Cream Cheese Fruit Dip is a quick and simple recipe that’s easy to customize with different add-ins! Cream cheese is all dressed up with heavy whipping cream, Greek yogurt, vanilla extract and the sweetener of your choice.

If you love dessert dips, satisfy your sweet tooth with more recipes like Caramel Apple Dip, Cannoli Dip and Caramallow Dip!

Cream cheese fruit dip is one of the easiest dips to toss together with a handful of inexpensive ingredients! You only need cream cheese, vanilla extract, Greek yogurt, heavy whipping cream and a sweetener like honey or powdered sugar to whip up this dip.

Whether you serve it as a dessert, at a picnic or as an appetizer, you’ll love watching it disappear quickly. It’s loved by everyone from kids to grandparents!

Why we love this Fruit Dip recipe:

• No Bake – I love a recipe I don’t need to preheat the oven for. This no-bake dip recipe is so simple to toss together all in one bowl!
• Versatile – There are so many different ways you can customize this fruit dip recipe! Make it chocolate peanut butter, lemon lime, maple cinnamon… or add in your favorite flavors! The possibilities are endless.
• Inexpensive – You might already have everything you need to make this cream cheese dip recipe in your kitchen right now! All of the ingredients are super budget-friendly and easy to find at the grocery store.
• Kid Friendly – Yes! The little ones love this fun, fruity dip. It’s a great recipe to use to get them to eat some nutrients (from the fruit dippers) and some protein (Greek yogurt)!

Ingredients Needed for Cream Cheese Fruit Dip

• Cream Cheese – The star of the show! I recommend using regular cream cheese, not low-fat. Low-fat cream cheese won’t be quite as thick and creamy.
• Greek Yogurt – I like using plain Greek yogurt with no added flavors, but there’s certainly room for creativity here!
• Vanilla Extract – This adds just the right amount of depth to the sweetness.
• Powdered Sugar – Feel free to swap this with honey or any other sweetener you prefer.
• Cream – Do not swap the heavy cream with any other dairy product! You need it to achieve the right consistency.

How to make Cream Cheese Fruit Dip

Here’s a quick look at how to whip up the very best fruit dip! Keep scrolling for more detailed ingredients and step-by-step instructions.

• Beat the cream cheese until smooth.
• Add the powdered sugar and beat until incorporated.

• Beat in the heavy cream and vanilla until incorporated.
• Beat in the yogurt until smooth.

Variations and Substitutions

• Chocolate Peanut Butter: Calling all Reese’s lovers! Mix in 2 tbsp of peanut butter and 1 tsp cocoa powder.
• Lemon Lime: Craving something more tangy? Stir in 1 tsp lime zest, 1 tsp lemon zest and 1-2 tbsp of either lemon or lime juice.
• Maple Cinnamon: Stir in 2 tbsp of maple syrup instead of powdered sugar. Just a pinch (¼ tsp) of cinnamon warms things up a bit!
• Customize it! This recipe is easy to add to with your favorite flavors.

How to store Cream Cheese Fruit Dip

In an airtight container in the fridge, cream cheese fruit dip will stay fresh for 4-5 days. However, once fruit actually gets dipped into it, it’s best enjoyed immediately. Any new bacteria introduced from the dippers will cause the dip to spoil in a shorter time.

Can I freeze Cream Cheese Fruit Dip?

Sure thing! Keep it stored in an airtight container in the freezer for up to 1 month. Let it slowly thaw in the fridge prior to serving.

You may notice the texture is not as thick — this is because the cream deflates some as it thaws. It won’t affect the quality or the flavor!

What kind of fruit do you serve with Cream Cheese Fruit Dip?

Enjoy cream cheese fruit dip with grapes, strawberries, bananas, apple slices or really any other fruit you like best! Dippers like graham crackers and cookies are also pretty tasty.

Serving suggestions:

Serve this party dip as an appetizer or dessert. It’s pretty versatile, and there’s really no bad way to serve it!

You might also like these fun party ideas!

• Try this Dessert Charcuterie Board instead of dessert for a party!
• Serve this fruit dip with savory dips like this Rotel Dip, Taco Dip or this Buffalo Chicken Dip for a dip party!
• Serve warm, savory dips with these Homemade Breadsticks or Garlic Bread for a well-round finger food meal.

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Cream Cheese Fruit Dip

Cream Cheese Fruit Dip is a quick and simple recipe that's easy to customize with different add-ins! Cream cheese is all dressed up with heavy whipping cream, Greek yogurt, vanilla extract and the sweetener of your choice.

Course Snack

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 12 servings

Calories 130cal

Author Ashley Fehr

Ingredients

• 250 grams Cream Cheese (light or regular) 8 oz
• ½ cup powdered sugar, honey or any other sweetener
• ½ cup heavy whipping cream (a lighter cream will not work)
• 2 teaspoons vanilla extract
• ¼ cup plain Greek yogurt

Chocolate Peanut Butter Cream Cheese Fruit Dip:

• 2 tablespoons peanut butter
• 1 teaspoon cocoa powder

Lemon Lime Cream Cheese Fruit Dip:

• 1 teaspoon lime zest
• 1 teaspoon lemon zest
• 1-2 tablespoons lime or lemon juice

Maple Cinnamon Cream Cheese Fruit Dip

• 2 tablespoons pure maple syrup (omit the sugar)
• ¼ teaspoon ground cinnamon

US Customary – Metric

Instructions

• Whip the cream cheese in a large bowl until smooth.
• Add the sugar and beat on medium speed until smooth.
• Add whipping cream and vanilla and beat on low until incorporated, then beat on high until light and fluffy.
• Beat in yogurt on low speed until blended. Taste and adjust to your preference.

Chocolate Peanut Butter:

• Add in peanut butter and cocoa with the yogurt.

Lemon Lime:

• Add in lime zest, lemon zest and juice with the yogurt — just enough to reach your desired consistency.

Maple Cinnamon:

• Swap the maple syrup for the powdered sugar, and add the cinnamon.

Notes

Substitutions:

• sugar: you can substitute the sugar with any sweetener, just keep in mind that a liquid sweetener will change the consistency.
• yogurt: feel free to sub in a fruit-flavored yogurt for a fun twist

How to store cream cheese fruit dip:

In an airtight container in the fridge, cream cheese fruit dip will stay fresh for 4-5 days. However, once fruit actually gets dipped into it, it’s best enjoyed immediately. Any new bacteria introduced from the dippers will cause the dip to spoil in a shorter time.

Nutrition

Calories: 130cal | Carbohydrates: 7g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 32mg | Sodium: 69mg | Potassium: 43mg | Sugar: 6g | Vitamin A: 426IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 0.04mg

The post Cream Cheese Fruit Dip appeared first on The Recipe Rebel.

Lemon Chicken Orzo Soup is made with chicken broth, savory vegetables, tender chicken, Orzo pasta, herbs and fresh lemon for a zesty kick! It’s a healthy soup recipe that is comforting and flavorful!

I admit, at first I was hesitant to try this Lemon Chicken Orzo Soup (maybe it’s because of my love of Lemon Desserts??), but once I did I was completely hooked.

The dish has a great balance between the tangy freshness of lemon and the savory flavor of the vegetables and tender chicken. Don’t worry — the lemon doesn’t make it overly lemony, but it adds a lovely burst of flavor when the soup has finished cooking.

Ready in under an hour, it’s quick to whip up using simple ingredients you may already have in your pantry!

It’s a great recipe for any occasion, from busy weekdays to special occasion family get-togethers, or just when you need a dose of pure comfort. 

For more easy one-pot dinner recipes with Orzo pasta, try my Sun Dried Tomato and Spinach Orzo recipe, One Pan Tuscan Orzo with Chicken, Garlic Parmesan Orzo Pasta, and my One Pan Chicken Meatballs with Orzo!

Ingredients Needed:

• Oil: I use canola oil to sauté the vegetables, but olive oil or vegetable oil is a good substitute if you have it on hand instead.
• Vegetables: use the classic trio of carrots, celery, and onions for a classic savory flavor base for the soup.
• Garlic: freshly minced garlic will give the soup an aromatic and robust taste. You can use garlic powder in a pinch, but you won’t need as much.
• Seasoning: use salt and black pepper to enhance the flavor of the soup, while dried herbs pack in a ton of flavor. Use parsley, thyme, and basil for a delicious flavor.
• Broth: I tend to use a low-sodium chicken broth for the liquid base of soups, as it gives a great depth of flavor and the low-sodium versions allow me to better control the saltiness of the meal.
• Chicken: Skinless, boneless chicken breasts work well to give you tender chicken pieces in every bite. You can use skinless, boneless chicken thighs for a richer flavor if you prefer.
• Orzo: I love using orzo pasta in soup because it soaks up the delicious flavors of the soup and isn’t a heavy pasta.
• Lemon: The zest and juice from a fresh lemon provide the characteristic tangy note, elevating the soup’s fresh flavor.
• Garnish: use some fresh parsley to brighten up the dish at the end, adding color and extra nutrients.

