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Snowflake Sugar Cookies
Snack American

Snowflake Sugar Cookies

Prep
30 min
Cook
8 min
Total
98 min

Instructions

  1. 1 Preheat oven to 375 degrees F. Line a cookie sheet with Reynolds® Parchment Paper, set aside.
  2. 2 Beat butter and sugar until fluffy with an electric mixer. Mix in egg and lemon extract until well blended.
  3. 3 Combine flour, baking powder and salt in a separate bowl. Gradually beat flour mixture into butter mixture until smooth. Divide dough in half; shape into 2 flat disks. Wrap dough in parchment paper; refrigerate 1 hour until firm enough to roll.
  4. 4 Roll out the dough 1/8-inch thick between two sheets of lightly floured parchment paper.
  5. 5 Cut dough with 2 to 6-inch snowflake cookie cutters. Place cookies 1-inch apart on parchment-lined cookie sheet. Decorate with colored sprinkles.
  6. 6 Bake 8 to 10 minutes or until cookies are just beginning to brown on edges. Cool.
  7. 7 Mix powdered sugar and milk together in a small bowl, adding milk slowly until desired consistency is reached. Drizzle over cooled cookies.

By Reynolds KitchensR

Lemon Poppy Seed Bread
Snack American

Lemon Poppy Seed Bread

4.4

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4 inch bread pans.
  2. 2 In a large mixing bowl, stir together the flour, salt, baking powder, poppy seeds and 2 1/2 cups white sugar. Add the eggs, milk, oil, vanilla and lemon extract; mix until smooth, about 1 minute. Pour batter evenly into the prepared pans.
  3. 3 Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted into the center of the loaves comes out clean. Cool loaves in the pans for 10 minutes before removing to a wire rack.
  4. 4 Combine orange juice with remaining 3/4 cup sugar and desired flavor of extract; stir well. Pour this mixture over the loaf while it is still hot. Allow loaf to cool completely before serving.

By Margie

Ellen's Lemon Zucchini Bread
Snack American

Ellen's Lemon Zucchini Bread

4.6

Prep
30 min
Cook
60 min
Total
100 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 2 loaf pans; sprinkle 1 teaspoon sugar onto the bottom and sides of the greased pans.
  2. 2 Beat 2 cups sugar, oil, eggs, lemon zest, lemon extract, and vanilla extract together in a large bowl until well combined. Whisk flour, salt, baking soda, and baking powder together in a separate bowl until well mixed; add to sugar-lemon mixture and stir until batter is thick. Fold in zucchini until incorporated. Divide batter between the prepared pans.
  3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour. Cool loaves in the pans for 10 minutes before removing to a wire rack to cool completely.

By The Native Cowgirl

Old-Fashioned Lemon Pound Cake
Snack

Old-Fashioned Lemon Pound Cake

3.9

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pans.
  2. 2 Combine sugar, flour, eggs, shortening, whole milk, vanilla extract, lemon extract, and baking powder in a large bowl; pour into the prepared pans.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.

By Cookin Mama

Passover Iced Lemon Loaf
Snack

Passover Iced Lemon Loaf

4.2

Prep
30 min
Cook
45 min
Total
135 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  2. 2 Whisk together the matzo flour, baking soda, baking powder (see Note), and salt in a large mixing bowl.
  3. 3 In a separate bowl, beat the eggs, white sugar, margarine, vanilla extract, 1 teaspoon of lemon extract, lemon juice, vegetable oil, and food coloring with an electric mixer set on medium speed until smooth; pour the wet ingredients into the flour mixture. Stir until combined into a smooth batter, and pour into the prepared loaf pan.
  4. 4 Bake in the preheated oven until set and lightly browned, about 45 minutes. A toothpick inserted in the center of the loaf will come out clean. Cool completely, then remove from the pan.
  5. 5 Place 1 cup of confectioners' sugar in a bowl. In a separate small bowl, mix the non-dairy creamer with water, and stir in 1 tablespoon of confectioners' sugar. Stir the creamer mixture into the confectioners' sugar by teaspoons until the mixture forms an even, workable glaze. Mix in 1/2 teaspoon of lemon extract. Spread the glaze over the cooled lemon loaf. Allow to set, and serve in 1-inch slices.

By Talia Kornfeld

Royal Icing
Dessert American

Royal Icing

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Beat egg whites in a large glass, metal, or ceramic bowl with an electric mixer at high speed until foamy.
  3. 3 Gradually add sugar and lemon extract; continue to beat on high speed until thickened.
  4. 4 Use to pipe or decorate cookies.

