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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

Easy Pecan Zucchini Bread
Bread & Baking American

Easy Pecan Zucchini Bread

4.5

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
  2. 2 Sift flour, baking soda, baking powder, salt, and cinnamon together in a medium bowl. Set aside.
  3. 3 Beat sugar and eggs together in a large bowl until light and fluffy, about 10 minutes. Gradually add oil; beat 2 minutes more. Mix in zucchini, pecans, and lemon extract. Fold in flour mixture until just combined; do not overmix. Pour batter into the prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into center comes out clean, about 1 hour.

By Phyllis Province

Citrus Cranberry Zucchini Bread
Bread & Baking American

Citrus Cranberry Zucchini Bread

5.0

Prep
15 min
Cook
50 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease two 8x4-inch loaf pans.
  2. 2 Whisk flour, baking soda, and baking powder together in a bowl. Set aside.
  3. 3 Beat sugar and eggs together in a large bowl with an electric mixer until well combined; beat in oil until blended. Stir in zucchini, cranberries, orange zest, and lemon extract, then stir in cinnamon, cloves, nutmeg, salt, and ginger. Stir in flour mixture until incorporated. Divide batter between the prepared loaf pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 50 to 60 minutes. Cool in the pans for 10 minutes, then transfer loaves to a wire rack to cool completely, about 20 minutes more.

By JANAI

Lemon-Blueberry Yeast Bread
Bread & Baking American

Lemon-Blueberry Yeast Bread

5.0

Prep
40 min
Cook
20 min
Total
195 min

Instructions

  1. 1 Combine flour, yeast, and cardamom in a large mixing bowl.
  2. 2 Combine 3/4 cup milk, sugar, butter, and salt in a small saucepan and heat to 115 to 120 degrees F (46 to 48 degrees C). Pour into flour mixture and beat using an electric mixer until just moistened. Add egg and beat until smooth. Stir in enough additional flour to form a soft, sticky dough.
  3. 3 Turn dough out onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. Place dough in a bowl coated with cooking spray, turning dough once to coat top. Cover and let rise in a warm place until doubled in size, about 1 hour.
  4. 4 Combine blueberries, lemon zest, and lemon extract in a small bowl. Set aside.
  5. 5 Punch risen dough down. Turn out onto a lightly floured surface; knead fruit mixture into the dough. Divide dough into thirds. Roll each portion into a 16-inch long rope. Place ropes on a 15x10-inch baking pan coated with cooking spray. Cover and let rise until doubled in size, about 45 minutes. Lightly brush ropes with 2 teaspoons milk and sprinkle with almonds.
  6. 6 Preheat the oven to 375 degrees F (190 degrees C).
  7. 7 Bake in the preheated oven until golden brown, about 20 minutes. Remove from the oven and transfer to a wire rack to cool, about 30 minutes.
  8. 8 Combine confectioners' sugar and lemon juice in a bowl for glaze; drizzle over cooled bread.

By larkspur

Alfajores Argentinean Style
Dessert Latin American

Alfajores Argentinean Style

4.4

Prep
30 min
Cook
10 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  2. 2 Whisk cornstarch, flour, baking powder, and baking soda together; set aside.
  3. 3 Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Beat in 2 egg yolks, one at a time, beating well after each addition; beat in third yolk along with lemon zest, vanilla rum, vanilla extract, and lemon extract. Gently fold in cornstarch mixture with a spoon, making a crumbly dough, until cohesive enough; press into a ball. Wrap dough in plastic wrap; chill 30 to 60 minutes.
  4. 4 Roll dough out, using as little flour as possible, until about ¼-inch thick. (The dough will have an unusual consistency.) Cut dough using a small round cookie cutter. Continue pressing dough together, rolling, and cutting until all dough is used. Place cookies spaced ½-inch apart onto the prepared cookie sheets.
  5. 5 Bake in the preheated oven until set but not browned, 7 to 10 minutes. Transfer cookies immediately to a wire rack to cool.
  6. 6 Spread 1 teaspoon dulce de leche onto underside of 1 cooled cookie; sandwich with second cookie until caramel oozes out sides. Roll sides in shredded coconut. Repeat with remaining cookies, dulce de leche, and coconut.

