189497 grandma lemon seed cake Recipes

syrup, sugar, water, place both sugar and water on a heavy saucepan over medium heat, stir till, sugar dissolves. raise the heat to high and simmer for 5 minutes. cool, completely, cake, eggs, vanilla powder, sugar, flour, corn starch, salt, lemon curd, eggs, sugar, fresh lemon juice, lemon zest, butter, meringue, egg whites, cream of tartar or 1 tsp lemon juice, sugar, lemon zest .

cake flour (not self-rising), salt, baking soda, double-acting baking powder, poppy seeds, unsalted butter, softened, sugar, freshly grated orange zest, eggs, separated, sour cream, vanilla, cream of tartar, fresh orange juice, grand marnier or other orange-flavored liqueur, sugar, julienne strips of orange zest (preferably removed with a zester), mixed berries, sugar for sifting over the cake, creme fraiche as an accompaniment, chill time included in prep time

unsalted butter, room temperature, granulated sugar, eggs, cake flour, baking powder, lemon zest, buttermilk, room temperature, lemon juice, powdered sugar, lemon juice

sugar, fresh lemon juice, eggs, egg yolks, chilled unsalted butter, cut into 1/2 inch cubes, eggs, separated, sugar, cake flour (sifted, then measured), salt, sugar, boiling water, fresh lemon juice, chilled heavy whipping cream, sugar, chilled mascarpone cheese

lemon, all-purpose flour, baking powder, salt, milk, lemon yogurt, vanilla extract, unsalted butter, softened (2 sticks), sugar, eggs, unsalted butter, softened (1 1/2 sticks), sugar, lemon juice (from cake)

betty crocker super moist lemon cake mix, water, vegetable oil, grated lemon peel, eggs, lemon flavor instant pudding and pie filling, milk, cream , if desired

betty crocker super moist lemon cake mix, water, oil, egg whites, heavy whipping cream, powdered sugar, lemon curd, grated lemon peel

eggs, corn oil, apricot , pulp, lemon juice, yellow cake mix, lemon jell-o gelatin, lemon juice, powdered sugar

low-fat plain yogurt, grated lemon zest, lemon juice, vanilla extract, unsalted butter, softened, sugar, baking powder, baking soda, eggs, cake flour, lemon juice, sugar, water, sugar, milk

cake flour, baking powder, baking soda, fine salt, sour cream, freshly squeezed lemon juice (about 1 1/2 lemons), pure vanilla extract, unsalted butter, room temperature, cut into small pieces, sugar, grated lemon zest, eggs, room temperature, sugar, egg whites, freshly squeezed lemon juice, cream of tartar, fine salt, unsalted butter, room temperature, cut into small pieces, seedless red raspberry jam, rabbit sugar cookies, homemade or store bought , recipe follows, candied almonds, pastel sanding sugars, all-purpose flour, baking powder, fine salt, unsalted butter, at room temperature, granulated sugar, sugar, eggs, vanilla paste or vanilla extract

lemons, granulated sugar, cake flour, granulated sugar, egg whites (from about 12 eggs), preferably at room temperature, cream of tartar, salt, lemon , zest finely grated, pure vanilla extract, freshly squeezed lemon juice, sugar, special tools : pastry bag with a large plain tip, 1 large or 2 small mini muffin tins, ungreased

lemon chiffon cake, flour, sugar, baking powder, salt, vegetable oil, egg yolks, cold-water, lemon juice, lemon rind, egg whites, cream of tartar, sift flour. add sugar , baking powder and salt; sift 3 more times, last time into a large mixing bowl. make a well in the center of the mixture, and pour in oil, lightly beaten egg yolks, lemon juice and rind. beat all this thoroughly., in another bowl, beat egg whites and cream of tartar until very stiff. gently fold flour mixture into egg whites. pour into greased and floured tube pan. bake at 325f for 1 hr. and 10 min. test with straw or cake tester to see if done. invert over bottle and let set on table. let cool completely. frost the cooled cake with lemon frosting. serves 12-16 easily., lemon frosting, sugar, soft butter, milk , more if necessary, grated rind and juice of 1 lemon, grate lemon rid and wrap in piece of cheesecloth. wring the oils into the sugar before it is blended, or gently blend with the sugar. let set 15 min. or more to allow the flavors to blend. then cream sugar and butter, add juice and enough milk to make icing. frost cake, tip decorate with sprigs of mint for color .

yellow cake mix, instant lemon pudding mix, vegetable oil, eggs, milk, sour cream, fresh lemon juice, powdered sugar, fresh lemon juice

powdered sugar (glaze icing), baking powder, butter (glaze icing), cake flour, grated rind of lemon (glaze icing), eggs, lemon extract, lemon extract (glaze icing), lemon juice, lemon juice (glaze icing), milk, milk (glaze icing), salt, self-rising flour, sugar

water, sugar, dry red wine, fresh lemon juice, cornstarch, fresh blueberries, ground cinnamon, ground nutmeg, nonstick vegetable oil spray, unsalted butter, room temperature, sugar, eggs, grated lemon peel, fresh lemon juice, vanilla extract, cake flour, baking powder, baking soda, salt, sour cream

sugar, fresh lemon juice, eggs, egg yolks, chilled unsalted butter, cut into 1/2-inch cubes, eggs, separated, sugar, cake flour (sifted, then measured), salt, sugar, boiling water, fresh lemon juice, chilled heavy whipping cream, sugar, chilled mascarpone cheese

lemon cake mix, lemon pie filling, cool whip, lemon drop candy, crushed

lemon cake mix, instant lemon pudding, mayonnaise, water, eggs, lemon zest (optional), powdered sugar, if desired or frosting, for topping if desired