142033 food network lemon pound cake Recipes
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cake and15 Morecake, lemons , zest grated and saved, then juiced for 3 tbsp juice (see note above), unbleached all-purpose flour (15 oz), baking powder, baking soda, table salt, vanilla extract, low-fat buttermilk (preferably ), eggs , at room temperature, egg yolk , at room temperature, unsalted butter (2 1/4 sticks), at room temperature, sugar (14 oz), glaze, fresh lemon juice (see note above), buttermilk, sugar (8 oz)50 min, 16 ingredients
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cake flour, baking powder, salt, nonfat milk , plus and11 Morecake flour, baking powder, salt, nonfat milk , plus, nonfat milk, sugar , plus, sugar, fat free egg substitute , plus, fat free egg substitute, canola oil, egg whites, lemon curd, prepared, egg whites, at room temperature, sugar, vanilla1 hour , 15 ingredients
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Lemon Crackle Cakecake, soda crackers (2 inch squares), brown sugar, flour and11 Morecake, soda crackers (2 inch squares), brown sugar, flour, baking soda, butter, shredded sweet coconut, lemon filling, sugar, cornstarch, cold water, eggs, beaten, juice from 2 large lemons, butter, vanilla extract15 ingredients
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Mamas Lemon Supreme Cakeduncan hines lemon supreme cake mix, apricot nectar, sugar and5 Moreduncan hines lemon supreme cake mix, apricot nectar, sugar, vegetable oil, eggs, glaze, sugar, lemon juice45 min, 8 ingredients
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Lemon Tea Cakecake, butter, softened, sugar, eggs, all-purpose flour and8 Morecake, butter, softened, sugar, eggs, all-purpose flour, baking powder, salt, milk, chopped walnuts, grated rind of 1 lemon ., glaze, powdered sugar, juice of 1 lemon55 min, 13 ingredients
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Lemon-Buttermilk Scones with Quick Blackberry Jamcake flour, sugar, baking powder, salt and8 Morecake flour, sugar, baking powder, salt, chilled butter, cut into small pieces, low-fat buttermilk, grated lemon rind, fresh lemon juice, cake flour, egg white, lightly beaten, sugar, quick blackberry jam12 ingredients
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Lemon Chiffon Cake with Fresh-Fruit Compotecake flour, granulated sugar, baking powder, salt and12 Morecake flour, granulated sugar, baking powder, salt, vegetable oil, grated lemon rind, fresh lemon juice, vanilla extract, egg yolks, egg whites (at room temperature ), cream of tartar, sliced strawberries, blackberries, brandy, granulated sugar, powdered sugar16 ingredients
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Lemon Poppyseed Cakelemon cake mix, instant lemon or vanilla pudding and5 Morelemon cake mix, instant lemon or vanilla pudding, orange juice (can be concentrate), canola oil, eggs or egg substitute(works well), poppy seeds, almond extract7 ingredients
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Lemon Bundt Cakelemon cake mix (regular size), instant lemon pudding mix and6 Morelemon cake mix (regular size), instant lemon pudding mix, eggs, water, canola oil, sugar, butter, melted, orange juice50 min, 8 ingredients
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Lemon Apricot Cakelemon cake mix, water, sour cream, eggs and2 Morelemon cake mix, water, sour cream, eggs, apricot preserves, divided1 hour 10 min, 7 ingredients
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Lemon Krisp Cookieslemon supreme cake mix (any brand ), rice krispies and5 Morelemon supreme cake mix (any brand ), rice krispies, grated lemon rind, lemon juice, melted margarine, egg, slightly beaten, chopped pecans20 min, 7 ingredients
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Lemon Mousse Cakelemons, sugar, water, lemon peel, egg yolks, lemon juice and3 Morelemons, sugar, water, lemon peel, egg yolks, lemon juice, unflavored gelatin, whipping cream, prepared brownie crust, about 1/2 inch thick1 hour 15 min, 9 ingredients
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Lemon Crumb Barslemon crumb bars, lemon or yellow cake mix and10 Morelemon crumb bars, lemon or yellow cake mix, butter or margarine, softened, egg, egg yolks, crushed saltine crackers (1/4 lb.), sweetened condensed milk (not evaporated milk), bottled lemon juice from concentrate, preheat oven to 350o. in large bowl, beat cake mix, margarine and 1 egg with mixer until crumbly. stir in saltine crumbs. reserving 2 cups crumb mixture, press remaining crumbs on bottom of greased 13x9-inch baking pan., bake 15 to 20 minutes or until golden., mixer or wire whisk, beat 3 egg yolks condensed milk and lemon juice. spread over prepared crust. top with reserved crumb mixture., bake 25 minutes longer or until set and top is golden. cool. refrigerate within 2 hours. cut into bars. store covered in refrigerator.25 min, 13 ingredients
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