29 little lemon cake Recipes

lemon cake mix, vanilla instant pudding mix, eggs, reduced-fat sour cream, milk, sugar, grated lemon zest, unsalted butter, melted, lemon juice, water, granulated sugar (optional), cranberry juice cocktail (optional) or 1 1/2 cups water (optional), cranberries (optional), granulated sugar (optional) or superfine sugar, for tossing berries in (optional)

eggs, caster sugar (3/4 cup), ground almonds, fresh lemon rind, finely grated, self raising flour (1/2 cup), good quality chocolate, broken into squares., icing sugar , to dust

nonstick vegetable oil spray, all-purpose flour, baking powder, kosher salt, unsalted butter, room temperature, sugar, egg, grated lemon zest, vanilla extract, whole milk, apricots, halved, pitted, cut into 1/4 wedges, raw sugar

mayonnaise, wasabi powder (or paste), grated lemon zest, lemon juice, backfin lump crabmeat, fine fresh breadcrumbs (from 3 slices white bread), egg, slightly beaten, snipped fresh chives, mayonnaise, dijon mustard, old bay seasoning, lemon zest, canola oil

butter or 4 oz margarine, softened, caster sugar, self raising flour, free range eggs, vanilla essence, butter, softened, sieved icing sugar, vanilla essence, lemon rind, almond essence, orange rind, rose essence, icing sugar, colored crystal sugar, crystallised rose petal, lavender flowers

flour, ground cinnamon, baking powder, salt, baking soda, unsalted butter, melted, brown sugar (it calls for light brown, but i used dark brown, and i really liked that), eggs, apples (keep from turning brown with a little lemon juice squeezed on the slices) or 4 large , peeled, cored and sliced 1/4 inch (keep from turning brown with a little lemon juice squeezed on the slices), sugar, water (i used apple juice, yum!)

eggs, vanilla extract, lemon zest, icing sugar (5 ozs powdered sugar), plain flour (4 ozs), baking powder, butter, melted and cooled (5 ozs), icing sugar, for sprinkling

cake flour, sugar, baking powder, butter, softened, salt, carrot juice, milk + about a little extra, lemon juice, egg whites, at room temperature, clementine mixture, clementine juice (or, seedless mandarin orange juice), lemon juice, powdered sugar

yellow cake mix, eggs, lemon pudding, oil, glaze, confectionary sugar, water, tblsp lemon zest, lemon juice, tblsp oil

dried dates, roughly chopped, bi-carb soda, walnuts, roughly chopped, self-raising flour (you can use wholemeal if you like too), raw sugar, ginger, cinnamon, egg, lightly beaten, oil, icing, icing sugar, lemon essence or lemon rind.. or orange would be good too..., boiling water

butter, softened plus extra for greasing, plain flour , plus a little for dusting, bicarbonate of soda, baking powder, salt, caster sugar, eggs, lightly beaten, plain yogurt, lemon zest, only finely grated, mascarpone, lemon curd, fresh raspberries, icing sugar , to dust

backfin lump crabmeat (picked over for cartilage and shell), fine fresh breadcrumbs (from 3 slices white bread), egg, lightly beaten, fresh chives (snipped ), mayonnaise, dijon mustard, old bay seasoning, lemon zest, canola oil, lemon zest (grated ), lemon juice, wasabi mayonnaise

cake flour, sugar, baking powder, butter, softened, salt, carrot juice, milk + about a little extra (or what i lovingly refer to as a glug ), lemon juice, egg whites, at room temperature, clementine mixture, clementine juice, lemon juice, powdered sugar

all-purpose flour, white chocolate, finely chopped, yellow cake mix, grated lemon zest, vegetable oil, water, eggs, fresh lemon juice, powdered sugar, fresh lemon juice, grated lemon zest

lemon , zest of, golden raisin, irish whiskey , plus, irish whiskey, butter , plus, butter, softened, superfine sugar, eggs, separated, self-rising flour, sugar

mile high lemon meringue secrets, lemon meringue pie may be an american classic , but it can be tricky to prepare. there s the crust with all its issues, then the tart filling and the meringue itself, which is all too prone to weeping. and that topping is never, ever as tall and fluffy as we would like. we wanted to figure out how to make a perfect lemon meringue pie with a sky-high topping. here s what we discovered, make the meringue with a hot sugar syrup (what the professionals call italian-style meringue). this ensures that the meringue is cooked through and stable enough to be piled high on top of the filling. the addition of a little cream of tartar to the egg whites while mixing also helps to stabilize the meringue.flavor the filling with both lemon zest and lemon juice for the brightest citrus flavor. remember to strain the filling to remove the zest, which would mar the otherwise silky smooth filling.use a rubber spatula to spread the meringue over the filled pie, making sure to stick the meringue to the edge of the pie crust to prevent the topping from shrinking. once all the meringue is on the pie, use the spatula to make the spikes and peaks of meringue., all-purpose flour , for dusting, brisee (pie dough) for 1 single 9 inch pie crust, egg, heavy cream, cornstarch, cake flour, salt, sugar, egg yolks, lightly beaten, fresh lemon juice, lemon rind, unsalted butter, cut into small pieces, egg whites, sugar, salt

peeled, cored and sliced granny smith apples, freshly squeezed lemon juice, sugar, butter, melted, plus more for the pan, corn flour , plus a little extra for the pan, baking powder, eggs, coarsely chopped pine nuts , toasted in the oven until golden brown, coarsely chopped walnuts, golden raisins, coarsely chopped and soaked in 2 tbsp anisette, lemon, peel grated, garnish: pomegranate seeds and pomegranate molasses