Name: Lemon Tahini
Cook time: 10 min
Total time: 10 min
Yield: 1 cup

Abner Ramirez and Amanda Sudano Ramirez are LA-based singer-songwriters and parents of three who love to collaborate, bond, and have fun together in the kitchen. The duo embraces the joys and challenges of cooking while juggling family life.

Amanda Sudano Ramirez and Abner Ramirez

Lemon Tahini

Meet The Creator

Lemon Orzo

Lemon Chicken

This cake is light and airy and fresh! It’s lemony but not overwhelmingly so. I love buttercream frosting and I love lemon curd, and so I decided to try combining them. The result was a frosting that is a dreamy blend of these two favorites: a fresh lemon flavor and a smooth, buttery frosting all in one. If you don't have time to make the lemon curd, it can be store-bought, but it’s fun to make. If you make it you’ll end up with a little bit of extra curd to enjoy on toast. My dad loves everything lemon so I make this cake for him on his birthday every year.

Elizabeth Poett's Lemon Cake with Lemon Curd Buttercream Frosting

Lemon Cake with Lemon Curd Buttercream Frosting

“This bread is simple and subtly sweet, and often the perfect thing to drop off on a friend’s porch—sometimes for no reason other than to say ‘I’m thinking about you.’” — Joanna Gaines, Magnolia Table, Volume 3

Lemon Blueberry Bread

This cake is one of my favorite treats to bake in the spring, when fresh lemons pop up in farmers markets and backyards all across Southern California. I sweeten it with honey from the beehives that apiarist Billy Williams keeps all around the ranch, which makes the cake sweet and fragrant and gives it a hearty, dense texture. Lastly, I glaze it with a simple mix of sugar and lemon juice and decorate it with golden bee pollen and the blossoms from the sage plants in our kitchen garden, which put up gorgeous purple flowers every spring (see Cook’s Note).

Honey Lemon Cake

Annie Starke's Salmon with Mustard, Lemon, and Dill

Lemon Tahini

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