How to Make Lemon Chicken Orzo Soup

This recipe is easy to make and is ready in just 40 minutes. Full instructions are included in the recipe card below.

1. Sauté vegetables: Sauté the onion, carrots, and celery in oil until the onions begin to brown.
2. Add seasonings: Add the garlic, salt, parsley, thyme, basil, and pepper. Cook and stir.

3. Pour in broth and add chicken: Add the broth, deglaze the pot, add in the chicken breasts, and cook.
4. Shred chicken: Remove and shred the chicken breasts.

5. Add orzo and chicken and cook: Stir in the orzo and cook until al dente. Stir the shredded chicken back into the soup.
6. Add lemon juice and parsley: Squeeze the lemon juice into the pot, then add in the parsley. Taste, and adjust seasonings, and serve hot.

Lemon Chicken Soup with Orzo FAQs

Lemon Chicken Orzo Soup Recipe Variations

• Use other garnishes: Add some freshly grated parmesan cheese, a sprinkle of red pepper flakes for a touch of heat, lemon zest, or some lemon wedges for extra citrus flavor.
• Chicken broth substitutions: Opt for homemade chicken stock or homemade chicken broth if you have it, or use bouillon cubes dissolved in water in a pinch. Use vegetable broth for a slightly different flavor.
• Change the seasonings: Change up the flavors by using an Italian Seasoning mix, or by adding in some spice with cajun seasoning or red pepper flakes.
• Make it creamy: Add in some heavy cream or Greek yogurt before adding the parsley to give your soup a creamy flavor and texture.

Serving Suggestions

Lemon Chicken Orzo Soup is a great one-pot meal that can be served on its own, or you can add some side dishes to make it into a complete meal, or to make it go a bit further. 

Try it with my Cheesy Baked Asparagus or Honey Glazed Carrots for even more comforting flavors, or some Roasted Vegetables, Air Fryer Green Beans, or Green Beans with Bacon to add nutrients and color to the table!

We always have a side of bread on the table too, so try this classic Garlic Bread or my No Knead Artisan Bread with some butter.

More Delicious Soup Recipes To Try

Dinner

Chicken Pot Pie Soup

Chicken

Chicken Gnocchi Soup

Dinner

Pasta Fagioli (Pasta Fazool)

Dinner

Easy Taco Soup recipe

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Lemon Chicken Orzo Soup

Lemon Chicken Orzo Soup is made with chicken broth, savory vegetables, tender chicken, Orzo pasta, herbs and fresh lemon for a zesty kick! It's a healthy soup recipe that is comforting and flavorful!

Course Main Course, Soup

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 323cal

Author Ashley Fehr

Ingredients

• 1 tablespoon canola oil
• 2 large carrots (peeled and chopped)
• 2 ribs celery (chopped)
• ½ medium onion finely diced
• 4 cloves garlic minced
• 2 teaspoons salt
• 1 teaspoon dried parsley
• ½ teaspoon dried thyme
• ½ teaspoon dried basil
• ⅛ teaspoon black pepper
• 6 cups low sodium chicken broth
• 2 boneless skinless chicken breasts (about ¾lb or 340g)
• 1 cup orzo pasta uncooked (170 grams) (use ¾ cup for a thinner soup)
• 1 lemon
• fresh parsley
• salt and pepper to taste

US Customary – Metric

Instructions

• Add oil to a 4-quart Dutch oven or soup pot and heat over medium-high heat.
• Add carrots, celery, and onion and cook, stirring occasionally, until onions are beginning to brown, about 3–4 minutes.
• Add garlic, salt, parsley, thyme, basil, and pepper. Cook and stir for 1 minute.
• Add broth and chicken breasts and bring back to a simmer over medium-high heat.
• Reduce heat to medium-low, cover, and cook for 10 minutes until the chicken is cooked through. Remove the chicken breasts and shred with two forks.
• Stir in orzo and simmer for 8–10 minutes, or until al dente. When the noodles are cooked, stir the shredded chicken back into the soup and add the juice of the lemon (you can add it gradually and taste as you go to get it just as you like it).
• Stir in fresh chopped parsley, taste, and adjust seasonings. Serve hot.

Video

Notes

Ingredients and Substitutions:

• Vegetables: I don’t recommend skipping any of the classic mirepoix combo, but feel free to add in more vegetables if you prefer! Green beans, peas, fresh spinach, baby spinach, or other leafy greens can be added at the end of the cook time for more color and nutrients.
• Chicken breasts: you can use pre-cooked Shredded Chicken or leftover chopped Baked Chicken Breast if you have any. Boneless, skinless chicken thighs or other dark meat from chicken also work great!
• Lemon: if you aren’t sure about the lemon, you can leave it out, but I recommend adding it slowly, and you might be surprised at how much you enjoy the flavor! It adds delicious freshness and acidity.
• Orzo: whole wheat orzo would work well too, or you can use any other kind of small pasta. If you want to store your soup and serve it later, you may want to cook the pasta separately and add it just before serving so that it doesn’t become mushy.

Storage

• Store: Store your leftover lemon orzo soup in an airtight container in the refrigerator for 3-4 days. Allow it to cool completely to room temperature before putting it in the fridge. Reheat in the microwave or on the stovetop with a little bit of extra broth if needed.
• Freeze: Lemon Chicken Orzo Soup freezes so well, so it’s great for prepping ahead of time! If you’re planning to do this, cook the soup without the orzo or garnishes, and let it cool. Once cooled, store it in a freezer-safe container and freeze it for up to 1 month. Defrost and reheat on the stovetop. Add in cooked orzo, stir and season, then garnish and serve hot.

Nutrition

Serving: 458grams | Calories: 323cal | Carbohydrates: 40g | Protein: 25g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 36mg | Sodium: 1361mg | Potassium: 776mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5135IU | Vitamin C: 19mg | Calcium: 58mg | Iron: 2mg

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This Greek Pasta Salad recipe is flavorful and filling, made with the freshest ingredients and a homemade Greek dressing! It’s very quick and easy to make, perfect to serve as a side dish with a hearty main, or as a light dinner on hot summer days.

Greek Pasta Salad is one of my favorite pasta salad dishes, with plenty of fresh veggies, creamy Feta cheese, and an amazing homemade Greek salad dressing!

I LOVE a good easy pasta salad recipe, sometimes you just can’t beat that combination of tender pasta, with crunchy vegetables.

This is the best Greek pasta salad recipe as it’s so easy to make and has a couple of unique additions that we just love. It may not be an authentic Greek salad, but this is my blog and I make the rules. 😉

It comes together in just 20 minutes, so it’s perfect for busy weeknight dinners, or for prepping lunches for the week.

For more great pasta salad recipes, check out my Creamy Ranch Bowtie Pasta Salad Recipe, this Bacon Ranch Pasta Salad, or this BBQ Chicken Pasta Salad with Tomatoes, Zucchini & Corn, or get even more inspiration from my list of 30+ Pasta Salad Recipes!

Ingredients Needed:

Greek Pasta Salad

• Pasta: I like to use Orzo pasta, but any kind of short pasta will work.
• Cucumber: freshly cubed cucumber will give an instantly fresh flavor and great texture to this salad.
• Cheese: get good quality Greek Feta cheese for the best flavor. Opt for PDO labelled Feta (you will see the red and yellow symbol that says Protected Designation of Origin). It is imported from Greece and of the highest quality!
• Olives: kalamata olives add a great salty and savory flavor, classic to Mediterranean cuisine.
• Sun-Dried Tomatoes: they add a rich and tangy flavor to the pasta salad. You can swap for fresh cherry tomatoes if you prefer.
• Fresh herbs: you can use fresh basil or fresh parsley for extra flavor if you wish.
• Pepper: freshly cracked black pepper will add a slight kick to the dish (be sure to add it to your tastes).

Dressing

• Oil: use a good quality extra virgin olive oil for a classic Greek flavor.
• Lemon Juice: fresh lemon juice will work best, so get a fresh lemon and start squeezing!
• Seasoning: use kosher salt, dried oregano, and freshly pressed or minced garlic is all you need for this flavorful dressing.

How to Make Greek Pasta Salad

This recipe couldn’t be easier! Full instructions are included in the recipe card below.

1. Make the dressing: Stir together the oil, lemon juice, salt, oregano, and garlic in a small bowl.
2. Combine ingredients. Mix together the cooked pasta, cucumber, Feta, olives, tomatoes, and chopped fresh basil. Add the dressing and toss well.

Greek Pasta Salad FAQs

Tips and Notes

• Pasta. For the quantities used, this recipe will work best with short cut pasta or small pasta shapes. You can use any kind of pasta for this dish, but if you use a larger size of pasta, the overall texture will be different. Just be sure to cook the pasta al dente for the best results!
• Feta. Whatever you do, choose good (real!) salty Feta cheese. No pre-crumbled Feta cheese here. Buy a good block and crumble or cube some to add in and you won’t regret it.
• Fresh herbs. I love basil in this, but fresh parsley is another great addition. It adds a lovely pop of flavor but isn’t 100% necessary.

