#lemony gem

[lemoocado]

toy exclusive ponies!

[emoboy130]

Lemony Gem💎

💛💛💛💛💛💛💛💛💛💛💛💛💛💛💛💛💛💛💛💛💛💛

💛💛💛💛💛💛💛💛💛💛💛💛💛💛💛💛💛💛💛💛

[nextgenfoals]

junebug x lemony gem? both g4

Meet Skipper! He’s named after a type of butterfly and is a huge advocate for native plants and bugs :) — Mod Charm 🦋

[raindrop-stimmies]

Lemony Gem Stimboard!

For Deadboy’s 600 (MLP character, Spun the wheel)

🍋💎🍋

💎🧁💎

🍋💎🍋

[nachosforfree]

did a little base edit with some random background ponies, Orange Swirl, Jonagold, and Lemony Gem

base by KatsuBases on deviantart

[lazy4honey]

Hello!! I absolutely LOVED your Slime girl fic with Millicent, so would you -perhaps- be willing to write something similar with a subby transmasc reader? Maybe he’s nervous since he doesn’t have a dick, so she just makes one for herself to tease and rail him stupid with <333

Hi! Thank you so much, I’m glad you like it~ This is a fun premise, so I’m willing to try — in fact, I got so into it it’s kinda long... Hope you enjoy <3

Interested in Slime Girl Millicent?

Slimy Solace

Contains: subby transmasc reader x tall mischievous kinda softdom lemon balm slime girl, p in v, anal, lots of 💦, multiple orgasms, a ‘cooking and dining’ experience, edging, slime inflating and shrinking, NSFW & MDNI

You’ve been dating Melissa for quite a while now, and have gotten more and more comfortable with her. Wrapped in the slimy body hug of your tall girlfriend as you sit on her lap, lost in a deep kiss tasting lemony sweet, your heart pounds and your blood runs hot.

Melissa’s yellowish-green slime shimmers like liquid gems in the bright sunlight as small strands of it slip beneath your clothes. Even without any aphrodisiac qualities, her touch tingles on your skin and makes your boy pussy, especially your big clit, throb with desire.

But as she reaches into your pants and makes her way towards your genitals, you grab her half liquified arm, “Don’t…”

“Nervous?”

You nod, eyes wet from how anxious you are. Your tongue feels as if twisted into a knot, unable to give shape to the right words and convey your thoughts.

Melissa reshapes her slime into arms and cradles your face, dropping tender kisses on your forehead, nose and cheeks. “Baby, it’s okay. Take your time.”

You take a deep breath, then a few more deep breaths, breathing in her wonderful scent, and finally calm down a little. “I— I don’t think I can… I… You…” You swallow and finally tearfully choke out, “I don’t have a dick…”

Melissa raises her brows, “I know.”

Your brain screeches to a halt. Any ambiguity that had still existed between the two of you until now is completely extinguished. Your girlfriend knows that you don’t have a cock and can’t fuck her into overstimulation or cum so much inside her that it would discolor her slime and—

“So what?”

“…Liss?”

Melissa hugs you, squishing you against her. “I know my big boy is still growing a dick. It’s only natural that it takes some time. All good things take their time. But if we want to have fun with a dick now…” She slowly licks her lips, an utterly charming, roguish smile tinged with barely hidden mischief tugging at them, “then I think I have a solution for you.”

The next moment, you feel something start to press against your crotch. It gets bigger and harder and squeezes between your legs, rubbing against your lips through the fabric of her skirt and your pants in a suggestive manner.

Melissa winks at you, “So, what do you think of me fucking your boy pussy with my cock? Baby.”

You laugh, caught between amusement and disbelief.

“Okay,” she wraps an arm around your waist and easily lifts you up, “I take that as a yes.”

Then she kisses you, kisses you deeply and passionately. Your clothes are quickly peeled off, revealing your entire naked glory to her. Melissa gently strokes your scars, lets her fingers trail down your spine and to your ass cheeks, kissing your neck and playing with your nipples before leaning back on the wingback chair to admire your pussy.

“You’re so beautiful,”

You feel your pussy throb as she smiles.

Melissa must’ve felt it too, for she leisurely raises her hand to play with your clit. She pushes back the foreskin and rubs your glans between her fingers, tugging rhythmically and dragging her thumb over the tip. Her attention sends sparks of desire shooting along your nerves, going along your spine up to your head and down to your tailbone.

You’re so wet it stains her skirt, creating a dark patch on the thin fabric as you hump her covered length. This action clearly outlines her somewhat exaggerated, veiny shaft, and you blush as you fantasize about what it would feel like to have her inside you…

Then Melissa pulls back her skirt. Sunlight shines on the translucent slime cock she specifically created for you, pushing her lacy underwear to the side with its intimidating girth.

“Liss… I don’t know if I can take it.” You murmur. You want to, but… she might really be too big for your boy pussy.

“Hmm, really?” Melissa presses her glans against yours, eliciting a moan from you, and then drags her tip down between your wet folds to lightly push it against your dripping hole. It’s as if she’s comparing your sizes. Finally, she says after staring at your pussy long enough to make you blush, “You seem to be right.”

You want to punch her, but because she’s your girlfriend, you kiss her like you want to punch her instead. You hug her waist and hold her tight, squeezing her soft breasts between the two of you, snaking one hand up along her back to unlock her bra.

Melissa gropes your ass while you divide your attention between kissing and undressing her. It takes some time before her blouse, skirt, and underwear join your clothes scattered on the floor, and your naked bodies press together in such a wonderful way you couldn’t even begin to describe it.

“Good boy,” she breathes against your lips when you rock your hips to grind your pussy along her cock. “You’re doing so well.”

You pant as you look at her, waiting for her next words.

“So let me give you a little reward.”

Melissa holds your hips and pushes you back a little, just enough to let you clearly see her cock shrink.

She enjoys how your eyes widen in surprise. “You know baby, I can take whatever form or shape you want me to. I can even cum in you. You just have to tell me and I’ll do it.”

You feel your cheeks burn and turn your head so you won’t have to look at her, barely managing to squeeze out a shy, “Then let’s do it.”

Melissa laughs quietly, obviously extremely pleased with the current situation. She circles her hips, using her cock to massage your pussy a little before settling her tip back at your entrance.

