Lemon-Infused Cake Recipe by the author of Mind Over Batter, Using Baking for Mental Health

Cooking can offer much more than sustenance alone—it can spark creative expression and, in some cases, serve as a form of therapeutic release.

That’s how Jack Hazan, author of Mind Over Batter and master baker, came up with the idea for his first cookbook, focusing on how he uses baking as an aid to mental well-being.

Jack Hazan author of “Mind Over Batter” with Lemon Cake.

The cookbook includes 75 recipes inspired by the Syrian, Middle Eastern, and American baked goods of his childhood, and combines various healing techniques that home bakers can utilize in their own kitchen.

His recipes are organized by life’s common moments and needs–whether someone is looking to relieve anxiety, seek connection, or self-care, Hazan has a good baked recipe to help.

Hazan welcomed “Good Morning America” ​​home to bake a lemon-ginger Bundt cake from his book and shares the full recipe, plus two additional summer-ready desserts below.

Lemon and ginger cake

Lemon and ginger cake from “Mind Over Batter”.

Serves 8

“Taking deep breaths is a great way to practice mindfulness. Combining deep breathing with the wonderful scents like ginger and lemon in this cake can really invigorate the senses. I like to think of these as essential oils for baking, which help facilitate meditation while in the kitchen.” Bundt cakes are always great for sharing, so go share your newfound peace by eating with friends.”


3 cups of all-purpose flour

1/4 cup crystallized ginger, diced small

3 tablespoons grated lemon peel

1 teaspoon of baking soda

1 teaspoon fine sea salt

1 cup unsalted butter at room temperature

2 1/3 cups granulated sugar

6 eggs

1/3 cup fresh lemon juice

1 cup sour cream (low-fat is good, skim is not)

for glazing

2/3 cup (80 grams) powdered sugar

2 tablespoons of melted unsalted butter

1 tablespoon of fresh lemon juice

1/2 teaspoon of ground ginger


Preheat oven to 350°F, butter and flour or use nonstick cooking spray to coat a standard 12-cup (2.8-quart) pot (or two smaller 6-cup or 1.4-quart pans).

In a large bowl, whisk together the flour, ginger, lemon peel, baking soda, and salt. Make sure all of the little gingerbread pieces are covered with a layer of flour so they don’t sink to the bottom of the cake. sit aside.

In the bowl of a stand mixer fitted with the paddle attachment, or in a medium bowl using an electric hand mixer, cream the butter and granulated sugar for 3 to 4 minutes, until light and fluffy. Scrape down the sides of the bowl as needed. (Always needed.)

Add the eggs, one at a time, beating well after each addition. Add lemon juice and beat until blended.

Turn the mixer on low speed and alternately adding the flour mixture, then the sour cream, until combined. Don’t get too confused here. Pour batter into prepared Bundt pan(s) (I use a large muffin scoop for this). Smooth the top of the batter with an offset spatula.

Bake the whole Bundt cake for 55 to 60 minutes or the half-sized cakes for 30 minutes, or until the cake is golden, testing thoroughly with a cake tester and pulling away from the sides of the pan. Let cool in pan on cooling rack for at least 20 minutes, then carefully invert onto rack to cool completely.

For the glaze: While cake is cooling, in a small bowl, whisk together the icing sugar, melted butter, lemon juice, and ground ginger. If it’s too thick, add a few more drops of lemon juice. If it’s too thin, add 1 to 2 teaspoons of powdered sugar. Pour the glaze over the cooled cake and let it set for at least 1 hour.

To serve: Serve immediately or store, tightly wrapped in plastic wrap, at room temperature for 2 to 3 days. Unglazed cake can be kept in the freezer for 30 days.

Fellin Beachy Gallette with Cardamom

Lauren Volo

Rustic peach galette.

“A galette is a rustic tart with almost no bases. It’s meant to be ruggedly shaped and look as if it belongs on the cabin dining table. So, when you fold the crust over the marinated peaches, be indulgent to yourself. No matter how these turn out The tart is in the end, it will turn out the way it was meant to be. The imperfection can be perfect, just like you.”

6 services



1 1/2 cups all-purpose flour

2 teaspoons of granulated sugar

1/2 teaspoon table salt

1/2 cup very cold unsalted butter, thinly sliced

1/2 cup of ice water

1 egg, plus 1 teaspoon water for the egg wash


2 pounds fresh peaches, peeled, cored, and thinly sliced

1 1/2 tablespoons of fresh lemon juice

1/2 cup plus 1 teaspoon granulated sugar

1 teaspoon cornstarch

1 teaspoon vanilla

1 teaspoon ground cardamom

Demerara sugar, for sprinkling

Homemade whipped cream

To make the crust: In a medium bowl, whisk the flour, sugar, and salt together. Add the slices of butter and use a pastry blender or fork to cut in the butter and form a crumbly dough. Add the ice water, a little at a time, using a wooden spoon to stir the dough together. Use your hands to quickly shape the dough into a flat disk about 1 inch thick. You have to be fast so the butter doesn’t start to melt. Wrap it in cling film and put it in the refrigerator for 30 minutes. Preheat the oven to 400 degrees and line a baking tray with parchment paper.

