you don’t feel like zesting a lemon, don’t let it stop you from making this delicious lemon cake!  Just use lemon juice and omit the zest.  The lemon flavor will be less intense without the zest, but it will still be a terrific lemon cake.

Here's the lemon breakfast bundt cake right out of the oven

...and here's what's left of the lemon bundt cake at the end of the day!

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Tags: baking, cake, lemon

Here’s how to make moist and tender scrambled eggs:

• Drizzle the non-stick frying pan with oil and turn on the heat to medium-high
• Crack the eggs onto a frying pan and sprinkle with a handful of shredded cheese
• Reduce heat to medium
• Stir the eggs with a spatula, and keep stirring until almost set
• The moment the eggs are almost set, remove the scrambled eggs from the frying pan into a plate

Don’t overcook the eggs!  If you keep them in a frying pan until fully set, they will be tough.  If you want moist and tender scrambled eggs, the key is removing them from the pan when they are almost set - they will finish cooking on the plate (from the residual heat).

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Tags: Breakfast Recipes, eggs, main dish, one dish meal, shredded cheese

Ingredients for blueberry muffins recipe:

2 eggs
1 cup sugar
1/2 cup vegetable oil
1 tsp vanilla
2 cups flour
1/2 tsp salt
1 tsp baking soda
2 tsp baking powder
1 cup plain lowfat yogurt
1 package (12 oz) frozen blueberries (or you can use fresh)

Directions on how to make blueberry muffins:

Preheat oven to 375F.

In a large bowl, beat eggs with sugar.  Stir in the oil and vanilla.

Add flour and sprinkle with baking powder and baking soda.  Don’t stir yet.

Add yogurt, then mix everything.  Stir in the blueberries.

Spray 12 non-stick muffin cups with cooking spray.  Put the batter in muffin cups.  Bake for 35 minutes.

Enjoy your blueberry muffins!

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Ingredients:

2 1/2 cups rolled oats (not instant)
1 cup sunflower seeds
1 cup chopped nuts
2 cups dried cranberries or raisins
1 can (14 oz) sweetened condensed milk

Directions:

Preheat oven to 250F.

Line a 9×11 baking dish with parchment paper.

In a large bowl, mix rolled oats, sunflower seeds, nuts and dried cranberries.  Add sweetened condensed milk and mix with your hands until combined (yes, your hands will be very sticky).

Put the mixture in the baking dish, spread it evenly and press on top with your hands – make the top as smooth as possible.

Bake for 1 hour.  Remove from the oven, let cool for 15 minutes and slice into bars.  Let cool for another hour.

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One morning I was about to make my usual blueberry pancakes.  Then as I was getting the ingredients out, I realized that I was out of blueberries!  I didn’t have any frozen or fresh ones… the only berries I had were the frozen sliced STRAWBERRIES in my freezer :)  Since everyone was already expecting the pancake breakfast, I figured I’ll give the strawberries a shot.  The result was outstanding – we all loved the new strawberry pancakes!

These have tons of large strawberry pieces with intense strawberry flavor!

Ingredients:

1 egg
1 cup yogurt
1 tbsp vanilla
2 tbsp sugar
1 cup flour
1 tsp baking powder
1 tbsp baking soda
1 package (12 oz.) frozen sliced strawberries (you can also use fresh strawberries)
1 tbsp oil

Directions:

Whisk the egg, then add yogurt, vanilla and sugar and stir until combined.  Add flour, baking powder and baking soda, and stir until combined.   

Add the strawberries and stir until combined.  It will seem like there are way too many strawberries, but it’s OK the way it is :)

Heat the oil in a large non-stick frying pan over medium-high heat (I always use 2 pans on 2 burners to speed things up).  Use a large spoon to laddle pancake batter on the frying pan.  Cook for 5 minutes.

Flip the pancakes, then reduce heat to medium and cook for 10 minutes or until done.  Because the strawberries are frozen and there are a lot of them, it will take longer then usual for these pancakes to cook through.  If you are using fresh strawberries, then the pancakes will cook much quicker.

Enjoy with maple syrup!

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Yummy breakfast!  Great with maple syrup!

Ingredients:

10 slices of bread
2 cups of milk
2 eggs
2 tbsp sugar
1 tsp cinnamon
1 tbsp oil

Directions:

Heat the old in a non-stick frying pan over medium-high heat.

Whisk the eggs, milk, sugar and cinnamon in a bowl. 

Dip a slice of bread in the milk mixture, then turn it, dip the other side and put on a frying pan.  Repeat with the remaining slices (that fit in a frying pan).  Cook for 2 minutes, then flip the bread, reduce heat to medium and cook for another 4 minutes.

Note: I like to cut the bread slices diagonally (like a triangle) before dipping and frying.  This way more bread fits on a frying pan.  I also use 2 frying pans at once.

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Tags: Breakfast Recipes, using leftovers

Ingredients:

1 egg
1 cup lowfat yogurt or buttermilk
1 tbsp vanilla
2 tbsp vegetable oil
1 cup flour
2 tbsp sugar
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 cup (or more) blueberries (fresh or frozen)

Directions:

Whisk the egg and mix with yogurt, oil and vanilla in a bowl.

Mix the flour, sugar, baking soda, baking powder and salt in a large bowl.

Pour the liquid ingredients into the dry ingredients.  Stir to combine.

Add blueberries and stir.

Heat a non-stick frying pan over medium-high heat (I always use 2 pans at once to save time).

Drop spoonfuls of batter (with a large spoon) on a frying pan. Cook until golden-brown on one side,
then flip with a spatula and cook until golden-brown on the other side.

Great with maple syrup!

 As you can see on this picture, these are LOADED with blueberries.  To me, there is no such thing as too many blueberries in the pancakes :)

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Tags: blueberries, Breakfast Recipes, pancakes