You look up at her, gazing into her eyes. You are both dripping with desire, ready to go. You want this, now.

The next moment, you feel Melissa’s cock push into you. It hurts a bit, causing you to hum and furrow your brow ever so slightly. Melissa notices your discomfort immediately and further reduces her cock’s size. After that, her penetration only brings you pleasure. Her body temperature is lower than yours, making her cock feel a little cool yet unexpectedly stimulating. It also fits very nicely, allowing you to get used to her thrusting into you.

She alternates a little between light, shallow thrusts and deeper, faster thrusts, gently fucking you into your first orgasm. Your pussy flutters and clenches around her length, and your toes and fingers twitch as the pleasure washes over you in waves.

Melissa holds you, letting you rest against her chest and kissing and rubbing you.

“Liss… more…” you mumble into her bosom.

“As you wish.”

Melissa’s hold on you tightens a little, and then she starts thrusting again. She pulls out of you to her tip and plunges back in, her hips pushing against yours, making your pussy swallow her cock down to the hilt. Flesh slaps against slime as she shoves herself into you, sticky fluids squelching loudly every time she pulls back in preparation for her next thrust.

You moan in delight, so aroused you’re unable to form any words other than her name. It leaves your mouth like a holy chant, only stopping when she entangles your tongue with hers in a dance of passionate exchange.

Your hips rock back and forth, matching each other’s pace with your hearts in sync. As such, it comes as no surprise to you when Melissa speeds up. Even when you feel her cock gradually swell back to its bigger size with each thrust into your hot, wet pussy, it feels natural.

But then she suddenly presses on your clit.

It’s as if she pushed a button. Your abdomen tenses and your pussy tightens, feeling her pliable slime cock fill you so perfectly that you just know she deliberately adjusted to your shape, and you squirt your clear cum over her crotch as your eyes roll back with a loud moan.

Melissa rubs your pulsing glans in slow circles, extending your orgasm by quite a bit. Your soft groans and whimpers, tear stained eyelashes and flushed cheeks, all of it enthralls her like a spell.

While you’re still drunk on the afterglow, she holds you tight and picks you up. The movement makes her cock sift inside your pussy, pumping in and out in shallow strokes as she walks around the house, inspecting the dining table and kitchen isle as if wanting to place you there and eat you like a main course.

You moan and clench around her, “Liss…”

“Baby, I know,” she pats your ass cheek and finally brings you to the bedroom. There, she searches around the closet for a while, still holding you with her cock inside and occasionally poking at your g-spot, and pulls out a waterproof blanket which she spreads over the bed. It is a tell-tale signal that things are about to get messy, because the last time Melissa did this, you lost count how many times she squirted on you.

She places you down on the velvety material and admires how you spread yourself out for her, as if presenting your flushed body with your erect nipples, engorged clit and throbbing pussy as a gift for her.

You feel her cock twitch.

It makes you rock your hips and press your legs, hooked around her waist and hips, against her in an attempt to pull her closer. “Liss, I want— want you to fuck me…”

“Yeah?” Her eyes glint mischievously and she teasingly twists her hips, “How do you want me to fuck you?”

Your brain feels like it’s being boiled by shame and excitement alike, for your thoughts actually spill out of your mouth without stuttering.

“I want you to fuck me with your big fat slime cock, want you to cum, cum inside me and make me yours, want you to rail me like I’m the best you’ll ever get…”

Melissa’s slime body fluctuates suddenly, almost losing her well-maintained shape at your words. Her cock pulses and seems to grow harder, and she, who has been so unruffled and in control, is now panting at the image your voice evokes in her mind.

You can see the lust spill from her eyes, ensnaring you like an inescapable net, and yet she still asks for your confirmation. “Baby, do you really want me to do this?”

You nod, “Yes.”

“Okay.”

Then Melissa starts moving. Her big cock, wet with slime and your fluids, glistens as it pumps in and out of you, stretching you around her length and repeatedly grazing your g-spot. She lets her arms lose some shape to better hold you, using it to rub your neck, chest, nipples and clit. With regular thrusts she makes you gasp, until the tip of her cock kisses your raised cervix.

You tremble at the sensation. Never had you been touched so deeply in a place that makes you so uncomfortable on a regular basis. Yet now, there is only pleasure. A cold, thick fluid leaks from Melissa’s cock and coats your core, eliciting a hum from you.

Melissa gauges your reaction, “Baby, you’re doing so well. You take my big girl cock like you were made for it.”

You glare at her — of course it feels like that, after all, she is doing all of this deliberately!

She smiles and starts moving again. Now, her thrusts are once more shallow, but also careful and tentative, afraid to hurt you. Seeing you take it well emboldens her, and she picks up her pace, gradually going from softly fucking into you to actually railing you.

Slime slaps against skin as her hips snap forward and the force of her thrusts makes your belly bulge a little. Fluids froth and squelch, the bed shakes, and every time she buries herself balls deep inside your pussy and her cock pushes against your cervix you tense and moan with pleasure. It is exhilarating to get your thought railed put of your mind by her, leaving you to cling to her and try to get her to cum inside of you by intentionally clenching and relaxing.

Melissa praises you, her words too slurred to make out the exact sounds, but you clearly hear her say, “good boy.”

Your muscles lock as you come. You once again squirt all over her crotch, and she continues slamming her throbbing cock into your depths a few more times as the pulsing speeds up, and then her cum erupts. The cool, slimy liquid shoots against your cervix, contrasting starkly with the heat build up inside you, but so good that you reach your third orgasm.

After that, you lose count of how many times Melissa made you come and squirt your clear cum all over her.

She fucks your legs soft on the bed by switching from your pussy to your asshole, then returns to her idea of ‘eating’ you.

First, she brings you to the kitchen isle where you receive a ‘cock massage’ involving her rubbing her cock all over you, humping every gap and fold she can find to soften you, marinate you with her cum, and finally ‘cook you on low heat’ through shallow thrusts that teeter on the edge of both of your patience. The whole time, she doesn’t allow you to come, stopping just short of it every time and letting you calm down a little, maybe teasing you a bit with her cock, before continuing to fuck into you, switching between your asshole and pussy with each stroke. She comes and pulls out, letting her fragrant cum spray all over your heavily aroused pussy and gaping asshole, and then carries you to the dining table.

