Type what you have

Ingredients

• ✓ lemon extract
• butter
• all-purpose flour
• all-purpose flour
• active dry yeast
• milk
• white sugar
• salt
• egg
• almond extract
• fruit preserves
• egg white

Instructions

1. 1 Cream butter and 2/3 cup flour in a medium bowl until well combined. Divide into 2 equal parts, then roll each half between 2 pieces waxed paper into a 6x12-inch sheet. Chill butter sheets in the refrigerator.
2. 2 Mix 3 cups flour with active dry yeast in a mixing bowl; set aside.
3. 3 Stir together milk, sugar, and salt in a small saucepan over medium heat. Heat until warm, but not hot to the touch, about 115 degrees F (43 degrees C).
4. 4 Pour warm milk mixture over flour mixture. Add eggs, lemon extract, and almond extract. Stir for 3 minutes. Knead in remaining flour, 1/2 cup at a time, until dough is firm and pliable. Cover and let rise at room temperature until doubled in size, 30 minutes to 1 hour.
5. 5 Cut dough in half. Roll each half out to a 14-inch square. Place one cold butter sheet over half of each dough square, off to one side, then fold dough over butter sheet like the cover of a book. Pinch the edges of dough together with your fingers.
6. 6 Roll each piece out to a 20x12-inch rectangle. Fold into thirds like a letter. Repeat rolling and folding one more time. Wrap in plastic and refrigerate for at least 30 minutes.
7. 7 Roll and fold each piece of dough two more times. Wrap in plastic and refrigerate for at least 30 minutes.
8. 8 Roll dough out to 1/4-inch thickness. Cut dough into squares. Place a dollop of fruit preserves in the center. Fold 2 opposite corners over the center to form a filled diamond shape. Place danishes on an ungreased baking sheet. Allow to rise at room temperature until doubled in size, about 30 minutes.
9. 9 Preheat the oven to 450 degrees F (220 degrees C).
10. 10 Brush beaten egg white over pastries.
11. 11 Bake in the preheated oven until the bottoms are golden brown, 8 to 10 minutes.

By Cindy

Ingredients

• ✓ lemon extract
• ✓ lemon extract
• white sugar
• applesauce
• vegetable oil
• egg
• lemon peel
• milk
• all-purpose flour
• baking powder
• salt
• white sugar
• water

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease a loaf pan.
2. 2 Stir 1 1/2 cups sugar, applesauce, oil, and eggs together in a bowl; add lemon peel and 1 teaspoon lemon extract. Pour milk into applesauce mixture and stir.
3. 3 Whisk flour, baking powder, and salt together in a bowl. Add flour mixture to applesauce mixture; stir until well-combined. Pour batter into prepared loaf pan.
4. 4 Bake in the preheated oven until toothpick inserted in the center of the loaf comes out clean, about 75 minutes. Let bread rest in the pan for 10 minutes before removing to a wire rack to cool.
5. 5 Whisk 1/2 cup sugar, water, and 1/2 teaspoon lemon extract together in a saucepan over medium heat until sugar is melted and has a thick glaze consistency, 1 to 2 minutes. Poke several holes in the top of the warm bread and brush glaze over loaf.

By Yo

Ingredients

• ✓ lemon extract
• raspberry
• banana
• all-purpose flour
• cinnamon
• baking soda
• salt
• nutmeg
• sugar
• egg
• vegetable oil

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease a loaf pan.
2. 2 Mash thawed raspberries in a bowl with a fork; press raspberries through a sieve to remove seeds. Mash banana in another bowl with a fork.
3. 3 Combine flour, cinnamon, baking soda, salt, and nutmeg in a bowl. Beat sugar, eggs, raspberries, banana, and vegetable oil in a bowl with an electric mixer set on low until smooth, 2 to 3 minutes. Stir flour mixture into raspberry mixture until batter is just moistened; stir in lemon extract. Pour batter into prepared loaf pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

By thicknik

Ingredients

• ✓ lemon extract
• half-and-half
• egg white
• confectioners' sugar
• brown sugar
• vanilla extract
• salt
• butter
• bread
• maple syrup
• whipped cream

Instructions

1. 1 Combine half-and-half, egg whites, confectioners' sugar, brown sugar, vanilla, lemon extract, and salt in a bowl; whip together with a whisk or electric whisk until well blended, about 30 seconds. Pour mixture into a large, flat container.
2. 2 Put one bread slice in the container and flip so it is coated on both sides, almost saturated.
3. 3 Melt 1 tablespoon butter in a frying pan over medium heat until sizzling. Add soaked bread slice to the pan; you can do more than one depending on the size of the pan. Fry until medium brown and edges are crispy, about 1 1/2 minutes per side. Continue cooking in batches, dipping bread and frying, and adding butter as necessary.
4. 4 Serve French toast with maple syrup and add whipped cream on top.

