Type what you have

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
• lemon cake mix
• egg
• vegetable oil
• confectioners' sugar

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

Ingredients

• ✓ lemon extract
• butter
• sugar
• egg
• all-purpose flour
• carbonated beverage

Instructions

1. 1 Cream together the butter and sugar for 20 minutes. Add eggs, one at a time. Add flour, lemon extract and fold in the 7UP soft drink.
2. 2 Pour into a well-greased 12 cup Bundt pan. Bake at 325 degrees F (165 degrees C) for 60 to 75 minutes.

By JJOHN32

Ingredients

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

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

Ingredients

• ✓ lemon extract
• cream cheese
• sugar
• vanilla extract
• whipped topping
• graham cracker crust
• strawberry pie filling

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

Ingredients

• ✓ lemon extract
• cooking spray
• white chocolate chip
• sweetened condensed milk
• lemon juice
• lemon zest
• salt

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

Ingredients

• ✓ lemon extract
• yellow squash
• white sugar
• milk
• egg
• butter
• self-rising flour

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

Ingredients

• ✓ lemon extract
• all-purpose flour
• butter
• powdered sugar
• blueberry
• cornstarch
• white sugar

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

Ingredients

• ✓ lemon extract
• milk
• half-and-half
• white sugar
• cinnamon
• blueberry
• vanilla wafer
• ice cube

Instructions

1. 1 Blend milk, half-and-half, sugar, lemon extract, and cinnamon in a blender; add blueberries and blend until thick and smooth. Blend vanilla wafers and ice cubes into milk mixture until desired consistency is reached.

By Celiac_family_mom

Ingredients

• ✓ lemon extract
• yellow cake mix
• lemon gelatin
• vegetable oil
• egg
• water
• confectioners' sugar
• lemon juice

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

Ingredients

• ✓ lemon extract
• water
• water
• butter
• egg
• bread flour
• white sugar
• active dry yeast

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

Ingredients

• ✓ lemon extract
• egg
• white sugar
• heavy cream
• evaporated milk
• milk
• vanilla extract
• salt

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

Ingredients

• ✓ lemon extract
• butter
• shortening
• white sugar
• egg
• all-purpose flour
• vanilla extract
• lemon-lime carbonated beverage

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

Ingredients

• ✓ lemon extract
• lemon cake mix
• sour cream
• egg
• vegetable oil
• lemon juice
• instant lemon pudding mix
• lemon zest
• poppy seed

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

Ingredients

• ✓ lemon extract
• cooking spray
• yellow cake mix
• instant lemon pudding mix
• water
• egg white
• milk
• vanilla pudding mix
• light whipped topping

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

Ingredients

• ✓ lemon extract
• yellow cake mix
• instant lemon pudding mix
• orange juice
• vegetable oil
• egg
• white sugar
• orange juice
• butter

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

Ingredients

• ✓ lemon extract
• sugar
• butter
• egg
• all-purpose flour
• baking powder
• lemon zest
• milk
• blueberry

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

Ingredients

• ✓ lemon extract
• margarine
• shortening
• sugar
• egg
• all-purpose flour
• self-rising flour
• evaporated milk
• vanilla extract

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

Ingredients

• ✓ lemon extract
• sugar
• butter
• egg
• all-purpose flour
• lemon-lime carbonated beverage
• confectioners' sugar
• milk
• vanilla extract

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

Ingredients

• ✓ lemon extract
• sugar
• lemon
• all-purpose flour
• buttermilk
• lemon juice
• egg
• butter
• pie crust

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

Ingredients

• ✓ lemon extract
• sugar
• butter
• egg
• vanilla extract
• sour cream
• water
• yellow cake mix
• all-purpose flour

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

Ingredients

• ✓ lemon extract
• butter
• cream cheese
• sugar
• egg yolk
• lemon zest
• vanilla extract
• all-purpose flour
• salt

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

Ingredients

• ✓ lemon extract
• butter
• sugar
• egg
• corn syrup
• all-purpose flour
• baking soda
• baking powder
• white sugar