Her cum dribbles out of your holes and flows down from you onto the table, but you have no mind to care about that. Melissa’s cock plunges into your pussy and makes liquid gush out with every inch she pushes in, her hips snapping into you like a tireless piston. Your belly bulges with her cock and cum inside of you, making you feel so full and loved as you come.

After all that edging, this orgasm crashes over you like a tsunami. Submerged in pleasure and rocked by waves of ecstasy like a boat out at sea by Melissa’s fucking, you are finally railed stupid by her. Your holes gape open and drool all kinds of sticky liquids, your eyes are unable to focus, and your entire body is numb. Only your pussy, your clit especially, is still throbbing, aftershocks of pleasure surging through your veins.

You reflexively shiver when Melissa touches you, but you still lie trustingly in her arms as she holds you in a princess carry.

She brings you to the bathroom. The bathtub soon fills with water, and she sits down with you in her arms, gently washing you while tenderly kissing your head, neck, cheeks and lips. Her service is patient and slow, almost lulling you to sleep, and after blinking once you find yourself in bed. Melissa covers you with the blanket and strokes your cheek, smiling and dropping a kiss on your forehead.

“Baby, I love you.”

“…Liss.”

“Hm?”

“I love you, too.”

Thank you for reading, and hope Melissa did what her nickname promises — liss is an obsolete word meaning ‘relief; ease; comfort; happiness’!

Also, those interested can take a gander at Slime Girl Millicent~

[mrghostrat]

i’m actually going THROUGH my shit for this move, rather than hauling the same old boxes of junk from one house to another. some real gems in here

1. i will never ever let go of this burnt cd my high school friend made for each of us when we were adamantly following matt corby’s run through australian idol

2. apparently my set of lemony snickets are first editions???? 🥺���� i hope i can find 1 & 2

3. will graham build a bear thththgphpt

4. ……. there were notebooks from HIGH SCHOOL in here…….. yes that’s meticulous note taking for my homestuck/bbc sherlock au…

5. as well as hand written notes for the first outline of rechargeable 🥺 with sooooo much 2013 art

[lapudamuda]

Edit (18 Nov 2033): Amazing news everyone! The case has been solved! The author of this fanfic is @lemony-snickers. Here’s the link to their work: https://www.tumblr.com/lemony-snickers/680068516103274496/imagine-that-after-jirayas-death-there-will-be

Thank you!!____________________________________________

Original post:

Hello y’all!!!

God, it’s been a while since I posted & it feels like a crime lololol 💀

Anyways, I need some help finding this one Kakashi fic on tumblr. Basically, reader & Kakashi are in a relationship & she secretly writes erotic novels. The novels get to the same level of popularity as the Icha Icha series except it was catered to a more female audience. Eventually, Kakashi finds that she was the author of it & that’s basically it.

If anyone is able to locate this gem, I would appreciate it greatly!!! Tysm!!! <333

[major-sesquipedalian]

GILEAR???? DID FIG MAKE A DEAL WITH

GILEAR????????

evidence:

“curdled” — exhibit 1: gilear’s lemonade/milk coffee order that curdled

“creamy, lemony yellow light” — exhibit 2: you know gilear loves his lemon yogurt

a “ sickening gurgle from fig’s stomach” — exhibit 3: need i remind you all of gilears historically rough digestive/intestinal experiences

WHAT HAPPENED TO GILEAR. IS HE DEAD. IS HE A DEVIL. IS HE TRAPPED IN A GEM AND FIG IS GETTING MAGIC FROM HIM. WHAT HAPPENED TO OUR BELOVED LUNCH LAD/VICE PRINCIPAL/INTERN/TOUR MANAGER

okay i also of course must say that ep 1 of junior year was fantastic!!!!!!!! everything i could’ve hoped for :))))

[itsthenovelteafactor]

TV Shows Roundup: 2025 Q1

shows I watched in january, february, and march of 2025

(decided to do these quarterly this year! would love to hear what y’all are watching)

jentry chau vs. the underworld (season one):

this show was so fun! reminded me a lot of the early seasons of buffy, only with chinese folklore, which made for some incredible location and creature design! i grew up in texas and the nods to local culture (comically large mums! big tex!) were a delight. the animation is quick and energized, and the story moves fast while still having good character development/emotional beats.

penny dreadful (season one):

there is something uniquely magical about coming across a piece of art for which you are the exact target audience, and that is my experience with this show. it’s gothic, atmospheric and haunting, with a good dose of mystery, victorian literature references, and an utterly stacked cast. very curious to see how the next two seasons develop, and hoping they maintain the high quality of storytelling.

a series of unfortunate events (season one; rewatch):

rewatched this gem and yes, it IS still one of my top five of all time. it’s eclectic, funny, visually striking and perfectly captures the mystery and wonder of the book series. perhaps lemony would consider it an odd choice for a comfort watch, but this series feels like stepping back into childhood (and realizing you were always right, the adults don’t Get It).

penny dreadful (season two):

so they definitely kept the quality up from the first season; i’d say this season felt more like classic gothic literature with the heightened stakes and emotions running throughout. right on the cusp of being melodramatic but in a good way, if that makes sense? *delicious* imagery. it’s a slightly different feel than season one but it works really well! angelique, my dear, u deserve so much better.

severance (season one):

so this was life changing. it’s gorgeous and heart wrenching and smart and edge of your seat suspenseful. the commentary is brilliant but they never sacrifice character or storytelling in service of it; all of the characters are richly developed, complex, and empathetically drawn. i ended every single episode staring open mouthed as the credits roll.

school spirits (season two):

just as good as the first season, a great blend of high school dramedy, investigation, and supernatural shenanigans. loved getting to see these characters continue to evolve as the mystery and lore get more complex; it manages to grow from season one while also maintaining the same charm. i’m delighted it’s been renewed and excited to see where the story goes!

penny dreadful (season three):

not as strong as the previous entries in this series unfortunately. there were a lot of really compelling concepts and characters introduced, but with the main cast split across continents, the character relationships and narrative momentum that the first two seasons spent developing were lost. that said, “a blade of grass” was a standout episode for the entire series, and there is definitely still things to like. it’s just disappointing they lost their footing so close to the end.

severance (season two):

totally magnificent. it’s weird and existential and atmospheric and unsettling and satirical and heart-wrenching. it’s a deeply character driven story that refuses to simplify any of the complexities of the world. beautifully shot, beautifully told, i know it’s early but could easily be the show of the year (both s1&2) for me.