Greek Pasta Salad Variations

• Mix up the veggies. You can use your favorite salad veggies here. Some chopped celery, green bell pepper, red onion, or sweetcorn would all add a slightly different flavor and texture to the salad.
• Sun-dried tomatoes. Maybe an unexpected ingredient, but I love the flavor in this dish more than fresh! Feel free to swap with fresh, halved cherry tomatoes if you prefer.
• Olive oil. olive oil adds more flavor than you might think, so use it if you can. If not, you can substitute with another oil, just keep in mind this will be a predominant flavor in the dressing.
• Lemon juice. as much as I feel lemon juice is a must here, you can swap it with red wine vinegar or white vinegar. (Like it tangy? You can even add a bit of both)!
• Dressing. You can swap the homemade dressing recipe for a bottle of store-bought Greek salad dressing in a pinch.

Serving Suggestions

Serve this classic pasta salad as a main dish for a lighter meal, or serve it on the side to make a complete meal of another main course like these Grilled Chicken Thighs, or Slow Cooker Chicken Breast.

In our home, our dinner table is never without a side of bread. Some of our favorites are my Cheesy Garlic Bread, No Knead Artisan Bread, and my Homemade Breadsticks.

More Easy Pasta Recipes to Try

Dinner

Garlic Parmesan Orzo Pasta recipe

Pasta

BEST Hamburger Helper Recipe

Dinner

Easy Lasagna Recipe

Dinner

Pasta Fagioli (Pasta Fazool)

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Greek Pasta Salad

This Greek Pasta Salad recipe is flavorful and filling, made with the freshest ingredients and a homemade Greek dressing! It's very quick and easy to make, perfect to serve as a side dish with a hearty main, or as a light dinner on hot summer days.

Course Salad, Side Dish

Cuisine Greek

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 8 servings

Calories 262cal

Author Ashley Fehr

Ingredients

Greek Pasta Salad

• 340 grams short pasta I like to use orzo about 12 oz
• 1 cup cubed cucumber
• ½ cup Feta cheese crumbled or cubed
• ⅓ cup kalamata olives sliced
• ⅓ cup sun-dried tomatoes roughly chopped
• fresh basil or parsley optional
• freshly cracked black pepper

Greek Salad Dressing

• ¼ cup extra virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• ¼ teaspoon salt
• ¼ teaspoon dried oregano
• 1 clove garlic pressed or minced

US Customary – Metric

Instructions

• Cook pasta according to package directions and drain. Rinse under cold water and set aside.
• Meanwhile, prepare the remaining salad ingredients.
• Add the cooked pasta to a large bowl with the cucumber, Feta, olives, tomatoes, and some roughly chopped fresh basil.
• Stir together dressing ingredients of oil, lemon juice, salt, oregano, and garlic in a small bowl.
• Pour over pasta salad ingredients in a bowl and toss together. Taste and add freshly cracked black pepper or additional lemon or salt according to your tastes.
• Serve immediately or refrigerate for up to 4 days.

Notes

Storage: Store this dish in an airtight container in the refrigerator for up to 4 days. It’s best to store the homemade dressing separately and add it before serving so that the salad doesn’t wilt or soften.

Nutrition

Calories: 262cal | Carbohydrates: 35g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 8mg | Sodium: 274mg | Potassium: 238mg | Fiber: 2g | Sugar: 3g | Vitamin A: 99IU | Vitamin C: 3mg | Calcium: 65mg | Iron: 1mg

The post Greek Pasta Salad appeared first on The Recipe Rebel.

This Greek Chicken Marinade is perfectly seasoned with aromatic garlic, warm oregano, and parsley. Packed with so much flavor, this delicious marinade will take your grilled chicken dinners to the next level!

When it’s warm out, grilled chicken is one of our favorite dinners to enjoy (especially if we can eat it outside while the sun is shining!).

This easy Greek chicken marinade recipe is perfect for making a healthy meal for the whole family with minimal fuss.

Made with very simple ingredients, in under an hour, it’s perfect for a busy weeknight dinner! Serve it with some store bought naan, this Greek Pasta Salad or this Instant Pot Jasmine Rice or Greek Pasta Salad with homemade Lemonade.

Because we’re marinating the chicken in yogurt, which is a foolproof method for making it creamy, juicy, and richly flavored, this Greek chicken is juicy and delicious every time.

It’s a great recipe to meal prep for later in the week because you can make extra marinade and store it to use in another meal a few days later (you can even freeze it — more on that later!).

This Greek marinade recipe is versatile, so you can use fresh herbs instead of dried ones, or change them up to suit your preference.

You can also cook your chicken any way you like — on the stove, in the oven, in the slow cooker, but we love it grilled!

For more Greek-inspired meals, check out my Spicy Baked Feta (Mpougiourdi), and this Feta Pasta with Dill. Alternatively, try another of these Grilled Chicken recipes or this Hawaiian Chicken Recipe for more grilled chicken goodness.

Ingredients Needed:

• Oil: since this is my interpretation of a Greek-style marinade, we are definitely using olive oil. Olive oil does add significant flavor, but you can swap this for another oil you have if you need to.
• Yogurt: only plain yogurt will do here, either Greek-style or Natural yogurt, but you can use any fat percentage: from 0% to ultra thick and rich.
• Lemon: use fresh lemon zest and fresh lemon juice for the best flavor. The acidity will help tenderize the meat.
• Seasoning: use classic Greek flavors with fresh garlic, dried oregano, dried parsley, kosher salt, and black pepper.
• Sugar: white granulated sugar will add a bit of sweetness to the marinade, to counteract the acidity.
• Chicken: I tend to use boneless, skinless chicken breasts, but chicken thighs or chicken with the skin on will work too. You can use chicken with the bone in, but the cook time may vary.

How to Make Greek Chicken Marinade

This recipe is simple to make! Full instructions are included in the recipe card below.

1. Make marinade: Combine marinade ingredients in a Ziploc bag or airtight container.
2. Add chicken: Place chicken in the bag or container, seal it, and shake it to coat the chicken.
3. Marinate: Let the chicken marinate in the refrigerator.
4. Cook chicken: Grill or bake the chicken until fully cooked. Let it rest before serving. 

Greek Chicken Marinade FAQs

Tips and Notes

• Type of Oil. It’s best to use an oil that best compliments the type of food you’re making. Olive oil is best for Greek, Italian, and Mediterranean dishes.
• Fresh Herbs: Got fresh herbs? Wonderful! Use 3 times the amount of fresh herbs (finely chopped) than you would dried ones. 
• Double it up: Make a double batch of this marinade, divide it, and store the excess marinade in an airtight container or jar, in the refrigerator, for up to 3 days to use on another meat later in the week!

Greek Chicken Marinade Variations

• Add some heat. Add some red pepper flakes, cayenne pepper, or hot sauce to the marinade, or sprinkle some on top before you cook your chicken to add a spicy kick to the meal.
• Chicken. You can use this marinade with any cut of chicken, or even another meat. It’s one of those great recipes you’ll use again and again for all sorts of foods!

Serving Suggestions

Serve this Greek Chicken Marinade dish with your favorite sides to make a complete meal.

It’s perfect for making Greek chicken gyros and wraps, or try it in one of these Pasta Salad Recipes!

If you’re using an outdoor grill to cook your chicken, you may want to pair it with this Southwest Potato Salad with tomatoes and Corn on the Cob, or another one of my BBQ Sides for Summer!

If you’re cooking it in the oven, or fancy something a bit different, try these Air Fryer Green Beans and Air Fryer Broccoli with this Cream Cheese Mashed Potatoes recipe.

More Easy Chicken Recipes to Try

Dinner

Chicken Pot Pie Soup

Dinner

15 Chicken Casserole Recipes

Dinner

Marry Me Chicken

Dinner

JUICY Air Fryer Chicken Breast

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Greek Chicken Marinade

This Greek Chicken Marinade dinner is rich, creamy, and perfectly seasoned with aromatic garlic, warm oregano, and parsley. Packed with so much flavor, this delicious marinade will take your grilled chicken dinners to the next level!

Course Main Course

Cuisine Greek

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Chilling time 30 minutes minutes

Total Time 55 minutes minutes

Servings 4 servings

Calories 356cal

Author Ashley Fehr

Ingredients

• ⅓ cup extra virgin olive oil
• ¼ cup plain Greek yogurt
• 1 lemon (zested and juiced)
• 4 cloves garlic (minced)
• 1 tablespoon dried oregano
• 1 teaspoon dried parsley
• 1 teaspoon salt
• 1 teaspoon sugar
• ½ teaspoon black pepper
• 2 lbs chicken (I usually use breasts, but thighs or bone-in chicken will work just fine)

US Customary – Metric

Instructions

• Combine all ingredients in a zip-top plastic bag or a container just big enough to hold your chicken and marinade (too big, and the marinade doesn’t surround the chicken).
• Refrigerate for 30-60 minutes (with the pieces of chicken, I don’t like to let it go longer because the acid can break down the meat too much).
• Use your preferred method of cooking the chicken. Grill or bake at 400 degrees F for about 20 minutes, until a meat thermometer reaches an internal temperature of 165 degrees.
• Let the cooked chicken rest, covered, for 10 minutes before serving.

