409 lemon ice cake Recipes

lemon jell-o gelatin, water, mazola oil, duncan hines lemon supreme cake mix, eggs, icing sugar, lemon juice

cream cheese, butter or 3/4 cup margarine, sugar, vanilla, eggs, grated fresh lemon rind, cake -and-pastry flour, baking powder, icing sugar

cake flour, all-purpose flour, baking powder, baking soda, unsalted butter, room temp, vegetable shortening, room temp, sugar, pure vanilla extract, ice cold water, egg whites, room temp, cream of tartar, fresh lemon juice, lemons , zest of, grated, eggs, egg yolks, sugar, butter, room temp, sugar, all-purpose flour, milk, heavy cream, unsalted butter, soft but cool, cut into small pieces, vanilla extract, lemon curd, lemon drop candies

lemon cake mix, instant lemon pudding, water, eggs, vegetable oil, lemon juice , i used concentrate, blackberry jam (for 8 or 9 inches layer cake), lemon frosting, fresh blackberries, for garnish (optional)

lemon sherbet or 1/2 gallon ice cream, white cake mix, egg whites, cold water, lemon flavoring, cool whip, thawed (1 tub ), lemon , zest of, cut in superfine strips

cake flour (not self-rising), baking powder, salt, unsalted butter, softened, sugar, eggs, whole milk, grated fresh lemon zest, fresh lemon juice, blueberry filling, lemon ice cream, garnish: 2 cups blueberries

lemon cake mix, sweetened condensed milk, fresh lemon juice

butter, powdered sugar, eggs, yolks and white separated, grated fresh lemon rind, lemon juice, yoghurt, flour, baking powder, baking soda, salt, icing sugar, lemon juice, yoghurt

self raising flour, caster sugar, eggs, milk, desiccated coconut, grated fresh lemon rind, unsalted butter (softened ), icing sugar, coconut (i prefer shredded or use dessicated), lemon juice, grated fresh lemon rind

softened unsalted butter, caster sugar (superfine sugar), eggs, grated lemon , zest of, self-raising flour, lemon , juice of, icing sugar , sifted (confectioner s sugar or powdered sugar)

butter, sugar, eggs, separated, grated lemons , rind of, all-purpose flour, milk, lemon juice, salt, icing sugar

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

butter softened, granulated sugar, granulated sugar, cake flour, salt, baking soda, buttermilk, lemon extract, almond extract, egg whites, cream of tartar, lemon icing, powdered sugar, light cream, lemon juice strained, grated lemon peel

all-purpose flour, baking soda, baking powder, salt, eggs, granulated sugar, butter, softened, vanilla extract, lemon extract, lemon juice, vegetable oil, lemon icing, powdered sugar, whole milk, lemon extract, preheat oven to 350o., combine flour , baking soda, baking powder & salt in a large bowl. use an, electric mixer to blend together eggs, sugar, butter, vanilla, lemon extract, lemon juice in a medium bowl. pour wet ingredient into dry ingredients, blend until smooth. add oil & mix well ., pour ingredients into a well-greased 9x5-inch loaf pan. bake for 45 minutes, until a toothpick stuck into the center of the cake comes out clean ., make the lemon icing by combining ingredients in a small bowl with electric, mixer on low speed. when the lemon loaf is cool , remove it from the pan, frost the top with the lemon icing. when the icing has set up, slice the, into eight 1-inch-thick slices.

margarine or 4 oz low-fat butter, caster sugar, self raising flour, milk, eggs, lemon, icing 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 .

water, dried lavender (available at specialty spice and asian grocery stores), all-purpose flour, baking powder, baking soda, salt, unsalted butter, at room temperature, granulated sugar, freshly grated lemon zest, eggs, freshly squeezed lemon juice, yogurt plain or lemon or sour cream, prepared icing, dried lavender, water

milk, lemon jello, boiling water, ice cubes, soft ladyfingers, lemon zest, lemon jelly candies