[whoslaurapalmer]

pinocchio (as annotated by lemony snicket) 🦗

-okay objectively the way they put the book together is gorgeous -- it's enormous with these fun blue black and white illustrations by mike mignola, and it feels like, a very grand and impressive fairytale experience, which I think is thoroughly charming and the way you SHOULD read fairytales, with this, sprawling expanse of art and text, in a book that doesn't NEED to be this big but also does, bc it's supposed to capture magic and excitement and a literary journey, especially like, in a child's hands

-only thing missing is one of those ribbon bookmarks........

-it has a slipcover too!!!!!!

-lemony's annotations are inserted as extra sheets of paper with typewritten and numbered notes at the beginning of each chapter that you can take out, and have pen marks and stains on some of them, and corresponding numbers written in pen within the text, which is all INCREDIBLY neat

-I have to say that I myself have about like 2% knowledge of what happens in pinocchio and it's been an absolute actual age since I saw the disney movie. this lead to some, uh, Thoughts of my own

-but since the idea behind lemony's notes is that he too is reading it for the first time, it felt as if I was in the room with lemony snicket and we were looking at each other with increasing incredulity and horror and concern (and decreasing hope)

geppetto and cherry: /TWO arguments that lead to violent physical altercations that end with friendship handshakes lemony: ????? me: ??????????????????

the narrator: what happened after this is an almost unbelievable story, but you may read it, dear children, in the chapters that follow. me: you know, that's a vibe.

pinocchio: if you're a kid you have to go to school and school sucks me: pinocchio you've been alive for a hot HOUR AND A HALF how do you know about school????????

the cricket: kids shouldn't run away from home, or be lazy! get a job pinocchio: wow shut up /angrily throws hammer the cricket: /dead, re: the hammer me: HOLD ON HOLY SHIT WHAT THE HELL????????? JIMINY BOY'S DEAD??????????? JUST LIKE THAT????????? lemony: this happens to people you get attached to. me: I'm. hello. what the hell.

the marionettes: omg look it's pinocchio!! lemony: I do not understand how the marionettes recognize pinocchio, who just a short time ago was a piece of wood in a cottage, and thus has had hardly any time or experience in the world. me: E X A C T L Y

ghost cricket: I am the ghost of the talking cricket me: HELLO????????????????? HE CAME BACK?????????

-AND THEN HE COMES BACK AGAIN -this should come as news to absolutely 100% no one not even me but i did in fact think 'goddamn disney did a fucking number on this.'

-i do find part of all this incredibly silly though bc danhan HAS been asked if 'lemony snicket' came somehow subconsciously from 'jiminy cricket' but he's always said no. and i do believe him.

-these adventures. are horrifying. like. no seriously, what the fuck

the narrator: I don't know what happened to lamp-wick lemony: WHY DON'T YOU me: BOLD WORDS, LEMON MAN???????????????

me, some chapters later, presented with a random donkey: oh, it's gonna be lamp-wick the narrator: it was lamp-wick! and then he died. me: wait, what lemony: /performs the written equivalent of a table flip

-lemony going 'i'm nothing but a puppet controlled by the mysteries of literature alone! humanity is nonexistent and impossible!' will, in fact, stick with me for some time, i must say

and then, i'm so sorry lemony i'm cackling

lemony: NOTHING IS REAL the narrator: and pinocchio becomes a real boy. lemony: n e v e r m i n d

-there are honestly some great little lemony gems --

"these paintings in geppetto's house are examples of 'trompe l'oeil,' a phrase which here means 'paintings of things you wish were here but aren't.'"

"I am so disturbed by pinocchio's feet turning to ashes that I fainted and missed this chapter." (however this turns into a running joke of lemony fainting at the mentions of bizarre danger every few chapters which did, wear on me after a while.)

"Anyone crying does not want to die. I write this weeping."

"'Disobedience' seems like a curious way to describe the activities of someone trying to find out what happened to their father, like referring to someone chased through the streets by a panther as a 'jaywalker.'"

"There has been so much trickery in this book that this question seems to me larger and more profound than it may seem at first glance. What is the joke? Pinocchio finds himself alone and in trouble once more, and as anyone who has found themselves alone and in trouble knows, life begins to feel like some long, cruel joke that, like so many jokes, is tricky to understand."

"NEAR a farmer's wagon doesn't seem like a good hiding place. Almost any other preposition would do: aboard, above, alongside, astride, behind, below, beneath, beside, inside, on, over, past, under, underneath, upon, with or within a farmer's wagon are all better plans to avoid being spotted."

"It is often the case that people work very hard making children and then seem very eager to get them to leave the house, as if it is the thrill of making children, rather than the responsibility of raising them, which most interests them."

after geppetto says "I should have thought of this before I made him. Now it's too late!" -- "This, sadly, is a common lament among people who make other people, and if you don't believe me, wait until the middle of the night, and wake up the people who made you and ask them if they have any regrets." me: /eyeing and then? and then? what else? which is still on the coffee table, thinking about the part where danhan's son wakes him up to look at the lighthouse

-still unsure just what to make of this --

-literally no other mention of her after that, except in that last note with the 'mysterious woman' comment -i mean, tempting to think of it as bea, and i certainly did when presented with the first one, but it also doesn't really fit with bea??? -but i have no idea who i would even say it is??? -i feel like we are once again in the position of, this is danhan, choosing to write something in lemony's tone just to have a good time, i guess -there's some references in his notes early on to absinthe and nightcaps too where i was like 'danhan, your, danhan is showing.'