By Christa Talbott

Ingredients

• ✓ lemon extract
• all-purpose flour
• salt
• baking powder
• egg
• milk
• vegetable oil
• white sugar
• poppy seed
• vanilla extract
• butter flavored extract
• orange juice
• confectioners' sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease two 8x4 inch loaf pans.
2. 2 Mix the flour, salt, baking powder, eggs, milk, vegetable oil, white sugar, poppy seeds, 1 1/2 teaspoons of the vanilla, lemon and butter flavoring. Stir until just combined and pour the batter into the prepared pans.
3. 3 Bake at 350 degrees F (175 degrees C) for 1 hour. Cool for 5 minutes then poke holes in the top of the bread with a meat fork and pour glaze over tops.
4. 4 To Make Glaze: Mix the orange juice, confectioner's sugar, and the remaining 1/2 teaspoon each of the vanilla, butter and lemon flavorings. Use immediately to pour over the still warm loaves.

By Pat Heldenbrand

Ingredients

• ✓ lemon extract
• egg
• zucchini
• white sugar
• vegetable oil
• poppy seed
• all-purpose flour
• baking powder
• baking soda
• cinnamon
• salt

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 9x5-inch loaf pans.
2. 2 Beat eggs in a large bowl. Add zucchini, sugar, oil, lemon extract, and poppy seeds. Stir to combine. Add flour, baking powder, baking soda, cinnamon, and salt. Mix thoroughly. Pour batter into the prepared pans.
3. 3 Bake in the preheated oven until a toothpick inserted in the center of loaves comes out clean, about 1 hour.

By Diana Karolak

Ingredients

• ✓ lemon extract
• all-purpose flour
• poppy seed
• baking powder
• baking soda
• sugar
• butter
• egg
• egg yolk
• sour cream
• vanilla extract
• lemon peel

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
2. 2 Stir together flour, poppy seeds, baking powder, and baking soda in a large bowl until well combined.
3. 3 Beat together sugar and melted butter in a large bowl with an electric mixer until well mixed. Add lightly beaten egg, then beaten egg yolk, allowing each to blend into butter mixture before adding the next.
4. 4 Stir sour cream, vanilla, lemon peel, and lemon extract into egg mixture until well combined. Add flour mixture and stir until just moistened. Spoon batter into the prepared muffin cups, filling each cup about 3/4 full.
5. 5 Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 15 minutes. Cool for 5 minutes before removing to wire racks.

By Barbara

Ingredients

• ✓ lemon extract
• all-purpose flour
• cornmeal
• white sugar
• baking powder
• baking soda
• salt
• half and half
• ricotta cheese
• egg
• butter
• cooking spray

Instructions

1. 1 Preheat a waffle iron according to manufacturer's instructions.
2. 2 Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt together in a large mixing bowl.
3. 3 Whisk half-and-half, ricotta cheese, eggs, melted butter, and lemon extract together in a separate bowl until smooth. Pour into the flour mixture and mix until thoroughly combined.
4. 4 Coat the preheated waffle iron with cooking spray. Pour batter into waffle iron in batches and cook until crisp and golden brown and the iron stops steaming, about 5 minutes.

By Kim's Cooking Now

Ingredients

• ✓ lemon extract
• all-purpose flour
• white sugar
• brown sugar
• pumpkin pie spice
• baking powder
• salt
• pumpkin puree
• vegetable oil
• milk
• egg
• vanilla extract
• white chocolate chip
• flour

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line 9 muffin cups with paper liners.
2. 2 Whisk 1 ½ cups flour, white sugar, brown sugar, pumpkin pie spice, baking powder, and salt together in a large bowl until well combined. Set aside.
3. 3 Combine pumpkin purée, oil, milk, egg, vanilla extract, and lemon extract in a separate large bowl until smooth; stir into flour mixture until batter is just combined.
4. 4 Toss white chocolate chips and 1 tablespoon flour together in a small bowl until evenly coated; fold into batter. Spoon batter into the prepared muffin cups.
5. 5 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 15 to 20 minutes.