Video

Notes

*The nutrition information is difficult to estimate on this recipe, as most of the marinade will be discarded.

Stovetop: you can cook this chicken on the stove top in a covered skillet over medium-high heat, flipping once. It will take roughly 5-8 minutes per side depending on the thickness of your chicken.

Slow cooker: you can also cook this chicken in the slow cooker on low for 3 hours-4 hours. 

Storage: Store cooked chicken in the refrigerator in an airtight container for up to 3 days. You can store the uncooked marinade in the fridge for up to 4 days, to use on other meat, providing it has not already touched any raw chicken.

Freezer: you can freeze cooked chicken in an airtight container or freezer bag for up to 3 months. You can also freeze uncooked chicken right in the marinade for 3 months as well — it will marinate as it thaws!

 

Nutrition

Calories: 356cal | Carbohydrates: 6g | Protein: 50g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 146mg | Sodium: 850mg | Potassium: 922mg | Fiber: 1g | Sugar: 2g | Vitamin A: 98IU | Vitamin C: 18mg | Calcium: 57mg | Iron: 2mg

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Graham crackers layered with lemony sweet whipped cream, and piles of juicy, fresh raspberries! This Lemon Raspberry Icebox Cake is an EASY no-bake dessert for spring or summer!

Please tell me you love icebox cakes as much as I do.

Icebox cakes are kind of a new obsession for me. I don’t recall my mom making any icebox cakes (or maybe they just weren’t as famous or frequent as her Chocolate Chip Cookies), so I feel like a latecomer to the phenomenon.

But now I’m totally hooked. Try my classic Easy Icebox Cake Recipe, Snickers Apple Icebox Cake, this Black Forest Icebox Cake, and my Caramel Apple Golden Oreo Icebox Cake for more yummy icebox cake ideas.

On hot summer days, there’s nothing better than getting the grill going for a full BBQ spread with friends and family. Once the saucy mess is cleared, you bring out this No Bake Lemon Raspberry Icebox Cake for the grand finale.

With layers of graham crackers, homemade lemon whipped cream, and fresh raspberries, this no-bake cake is always a hit.

This no-bake summer dessert is fancy enough for special occasions, but it’s a perfect make-ahead recipe for potlucks, parties, or a decadent summer brunch – and you know how I love brunch!

What’s not to love? With a few simple ingredients and a few hours in the fridge, you get one of the most delicious desserts you’ve ever had. That’s a win-win situation for me!

Lemon and berries are one of the BEST combinations for Spring! I know you know I’m right because you love these Baked Lemon Blueberry Doughnuts and this Lemon Blueberry Cream Cheese Coffee Cake.

Ingredients Needed:

• Cream: use heavy whipping cream, 35%, for the best consistency.
• Sugar: powdered icing sugar will balance the acidic tartness of the lemon curd to make a super indulgent cream filling.
• Vanilla: pure vanilla extract adds a subtle warmth and sweetness to the filling.
• Lemon Curd: use my Easy Homemade Lemon Curd or store bought works fine too.
• Graham Crackers: I used the original flavor graham crackers, any brand will work! Choose gluten-free graham crackers for a gluten-free dessert.
• Raspberries: it’s best to use fresh raspberries. If you only have frozen raspberries, check the variations section for how to use them!

How to Make Lemon Raspberry Icebox Cake

This recipe is quick and easy to make. Full instructions are included in the recipe card below.

1. Make lemon cream: Whip the cream then add sugar and vanilla, and whip again. Fold in the lemon curd.
2. Make bottom layer: Lay half of the graham crackers in the bottom of the pan.
3. Add cream and raspberries: Spread half of the whipped cream filling on top of the graham crackers and top with half of the raspberries.
4. Repeat and refrigerate: Repeat the same layers one more time, then cover with plastic wrap and refrigerate for at least 6 hours or overnight, until crackers have softened. Serve and enjoy!

Lemon Raspberry Icebox Cake FAQs

Tips and Notes

• Whipped Cream. You can substitute whipped cream for whipped topping like Cool Whip. I get the convenience of whipped topping, and I do use it myself every once in a while, but for a dessert that is already easy to make and has so few ingredients, I really like to use THE BEST ingredients to make it extra special.
• Lemon Curd. My Easy Homemade Lemon Curd will give you the best lemon flavor, but you can buy a jar of lemon curd instead of making your own if you need to save time.
• Raspberries. I recommend using fresh raspberries instead of frozen raspberries for this icebox cake recipe, as frozen fruit will defrost to be watery which won’t hold up as well as fresh berries.

Lemon Raspberry Icebox Cake Variations

• Mix up the fruit. You can use any kind of berry and fruit combination to make an icebox cake, so long as you enjoy the flavors together. Blueberry and Lemon, or Raspberry and Orange would be good variations. 
• Graham Crackers. Use original Grahams, or mix it up by using honey, cinnamon, or chocolate graham crackers if you like. You can even use vanilla wafers or chocolate wafers if you prefer.
• Pink Raspberry Icebox Cake. If you only have frozen raspberries, you can cook on the stove top with corn starch and sugar to create a thick sauce (use this Strawberry Sauce Recipe as a guide), then stir in with the whipped cream or layer it on the graham crackers.
• Garnish. Add some fresh raspberries to the top of the cake for a classic finish. Add fresh lemon zest or slices of lemons for decoration and an extra zingy flavor too! You can also add some Nilla wafers to the top for decoration and added texture.
• Fillings. You can jazz it up by adding a layer of vanilla pudding, white chocolate pudding, lemon pudding, or even cream cheese.

Serving Suggestions

Serve Lemon Raspberry Icebox Cake after a summer BBQ, or as part of a spring brunch. Fill your dessert table with other fresh and fabulous desserts like these Blueberry Cheesecake Ice Cream Cupcakes, my Strawberry Cream Cheese Pie, classic Pineapple Cake, or this amazing Dessert Charcuterie Board!

For drinks serve my Strawberry Lemonade, this Berry Lime Slush recipe, or a Cold Brew Coffee to perk you up!

More No Bake Dessert Recipes to Try

Desserts

French Silk Pie (easy method)

Appetizers

Cream Cheese Fruit Dip

Desserts

Chocolate Peanut Butter Pretzel Candies

Desserts

Peppermint Bark Fudge

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No Bake Lemon Raspberry Icebox Cake

Graham crackers layered with whipped cream, lemon curd and a pile of fresh raspberries! This Lemon Raspberry Icebox Cake is an EASY no bake dessert for Spring!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 9 servings

Calories 361cal

Author Ashley Fehr

Ingredients

• 2 cups heavy whipping cream 35%
• ⅓ cup powdered icing sugar
• 1 teaspoon vanilla extract
• 1 cup of lemon curd
• 9-10 large graham crackers
• 3-4 cups fresh raspberries

US Customary – Metric

Instructions

• In a large bowl, whip the cream with a hand mixer until soft peaks form. Add the sugar and vanilla and whip until stiff peaks form. Fold the lemon curd into the cream mixture – it’s okay to leave a lemon swirl and not mix completely!
• In the bottom of an 8×8″ baking pan, casserole dish, or trifle bowl, lay half of the graham crackers (enough to cover the bottom in a single layer). Spread half of the whipped cream filling on top of the first layer of graham crackers, and top with half of the raspberries.
• Repeat layers one more time, pressing the graham crackers down gently.
• Cover with plastic wrap and refrigerate for at least 6 hours or overnight, until crackers have softened. Serve and enjoy!

Video

Notes

• Store: Store Lemon Raspberry Icebox Cake covered in plastic wrap, or in an airtight container in the refrigerator for 2-3 days.
• Freeze: Yes! Though I recommend only freezing your Icebox Cake if you have used full-fat heavy cream to make the whipped cream. Store it in a freezer-safe container, or wrap it in foil and freeze it for up to 1 month. Defrost in the refrigerator before serving.

 

Nutrition

Calories: 361cal | Carbohydrates: 35g | Protein: 3g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 72mg | Sodium: 188mg | Potassium: 114mg | Fiber: 2g | Sugar: 24g | Vitamin A: 790IU | Vitamin C: 9.1mg | Calcium: 54mg | Iron: 0.8mg

The post No Bake Lemon Raspberry Icebox Cake appeared first on The Recipe Rebel.

This Baked Lemon French Toast is so much easier than flipping French toast on the stove! It’s perfect for holiday gatherings, brunch potlucks, and special occasions! Top with fresh berries and whipped cream or yogurt for a special morning treat.

