107102 lemon chiffon loaf Recipes

lemon yogurt , plus, lemon yogurt (divided ), dried apricot, butter, softened, sugar , plus, sugar (divided ), eggs, lemon peel, grated, self-rising flour

lemon yogurt, divided, dried apricots, quartered, butter, softened, sugar, divided, eggs, grated lemon peel, king arthur unbleached self-rising flour

lemon gelatin (i usually use jell-o), vanilla instant pudding mix (i usually use jell-o brand), boiling water, frozen whipped topping (i alsways use cool whip )

all-purpose flour, baking powder, baking soda, salt, granulated sugar, grated lemon rind, balkan-style plain yogurt, eggs, vegetable oil, icing sugar, lemon juice

boiling water or 1/2 cup orange juice, sugar-free lemon gelatin, fat free cream cheese or 1/2 cup reduced-fat cream cheese, sugar-free lemon yogurt or 1 1/2 cups regular fat-free lemon yogurt or 1 1/2 cups lemon low fat yogurt, fat-free whipped topping or 2 cups light whipped topping

ground gingersnap cookie crumbs (about 25 cookies ground in processor), sugar, minced crystallized ginger, unsalted butter, melted, ice cubes, water, unflavored gelatin, sugar, strained fresh lemon juice, egg yolks, grated lemon peel, fine sea salt, chilled whipping cream, powdered sugar, lemon peel strips from 1 lemon, removed with citrus zester

cake flour, baking powder, salt, white sugar, vegetable oil, egg yolks, water, lemon , zest of (about 1 ), egg whites, cream of tartar, white sugar, cool whip, lemon flavor instant pudding and pie filling, lemons

cake, all-purpose flour, granulated sugar, baking powder, salt, cold water, vegetable oil, vanilla, grated lemon zest, egg yolks, egg whites (about 8 large eggs), cream of tartar, lemon glaze, butter or margarine (5-1/3 tbsp), powdered sugar, grated lemon zest, lemon juice, warmed, lemon jell slices and mint springs, for garnish (optional)

cake flour, baking powder, salt, white sugar, vegetable oil, egg yolks, water, lemon zest, egg whites, cream of tartar, white sugar, heavy whipping cream, lemon pie filling, lemon

cake -and-pastry flour, splenda sugar substitute, baking powder, salt, vegetable oil, egg yolks, water, grated fresh lemon rind, lemon juice, egg whites, cream of tartar, icing sugar (optional), lemon juice (optional)

eggs, separated, all-purpose flour, sugar, baking powder, salt, water, vegetable oil, grated lemon peel, vanilla extract, cream of tartar, butter, softened, sugar, grated lemon peel, salt, lemon juice

fat-free evaporated milk (250 ml), unflavoured gelatin, water (125 ml), fresh lemon juice (45 ml), splenda sugar substitute (180 ml), grated lemon rind (4 ml), lemon extract (1 ml) (optional), graham cracker crust (23 cm ) (optional)

ladyfingers , halves, condensed milk, lemon juice concentrate, egg whites, cream of tartar, whipping cream , stiffly whipped

butter, softened, sugar, eggs, lemon juice, king arthur unbleached all-purpose flour, baking powder, salt, milk, flaked coconut, grated lemon peel, sugar, lemon juice

water, salt, canola oil, lemon juice, bread flour, ground cinnamon, ground ginger, white sugar, active dry yeast, chopped crystallized ginger, white sugar

flour, baking soda, baking powder, salt, eggs, sugar, olive oil, vanilla, fresh lemon juice, icing sugar, cinnamon, sugar

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 .

boiling water, lemon gelatin, grated lemon rind, lemon juice, cold water, ice cube, cool whip topping, thawed, prepared graham cracker crumb crust