For the cake: Adjust the oven rack
nd beat at medium speed for 1 minute, scraping sides of
rl). Add poppy seeds, lemon peel, lemon juice, vanilla and food coloring
inch round enameled pan for this cake, and it made a
In a large bowl combine sugar, oil, eggs, lemon extract, poppy seed and mix well.
Stir in shredded zucchini.
Combine in another bowl, flour, baking powder, baking soda and salt. mix well.
Gradually add this mixture to the zucchini mixture. Mix throughly.
Pour into greased 9x13 pan.
Bake 350 for 40-50 minutes or until a tooth pick comes out clean.
Add a lemon glaze for the topping - 1/2 cup sugar, 1 teaspoon lemon extract, 1 tablespoon water. In a saucepan bring to a boil, when cake is warm, brush with glaze.
nd 2 TSP lemon juice and, if desired, lemon zest; cook and
ombine sugar, oil, eggs, lemon zest and lemon juice,mix well.
Mix together Jell-O, cake mix and eggs.
Add water, oil and lemon rind.
Beat one minute on medium speed.
Bake 1 hour at 350\u00b0.
While cake is still warm, pour lemon glaze over cake.
Mix all ingredients together with an electric mixer, except eggs.
Mix in egg, one at a time. After all eggs are added, continue to mix for about another minute.
Spray bundt pan with pam, then sprinke sugar around pan. Make sure you coat the entire pan with the sugar.
Bake at 350 for 45 minutes.
I have made it as directed and added a package of instant lemon pudding mix to it for lemon poppy seed cake.
It is good served with fresh fruit salad.
Grease and line jelly roll pan.
Beat eggs until thick. Gradually beat in sugar.
Beat in water and vanilla.
Sift together and beat in all at once the flour, baking powder and salt.
Beat until smooth.
Pour into prepared pan.
Bake at 375\u00b0 for 12 to 15 minutes.
Do not overbake.
Loosen edges and immediately turn cake upside down on a towel sprinkled with powdered sugar.
Quickly and carefully pull off paper.
Spread with lemon filling and roll, beginning at short end.
Wrap in towel and cool.
To make cake batter I used a recipe from this site for cake mix frosting (#104747) and a recipe for make your own cake mix (#192436). In the second recipe I omitted adding, leavening and eggs to the cake mix.
Add everything except tapioca and ice to your cocktail shaker, seal tight and shake for 10 seconds.
Place tapioca at the bottom of a tall glass, pour shaken mixture over pearls and serve with bubble tea straw and as much ice as you want.
Put sugar and cornstarch in a pan.
Add juice and stir well. Add rest, cook over low heat until thick and clear.
Cool, then spread on any kind of cake.
e oven; bake until the cake has risen, is firm
In a small bowl, whisk together the confectioner's sugar and the juice and zest of 1 lemon. Stir in the lavender flowers or lemony herbs, if using.
Drizzle over warm scones, cookies/biscuits, or cakes.
Note: You may also use other citrus such as oranges or limes, in place or with the lemons.
TO MAKE THE CAKE:
Preheat oven to 350.<
In a double boiler, mix sugar, cornstarch, salt, water, egg yolks and lemon juice.
Stir until smooth.
Stir constantly while cooking until thick; boil one minute.
Remove from heat and add oleo. Refrigerate for 30 minutes.
Put between cake layers.
Ronald Regan enjoyed light desserts, often flavored with lemon, during his two terms in the oval office.
Lemon squares were served at the Arkansas Governor's mansion during the Clinton years.
Try this recipe for lemon bars made with Minute Maid lemon juice.
Combine egg and sugar in saucepan.
Blend well, then add lemon juice and butter.
Cook over low heat 10 minutes, stirring constantly, until thickened.
Cool before using.
This is a very good filling to put between white cake layers.
This filling really should be made the day before it's going to be used.
Keep in refrigerator until ready to use.
It will be nice and thick.
stirring for 1 minute. Then stir in the olives, lemon juice and
>cake mix and have that ready.
Add 1 tablespoon of lemon