To make the filling: While dough cools, in a medium bowl, combine peaches, lemon juice, and 1 teaspoon granulated sugar. Set aside for 10 minutes.

Drain any excess liquid from the peaches that has accumulated in the bottom of the bowl. Stir in the cornstarch, remaining 1/2 cup (100 grams) granulated sugar, vanilla, and cardamom. Stir in the fruit until well blended.

To assemble and bake: Take the dough out of the fridge and brush the work surface with a little flour. Place the flour in a rolling pin and roll the dough until it is 1/4 inch (6 mm) thick. Aim for the round shape, but don’t press too hard. The beauty of galleries is that they are not meant to be perfectly shaped!

Using a rolling pin, roll out the dough and transfer it to the prepared baking sheet.

Spoon the fruit over the pie crust, leaving a border of at least 2 inches all around. Then fold the peel over the fruit, leaving the center exposed. Whisk in the egg mixture and use a pastry brush to coat the exposed edges of the crust.

Bake for 35 minutes, or until crust is golden brown. Take the galette out of the oven and let it cool.

Top served: Sprinkle the galette with demerara sugar and serve with whipped cream. Store leftovers in the refrigerator for up to two days.

food for thought “Think of stress like preheating an oven: It’ll heat up quickly, but once you’re done with the experiment, it’ll cool down.”

Slice of bread and raspberry cookies

“Know those rolls of sugar cookie dough taunting you off the grocery store shelf? Kiss them goodbye. These cookies elevate boring cookie dough and freeze so well they’ll always be available for your future self. Just preheat the oven, slice and bake.”

Makes 36 cookies


1 cup unsalted butter at room temperature

1 cup granulated sugar

½ cup packed light brown sugar

1/2 teaspoon baking powder

1/2 teaspoon table salt

2 eggs

3 1/2 cups all-purpose flour


1 cup of fresh raspberries

1 cup of pecans

1/4 cup packed light brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg


To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, or in the medium bowl using an electric hand mixer, heat the butter, granulated sugar, and light brown sugar until fluffy. Add baking powder, salt and eggs and continue mixing on low speed for about a minute. Add the flour, 1 cup (140 grams) at a time, stirring constantly and scraping down the sides of the bowl with a rubber spatula as needed. Cover the bowl with plastic wrap and place it in the refrigerator for two hours or overnight.

To make the filling: Place the berries, nuts, brown sugar, cinnamon, and nutmeg in a food processor. pulse until combined. Don’t turn it into a paste. If you don’t have a food processor, finely chop the pecans and puree the berries and mix with the rest of the ingredients. Set the filling aside.

To assemble and bake: Once the dough has completely cooled, place two large pieces of wax paper on your work surface. Divide the dough in half, cover the half that you don’t use and put it in the fridge. Place the other half between wax paper. Use a rolling pin to roll the dough into a rectangle about 12 by 6 inches (30.5 by 15 cm) thick and 1/4 inch (6 mm) thick.

Remove the top layer of wax paper and use a spoon to spread half of the filling evenly over the surface of the cookie dough. Make sure to leave a small margin on all sides. Roll dough into a log shape, starting at one short end and discarding bottom wax paper as you roll. If the dough is too sticky, use the sharp edge of a long knife to help start. Cut 1/2 inch (13 mm) off each end of the log.

Wrap the dough tightly in wax paper and tie or tape it closed. Repeat these steps with the rest of the dough and filling. Let them cool in the refrigerator for at least 12 hours.

At this point, you can either freeze the dough or bake it fresh. When you’re ready to bake, preheat the oven to 375°F (190°C). Remove dough from wrapper and cut into 1/4-inch (6 mm) slices. Place cookies on a non-stick baking sheet and bake for 12 to 14 minutes, until edges are set. (If baking from frozen, bake for 20 minutes.) Cookies can overcook easily, so pull them out even if they look unfinished. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.

The dough will keep tightly wrapped in the freezer for up to 3 months.

food for thought “While the dough is in the oven, use that time to practice being present with a short exercise of meditation or mindfulness.”

Reprinted with permission from Mind Over Batter by Jack Hazan, © 2023. Published by Chronicle Books. Photographs © Lauren Volo.

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