Make-ahead breakfast recipes are possibly my favorite type of recipe. Who’s with me?

Because (a) although I’m a morning person, that doesn’t mean I want to spend an hour making breakfast, and (b) breakfast is the best meal of the day, so why not make it good?

I have a few variations of baked French toast (not French toast casseroles — although I have those too), like this Light Overnight Caramel French Toast and this Overnight Baked Pumpkin French Toast, and it’s for good reason.

They are just so easy!

I’m going to be honest here, I think I like an overnight baked French toast even more than a French toast casserole.

I just feel like the edges get crispier and it doesn’t just look like a big pile of slop on your guests’ plates. Though I’ve never been known to turn down French toast in any form — I’m not crazy! 😉

I had to make a lemon version of this baked French toast because I know how much we all love lemon here. I feel like it goes perfectly with some fresh fruit and whipped cream or yogurt, which makes it a lighter version than most French toast breakfast casseroles.

Friends, this might be my new favorite breakfast, or at least my favorite French toast yet! The lemon is just so light and refreshing, and with a dollop of whipped cream and some fresh berries (or berry sauce), it is just SO good. I can’t even handle it.

I love lemon as much in the summer as I do in the winter. If you do too, then you’ll love my Lemon Blueberry Cream Cheese Coffee Cake recipe, these Baked Lemon Blueberry Donuts, and this Cream Cheese-Filled Blueberry Lemon Bread.

Ingredients Needed:

This easy recipe uses fresh but simple ingredients you may already have in your pantry!

• Bread: French bread is generally my bread of choice, but you can use any bread so long as it will hold its shape well.
• Eggs: to make the mixture that the bread will soak in. In some countries, French toast is even called “eggy bread”!
• Milk: I use low-fat milk, but any kind will work just fine, even non-dairy options.
• Sugar: white granulated sugar will work well for this dish, you can use brown sugar or maple syrup if you prefer but the amounts may vary.
• Lemon: use a fresh lemon for the lemon juice and fresh lemon zest for the best flavor.

How to Make Baked Lemon French Toast

This dleicious breakfast is quick and easy to make. Full instructions are included in the recipe card below.

1. Prepare the bread: Slice the French bread nice and thick and lay on a baking sheet or in a baking dish.
2. Make egg mixture: In a large bowl, whisk together eggs, milk, sugar, lemon zest, and lemon juice.
3. Coat bread: Pour the mixture evenly over the bread slices in the pan. Flip the bread slices so that both sides are covered in egg mixture.
4. Refrigerate and bake: Cover with plastic wrap and refrigerate overnight or for at least 2 hours. Bake until edges are light golden brown.

Baked Lemon French Toast FAQs

Tips and Notes

• Bread. Use bread that will hold its shape, as it will be soaked in a liquid mixture which will break it down. Thick sliced bread, crusty bread, and challah bread are good options.
• No Burning Trick. Don’t be afraid to squish the bread to fit into the pan. If there’s a lot of extra room the egg mixture can begin to burn on the pan after the 25-minute mark. Using parchment paper can also help with this. 
• Dish Type. Because of the long baking time, I recommend using a glass 9×13″ pan, a light colored baking sheet or ceramic casserole dish. A dark pan will cause the French toast to brown too quickly.
• Large Batch. You can easily double up the recipe and squish more slices onto a rimmed baking sheet like the one I used here to feed a crowd.

Baked Lemon French Toast Variations

• Mix up the fruit. Swapping out the lemon for orange or top this French toast with raspberry or cranberry sauce.
• Lemons: Try this recipe with limes, oranges, or grapefruit if you prefer!
• Dairy-Free: Make this french toast dairy-free (lactose-free). Use non-dairy milk like coconut milk or almond milk instead of cow’s milk.

Serving Suggestions

Make this easy french toast recipe for a lazy weekend brunch. Serve it with other delicious breakfast recipes like my Easy Yogurt Parfaits, these delicious Baked Apples, and, of course, a generous serving of my crispy Air Fryer Bacon.

To drink, have a fruity Smoothie, Caramel Frappuccino, or even a Cold Brew Coffee to get your day going!

More French Toast Recipes You’ll Love

Breakfast

Overnight Peach Cobbler French Toast Casserole

Breakfast

Overnight Caramel French Toast

Breakfast

Overnight Apple Crisp French Toast

Breakfast

Overnight Slow Cooker Lemon Poppy Seed French Toast (oven instructions)

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Baked Overnight Lemon French Toast

This Baked Lemon French Toast is so much easier than flipping French toast on the stove! It’s perfect for holiday gatherings, brunch potlucks, and special occasions! Top with fresh berries and whipped cream or yogurt for a special morning treat.

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Chilling time 2 hours hours

Total Time 2 hours hours 35 minutes minutes

Servings 8

Calories 232cal

Author Ashley Fehr

Ingredients

• 8 slices French bread about 1″ thick
• 4 eggs
• ¾ cup milk any kind will do
• 3 tablespoons sugar
• zest and juice from 2 lemons

US Customary – Metric

Instructions

• Lightly grease a 9×13″ pan or small-rimmed sheet pan, you can also use parchment paper if desired. Place bread slices in a single layer in the greased baking dish. You can squish them a little if need be — ideally you don’t want too much extra space around them to prevent the egg mixture from burning.
• In a large bowl, whisk together eggs, milk, sugar, lemon zest, and lemon juice. Pour the mixture evenly over the bread slices in the pan. Flip the bread slices so that both sides are covered in egg mixture. Cover with plastic wrap and refrigerate overnight or for at least 2 hours.
• Remove plastic wrap and bake at 350 degrees F for 25-30 minutes, until golden brown and centers are set. Serve with whipped cream and fresh berries if desired.

Notes

Storage:

• Fridge: Refrigerate leftover French toast for up to 4 days. I recommend reheating in the toaster, air fryer, or oven for a crisp exterior, but you can microwave if preferred.
• Freezer: You can freeze leftover French toast for up to 3 months. I recommend freezing individual slices on a parchment-lined sheet pan, then moving them to a freezer bag. To reheat, thaw or reheat from frozen in the microwave or toaster.

 

Nutrition

Calories: 232cal | Carbohydrates: 39g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 425mg | Potassium: 141mg | Fiber: 1g | Sugar: 9g | Vitamin A: 162IU | Calcium: 74mg | Iron: 3mg

The post Baked Overnight Lemon French Toast appeared first on The Recipe Rebel.

This Lemon Blueberry Cake has three layers of fluffy lemon cake with fresh blueberries and a homemade lemon cream cheese filling. It’s an easy layer cake for Easter or Spring!

Lemon and blueberry are one of my favorite fruit combinations., and this Lemon Blueberry Cake is one of my favorite ways to enjoy it!

It’s fresh, flavorful, and a perfect balance of tangy and sweet. This three-tiered cake is great for any special occasion or celebration.

Today’s occasion?

The 9th Blog Birthday of The Recipe Rebel!

It has been 9 years since I admitted to the world that I had started this blog — I had 10 whole recipes on it then. Today, there are more than 1100 recipes and I have so much love for this community!

But back to the cake 😉

I love how impressive this cake looks (and with minimal effort!), but you can customize it with your own twist on the decoration too.

Try frosting the sides or adding some extra swirls of frosting on top!

Looking for more blueberry and lemon recipes? Check out these 30 Easy Blueberry Recipes or 30 of the Best Lemon Desserts.

For more sweet treats with the combination of lemon and blueberry flavors, try my Lemon Blueberry Angel Food Cake Roll, this Lemon Blueberry Cream Cheese Coffee Cake, or add some fresh blueberries to this Easy Greek Yogurt Lemon Bundt Cake recipe!

Ingredients Needed:

Whipped Cream Ingredients:

• Cream Cheese: use full fat, room temperature cream cheese for the best results.
• Heavy Whipping Cream: heavy whipping cream is required to make this frosting light and fluffy. Do not substitute with another cream.
• Powdered Sugar: powdered sugar sweetens and thickens our cream cheese whipped cream.

How to Make Lemon Blueberry Cake

This lemon blueberry cake is quick and easy to make. Full instructions are included in the recipe card below.

Lemon Blueberry Cake

1. Fat + sugar: Beat butter until smooth then add in the oil and sugar.
2. Add wet ingredients: Next, add in the eggs and beat to combine. Then add milk, lemon juice, and vanilla and continue to beat until smooth.
3. Add leavening agent: Add baking powder, salt, and lemon zest. I like to stir this in before the flour so they are evenly distributed!
4. Stir in flour: be careful not to overmix!
5. Divide into pans: Toss blueberries in flour and put them on top of the cake batter.
6. Bake, cool and frost: Bake until done, then let the cakes sit before transferring them to a wire rack to cool completely before frosting.