By Christina-Chrisi Marvasi

Foolproof Meringue
Dessert

Foolproof Meringue

3.8

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 In a large glass or metal mixing bowl, combine egg whites, vanilla and lemon extract. Beat until foamy. Gradually add white sugar, continuing to beat until stiff peaks form. Spread meringue over pie, covering completely.
  2. 2 To bake: Preheat oven to 350 degrees F (175 degrees C.) Bake pie in the preheated oven for 10 to 15 minutes, or until golden brown.

By BELLWITCH1031

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

Lemon-Blueberry Cheesecake Cookies
Dessert

Lemon-Blueberry Cheesecake Cookies

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking pans with parchment paper.
  2. 2 Beat cream cheese thoroughly in a bowl until smooth. Add egg and mix until well blended. Add sugar cookie mix and lemon extract; stir until dough is well incorporated. Gently fold in blueberry chips.
  3. 3 Drop tablespoonfuls of dough 2 inches apart onto the prepared baking sheets. Lightly pat down each cookie dollop.
  4. 4 Bake in the preheated oven until edges are lightly golden, 9 to 12 minutes. Let cool.

By Melissa Goff

Lemon-Lime Cupcakes
Dessert

Lemon-Lime Cupcakes

4.1

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans and line with paper baking cups.
  2. 2 Beat butter and sugar in a large bowl using an electric mixer until light and fluffy, about 15 minutes. Mix in the eggs one at a time, mixing each until well blended. Stir in the lemon extract. Stir in the flour, alternating with the lemon-lime soda, just until the batter is smooth. Spoon the batter into the prepared cups, dividing evenly.
  3. 3 Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.

By platinum designs

Ginger-Lemon Cheesecake Bites
Dessert

Ginger-Lemon Cheesecake Bites

Prep
10 min
Cook
10 min
Total
90 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a mini muffin tin with cupcake liners.
  2. 2 Beat cream cheese in a bowl with an electric mixer until smooth and light. Add sugar, eggs, lemon extract, and vanilla extract gradually.
  3. 3 Puree gingersnaps in a food processor into fine crumbs. Drop a heaping 1/2 teaspoon crumbs into each muffin cup; add a teaspoon of cream cheese mixture.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 11 minutes. Let cool in the pan until set, about 10 minutes. Chill before serving, about 1 hour.

By pho1962

Lemon Fudge with Sweetened Condensed Milk
Dessert

Lemon Fudge with Sweetened Condensed Milk

1.0

Prep
10 min
Cook
10 min
Total
80 min

Instructions

  1. 1 Line a small rimmed baking sheet with parchment paper or greased aluminum foil.
  2. 2 Combine butter, condensed coconut milk, and lemon pudding mix in a heavy saucepan over medium heat. Cook, stirring continuously, until mixture has thickened, about 10 minutes. Remove from heat.
  3. 3 Beat in sweetener and lemon extract. Pour mixture onto the lined baking sheet and spread it out to an 1/4-inch thickness.
  4. 4 Refrigerate until fudge is set, about 1 hour. Lift fudge out of the baking sheet using the parchment paper and cut into 1-inch squares. Serve chilled.

By SarahDash

Easy Lemon Cake Cookies with Icing
Dessert

Easy Lemon Cake Cookies with Icing

4.4

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with foil.
  2. 2 Mix together cake mix, eggs, and vegetable oil. Drop by rounded teaspoons onto baking sheets and bake for no more than 8 minutes. Do not overbake! Once all the cookies are done. Remove the foil. You have a no need to clean baking sheet.
  3. 3 To Make Lemon Icing: Mix together confectioners' sugar, lemon extract, and milk. Mix ingredients together (more or less to your desired liking). When the cookies are warm or completely cooled, place as much icing on them as you like!