By Danielle Lockley

Ingredients

• ✓ lemon extract
• all-purpose flour
• white sugar
• baking powder
• baking soda
• salt
• butter
• milk
• egg
• vanilla extract
• all-purpose flour
• white sugar
• butter
• blueberry pie filling
• blueberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x9-inch baking pan.
2. 2 Combine 1 ¼ cups flour, ½ cup white sugar, baking powder, baking soda, and salt together in a bowl using a fork. Stir in ½ cup butter, milk, egg, and vanilla extract until evenly combined; pour into the prepared pan.
3. 3 Combine ½ cup flour, ¼ cup white sugar, and 3 tablespoons butter in a separate bowl using a fork until mixture resembles crumbs; sprinkle ½ over batter in pan.
4. 4 Stir blueberry pie filling and lemon extract together in a bowl; spread over crumb topping. Sprinkle blueberries over pie filling; top with remaining ½ crumb topping.
5. 5 Bake in the preheated oven until cake is golden brown, about 1 hour.

By Laura Owen

Ingredients

• ✓ lemon extract
• salt
• vanilla extract
• lemon zest
• almond milk
• lemon juice
• powdered sugar substitute
• poppy seed
• salt
• baking powder
• all-purpose flour
• almond milk
• vanilla extract
• lemon juice
• butter
• egg
• lemon zest
• sugar substitute
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray 2 donut pans with nonstick cooking spray.
2. 2 Place granulated sugar substitute and lemon zest in a bowl. Mix until zest is fully coated with sugar. Add egg, butter, lemon juice, vanilla, and lemon extract. Add almond milk and mix until well incorporated.
3. 3 Sift flour, baking powder, and salt together. Add to the sugar mixture. Fold in poppy seeds. Divide the batter evenly among the donut pans.
4. 4 Bake in the preheated oven until a toothpick inserted into a donut comes out clean, 10 to 12 minutes. Cool in the pans for 10 minutes. Remove from the pans and cool completely.
5. 5 While the donuts cool, make the icing. Mix powder sugar substitute, lemon juice, almond milk, lemon zest, vanilla, and salt together in a bowl. Set a rack over a cookie sheet lined with parchment paper. Dip donuts into the icing and place on the rack until glaze sets, 2 to 3 minutes.

By Yoly

Ingredients

• ✓ lemon extract
• cream cheese
• cottage cheese
• sour cream
• butter
• sugar
• almond
• currant
• vanilla extract

Instructions

1. 1 Blend cream cheese, cottage cheese, sour cream, and butter together in a medium bowl until thoroughy combined.
2. 2 Gradually fold in sugar, almonds, currants, vanilla, and lemon extract. Transfer to a shallow medium dish. Cover with a cloth and chill in the refrigerator, 8 hours to overnight.

By JACKIE_FETT

Ingredients

• ✓ lemon extract
• all-purpose flour
• baking powder
• salt
• egg
• white sugar
• vanilla extract
• butter
• sugar
• corn syrup
• lemon juice
• heavy cream

Instructions

1. 1 Preheat a non-sitck pizzelle iron. Sift together the flour, baking powder and salt; set aside.
2. 2 In large bowl, whisk together the eggs and 3/4 cup sugar until well blended. Whisk in the vanilla and lemon extracts. Slowly pour in the melted butter while whisking briskly then slowly mix in the dry ingredients.
3. 3 Spoon or pipe 1 1/2 tablespoons of batter onto the preheated pizzelle iron. Close the lid and seal with the clasp. Cook for 50 to 60 seconds before removing with a small spatula. Cool on wire racks.
4. 4 To make the caramel glaze: In a small saucepan combine remaining 1 cup of sugar with corn syrup and lemon juice. Cook over medium heat without stirring until the mixture reduces to an amber colored syrup. Reduce heat and quickly whisk in the heavy cream 1 tablespoon at a time. Strain the caramel sauce if necessary and transfer to a bowl to cool. Spread caramel sauce between cookies to form sandwiches.