Lemon Blueberry Cake FAQs

Tips and Notes

• Lemons. Choose lemons that have smooth skin and seem heavy for their size. This is a great way to tell if they’re juicy! Roll with a firm hand on the counter before juicing to help make them extra juicy!
• 9×13″ cake: this recipe will also work in a 9×13″ pan but you will need to bake quite a bit longer — roughly 30-40 minutes. When the center is done, check with a toothpick to ensure it is dry or has moist crumbs.
• Refrigerate. Put the cake in the fridge once you have assembled it to make it less crumbly when you slice it.

Lemon Blueberry Cake Variations

• Try different fruit. You can use raspberries or cherries in this recipe instead of blueberries, or you could try oranges instead of lemon too.
• Frosting. Try a plain cream cheese frosting, or use a different flavor. You can add some color to the frosting too for a different look. Purple frosting would look great on this cake as it goes well with the bluey purple of the blueberries!
• Decoration. You can choose to frost the whole cake, including the edges, or you can add the frosting to the center of the cake as I have done in the pictures.

• Garnish. You can decorate and garnish this cake with blueberries, lemon zest, lemon peel, lime, or oranges. Edible blue and yellow flowers would also look impressive on this cake.

Serving Suggestions

This cake works great on a dessert table or as a celebration cake for a birthday party or special occasion.

Serve this cake with other impressive desserts like this Dessert Charcuterie Board or this amazing Peanut Butter Cake with Chocolate Cream Cheese Frosting.

If you’re serving this cake for afternoon tea, you might want to try some of my drinks recipes to go with it. My Cold Brew Coffee and Caramel Frappuccino go well with blueberry and lemon flavors, and this Blueberry Lemonade is always a hit too!

More Delicious Cake Recipes to Try

Desserts

Triple Berry Angel Food Cake Roll (a Red, White and Blue dessert)

Cheesecake

Easy Cheesecake Cupcakes Recipe

Desserts

No Bake Lemon Cheesecake

Desserts

Lemon Blueberry Cream Cheese Coffee Cake Recipe

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Lemon Blueberry Cake

This Lemon Blueberry Cake has three layers of fluffy lemon cake with fresh blueberries and a homemade lemon cream cheese filling. It's an easy layer cake for Easter or Spring!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 30 minutes minutes

Cook Time 18 minutes minutes

Cooling time: 1 hour hour

Total Time 1 hour hour 48 minutes minutes

Servings 10

Calories 694cal

Author Ashley Fehr

Ingredients

Lemon Blueberry Cake

• ½ cup unsalted butter room temperature
• ½ cup canola oil 50g
• 1½ cups granulated sugar 300g
• 4 eggs
• ¾ cup milk
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1½ teaspoon baking powder
• ½ teaspoon salt
• 2 tablespoon lemon zest
• 2¼ cups all purpose flour fluffed and leveled, 293g
• 3 cups blueberries fresh
• 3 tablespoons all purpose flour

Cream Cheese Whipped Cream

• 1 package cream cheese room temperature 250g/8oz
• 1¾ cups powdered sugar
• ¾ cup heavy whipping cream 30-35% cold
• zest of 1 lemon use ½ for a milder flavor
• 1 teaspoon vanilla extract

US Customary – Metric

Instructions

Lemon Blueberry Cake

• Preheat oven to 350 degrees. Lightly grease 3 8″ round cake pans, then dust with flour if desired, tapping the pan so that all excess flour is removed. You can line the pan with parchment paper as well, or instead of flour if you prefer.
• In a large bowl with an electric mixer, beat the butter until smooth. Add the oil and sugar and beat again for 2-3 minutes.
• Add eggs and beat until completely combined.
• Add milk, lemon juice, and vanilla extract and beat on low speed until smooth.
• Add baking powder, salt, and lemon zest and beat on low speed until combined.
• Add flour, and stir just until no visible streaks of flour remain.
• Divide cake batter evenly between the 3 pans.
• Toss blueberries with 3 tablespoons flour and divide between pans on top of batter. Don’t press in — just let them sit on top.
• Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Let sit for 10 minutes before removing from pan to a wire rack to cool completely.

Cream Cheese Whipped Cream

• In a medium bowl with an electric mixer, beat cream cheese until smooth.
• Add powdered sugar and beat until combined.
• Add cream, lemon zest and vanilla and beat on low speed until incorporated. Turn mixer to high and beat until light and fluffy and thickened (it should be spreadable, but you can chill before spreading for a firmer consistency). Adjust sweetness to taste.
• Divide cream cheese whipped cream between cake layers to assemble and garnish as desired. You can slice it right away but it will be easier after a few hours in the fridge!

Notes

Storage:

• Store: Store blueberry lemon cake in an airtight container in the refrigerator for up to 5 days.

 

Freeze:

• Cake layers: Freezing the cake layers is super simple, just wait until they have completely cooled and wrap them tightly in plastic wrap. Then place the layers in a freezer-safe container or Ziploc bag and freeze them for up to 3 months. Defrost in the refrigerator before making the cream cheese frosting and assembling the cake.
• Whole cake: Freezing the whole cake after it is frosted and assembled is easy too, you will just need to make sure to have a large enough container so that the frosting doesn’t get misshapen. Store in the freezer for up to 2 months, and defrost it in the refrigerator overnight before slicing to serve.

 

Nutrition

Calories: 694cal | Carbohydrates: 85g | Protein: 8g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 134mg | Sodium: 228mg | Potassium: 239mg | Fiber: 2g | Sugar: 58g | Vitamin A: 1006IU | Vitamin C: 8mg | Calcium: 106mg | Iron: 2mg

The post Lemon Blueberry Cake appeared first on The Recipe Rebel.

This easy Lemon Bread recipe is packed with fresh lemon juice, lemon zest, and a mouth-watering sweet lemon glaze on top — this one is for all the lemon lovers out there! It’s the perfect sweet treat to enjoy with a cup of coffee in the morning or for dessert.

This is the BEST lemon loaf I’ve made, and it’s such an easy recipe to follow!

Filled with fresh lemon flavor, it’s got a great moist crumb and can be easily customized to suit your preference for sweet or tangy flavors.

This loaf of lemon bread is even better than the Starbucks Lemon Loaf, and I don’t say that lightly!

Just in case you aren’t aware, I LOVE lemons. They have such a unique, tangy flavor that cuts through the sweetness of traditional baked goods.

It’s perfect for brunches or afternoon tea, just like my Lemon Blueberry Cream Cheese Coffee Cake recipe.

It’s a versatile recipe that I know will become a new favorite! It’s also the perfect recipe to batch bake and store some in the freezer for later.

If you love this lemon bread recipe, you’ll also love my Orange Cranberry Bread, this Cinnamon Apple Bread, and this classic Banana Nut Bread.

For more lemon desserts, try my Lemon Blueberry Angel Food Cake Roll, this amazing Lemon Lush Dessert, and my Greek Yogurt Lemon Bundt Cake.

Ingredients Needed:

This homemade lemon bread is super easy to make! Full instructions are included in the recipe card below.

• Oil – Vegetable oil or canola oil will work well, but any kind of oil can be used. I have not tested this recipe with any other kind of fat. The oil keeps it very moist!
• Sugar – white granulated sugar is perfect for this recipe.
• Eggs – help the bread to rise and binds ingredients together.
• Yogurt – I have used 0% Plain Greek Yogurt, but you can swap this for full-fat sour cream. You can use a lower-fat, non-Greek yogurt, but keep in mind that a thinner yogurt will result in a wetter loaf.
• Lemon Juice – get fresh lemons that you juice yourself for the best flavor.
• Vanilla – vanilla extract gives the bread a subtle warm flavor that melds so well with the citrusy lemon.
• Flour – I’ve only tested this recipe with all-purpose flour, but you should be able to swap some or all of the flour with whole wheat without any problems. 100% whole wheat flour will result in a denser loaf. You can use Gluten-Free flour if you like, as long as it acts like normal flour in bread.
• Baking Powder – helps the bread to rise quickly!
• Salt – use kosher salt to enhance all the flavors in this loaf.
• Lemon Zest – you’ll need fresh lemons for lemon juice anyway, but we’re going to use the lemon zest as well for an amazing citrus tang!
• Powdered Sugar – this is the base of the simple lemon glaze that will go on top of your lemon cake.

How to Make Lemon Bread

This homemade lemon bread is super easy to make! Full instructions are included in the recipe card below.

Lemon Bread

This homemade lemon bread is super easy to make! Full instructions are included in the recipe card below.

1. Mix oil and sugar. In a large bowl whisk together the oil and sugar.
2. Add wet ingredients. Add eggs, yogurt, lemon juice, and vanilla extract.
3. Combine. Whisk until fully combined.
4. Add dry ingredients. Add flour, baking powder, salt, and lemon zest.
5. Stir. Stir until just combined to make a thick batter — don’t overmix or it could make your bread tough!
6. Bake. Spread the batter into a loaf pan and bake until golden. Allow the loaf to cool while you make the lemon glaze, then drizzle the glaze over the loaf before serving.

