Lemon

( 115 g) finely ground pistachios (10 g) baking powder (10.4 g) powdered sugar (100 g) granulated sugar (109 g) vegetable oil (110 g) brown sugar, packed tightly (110 g) lemon juice (112.5 g) white chocolate (113 g) unsalted butter (115g) lemon juice (12 g) baking powder (12.50 g) granulated sugar (120 g) lemon juice (120 g) sour cream (120 g) water (13.6 g) olive oil (133 g) granulated sugar (13g) pure vanilla extract (14 g) light corn syrup or honey (140 g) blueberries (143.7 g) cake flour (150 g) finely ground pretzels (150 g) granulated sugar (16.2 g) heavy whipping cream (169.5 g) unsalted butter (170g) cream cheese (173 g) whipping cream (180 g) whole milk (18g) baking powder (194 g) buttermilk (2 g) baking soda (2 oz.) instant lemon pudding mix (2.8 g) kosher salt (2.8 g) salt (20 g) vegetable oil (200 g) brown sugar (200 g) granulated sugar (200g ) sugar (218 g) grapeseed oil (22.5g) cornstarch, measured then sifted (226 g) unsalted butter (226 g) unsalted butter, at room temperature (226 g) unsalted butter, slightly cold and cut into cubes (226g) unsalted butter (230 g) lemon juice (231 g) heavy whipping cream (240 g) all-purpose flour (240 g) buttermilk (240 g) heavy whipping cream (240 g) sour cream (240g) buttermilk (250 g) granulated sugar (250 g) lemon wafer cookies, (250 g) powdered sugar (266g) granulated sugar (27 g) poppy seeds (28.25 g) cold unsalted butter, cut into small pieces (28.25 g) unsalted butter (3 g) baking powder (3 g) baking soda (3 g) salt (300 g) all purpose flour (300 g) buttermilk (300 g) chopped pecans (300 g) granulated sugar (300 g) grated unpeeled zucchini, (339 g) unsalted butter (339g) cake flour (345 g) cake flour (350 g) granulated sugar (360 g) all-purpose flour (360 g) heavy whipping cream (390 g) all-purpose flour (3g) salt (4 g) baking powder (4 g) baking soda (4 g) lemon zest (4 g) salt (4.2 g) lemon extract (4.2 g) lemon extract or emulsion (4.2 g) pure vanilla extract (4.2 g) salt (4.2 g) vanilla extract (4.5 g) grated lemon zest (400 g) granulated sugar (42g) heavy whipping cream (43.3 g) heavy whipping cream (446 g) unsalted butter (452 g) unsalted butter (452g) unsalted butter (452g) unsalted butter, slightly cold (480 g) buttermilk, at room temperature (480 g) ricotta cheese (5 g) salt (5.2 g) lemon extract or lemon emulsion (50 g) granulated sugar (50 g) unsweetened cocoa powder (55 g) lemon juice (56.5 g) cold unsalted butter (56.5 g) unsalted butter (56.5g) cold unsalted butter (57.5 g) heavy whipping cream (57.75 g) heavy cream (57.75 g) heavy whipping cream (6 g) lemon zest (6 g) salt (6.25 g) grated lemon zest, (6.3 g) pure vanilla extract (60 g) heavy whipping cream (625 g) powdered sugar (66.7 g) granulated sugar (7 g) baking powder (73.3 g) light brown sugar (75 g) milk powder, divided (750 g) powdered sugar (750g) powdered sugar (8 g) baking powder (8.4 g) lemon extract (8.4 g) lemon extract or emulsion (83 g) fresh lemon juice, (9 g) grated lemon zest (9 g) lemon zest *If you want to pipe swirls around the cake like I did, add an extra half batch of buttercream. *Makes about 1 1/2 cups butter *This buttercream recipe makes enough to fill and cover your cake, as decorated above. If you want additional piping, you'll want to make an extra 1/2 batch. *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch. 100 g pretzel sticks, finely ground 113 g unsalted butter, melted 120 g buttermilk, room temperature 150 g crushed pretzels, mostly pulverized but some chunks are okay 150 g shelled unsalted pistachios 169.5 g unsalted butter, room temperature 2.1 g lemon extract 200 g brown sugar packed 200 g sugar 226 g unsalted butter, slightly chilled 240 g whole milk 240 g  buttermilk, at room temperature 250 g molasses 270 g all-purpose flour 3 oz. package of strawberry flavored Jell-O 339 g unsalted butter, room temperature 360 g buttermilk, room temperature 4.5 g lemon zest 40 g finely ground pistachios, this takes about 1/2 cup ground up pistachios that have been sifted through a mesh sieve. 41.6 g powdered sugar 452 g unsalted butter, slightly cold 5.3 g cinnamon 5.3 g ground ginger 56.5 g cold unsalted butter cut into small pieces 62.5 g powdered sugar, measured then sifted 75 g milk powder 750 g powdered sugar, measured and then sifted 750 g powdered sugar, measured then sifted 9 g grated lemon zest one large lemon 9 g salt About 1 cup toasted coconut, Biscoff Cookies Filling and garnish: fresh raspberries, split in half Lemon Oreos, Pecan butter recipe above Yellow food coloring Yellow food coloring optional all-purpose flour baking soda banana flavored INSTANT pudding mix brown sugar cold unsalted butter cut into small pieces cream cheese egg egg whites egg yolk egg yolks eggs eggs whites, fresh lemon juice freshly squeezed lemon juice granulated sugar grated lemon zest grated lemon zest one large lemon ground cinnamon ground ginger heavy whipping cream large egg whites large eggs large or extra large egg whites lemon extract lemon juice lemon zest lemon zest, about two large lemons mascarpone medium-sized over-ripe bananas, molasses of salt pinch of salt powdered sugar salt sanding sugar strawberry emulsion unsalted butter white chocolate chips whole eggs zest of one large lemon zest of one lemon