By Peggy McCormack

Ingredients

• ✓ lemon extract
• water
• active dry yeast
• milk
• white sugar
• vegetable shortening
• egg
• salt
• all-purpose flour
• brown sugar
• butter
• egg
• milk
• vanilla extract
• walnut

Instructions

1. 1 Gather all ingredients.
2. 2 Make bread dough: Combine warm water and yeast together in a large bowl. Let stand until yeast softens and forms a creamy foam, about 5 minutes.
3. 3 Stir lukewarm milk, white sugar, shortening, egg, and salt into yeast mixture. Mix in flour until a soft, easy-to-handle dough forms.
4. 4 Turn dough out onto a lightly floured surface and let stand for 10 minutes. Knead dough until smooth and elastic, about 8 minutes. Form dough into a ball.
5. 5 Place dough in a large, lightly-oiled bowl and turn to coat. Cover the bowl with a damp towel; let rise in a warm place until doubled in volume or until a hole remains when dough is pressed, about 2 hours.
6. 6 Punch down dough and turn onto a lightly floured surface. Shape into a ball and let dough rest for 15 minutes.
7. 7 Make filling: Beat brown sugar, butter, and egg together in a bowl until creamy. Add milk, vanilla extract, and lemon extract; stir until smooth. Stir in walnuts until incorporated.
8. 8 Roll dough on a large, floured cloth into a 20x30-inch rectangle. Spread walnut filling evenly over top of dough, spreading to the edges.
9. 9 Roll up along the long edge like a jelly roll and pinch edges to seal. Coil roll into a snail shape.
10. 10 Grease a 9x13x2-inch baking sheet. Place shaped dough on the prepared sheet and let rise until an impression remains when dough is gently pressed, about 1 hour. Preheat the oven to 325 degrees F (165 degrees C).
11. 11 Bake in the preheated oven until top is golden brown, 40 to 45 minutes.

By Stephani

Ingredients

• ✓ lemon extract
• egg white
• vanilla extract
• white sugar

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

Ingredients

• ✓ lemon extract
• egg white
• confectioners sugar

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

Ingredients

• ✓ lemon extract
• white sugar
• olive oil
• kosher salt
• lemon

Instructions

1. 1 Mix sugar, olive oil, salt, lemon zest, and lemon extract together in a bowl until blended. Spoon into a 1-pint jar; tighten the lid.

By NYNABOO

Ingredients

• ✓ lemon extract
• cream cheese
• egg
• sugar cookie mix
• blueberry baking chip

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

Ingredients

• ✓ lemon extract
• butter
• sugar
• egg
• all-purpose flour
• lemon-lime soda

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

Ingredients

• ✓ lemon extract
• cream cheese
• white sugar
• egg
• vanilla extract
• gingersnap cookie

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

Ingredients

• ✓ lemon extract
• butter
• sweetened condensed coconut milk
• lemon pudding mix
• erythritol confectioners' sweetener

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

Ingredients

• ✓ lemon extract
• water
• sugar
• citric acid
• ice cube
• lemon

Instructions

1. 1 Stir water, sugar, citric acid, and lemon extract together in a punch bowl until sugar and acid are completely dissolved; add ice and lemon slices.

By Karen Monson

Ingredients

• ✓ lemon extract
• lemon cake mix
• egg
• vegetable oil
• confectioners' sugar
• milk

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

Ingredients

• ✓ lemon extract
• butter
• egg
• sugar
• all-purpose flour
• heavy cream
• vanilla extract

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

Ingredients

• ✓ lemon extract
• butter
• white sugar
• egg
• vanilla extract
• all-purpose flour
• baking powder
• salt

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

Ingredients

• ✓ lemon extract
• butter
• white sugar
• egg
• all-purpose flour
• baking soda
• salt
• lemon yogurt

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

Ingredients

• ✓ lemon extract
• cake flour
• white sugar
• egg white
• cream of tartar
• salt
• vanilla extract

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

Ingredients

• ✓ lemon extract
• white sugar
• shortening
• egg
• honey
• all-purpose flour
• baking soda
• salt

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

Ingredients

• ✓ lemon extract
• egg
• sugar
• water
• all-purpose flour
• baking powder
• salt
• vanilla extract

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

Ingredients

• ✓ lemon extract
• sugar
• butter
• sour cream
• egg
• all-purpose flour
• baking soda
• confectioners' sugar

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