-i have, Thoughts i am trying to parse out -i feel like his lemony voice has changed over time and well, change comes for us all -but also that he's definitely (poison for breakfast) used lemony to say things about himself that he just doesn't want to put his name on, for reasons known only to danhan -and after reading and then? and then? what else? i do see more pieces of danhan in lemony, like i said before re: poison for breakfast that lemony has a kindness that i didn't think i saw in danhan but after reading the memoir, no, i absolutely Do see it in danhan, a great deal, and he reveals this like, silly history of lemony's name AFTER coming up with it for the right-wing material and BEFORE using it on the books, so i see more of how danhan exists in lemony (-i did not expect to read and then? and then? what else and feel personally shot in the heart by lisa brown but that also happened. god i can't get over her saying 'well if lemony snicket is so lonely why doesn't he come join us and hang out?' at the goldfish ghost reading. like. pierced to the bone, lisa.) (-oh, and you know, the rumination on the word lunatic in and then? and then? vs the use of the word lunacy here) -but! lemony is still of course his own distinct character, with his own distinct personality and everything that exists apart from danhan, all the same -and i can approach this from a vibe of, even lemony has grown out of his grief, and it's not his grief necessarily that characterizes him nor would i not want him to, i mean we all know i roll post-canon lemony around in my head very often and wish him great joy -but i do feel like when danhan does something with lemony now it is Missing something of Lemony. -which i also feel rude saying. like fucking christ who am i to tell a man how to write his own character -but he didn't always do it like this either, like hero of the story and that murder alibi book whose name escapes me and i can't find at the moment but you know what i'm talking about. i've got screenshots somewhere -anyway they clearly exist as lemony pieces irrevocably linked to lemony the character, without any, idk interference from danhan himself, as danhan -but as we move through time i feel this less with more current lemony, and there's, yknow, a sadness in it -not that i went into PINOCCHIO OF ALL THINGS expecting any particular snicket content, bc i didn't, but you really never know with danhan -idk. the musical and all its potential perils and joys is looming somewhere in the future of us all as well, so, shrug emoji?????????? -i can't say i had a BAD time reading the annotations to pinocchio (reading pinocchio is a different matter), i enjoyed them, but i do feel like, there's just something Missing, is all i can say about it -and it's not that lemony's sadness is what makes him, there is so much that makes lemony, but i just see lemony Less, in a way -SHRUG EMOJI you couldn't pay me to actually use the shrug emoji. it's funnier to say shrug emoji. -so, anyway

-oh the art really was incredible. some of my favs --

-the book in its slipcover!

-oh and lemony's author picture is the most fascinating thing i have seen in some time --

[ivyfauna-ii]

Monis and his family now need 550$ to afford a tent as well as money for medicine and food. Please donate and share!

(tagging ppl so that the post gets more attention. If you don’t want to be included in the post let me know in the comments)

@fettiowi @misandrynistic @gem-stellium @batbatbatbatbatbatbatbat @xurkitreeking @extremereader @morgueilj @zaychik45510 @strawberryroomba @neurodivergent-nicky2023 @guesswhojusttt @friskibitz @simsalbedos @unproductiveabro @good-karmel @possum-with-a-banjo @lemony-and-zesty @panspy @fandoms-you-never-knew-existed @mtndewpitchblack @quinquangularist @pingintech @vapis-10 @inplodinggofer616 @epicmothgirl42069 @yogurtwo @iwannarunawayandbeapirate @roarinsaurus @auroraboringaliceinwonderland @adjectiveadjectiveadjective @carrionsong @taag-the-withering @astylos-theburntrat @hybridsans @terezbian @feckinqq @iipaint @sarcasticpotatoz @pomegranatepip @transmascsam @luciel1 @weirdlizard26 @citrusisticdreams @rob-os-17 @vincentpchriswolf @bluebxrry-seal @lemoneychicken @coolnameorsomethinglol @excalibur-pal @strawberrypuppydog @shelbybunny @mx-heinous

Urgent Appeal... My Father is in Danger, and I Need Your Help Now💔💔🇵🇸

My father's life is in your hands

I write these words with my heart almost breaking with pain, and our hope for life now resting on a miracle. My father, a man who has always been a symbol of strength and patience, whom I have witnessed throughout my life stand firm in the face of every challenge, is now too weak to fight alone💔💔

His cancer has destroyed his body beyond description. His health has deteriorated rapidly, and he is now in the hospital, in pain every moment. The doctors have told us that he needs urgent surgery abroad, an operation that might give him hope of survival. But the problem we face today is not the treatment itself, but the money. We need help; we cannot afford the costs of travel and treatment abroad, and I cannot see my father in pain without being able to help him These are reports proving that my father has cancer and this is also a referral from the hospital to leave Gaza for treatment, but there is no money to be able to do that.

I cannot describe to you how a father's heart feels when he is separated from his children in these moments of pain, nor how I felt when I saw his tears as he begged me to help him, but I was powerless, unable to secure the treatment he needed. Today, I appeal to you… not just for financial assistance, but in the hope that you will be a factor in saving the life of the dearest person to my heart.

Every minute that passes increases the risk of losing him, and every moment of pain I see in his eyes makes the situation more difficult. He is not just a father; he is my everything, and without him, I don't know what the world would be like. Please, if you are able to help, don't hesitate. Every contribution, no matter how small, will give me hope that I can save him.

I urgently need your help. We don't have time. Time is ticking as we watch our father struggle without enough money to secure his treatment. Please, save my father's life before it's too late

Your donation will save my father's life. Don't ignore helping my father. His life is in your hands. If everyone donates $25, believe me, we will collect the required money and save my father. Please help us.

Your donation saves my father

Share this post with all your friends so they can donate to my father.

Donate even a little 🍉🙏

[kaneinstitute]

A Taste of the Mediterranean in Cochrane: Discovering My Greek Plate

My Greek Plate is more than just a restaurant—it’s a cultural experience, a community gathering place, and a flavorful journey straight to the sun-drenched shores of Greece. With a deep commitment to authentic flavors, warm hospitality, and a cozy, welcoming ambiance, My Greek Plate has quickly become a cherished gem for locals and visitors alike.

If you're looking to satisfy your craving for Mediterranean cuisine or simply want to explore new tastes in an inviting atmosphere, My Greek Plate should be at the top of your list. Here's why.

Authentic Greek Cuisine That Feels Like Home

My Greek Plate is family-owned and operated, and that family spirit is evident in every aspect of the dining experience. The menu reads like a love letter to Greek culinary tradition—offering a well-rounded selection of classic dishes, each made with fresh, high-quality ingredients.

Whether you're digging into a perfectly seasoned gyro, a fork-tender lamb souvlaki, or a rich, comforting moussaka, every bite speaks of home-cooked quality. The flavors are bold yet balanced, and everything is made in-house, including the creamy tzatziki and their famous lemony potatoes.