By Karla Gonzalez

Butter Pound Cake
Dessert

Butter Pound Cake

4.4

Prep
30 min
Cook
90 min
Total
120 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
  2. 2 With an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time, and mix well.
  3. 3 Add flour, 1 cup at a time, while adding cream, a little at a time, until well mixed.
  4. 4 Add vanilla and lemon flavoring; blend well. Pour batter into the prepared pan.
  5. 5 Bake in the preheated oven for 1 1/2 hours, or until a toothpick inserted into the center of the cake comes out clean; turn out onto a wire rack to cool.

By Diana Moore

Betz's Good Sugar Cookies
Dessert

Betz's Good Sugar Cookies

3.9

Prep
20 min
Cook
10 min
Total
540 min

Instructions

  1. 1 In a large bowl, cream together the butter and sugar until fluffy. Beat in the eggs one at a time, then stir in the vanilla and lemon extracts. Combine the flour, baking powder, and salt; gradually blend into the creamed mixture to form a soft dough. Cover or wrap dough, and refrigerate overnight.
  2. 2 Preheat the oven to 400 degrees F (200 degrees C). On a floured surface, roll the dough out 1/4 inch thick. Cut into desired shapes using cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
  3. 3 Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks.

By Tricia

Yogurt Cake
Dessert

Yogurt Cake

4.7

Prep
20 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch bundt pan.
  2. 2 Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the butter mixture; add lemon extract with last egg.
  3. 3 Sift together the flour, baking soda and salt. Alternately mix in the flour mixture and the yogurt, starting and ending with the dry ingredients. Beat just until incorporated.
  4. 4 Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.

By RUTHEY

High-Altitude Angel Food Cake
Dessert

High-Altitude Angel Food Cake

4.1

Prep
10 min
Cook
28 min
Total
38 min

Instructions

  1. 1 Preheat the oven to 330 degrees F (165 degrees C).
  2. 2 In a large glass or metal bowl, whip egg whites with cream of tartar and salt until soft peaks form. Gradually sprinkle in the sugar while continuing to whip to medium peaks. Since this is a high-altitude recipe, whip them only until they form a peak that falls over. Stir in the vanilla and lemon extracts. Use a rubber spatula to fold in flour a fourth at a time. Spoon into a clean and dry 9 inch tube pan.
  3. 3 Bake for 25 minutes in the preheated oven, then increase the temperature to 375 degrees F (190 degrees C). Continue baking for another 3 minutes, or until the cake begins to shrink down a bit. Invert pan over a wire rack to cool. When cool, run a thin spatula or knife around the outer edge, and tap out firmly.

By AMYK

Simple Sugar Cookies
Dessert

Simple Sugar Cookies

3.8

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
  2. 2 Mix sugar, shortening, egg, honey, and lemon extract.
  3. 3 Stir in remaining ingredients and mix well.
  4. 4 Roll dough 1/4 inch thick. Use cookie cutters to cut into desired shapes. Place 1 inch apart on lightly greased cookie sheet. Bake 7 to 8 minutes or until no indentation remains when touched. Cool and decorate.

By Tiffany Clinton

Sunshine Cake
Dessert

Sunshine Cake

3.8

Prep
Cook
Total

Instructions

  1. 1 Separate eggs. Sift the flour, baking powder, and salt together three times.
  2. 2 In a large mixing bowl, beat yolks until lemon colored. mix in sugar a little at a time. Stir in the lemon extract, vanilla extract and boiling water until smooth. Stir in the flour mixture just until moistened. Whip the egg whites to soft peaks, and fold into the batter.
  3. 3 Pour the batter into an ungreased 9 inch tube pan. Bake at 350 degrees F ( 175 degrees C) for 45 to 50 minutes. Remove the cake from the oven, and invert the pan over a bottle. Cool and remove from pan.

By Helga

Sour Cream Lemon Pound Cake
Dessert

Sour Cream Lemon Pound Cake

3.9

Prep
10 min
Cook
60 min
Total
100 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan.
  2. 2 Cream sugar and butter together in a large bowl until light and fluffy. Mix in sour cream, eggs, and lemon extract. Add flour and baking soda; mix until well combined. Pour batter into the prepared loaf pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
  4. 4 Remove from the oven and let cool completely, about 30 minutes.
  5. 5 Remove loaf from the pan and dust with confectioners' sugar.