Lemon Bread FAQs

Tips and Notes

• Pan type. The citrus makes lemon bread brown more quickly than other types of quick bread. I recommend using a light-colored loaf pan or a glass pan rather than a dark non-stick one. If it is browning too quickly, you can tent the top with foil at the 30-minute mark.
• Pan size. A larger pan will bake more quickly. I prefer to use a 9 by 5-inch loaf pan for this recipe as it bakes in about 40 minutes and therefore doesn’t brown as much on the edges. An 8 x 4 inch loaf pan will work just fine, but you may need 50-60 minutes of baking time. It will yield a taller loaf.

Lemon Bread Variations

• Different Citrus. You can use different citrus fruits in this recipe. Try oranges, grapefruit or limes, for a flavorful twist.
• Berries. You can add fresh blueberries or chopped strawberries to this recipe without changing the recipe! Aim for about 1 cup. If using frozen berries, don’t defrost them before adding them in, and keep in mind it may need a longer bake time.
• Chocolate. Add some white chocolate chips to the cake batter for added sweetness, or drizzle some melted white chocolate on top for a fancy finish.
• Frosting. Use a cream cheese frosting or a sweeter sugar frosting for the top of the bread for a sweeter finish.

Serving Suggestions

We love having lemon bread with a hot cup of coffee for a sweet breakfast treat. Freezing individual slices of this bread makes it super handy to quickly defrost and enjoy as a snack whenever you like too.

If you want something and want to know How to Make Cold Brew Coffee then I’ve got you covered. This lemon loaf also tastes great with my Caramel Frappuccino, or you can try this Easy Frappe reicpe when summer hits!

Serve this glazed lemon bread warm with a scoop of Coffee Ice Cream for a decadent dessert twist on the classic lemon and coffee combination!

More Quick Bread Recipes and Desserts To Try

Breakfast

Healthy Banana Bread recipe

Soup

Drop Dumplings for Soup

Breakfast

Cinnamon Roll Bites

Quick Breads

Cheddar Bay Biscuits

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Lemon Bread recipe

This easy Lemon Bread recipe is the perfect sweet treat to enjoy with a cup of coffee in the morning or for dessert. Packed with fresh lemon juice, lemon zest, and a mouth-watering sweet lemon glaze on top, this one is for all the lemon lovers out there!

Course Bread and Baked Goods

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 12 servings

Calories 212cal

Author Ashley Fehr

Ingredients

Lemon Bread

• ¼ cup canola oil 50 grams
• 1 cup sugar 200g
• 2 large eggs
• ¾ cup plain 0% Greek yogurt 180 grams
• ¼ cup lemon juice 1 lemon
• 1 teaspoon vanilla
• 1 ¾ cups all-purpose flour 227 grams fluffed and leveled
• 2 teaspoons baking powder
• ½ teaspoon salt
• zest of 2 lemons or 3, if you like things tangy!

Lemon Glaze

• ½ cup powdered icing sugar
• 1-2 tablespoons lemon juice

US Customary – Metric

Instructions

Lemon Loaf

• Preheat oven to 350 degrees F and lightly grease an 8×4″ (or 9×5″) loaf pan (I recommend glass or light-colored as it will darken more quickly in a nonstick pan).
• In a large bowl whisk together the oil and sugar on with a hand mixer on low speed. Add the wet ingredients of eggs, yogurt, juice, and vanilla extract. Whisk until smooth.
• Now add in the dry ingredients. Add the flour, baking powder, salt, and lemon zest and stir just until combined.
• Spread batter into prepared loaf pan.
• Bake at 350 degrees F for 40-55 minutes (a larger pan will bake more quickly), covering loosely with foil after 30 minutes or when top is golden, until a toothpick in the bread comes out clean or with moist crumbs.
• Cool to room temperature on a wire rack before slicing and serving. Store leftovers in the fridge for up to 4-5 days.

Lemon Glaze

• Gradually stir lemon juice into the powdered icing sugar until desired consistency is reached — you may not need all of the lemon juice!
• Drizzle over the loaf before serving.

Video

Notes

Storage

• Store: Store this lemon bread in an airtight container at room temperature for a couple of days or in the fridge for up to 5 days. Allow it to cool completely to room temperature before putting it in the fridge.

Freeze:

• To freeze slices – simply slice the loaf and wrap the slices individually in plastic wrap or parchment paper. Then store the slices in a Ziploc bag or freezer-safe container and freeze for up to 3 months. Take the slices out as you need them, letting them come to room temperature before serving them. You can heat them in the microwave for 30 seconds or so to speed this up if you like!
• To freeze the whole loaf – wrap it in plastic wrap or store it in a container in the freezer. Defrost overnight on the counter and slice once it is soft.

 

Nutrition

Calories: 212cal | Carbohydrates: 37g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 28mg | Sodium: 113mg | Potassium: 122mg | Fiber: 1g | Sugar: 22g | Vitamin A: 40IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg

The post Lemon Bread Recipe appeared first on The Recipe Rebel.

This really is the Best Vanilla Cheesecake Recipe! It’s light, creamy, luscious, and perfect topped with fresh berries.

You know, I actually can’t remember the last time I made a baked cheesecake. I make No-Bake Cheesecake, and Mini Baked Cheesecakes, but a whole baked cheesecake?! Seems like a lot of work, right?

But when I saw The Ultimate Cheesecake in the April edition of Canadian Living, I was intrigued. The recipe promised a perfect, crackless baked cheesecake with no water bath.

What?!

And so The Best Vanilla Cheesecake was born! It’s light, creamy, perfect…and it doesn’t require a water bath. Win!

The secret is loads of sour cream or yogurt and a low oven temperature. It is seriously luscious and perfect with all kinds of toppings!

Ingredients Needed:

• Crust: we’re making a simple homemade crust with graham cracker crumbs, melted butter, and sugar.
• Cream Cheese: use full fat blocks of cream cheese for the best texture.
• Granulated Sugar: all cheesecakes need a sweetener.
• Eggs: helps hold the cheesecake together.
• Lemon Juice: no, this is not a lemon cheesecake. You can’t taste it, but the lemon juice is necessary.
• Vanilla Extract: gives the Vanilla Cheesecake its flavor.
• Salt: cuts the sweetness and brings out the flavor.
• Sour Cream or Greek Yogurt: using sour cream will give a little more tang than yogurt will, but I love how it complements a dollop of sweetened whipped cream and some fresh summer berries. Choose whichever you prefer.

How to Make Baked Vanilla Cheesecake

This Vanilla Cheesecake takes a quick 20 minutes to prep! See the detailed recipe down in the recipe card.

1. Make the crust: In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press into the bottom and up the sides of a greased springform pan, then bake at 325ºF until firm. Remove from the oven, then drop the temperature of the oven to 275ºF.
2. Prepare the filling: In a bowl, beat cream cheese until smooth, then add sugar, eggs, lemon juice, vanilla, and salt. Beat on low until smooth, then add the sour cream.
3. Assemble and bake: Pour the filling into the crust, smooth the top, then bake until the outer 2 inches are set. It will still be jiggly at this point! Do not worry.
4. Cool slowly: Turn the oven off and let the cheesecake sit for 1 hour, then remove from the oven and let it sit for 15 minutes on the counter. Carefully run a knife around the edge to loosen the cheesecake, cool to room temperature, then chill further in the fridge for at least 8 hours.

Baked Vanilla Cheesecake FAQs

Tips and Notes

• Pre-bake the crust. Pre-baking firms the crust up so it doesn’t get soggy once you add the filling.
• Don’t over-mix the filling. Over-beating the eggs will incorporate too much air and can result in cracks on the top of your cheesecake.
• Use a springform pan. A springform pan is the key to removing the cheesecake without damaging it.
• Make sure your pan is 9″ across. This recipe is designed for a 9″ pan. A different size will alter the baking time.
• If you use a smaller pan, you can adjust the time and bake the leftover crust and filling in muffin cups for about 20 minutes to make mini cheesecakes.
• Cool slowly! You’ll cool the cheesecake for 1 hour in the oven, set it out on the counter until it’s room temperature, then chill it in the fridge for at least 8 hours. Be patient. This time is essential to the perfect texture and no cracks!
• Cheesecake texture. We love a soft, creamy cheesecake, so that’s exactly what this one is. If you prefer a drier, firmer cheesecake, this may not be the one for you!

Serving Suggestions

This Vanilla Cheesecake is absolutely delicious on its own, but you can also decorate it with a number of different toppings!

• Drizzles. Top it off with a drizzle of melted chocolate, fudge sauce, or caramel sauce.
• Fresh fruit. Raspberries, blueberries, strawberries, you name it! If your berries aren’t quite sweet enough, slice them and toss them in a bowl with a teaspoon of sugar. Let that marinate for 20 minutes until they start to release some of their juices, then add them on top of the cheesecake.
• Jam. Add a dollop of your favorite raspberry jam, strawberry jam, Strawberry Sauce, or lemon curd.
• Crunchies. Sprinkle on crushed candy bars, chopped nuts, crushed pretzels, or anything your heart desires.