Their dedication to authenticity means many of their ingredients are sourced directly from Greece—like the golden olive oil used in salads and marinades—and all meats are Alberta-sourced, free-range, and prepared with care.

A Menu for Every Palate

One of the most impressive things about My Greek Plate is the diversity of its offerings. While Greek food is the foundation, the menu explores creative twists and a few regional specialties that go beyond the usual fare.

Starters like Spanakopita (spinach and feta-stuffed phyllo pastry), Dolmades (stuffed grape leaves), and Grilled Halloumi Cheese offer a perfect beginning to your meal. Salads are fresh and generous, featuring traditional ingredients like Kalamata olives, crisp cucumbers, and tangy feta cheese.

Main dishes include:

Lamb Kleftiko – a slow-cooked lamb dish marinated in garlic and herbs

Greek Ribs – tender, fall-off-the-bone pork ribs seasoned with lemon and oregano

Seafood Platter – a Mediterranean mix of grilled fish, mussels, calamari, and shrimp

Vegetarian Linguine – a lighter yet hearty option with grilled vegetables and olive oil

There are also combo plates that allow diners to sample several dishes in one sitting—a fantastic choice for newcomers.

For those with dietary restrictions, gluten-free and vegetarian options are available, and the kitchen is always willing to accommodate special requests where possible.

A Cozy and Inviting Atmosphere

Walking into My Greek Plate feels like stepping into a small taverna in a Greek village. The space is cozy and full of character, with whitewashed walls, blue accents, and rustic wooden décor that reflects the spirit of the Aegean.

It’s the kind of place where you immediately feel welcome—whether you're on a romantic dinner date, grabbing lunch with friends, or bringing the family out for a special occasion. The staff are incredibly attentive and passionate about the food they serve, happy to make recommendations or share the stories behind the dishes.

The restaurant is intimate but vibrant, with soft background music and the pleasant buzz of conversation. It’s an atmosphere that encourages lingering a little longer—maybe over a glass of Greek wine or a traditional dessert like baklava or loukoumades (honey-soaked dough balls).

Events, Catering, and Community Ties

In addition to the regular dine-in experience, My Greek Plate offers catering and private events, making it a top pick for small weddings, birthday parties, and business luncheons. Their team works closely with event organizers to tailor the menu and experience to suit the occasion.

They're also active members of the Cochrane community, frequently partnering with local organizations, participating in festivals, and supporting causes close to home. It’s clear that My Greek Plate is invested in more than just great food—they’re here to be part of Cochrane’s cultural fabric.

Convenience Meets Quality

For those nights when you’d rather stay in, My Greek Plate has partnered with SkipTheDishes and DoorDash to offer their delicious meals for delivery. Whether you're ordering a quick lunch or feeding the whole family, you can expect the same quality and freshness as you'd receive in the restaurant.

Their online menu is easy to navigate, and portions are generous—perfect for sharing or saving for leftovers (though you might not have any!).

Customer Favorites & Must-Try Dishes

If you're visiting for the first time, here are a few top picks to consider:

My Greek Plate Platter: A generous sampler featuring souvlaki, spanakopita, rice, salad, potatoes, and tzatziki

Grilled Octopus: Tender and charred to perfection, served with lemon and herbs

Greek Island Salad: A fresh twist with arugula, pickled onions, feta, and a drizzle of balsamic

Pita and Dip Trio: Try their house-made hummus, tzatziki, and melitzanosalata (eggplant dip)

Pair it with a Greek beer or a glass of ouzo for the full experience.

My Greek Plate isn’t just one of the best Greek restaurants in Alberta—it’s a shining example of what happens when passion, authenticity, and hospitality come together. From their thoughtfully prepared dishes to their heartfelt service, every meal is an invitation to experience the flavors of Greece in a way that feels both exciting and comforting.

Whether you’re a local looking for a new favorite spot or a visitor passing through Cochrane, do yourself a favor and make a reservation. Your tastebuds will thank you—and chances are, you’ll already be planning your next visit before the meal is over.

[ediblegardenspointloma]

In My San Diego Garden and Kitchen

The last of the brassicas is always Romanesco. The plants are huge, especially when planted in my raised beds with the compost-enriched soil. This year I planted only three (not six) and set them out in an adjacent bed where strawberries will now go. This is the plan going forward.

One Romanesco went to a friend and we’ll enjoy two. The above head is about eight inches across, much larger than any you might purchase.

A new favorite side is Lemony Romanesco with Pistachios which used scallions from the garden and a neighbor’s lemon. Flavors blended ever so well and would be suitable for any cauliflower or broccoli side.

Read previous blog posts about Romanesco here and also here.

Orange marmalade was the garden event of the week. I met up with my sister who is the orange marmalade queen in her kitchen in Newport Beach. She has the better stove with six burners. Marmalade is faster with two cooks since there is significant prep.

In about six hours we produced 52 jars. Most are given as gifts and I’m often told it is the best orange marmalade to be had. Thanks mom and grandma for the recipe and technique. Kudos also to my husband for keeping a 35 year old navel orange tree productive, healthy and organic.

Broccoli side shoots about 2-3 inches across were ready to harvest last week. Successive ones will be smaller, but Premium Crop broccoli does well in SoCal and yields very large heads and generous side shoots.

I harvested the first two Rosaine lettuce which has become my favorite winter lettuce. Read more about this remarkable Little Gem type lettuce at Territorial Seed Co.

Here’s the start to a side salad with Rosaine, gathered mesclun lettuce and baby leaf spinach.

A few of the salads from the last two weeks. Notable seasonal additions: kumquats, persimmons, tangerines, celery and snow peas.

A “this and that” bouquet for the church entry table. The perennial garden awakens slowly as days lengthen. All of Southern California is hoping for more rain. San Diego has received less than one inch since April 2024—the driest start to the rainy season in 174 years since records were first kept.

Check the What I’m Planting Now page as I succession plant in the cool season garden. Then head to Harvest Monday, hosted by Dave at Happy Acres blog and see what garden bloggers around the world harvested last week.

To leave a comment, click on “Leave a comment/Show comments,” enter the comment, then insert your name. Finally, click on “Comment as Guest” to post comment.