By Diane

Easy Lemon Cookies
Dessert American

Easy Lemon Cookies

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended.
  3. 3 Working in batches, drop teaspoonfuls of dough into a bowl of confectioners' sugar. Roll dough in sugar until lightly coated, then place 2 inches apart onto ungreased cookie sheets.
  4. 4 Bake in the preheated oven until the bottoms are light brown, 6 to 9 minutes.
  5. 5 Serve and enjoy!

By Lissa

Lemon Pound Cake Cookies
Dessert American

Lemon Pound Cake Cookies

4.7

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Cream sugar and butter together in a bowl using an electric mixer until light and fluffy. Whisk flour and baking powder together in a separate bowl; gradually beat into creamed butter mixture until just combined. Beat eggs, 1 at a time, into butter-flour mixture until dough is thoroughly mixed; stir in lemon extract. Drop small scoops of dough onto a baking sheet.
  3. 3 Bake in the preheated oven until cookies spring back when touched, 10 to 12 minutes.

By jaibux

No-Bake Cheesecake with Cool Whip
Dessert American

No-Bake Cheesecake with Cool Whip

4.8

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Beat cream cheese, sugar, vanilla extract, and lemon extract together in a large bowl with an electric mixer until smooth and creamy.
  3. 3 Fold in whipped topping.
  4. 4 Pour mixture into graham cracker crust; smooth evenly.
  5. 5 Top with pie filling. Refrigerate until firm, 2 to 3 hours.
  6. 6 Slice and enjoy!

By cafecook

Freezer Lemon Fudge
Dessert American

Freezer Lemon Fudge

Prep
10 min
Cook
2 min
Total
252 min

Instructions

  1. 1 Line a 5x7-inch dish with parchment paper, leaving an overhang for easy removal of fudge. Spray with nonstick cooking spray.
  2. 2 Place white chocolate chips and sweetened condensed milk in a microwave-safe bowl. Microwave at 30-second intervals, stirring each time, until mixture is smooth and melted. Add lemon juice, 2 tablespoons lemon zest, lemon extract, and salt. Stir until well combined.
  3. 3 Pour into the prepared dish and smooth out the top. Sprinkle with remaining 1 tablespoon lemon zest. Freeze for a minimum of 4 hours, or until set.
  4. 4 Use a hot knife to cut fudge, wiping the knife clean after each cut.

By Yoly

Southern Summer Squash Pudding
Dessert American

Southern Summer Squash Pudding

4.5

Prep
15 min
Cook
65 min
Total
110 min

Instructions

  1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash, cover, and steam until tender, 2 to 6 minutes. Transfer squash to a bowl and mash with a fork or potato masher until smooth.
  2. 2 Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9x13-inch baking dish.
  3. 3 Combine sugar, milk, egg, butter, and lemon extract in a large bowl. Gradually sift flour into milk mixture. Fold mashed squash into milk mixture until batter is smooth. Pour batter into prepared baking dish.
  4. 4 Bake in the preheated oven until air bubbles form on the surface and pudding is golden brown, about 1 hour. Chill in the refrigerator until firm; cut into bars.

By MegaWoman

Blueberry Tart
Dessert American

Blueberry Tart

4.0

Prep
10 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine flour, butter, and confectioners' sugar in a large bowl until a dough forms; press into a 9-inch tart pan with a removable bottom.
  3. 3 Bake in the preheated oven until golden brown, about 20 minutes. Cool slightly.
  4. 4 Meanwhile, toss blueberries and cornstarch together in a large bowl until evenly coated; transfer to a large saucepan over low heat. Stir in white sugar and lemon extract; simmer, stirring gently to avoid crushing berries, until sugar dissolves and filling thickens, 5 to 8 minutes.
  5. 5 Pour hot blueberry filling over cooled crust. Cool before slicing.

By LOUIE75

Easy Lemon Cake
Dessert American

Easy Lemon Cake

4.5

Prep
Cook
Total

Instructions

  1. 1 Combine gelatin mix and cake mix. Mix well.
  2. 2 Add next 4 ingredients - oil, eggs, water and lemon extract. Mix lightly.
  3. 3 Bake according to instructions on back of cake box.
  4. 4 To Make Frosting: Combine confectioners' sugar and lemon juice.
  5. 5 When cake is done, and while still hot, ice with frosting.

By Vicki Monte

Joyce's Fantastic Lemon Easter Bread
Bread & Baking American

Joyce's Fantastic Lemon Easter Bread

4.0

Prep
10 min
Cook
15 min
Total
85 min

Instructions

  1. 1 Grease three 8-inch round cake pans; set aside.
  2. 2 Place ¾ cup plus 2 tablespoons warm water, butter, eggs, lemon extract, bread flour, sugar, and yeast into a bread machine in the order listed, or follow the order recommended by the manufacturer if different. Run Dough cycle. Remove dough from the machine when the cycle is done.
  3. 3 Cut dough into 3 equal-sized pieces; roll each piece into a ball and place into a prepared cake pan. Cover dough balls; let rise at room temperature for 1 hour.
  4. 4 Preheat the oven to 350 degrees F (175 degrees C).
  5. 5 Bake loaves in the preheated oven until lightly browned, 15 to 20 minutes.