More Cheesecake Recipes You’ll Love

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The Best Vanilla Cheesecake

This really is the Best Vanilla Cheesecake Recipe! It's light, creamy, luscious, and perfect topped with fresh berries.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 2 hours hours 15 minutes minutes

Total Time 2 hours hours 35 minutes minutes

Servings 16

Calories 327cal

Author Ashley Fehr

Ingredients

Crust!

• 2 ½ cups graham cracker crumbs
• ⅓ cup butter melted
• 1 tablespoon sugar

Filling

• 24 oz full fat cream cheese (3 8 oz or 250 gram packages)
• 1 ½ cups granulated sugar
• 4 large eggs
• 4 teaspoons lemon juice
• 2 teaspoons vanilla extract
• a pinch of salt
• 2 cups sour cream or Greek yogurt

US Customary – Metric

Instructions

• Preheat the oven to 325 degrees F and lightly grease a 9″ Springform pan.
• In a medium bowl, combine graham cracker crumbs, melted butter and sugar. Press into the prepared pan and up the sides about 1 inch up the sides. Bake for 12-15 minutes or until firm no longer moist. When done, reduce the oven heat to 275 degrees F.
• Meanwhile, prepare your filling. In a large bowl, beat cream cheese until smooth. Add sugar, eggs, lemon juice, vanilla and salt and beat on low speed until smooth. **DO NOT overmix. Overbeating the eggs will result in too much air which will result in cracks.
• Add sour cream and beat on low until combined.
• Pour into crust and smooth the top. Bake at 275 degrees F for about 2 hours or until the outer 2 inches are set but the center is still jiggly.
• Turn off the oven and let sit in the warm oven for 1 hour. Remove from the oven and let sit for 15 minutes before carefully running a knife around the edge of the pan to loosen the cheesecake.
• Let cool to room temperature before chilling in the fridge completely (chill at least 8 hours before serving), then remove from the pan and serve.
• Baked cheesecakes store perfectly in the fridge for a few days, and the freeze wonderfully as well!

Video

Notes

*This recipe has updated since the original version, reducing the sour cream to 2 cups from 3 cups. It is still rich and creamy, but this should help with any problems readers may have had with it being too soft. We like a soft cream cheesecake. If you like a dry, firm cheesecake, this is not the recipe for you. 

*There should never be a problem with having too much batter. Please measure your Springform pan and ensure it is at least 9″ across. If you are using a smaller pan, you can bake the leftover crust and filling in muffin cups for about 20 minutes.

Nutrition

Calories: 327cal | Carbohydrates: 36g | Protein: 7g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 89mg | Sodium: 366mg | Potassium: 234mg | Sugar: 25g | Vitamin A: 555IU | Vitamin C: 0.9mg | Calcium: 141mg | Iron: 0.8mg

The post The Best Vanilla Cheesecake Recipe appeared first on The Recipe Rebel.

This Strawberry Lemonade is the perfect refreshing summer drink. It’s made with fresh lemon juice and zest and sweetened with homemade strawberry lemon simple syrup.

Is there anything as refreshing as an ice cold glass of lemonade during those hot summer days? I don’t think so.

One of the great things about lemonade is just how many ways you can make it: Pink Lemonade, Classic Lemonade, Strawberry Lemonade, you name it.

Well, this Strawberry Lemonade Recipe is one of my favorites. It’s perfectly sweet, perfectly lemon-y, and infused with strawberry flavor.

Just 5 ingredients and 20 minutes to whip up this refreshing summer beverage!

Love a refreshing beverage on a hot day? Check out this Easy Frappe, this Cold Brew Coffee or this Strawberry Milkshake!

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Ingredients Needed:

• Water: you’ll need a little bit of water to make the simple syrup as well as to act as the base for the lemonade.
• Strawberries: you can use either fresh or frozen chopped strawberries.
• Sugar: granulated sugar dissolves perfectly into the simple syrup.
• Lemons: you’ll use both the lemon zest and the lemon juice.
• Ice Cubes: because ice cold lemonade is where it’s at!

How to Make Strawberry Lemonade

1. Make simple syrup: First, use a vegetable peeler to zest lemon. In a saucepan, bring 1 cup water, strawberries, sugar, and lemon zest to a boil. Reduce heat and simmer until syrupy, then mash the berries. Strain and refrigerate to chill.
2. Juice the lemon: Juice the lemons, then add 1 cup of fresh lemon juice to a pitcher.
3. Combine: To the pitcher, add ice, remaining 3 cups of water, and lemon simple syrup. Stir, garnish, and refrigerate until chilled.

FAQs

Tips and Notes

• Use fresh lemon! The flavor of freshly squeezed lemon juice is just unmatched.
• Lemon amount: I use 3 large lemons and the lemonade is flavorful but mild. If you like a little extra zip, use 4 large or 5 small lemons, including the zest and juice. You can also garnish with some fresh lemon slices for serving if you want a little extra tang.
• If you’re prepping ahead of time, wait to add the ice so it doesn’t melt and dilute the lemonade.
• Strain the syrup. Straining the syrup gets rid of any fruit pulp or strawberry seeds for a smooth drink.
• Chill the syrup. Let the simple syrup cool off a bit before you add it to the lemonade. I don’t know about you, but warm lemonade doesn’t sound as good as ice cold lemonade does!

Variations

• Use other fruit. While strawberry and lemon are a classic delicious combination, feel free to play around with other flavors. Swap the lemon for lime or swap the strawberries out for raspberries, blueberries, or even cherries.
• Make it sparkly. Swap the water base for carbonated water for a sparkling lemonade. If you use carbonated water, be sure to serve right away so it doesn’t go flat before you can enjoy it.
• Add herbs. Garnish your lemonade with fresh mint or basil leaves for a delicious herby flavor twist.
• Booze it up. Add a couple ounces of vodka, tequila, or rum to make an adult beverage!

More Refreshing Summer Drinks

Drinks

Tropical Smoothie

Drinks

Frozen Hot Chocolate: 3 Ways

Drinks

Berry Lime Slush Recipe

Drinks

Sensational Strawberry Lemon Slush

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Strawberry Lemonade

This Strawberry Lemonade is the perfect refreshing summer drink. It's made with fresh lemon juice and zest and sweetened with homemade strawberry lemon simple syrup.

Course Drinks

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 239cal

Author Ashley Fehr

Ingredients

• 4 cups water divided
• 2 cups fresh or frozen chopped strawberries
• 1 cup granulated sugar
• 3-5 lemons*
• 1 cup ice cubes

US Customary – Metric

Instructions

• Use a vegetable peeler to peel the lemon zest into strips. Set lemons aside.
• Lemon simple syrup: In a medium pan over medium-high heat, bring 1 cup water, strawberries, sugar and lemon zest strips to a boil.
• Reduce heat to medium and simmer until sugar is dissolved and liquid is syrupy, about 5-8 minutes. Mash berries gently before straining to release the juices. Strain and refrigerate syrup until needed.
• Juice lemons and add 1 cup lemon juice to a large pitcher (reserve any extra so you can adjust the flavor to your tastes).
• Add 1 cup ice cubes, remaining 3 cups water, and lemon simple syrup. Stir to combine and garnish with fresh lemon slices if desired. Refrigerate until chilled.

Notes

*I use 3 very large lemons and it is flavorful but mild. If you like extra zip, use 4 large or 5 small lemons, including all the zest and juice. You can also make it as is, and add extra fresh lemon slices to serve if you want a little more tang.

Tips:

• Use fresh lemon! The flavor of freshly squeezed lemon juice is just unmatched.
• Lemon amount: I use 3 large lemons and the lemonade is flavorful but mild. If you like a little extra zip, use 4 large or 5 small lemons, including the zest and juice. You can also garnish with some fresh lemon slices for serving if you want a little extra tang.
• If you’re prepping ahead of time, wait to add the ice so it doesn’t melt and dilute the lemonade.
• Strain the syrup. Straining the syrup gets rid of any fruit pulp or strawberry seeds for a smooth drink.
• Chill the syrup. Let the simple syrup cool off a bit before you add it to the lemonade. I don’t know about you, but warm lemonade doesn’t sound as good as ice cold lemonade does!

 

Storage:

Once the ice is added, the lemonade is best right away. If it sits too long, the ice will melt and dilute the flavor. If you leave the ice out, you can combine everything and store the lemonade in the fridge for up to 5 days. You can also freeze it for up to 5 months. When you’re ready to serve, thaw in the fridge, add water if needed, and enjoy.

Nutrition

Calories: 239cal | Carbohydrates: 63g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 223mg | Fiber: 4g | Sugar: 55g | Vitamin A: 26IU | Vitamin C: 85mg | Calcium: 35mg | Iron: 1mg

The post Strawberry Lemonade appeared first on The Recipe Rebel.