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

Ingredients

• ✓ lemon extract
• milk
• sweetened condensed milk
• evaporated milk
• heavy cream
• sugar
• lime flavored gelatin mix
• egg yolk
• lime juice
• graham cracker

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

Ingredients

• ✓ lemon extract
• all-purpose flour
• baking powder
• salt
• sugar
• butter
• egg
• milk
• blueberry

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

Ingredients

• ✓ lemon extract
• all-purpose flour
• baking soda
• salt
• butter
• white sugar
• sour cream
• lemon zest
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two cookie sheets.
2. 2 Combine flour, baking soda, and salt in a small bowl; set aside.
3. 3 Beat butter in a large bowl with an electric mixer on medium speed. Gradually beat in sugar until light and fluffy. Beat in sour cream, lemon zest, vanilla extract, and lemon extract. Reduce speed to low; beat in flour mixture until just blended.
4. 4 Drop tablespoonfuls of dough spaced 1 inch apart onto the prepared cookie sheets.
5. 5 Bake in the preheated oven until cookies are set and edges are golden, 10 to 12 minutes. Cool on cookie sheets for 1 minute, then transfer to wire racks using a wide metal spatula to cool completely.

By Emily's Delicious Delectables

Ingredients

• ✓ lemon extract
• white cake mix
• water
• egg white
• vegetable oil
• heavy cream
• cream cheese
• white sugar
• vanilla extract
• blueberry pie filling

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch pans.
2. 2 Beat cake mix, water, egg whites, vegetable oil, and lemon extract together in a bowl using an electric mixer on medium speed until batter is well combined, about 2 minutes. Pour batter into prepared pans.
3. 3 Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 25 to 30 minutes. Cool in pans for 10 minutes before transferring it to a wire rack to cool completely.
4. 4 Beat cream in a chilled bowl using an electric mixer until soft peaks are almost forming into stiff peaks; place bowl in refrigerator.
5. 5 Beat cream cheese, sugar, and vanilla extract together in a separate bowl using an electric mixer until smooth and creamy. Fold whipped cream into cream cheese mixture.
6. 6 Place 1 cake on a plate; top with blueberry pie filling. Place second cake atop blueberry filling. Generously frost cake with whipped cream cheese frosting.

By Kamill

Ingredients

• ✓ lemon extract
• all-purpose flour
• salt
• baking soda
• sugar
• butter
• egg
• vanilla extract
• buttermilk

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9- or 10-inch tube pan.
2. 2 Mix together flour, salt, and baking soda in a medium bowl. Set aside.
3. 3 Beat together sugar and butter in a large bowl with an electric mixer until light and fluffy. Add eggs one at time, beating well after each addition. Stir in lemon and vanilla extracts. Add flour mixture in batches, alternating with buttermilk, beating batter briefly after each addition. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven until cake begins to pull away from the sides of the pan, about 90 minutes; do not open the oven door until after 1 hour. Let cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

By Cathy

Ingredients

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

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C) grease and flour an 8x4 inch loaf pan.
2. 2 In a large bowl, mix flour, baking powder, sugar and salt. Cut in butter. Break 1 egg into a measuring cup and then fill to the 1 cup line with milk. Add to dry ingredients and beat well. Add vanilla and lemon flavoring.
3. 3 Pour batter into an 8x4 inch loaf pan. Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted into the center of cake comes out clean.

By Kimberley

Ingredients

• ✓ lemon extract
• all-purpose flour
• salt
• baking soda
• sugar
• shortening
• egg
• buttermilk
• vanilla extract
• butter-flavored extract

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt).
2. 2 Sift flour, salt, and baking soda together into a bowl; repeat sifting twice more.
3. 3 Beat sugar and shortening together in a bowl until smooth and creamy. Add flour mixture, eggs, buttermilk, lemon extract, vanilla extract, and butter extract; beat until just combined. Pour batter into the prepared tube pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 75 minutes. Cool in the pan on a wire rack for 15 minutes. Tap the pan firmly a few times, then shake it gently to loosen the cake. Place a wire rack over the pan and invert to release cake onto the rack to cool completely.

By James Buddy Clower