[tameblog]

This post may contain affiliate links. Read my full disclosure policy. This lemon poppy seed cake is bursting with bright citrus flavor, packed with nutty poppy seeds, and drizzled with a tangy lemon glaze—perfect for sharing (or not!). A variation of my popular lemon pound cake, this lemon poppy seed cake is laced with fresh lemon zest, filled to the brim with nutty, crackly poppy seeds, and drizzled with a bright lemon glaze. The texture is just what you hope for in a homemade cake—ultra-moist and melt-in-your mouth tender. The recipe yields two loaves that stay fresh for days. My grandmother would have called it “company cake” since it’s the perfect treat to have on hand when friends and family come over.  And if you love the lemon and poppy seed combo, don’t miss my lemon poppy seed muffins! (Note: This recipe was originally a Bundt cake, but due to readers having issues with sticking, I updated it in January 2025 to loaf pans, which can be lined with parchment for easy removal.) “The cake was moist and lightly lemony and the proportion of poppy seeds spot on…It’s a GEM.” Vivi What you’ll need to Make Lemon Poppy Seed Cake All-purpose flour – Provides structure and gives the cake its tender crumb. Baking soda – Helps the cake rise by reacting with the acidity in the buttermilk and lemon juice. Salt – Enhances flavor and balances the sweetness. Poppy seeds – Add a nutty flavor and subtle crunch, giving the cake its signature texture. Buttermilk – Keeps the cake moist and tender while adding a slight tang that complements the lemon. Lemon zest – Infuses the cake with bright, aromatic lemon flavor. Fresh lemon juice – Adds a fresh, tangy citrus punch to both the cake and the glaze. Unsalted butter – Provides richness, moisture, and a soft texture. Granulated sugar – Sweetens the cake and the syrup that keeps it extra moist. Large eggs – Bind the ingredients together, add moisture, and contribute to a light, fluffy texture. Confectioners’ sugar – Used in the glaze to create a smooth, sweet finish that enhances the lemon flavor. Jump to the printable recipe for precise measurements Step-by-Step Instructions To begin: In a medium bowl, combine the flour, baking soda, salt, and poppy seeds. Whisk well and set aside. In a small bowl, mix the buttermilk, lemon zest and lemon juice. Set aside. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), combine the butter and sugar. Cream on medium speed until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl, then add the eggs one at a time, beating well after each one. Give the bowl another quick scrape, then, with the mixer on low, beat in a quarter of the flour mixture. Add one-third of the buttermilk mixture. Beat in another quarter of the flour mixture, then a third of the milk mixture. Keep going—another round of flour, then the rest of the milk. Finally, mix in the last of the flour. Scrape down the sides and bottom of the bowl, then give it a quick mix to make sure everything is fully combined. Spoon the batter into the prepared pans and smooth the tops. Bake for 55 to 65 minutes, or until the top of the cake is golden and a cake tester comes out clean. Cool the loaves in the pan for ten minutes on a rack. While they cool, make the syrup. Combine the water and granulated sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice. Make the glaze: in a medium bowl, whisk together the confectioners’ sugar and lemon juice until smooth. When the cakes are cool, gradually brush the warm syrup all over the cakes, including the sides, letting it soak in as you go. Finally, spoon the glaze over the top of the cakes, letting it drip down the sides. Let the glaze harden before slicing. The cake will keep nicely for 3 days or frozen (without the glaze) for up to 3 months.  You May Also Like Lemon Poppy Seed Cake This lemon poppy seed cake is just the thing to have on hand for company or a cozy treat—pure sunshine in every slice! Ingredients For the Cake 3 cups all-purpose flour, spooned into measuring cup and leveled-off with a knife ½ teaspoon baking soda ½ teaspoon salt ¼ cup poppy seeds 1 cup low-fat buttermilk (see note) Finely grated zest of 3 lemons (about 3 gently packed tablespoons) 2 tablespoons fresh lemon juice 2 sticks (1 cup) unsalted butter, softened 2¼ cups granulated sugar, plus more for the pan 3 large eggs For the Syrup 2 tablespoons water 2 tablespoons granulated sugar 2 teaspoons fresh lemon juice For the Glaze About 1 cup confectioners' sugar 2 tablespoons fresh lemon juice Instructions Preheat the oven to 350°F and set an oven rack in the middle position. Spray two 8½ x 4½-inch loaf pans with nonstick cooking spray. Line the long sides of the pans with parchment paper “slings” and spray lightly with nonstick cooking spray again. In a medium bowl, whisk together the flour, baking soda, salt, and poppy seeds. Set aside. In a small bowl, combine the buttermilk, lemon zest and lemon juice. Set aside. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 3-4 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again. With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture. Beat in another quarter of the flour mixture, then another third of the milk mixture. Repeat with another quarter of the flour mixture and the remaining milk mixture. Finally, beat in the remaining flour mixture. Scrape down the sides and bottom of the bowl, and give a quick mix with a rubber spatula to make sure all of the ingredients are well incorporated. Spoon the thick batter into the prepared pans and smooth the top with a rubber spatula. Bake for 55 to 65 minutes, or until the top of the cake is golden and a cake tester comes out clean. Cool the cake in the pan for ten minutes on a rack. Set the cakes on a cooling rack, and cool in the pans for 10 minutes. Carefully run a knife along the unlined sides of the pans to loosen the cake from the pan. Using the parchment slings, lift the cakes out of the pans and place onto the rack, leaving the parchment paper in place under the cakes. Let cool for about 1 hour. When the cakes are almost cool, make the syrup. Combine the water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice. When the cakes are cool, carefully transfer them to serving platters. Gradually brush the warm syrup all over the cakes, including the sides, letting it soak in as you go. To make the glaze: in a medium bowl, whisk together the confectioners' sugar and lemon juice. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you'd think, about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides. Let the cakes sit for about one hour to allow the glaze to set before serving. Note: If you’d like to make your own buttermilk, check out the easy method here. Note: You'll need 3 large lemons for this recipe Freezer-Friendly Instructions: The cake can be frozen (without the glaze) for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the glaze after the cake is thawed.) Nutrition InformationPowered by Per serving (16 servings) Calories: 369 Fat: 14 g Saturated fat: 8 g Carbohydrates: 59 g Sugar: 40 g Fiber: 1 g Protein: 5 g Sodium: 158 mg Cholesterol: 66 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: Source link

[ramestoryworld]

