Combine all of the frosting ingredients in small bowl,
For the cake:
Melt 6
LEMON FILLING: Make the lemon filling first to allow time for it to
Combine flour, baking powder and cinnamon; set aside.
Cream butter, sugars and zest until light and fluffy.
Beat in egg and vanilla.
Gradually beat in flour mixture.
Stir in pecans and cranberries.
Drop by teaspoonfuls 2-inches apart onto greased cookie sheets.
Bake at 350\u00b0 for 12-15 minutes, until golden.
Cool 5 minutes before removing from cookie sheet.
Whisk together ingredients for lemon icing.
When cool, drizzle with lemon icing.
Cream sugar and butter together well.
Sift together dry ingredients (flour, baking soda, baking powder and salt).
Add dry ingredients to creamed mixture, alternating with milk.
Add lemon extract.
Fold in nuts, which have been rolled in flour.
Beat egg whites until stiff and fold into mixture.
Pour into three 8-inch round, greased and floured cake pans.
Bake at 350\u00b0 approximately 20 minutes or until cake springs back to touch.
Frost.
(See recipe for Divinity Frosting.)
one at a time, beating for 1 minute between each addition
For the cake: Preheat the oven
hird hole.
Pour cold lemon juice and water over everything
For the crullers, bring 1 1/
Mix cake mix, pudding mix, eggs, water and oil and blend with mixer for 2 minutes. Pour cake batter into Bundt pan and bake at 350\u00b0 for 35 minutes or until done. In small bowl, spoon out 1/2 container Betty Crocker lemon frosting and heat in microwave just until warm on Low power. Drizzle over cooled cake for lemon glaze.
1. For the cake: Preheat oven to
ight and fluffy. Add lemon zest and lemon juice; beat well. Add
Mix the dry cake mix with the lemon pie filling.
Pour into a 10 x 13-inch baking pan.
Bake at 350\u00b0 for 20 to 25 minutes. Sprinkle with powdered sugar or frost with lemon frosting.
In a 9 x 13-inch pan, place one layer of graham crackers.
Mix pudding with milk.
Let thicken and add lemon jello; mix well. Fold in Cool Whip.
Spread 1/2 of mixture on crackers.
Layer more crackers, then pudding, ending with crackers.
Spread lemon frosting on crackers.
Refrigerate for 24 hours.
The longer it sets, the better it gets!
Pour the dry cake mix into a bowl and cut in the margarine. Add the eggs and mix well with your hands.
Roll into balls and put on an ungreased cookie sheet.
Bake at 325\u00b0 for 7-10 minutes; cool.
Frost with lemon frosting.
FOR THE CAKE: Preheat oven to
about 30 minutes.
Mix lemon frosting and 2 tablespoons lavender together
For Scones:
Preheat oven to
Bake cake as directed in 9-inch round cake pans.
Cool and then cut layers into and fill with cooked lemon pudding and pie filling.
Frost cake with lemon frosting.
For the Frosting:
Combine butter and sugar