19 lemon cake batter Recipes

cake batter, lemon cake mix, sugar-free lemon pudding mix, water, fat-free sour cream, egg whites, frozen raspberries, thawed and drained (reserve drained liquid), cornstarch, fat-free lemon yogurt

butter, softened, sugar, eggs, all-purpose flour, baking soda, sour cream, vanilla extract, grated lemon rind, poppy seeds

cake mix, divided use with batter (betty crocker), flour, rolled oats, ground hazelnuts, butter, melted, cinnamon, salt, buttermilk, eggs, flour, butter, melted, cinnamon, almond extract, lemon , zest of, fresh blueberries, peaches, pitted and cut into 1/2 inch peaces, flour

strawberry puree, frozen strawberries, water, honey, fresh lemon zest, white sugar, cupcake batter, strawberry cake mix (such as betty crocker), water, eggs, vegetable oil, lemon zest, lemon zest cream cheese icing, cream cheese, softened, unsalted butter at room temperature, sugar, vanilla extract, fresh lemon juice, lemon zest

blueberries, sugar, butter, milk, baking powder, salt, flour, sugar, cornstarch, salt, boiling water, lemon juice

blueberries (fresh is best ), lemon juice or 1 tbsp vinegar, butter, sugar, milk, flour, baking powder, salt, sugar, cornstarch, boiling water

strawberries (2 lb), hulled and quartered, blackberries (12 oz), raspberries (12 oz), sugar, for the filling, cornstarch, all-purpose flour, sugar , for the batter, grated lemon zest, baking powder, kosher salt, eggs, milk, pure vanilla extract, unsalted butter, melted

yellow cake mix (or 5 cups american-style batter from your favorite recipe) or 1 (18 oz) box white cake mix, plus ingredients to prepare batter according to package directions (or 5 cups american-style batter from your favorite recipe), white chocolate chips, melted & cooled slightly, cream cheese or 8 oz light , at room temperature, cool whip, thawed or 1/4 cup sweetened whipped cream, fresh strawberries, hulled and sliced, fresh pineapple chunk (or use canned, drained ), mandarin orange, drained well, kiwi fruits, peeled & sliced, pineapple juice, lemon juice, cornstarch, granulated sugar

cake batter, butter, sugar, eggs, baking powder, unbleached white flour (sifted), salt, milk (room temperature ), vanilla or lemon extract. i would increase to 2 tbsp for more flavor., cake filling, butter (melted ), sugar, unbleached white flour, ground cinnamon, pecans (chopped ), lemon topping, eggs (well-beaten ), sugar, lemon juice. i used all the juice from an entire lemon ., lemon rind (grated )

recipe basic white cake batter, lemon filling, meringue frosting, garnish: assorted fresh flowers

sugar, lemon juice, butter, egg, lightly beaten, grated lemon peel, batter, butter, softened, sugar, eggs, vanilla extract, grated lemon peel, cake flour, baking powder, baking soda, salt, buttermilk, butter, softened, vanilla extract, salt, sugar, milk, edible flowers , optional

white cake batter, quick and easy lemon curd, sweetened whipped cream

cooked cod, flaked, russet potato, minced onion, lemon juice, egg, beaten, old bay seasoning, salt, pepper, all-purpose flour, vegetable oil, beer batter frying mix , you can use kittencal s beer battered fish instead, chilled beer or 1 1/4 cups chilled water

fresh blueberries, lemon juice, granulated sugar, cornstarch, butter, batter, butter softened, granulated sugar, egg, cake flour, baking powder, salt, milk, vanilla

fresh raspberries, water, lemon juice, sugar, cornstarch, batter, flour, sugar, baking powder, baking soda, cold butter, eggs, lightly beaten, sour cream, vanilla, flour, sugar, butter, softened, chopped pecans, glaze, sugar, milk, vanilla

sweet dark chocolate, water, sugar plus 2 oz, unsalted butter, softened, eggs, raw unsalted macadamia nuts, milk, vanilla bean, egg yolks, sugar, heavy cream, egg whites, light corn syrup, sugar, water, amaretto, sugar, mascarpone, raspberries fresh or thawed, blackberries fresh or thawed, sugar, fresh lemon juice, chambord, cut the chocolate into small pieces. bring the water and 4 oz of sugar to a boil. remove from heat and add the chocolate. slowly mix in pieces of the butter until fully incorporated. set aside. in a mixer, whip the eggs and 2 oz of sugar on high speed until light and airy but not to full volume. when the chocolate is warm fold it gently into the egg mixture. pour batter over a half sheet pan that is lined with a silpat or with parchment paper. bake until the cake is firm and slightly spongy in the center. remove from oven and let cool at room temperature then transfer to the refrigerator. cut around the edges of the cake. carefully turn it out onto an inverted half sheet pan and peel back the silpat. with a small ring mold (roughly 2 inches in diameter) cut disks out of the cake. return disks to the refrigerator.