This post may contain affiliate links. Read my full disclosure policy. This lemon poppy seed cake is bursting with bright citrus flavor, packed with nutty poppy seeds, and drizzled with a tangy lemon glaze—perfect for sharing (or not!). A variation of my popular lemon pound cake, this lemon poppy seed cake is laced with fresh lemon zest, filled to the brim with nutty, crackly poppy seeds, and drizzled with a bright lemon glaze. The texture is just what you hope for in a homemade cake—ultra-moist and melt-in-your mouth tender. The recipe yields two loaves that stay fresh for days. My grandmother would have called it “company cake” since it’s the perfect treat to have on hand when friends and family come over.  And if you love the lemon and poppy seed combo, don’t miss my lemon poppy seed muffins! (Note: This recipe was originally a Bundt cake, but due to readers having issues with sticking, I updated it in January 2025 to loaf pans, which can be lined with parchment for easy removal.) “The cake was moist and lightly lemony and the proportion of poppy seeds spot on…It’s a GEM.” Vivi What you’ll need to Make Lemon Poppy Seed Cake All-purpose flour – Provides structure and gives the cake its tender crumb. Baking soda – Helps the cake rise by reacting with the acidity in the buttermilk and lemon juice. Salt – Enhances flavor and balances the sweetness. Poppy seeds – Add a nutty flavor and subtle crunch, giving the cake its signature texture. Buttermilk – Keeps the cake moist and tender while adding a slight tang that complements the lemon. Lemon zest – Infuses the cake with bright, aromatic lemon flavor. Fresh lemon juice – Adds a fresh, tangy citrus punch to both the cake and the glaze. Unsalted butter – Provides richness, moisture, and a soft texture. Granulated sugar – Sweetens the cake and the syrup that keeps it extra moist. Large eggs – Bind the ingredients together, add moisture, and contribute to a light, fluffy texture. Confectioners’ sugar – Used in the glaze to create a smooth, sweet finish that enhances the lemon flavor. Jump to the printable recipe for precise measurements Step-by-Step Instructions To begin: In a medium bowl, combine the flour, baking soda, salt, and poppy seeds. Whisk well and set aside. In a small bowl, mix the buttermilk, lemon zest and lemon juice. Set aside. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), combine the butter and sugar. Cream on medium speed until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl, then add the eggs one at a time, beating well after each one. Give the bowl another quick scrape, then, with the mixer on low, beat in a quarter of the flour mixture. Add one-third of the buttermilk mixture. Beat in another quarter of the flour mixture, then a third of the milk mixture. Keep going—another round of flour, then the rest of the milk. Finally, mix in the last of the flour. Scrape down the sides and bottom of the bowl, then give it a quick mix to make sure everything is fully combined. Spoon the batter into the prepared pans and smooth the tops. Bake for 55 to 65 minutes, or until the top of the cake is golden and a cake tester comes out clean. Cool the loaves in the pan for ten minutes on a rack. While they cool, make the syrup. Combine the water and granulated sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice. Make the glaze: in a medium bowl, whisk together the confectioners’ sugar and lemon juice until smooth. When the cakes are cool, gradually brush the warm syrup all over the cakes, including the sides, letting it soak in as you go. Finally, spoon the glaze over the top of the cakes, letting it drip down the sides. Let the glaze harden before slicing. The cake will keep nicely for 3 days or frozen (without the glaze) for up to 3 months.  You May Also Like Lemon Poppy Seed Cake This lemon poppy seed cake is just the thing to have on hand for company or a cozy treat—pure sunshine in every slice! Ingredients For the Cake 3 cups all-purpose flour, spooned into measuring cup and leveled-off with a knife ½ teaspoon baking soda ½ teaspoon salt ¼ cup poppy seeds 1 cup low-fat buttermilk (see note) Finely grated zest of 3 lemons (about 3 gently packed tablespoons) 2 tablespoons fresh lemon juice 2 sticks (1 cup) unsalted butter, softened 2¼ cups granulated sugar, plus more for the pan 3 large eggs For the Syrup 2 tablespoons water 2 tablespoons granulated sugar 2 teaspoons fresh lemon juice For the Glaze About 1 cup confectioners' sugar 2 tablespoons fresh lemon juice Instructions Preheat the oven to 350°F and set an oven rack in the middle position. Spray two 8½ x 4½-inch loaf pans with nonstick cooking spray. Line the long sides of the pans with parchment paper “slings” and spray lightly with nonstick cooking spray again. In a medium bowl, whisk together the flour, baking soda, salt, and poppy seeds. Set aside. In a small bowl, combine the buttermilk, lemon zest and lemon juice. Set aside. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 3-4 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again. With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture. Beat in another quarter of the flour mixture, then another third of the milk mixture. Repeat with another quarter of the flour mixture and the remaining milk mixture. Finally, beat in the remaining flour mixture. Scrape down the sides and bottom of the bowl, and give a quick mix with a rubber spatula to make sure all of the ingredients are well incorporated. Spoon the thick batter into the prepared pans and smooth the top with a rubber spatula. Bake for 55 to 65 minutes, or until the top of the cake is golden and a cake tester comes out clean. Cool the cake in the pan for ten minutes on a rack. Set the cakes on a cooling rack, and cool in the pans for 10 minutes. Carefully run a knife along the unlined sides of the pans to loosen the cake from the pan. Using the parchment slings, lift the cakes out of the pans and place onto the rack, leaving the parchment paper in place under the cakes. Let cool for about 1 hour. When the cakes are almost cool, make the syrup. Combine the water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice. When the cakes are cool, carefully transfer them to serving platters. Gradually brush the warm syrup all over the cakes, including the sides, letting it soak in as you go. To make the glaze: in a medium bowl, whisk together the confectioners' sugar and lemon juice. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you'd think, about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides. Let the cakes sit for about one hour to allow the glaze to set before serving. Note: If you’d like to make your own buttermilk, check out the easy method here. Note: You'll need 3 large lemons for this recipe Freezer-Friendly Instructions: The cake can be frozen (without the glaze) for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the glaze after the cake is thawed.) Nutrition InformationPowered by Per serving (16 servings) Calories: 369 Fat: 14 g Saturated fat: 8 g Carbohydrates: 59 g Sugar: 40 g Fiber: 1 g Protein: 5 g Sodium: 158 mg Cholesterol: 66 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: Source link