By Leslie Ann Owen

Old-Fashioned Homemade Vanilla Ice Cream
Dessert American

Old-Fashioned Homemade Vanilla Ice Cream

4.7

Prep
15 min
Cook
Total
60 min

Instructions

  1. 1 Beat eggs and sugar in a large mixing bowl until stiff. Stir in cream, evaporated milk, whole milk, vanilla, lemon extract, and salt until well combined. Pour into the freezer canister of an ice cream maker and freeze according to the manufacturer's instructions.

By JEMR2

Seven-Up Pound Cake
Dessert American

Seven-Up Pound Cake

4.6

Prep
20 min
Cook
70 min
Total
120 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan.
  2. 2 In a large bowl, cream together butter, shortening, and sugar until light and fluffy. Beat in eggs, one at a time, then stir in vanilla and lemon extract. Beat in flour alternately with lemon-lime soda, mixing just until incorporated. Pour batter into the prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Allow to cool on a cake rack for 30 minutes before removing from the pan.

By RSHARRL

Easy Lemon Lover's Bundt Cake
Dessert American

Easy Lemon Lover's Bundt Cake

4.6

Prep
15 min
Cook
45 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube cake pan.
  2. 2 Beat cake mix, sour cream, eggs, vegetable oil, lemon juice, pudding mix, lemon zest, poppy seeds, and lemon extract together in a bowl with an electric mixer on low speed for 1 minute. Increase speed to medium; beat for 3 minutes. Pour batter into the prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan on a wire rack for 10 minutes. Tap the pan firmly a few times, then shake it gently to loosen the cake. Place the wire rack over the pan and invert to release cake onto the rack; cool completely.

By CorkiDeCat

Lemon Cake
Dessert American

Lemon Cake

4.4

Prep
15 min
Cook
25 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 10x15-inch baking pan with nonstick spray.
  2. 2 Make the cake: In a large bowl, mix together cake mix and lemon pudding mix. Pour in water and egg whites. Beat with an electric mixer on low speed for 1 minute. Increase the speed to high and beat for 4 minutes. Pour batter into the prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 25 to 30 minutes. Remove from the oven and allow to cool completely, 20 to 30 minutes.
  4. 4 Meanwhile, make the topping: In a large bowl, beat milk, vanilla pudding mix, and lemon extract on low speed for 2 minutes. Fold in whipped topping. Spread over the cooled cake. Store cake in the refrigerator.

By LaDonna

Orange Cake
Dessert American

Orange Cake

4.6

Prep
20 min
Cook
50 min
Total
100 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 10-inch Bundt pan.
  2. 2 Make the cake: Stir cake mix and pudding mix together in a large bowl. Make a well in the center and pour in orange juice, oil, eggs, and lemon extract. Beat on low speed with an electric mixer until blended. Scrape the sides of the bowl, then beat on medium speed for 4 minutes. Pour batter into the prepared pan.
  3. 3 Bake in the preheated oven for 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely, about 20 more minutes.
  4. 4 When the cake has cooled, make the glaze: Cook sugar, orange juice, and butter in a saucepan over medium heat for 2 minutes.
  5. 5 Transfer cake to a serving platter and drizzle glaze over top.

By Angie LaSala

Lemon Blueberry Pound Cake
Dessert American

Lemon Blueberry Pound Cake

4.7

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
  2. 2 Beat sugar and butter together in a large bowl with an electric mixer until light in color and fluffy, about 5 to 7 minutes. Beat in eggs, one at a time, then stir in lemon extract.
  3. 3 Combine flour, baking powder, and lemon zest; gradually stir into cake batter alternating with milk. I like to use a spatula and stir by hand, mixing just until blended so the batter is not over mixed, scraping the bottom and sides of the bowl often. Gently fold in blueberries; spoon batter into the prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour to 1 hour 20 minutes. Let cool in the pan for at least 10 minutes, then invert onto a wire rack to cool completely.

By LDYBRD

The Best Pound Cake
Dessert American

The Best Pound Cake

4.5

Prep
15 min
Cook
75 min
Total
90 min

Instructions

  1. 1 Don't preheat the oven. Grease and flour a 10-inch tube or Bundt pan. Sift together the all-purpose flour and self-rising flour; set aside.
  2. 2 In a large bowl, cream together margarine, shortening, and sugar until light and fluffy. Beat in eggs one at a time. Then beat in flour mixture and milk, mixing just until incorporated. Finally, stir in lemon extract and vanilla.
  3. 3 Pour batter into a 10-inch tube or Bundt pan. Place cake in a cool oven and set the oven to 350 degrees F (175 degrees C). Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.