By LillysMom

Simple Canadian Butter Tarts
Dessert

Simple Canadian Butter Tarts

4.2

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C.)
  2. 2 Beat egg in a large bowl. Mix in brown sugar and salt. Stir in vanilla and lemon extract. Beat until light and bubbly, then stir in melted butter. Fold in raisins. Drop filling by spoonfuls into tart shells.
  3. 3 Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C); bake until filling is set and pastry is golden brown, 20 to 25 minutes.

By Lynda

Coconut Flour Lemon Cookies
Dessert

Coconut Flour Lemon Cookies

3.9

Prep
15 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  2. 2 Combine butter, sweetener, lemon extract, liquid stevia, and salt in a large bowl. Add eggs one at a time, beating briefly after each addition. Stir in coconut flour. Let dough rest until slightly thickened, about 5 minutes.
  3. 3 Drop dough onto the prepared baking sheet by rounded spoonfuls, spacing them 2 inches apart. Press almonds into the tops, flattening each cookie slightly.
  4. 4 Bake in the preheated oven until edges are golden, about 15 minutes.

By 1010rikku

Old Fashioned Pound Cake II
Dessert

Old Fashioned Pound Cake II

4.4

Prep
30 min
Cook
90 min
Total
120 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour and salt. Set aside.
  2. 2 In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Beat in the vanilla and lemon extract. Pour batter into prepared pan.
  3. 3 Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

By Sylvia Zumpano

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

Vinegar Pie VII
Dessert

Vinegar Pie VII

4.8

Prep
30 min
Cook
Total
210 min

Instructions

  1. 1 In a double boiler, combine sugar and flour. Mix well, then whisk in vinegar, eggs, and water. Cook until thickened, stirring constantly. Just before removing from heat, stir in butter or margarine and lemon extract.
  2. 2 Pour mixture into baked pastry shell. Chill before serving.

By Sue

Filipino Polvoron
Dessert Asian

Filipino Polvoron

4.5

Prep
60 min
Cook
5 min
Total
80 min

Instructions

  1. 1 Toast flour in a nonstick skillet over medium heat, stirring constantly to prevent burning, until light brown, about 5 minutes. Let cool for at least 15 minutes.
  2. 2 Meanwhile, cut waxed paper into twenty 4-inch squares.
  3. 3 Stir butter, sugar, powdered milk, and lemon extract into cooled flour until well combined. Fill a polvoron mold tightly with a portion of the mixture. Press the plunger down to release the candy onto a square of waxed paper. Wrap candy in the waxed paper and twist the ends. Repeat until all of the candy mixture is used up.

By lola

Bette's Pineapple Cookies
Dessert

Bette's Pineapple Cookies

3.6

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Sift flour, baking soda, and salt together in a bowl.
  3. 3 Beat sugar, crushed pineapple, shortening, eggs, and lemon extract together in a bowl until thoroughly mixed. Add flour mixture to pineapple mixture; stir until just combined. Drop dough by teaspoonfuls 2 inches apart onto baking sheets.
  4. 4 Bake in batches in the preheated oven until tops are lightly browned, 12 to 15 minutes per batch. Transfer to wire racks to cool.

By Linweather

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 Cupcakes with Lemon Frosting
Dessert

Lemon Cupcakes with Lemon Frosting

4.2

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease or line 12 muffin cups with paper liners.
  2. 2 Beat white sugar, 1/2 cup butter, eggs, and 2 teaspoons lemon extract together in a bowl using an electric mixer until smooth and creamy; add baking powder and salt and beat until smooth. Slowly mix flour, alternating with cold milk, into butter mixture until batter is just mixed. Spoon batter into the prepared muffin cups.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 20 minutes.
  4. 4 Beat 3 tablespoons butter, 2 teaspoons lemon extract, and milk together until smooth. Beat confectioners' sugar into butter mixture until desired consistency is reached; spread onto cupcakes.

By AngelaD