By RBLAIR

7 UP Cake
Dessert American

7 UP Cake

4.6

Prep
30 min
Cook
75 min
Total
105 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Generously grease a 10-inch fluted tube pan (such as Bundt).
  2. 2 Make the cake: Beat white sugar and butter together in a large bowl using an electric mixer until light and fluffy.
  3. 3 Add eggs one at a time, beating well after each addition. Stir in flour, 1 cup at a time, blending well after each addition until batter is smooth; stir in lemon extract. Mix lemon-lime beverage into batter and pour into the prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 1 hour 15 minutes. Remove cake from the pan immediately by placing a wire cooling rack over the base of the cake and inverting the pan to release.
  5. 5 Make the glaze: Beat confectioners' sugar, milk, and vanilla together in a bowl using an electric mixer on medium until glaze is smooth. Pour glaze over warm cake; let cool completely.

By JSWERVE0712

Amish Buttermilk Pie
Dessert American

Amish Buttermilk Pie

4.8

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Combine sugar and lemon zest in a bowl. Using your hands, rub zest into sugar to release the natural oils of the zest. Add flour and mix well.
  3. 3 Whip in buttermilk, lemon juice, eggs, butter, and lemon extract. Pour batter into pie crust.
  4. 4 Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until center is slightly jiggly in center, 50 to 65 minutes. Custard will continue to set as pie cools.

By Yoly

No-Fail Pound Cake
Dessert American

No-Fail Pound Cake

4.6

Prep
30 min
Cook
60 min
Total
100 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
  3. 3 Cream together sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition.
  4. 4 Stir in vanilla and lemon extracts.
  5. 5 Beat in sour cream and water.
  6. 6 Beat in cake mix and flour until incorporated. Pour batter into the prepared pan.
  7. 7 Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 60 to 80 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

By patsy

Lemon Spritz Cookies
Dessert American

Lemon Spritz Cookies

5.0

Prep
25 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Beat butter and cream cheese together in a bowl using an electric mixer until creamy. Mix in sugar until light and fluffy. Add egg yolk, lemon zest, lemon extract, and vanilla extract. Mix well. Add flour and salt gradually until dough is combined.
  3. 3 Shape dough into small logs; place a log into a cookie press and press out onto ungreased cookie sheets. Repeat with remaining dough logs.
  4. 4 Bake in the preheated oven until lightly browned, 12 to 14 minutes.

By MrsB

Lemon Sugar Tea Cookies
Dessert American

Lemon Sugar Tea Cookies

4.6

Prep
25 min
Cook
12 min
Total
120 min

Instructions

  1. 1 In a medium bowl, cream together butter and 1 cup sugar until light and fluffy. Beat in egg, corn syrup, and lemon extract. Stir in flour, baking soda, and baking powder. Cover dough, and chill in the refrigerator at least 1 hour.
  2. 2 Preheat oven to 325 degrees F (165 degrees C). Line a cookie sheet with parchment paper. Roll chilled dough into walnut sized balls. Roll balls in remaining sugar, and place on the prepared cookie sheet.
  3. 3 Bake 12 minutes in the preheated oven, or until lightly browned.

By Tamme

Truly Key Lime Pie Ice Cream
Dessert American

Truly Key Lime Pie Ice Cream

4.6

Prep
10 min
Cook
10 min
Total
80 min

Instructions

  1. 1 Combine whole milk, sweetened condensed milk, evaporated milk, and heavy cream in a saucepan over low heat until warm and hot to the touch, whisking frequently. Whisk in sugar and gelatin powder, whisking constantly, until sugar and gelatin are completely dissolved. Whisk in egg yolks; remove from the heat. Stir in lime juice and lemon extract.
  2. 2 Pour mixture into an ice cream maker and freeze until thick according to the manufacturer's instructions. (This recipe takes a bit longer to set up than the usual ice cream.)
  3. 3 Open canister once thick; evenly place large graham cracker pieces on each side. They will break into smaller pieces as machine churns; churn about 5 minutes more. Transfer to an airtight container, seal, and freeze until solid.

By Celiac_family_mom

Blueberry Cookies
Dessert American

Blueberry Cookies

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  2. 2 Sift flour, baking powder, and salt together. Beat sugar and butter together in a large bowl with an electric mixer until lighter in color. Beat in eggs and lemon extract. Mix in milk and flour mixture alternately in three parts, starting with the milk. Gently mix in blueberries.
  3. 3 Drop batter by tablespoons onto prepared sheets 1 ½ inches apart.
  4. 4 Bake cookies in the preheated oven until edges are golden brown, about 12 to 15 minutes.

By Pamela Cristaino