Type what you have

Ingredients

• ✓ lemon extract
• white cake mix
• water
• egg white
• oil
• cinnamon
• vanilla extract
• sugar
• butter
• confectioners' sugar
• honey
• cinnamon
• milk
• honey

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line 18 muffin cups with paper liners.
2. 2 Make cupcakes: Mix together cake mix, water, egg whites, oil, 1 tablespoon cinnamon, vanilla, and lemon extract in the bowl of a stand mixer; mix on low for 30 seconds. Increase speed to medium and mix batter for 2 minutes. Fill prepared muffin cups 2/3-full with batter.
3. 3 Combine white sugar and remaining 1 tablespoon cinnamon in a small bowl; sprinkle over batter.
4. 4 Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 15 minutes. Cool cupcakes to room temperature.
5. 5 Make frosting: Beat butter in a large bowl with an electric mixer until creamy and fluffy, 1 to 2 minutes. Add confectioners' sugar, 3 tablespoons honey, and cinnamon; beat until just combined. Mix milk, 1 tablespoon at a time, into creamed butter mixture until desired consistency is reached.
6. 6 Spoon frosting into a piping bag or a plastic bag with a snipped corner; pipe onto each cupcake. Drizzle 1 tablespoon honey over frosted cupcakes.

By MrsFisher0729

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

Ingredients

• ✓ lemon extract
• egg
• brown sugar
• salt
• vanilla extract
• butter
• raisin
• tart shell

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

Ingredients

• ✓ lemon extract
• butter
• sucralose sweetener
• liquid stevia
• salt
• egg
• coconut flour
• almond

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

Ingredients

• ✓ lemon extract
• shortening
• sugar
• egg
• milk
• all-purpose flour
• salt
• vanilla extract

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

Ingredients

• ✓ lemon extract
• white sugar
• all-purpose flour
• egg
• shortening
• milk
• vanilla extract
• baking powder

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

Ingredients

• ✓ lemon extract
• pie crust
• sugar
• all-purpose flour
• white vinegar
• egg
• water
• butter

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

Ingredients

• ✓ lemon extract
• all-purpose flour
• butter
• sugar
• powdered milk

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

Ingredients

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

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

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
• ✓ lemon extract
• white sugar
• butter
• egg
• baking powder
• salt
• all-purpose flour
• milk
• butter
• milk
• confectioners' sugar

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

Ingredients

• ✓ lemon extract
• butter
• sugar
• egg
• vanilla extract
• flour
• salt
• baking soda
• oatmeal

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
2. 2 Cream together the butter and sugar in a large bowl. Blend in the eggs, lemon extract, and vanilla extract. Sift together the flour, salt, and baking soda in a separate bowl. Slowly add the flour mixture to the butter mixture, beating continually. Stir in the oatmeal.
3. 3 Roll the dough out onto a lightly-floured surface to about 1/8-inch thickness. Cut dough into shapes using cookie cutters and arrange them on the prepared sheets.
4. 4 Bake in the preheated oven until edges begin to brown, 10 to 12 minutes. Allow to cool on a cooling rack before frosting.

By smithgangMom

Ingredients

• ✓ lemon extract
• butter
• sugar
• egg
• milk
• all-purpose flour
• cream of tartar
• baking soda
• sugar

Instructions

1. 1 Cream together 1 cup white sugar and butter. Beat in the eggs, milk and flavoring. Sift flour, cream of tartar and baking soda. Stir into butter mixture.
2. 2 Chill for a short time, until firm.
3. 3 Roll out on lightly floured board and cut with your favorite cookie cutters. Sprinkle with 1 tablespoon white sugar. Bake at 350 degrees F (175 degrees C) for 8 - 10 minutes.

By Carol

Ingredients

• ✓ lemon extract
• water
• white sugar
• lemon zest
• lemon juice

Instructions

1. 1 Dissolve sugar in water in a pot over medium heat, whisking while water heats up. As soon as sugar dissolves and water is clear, remove pan from heat. While water is still warm, add lemon zest. Allow to cool to room temperature before adding lemon juice.
2. 2 Whisk in lemon juice and lemon extract. Pour into a baking pan about 9x13 inches. Place in freezer until ice starts to form around the edges, about 40 to 45 minutes. Use a fork to stir up ice. Do this every 20 to 30 minutes until lemon ice reaches your preferred texture, 2 ½ to 3 hours.

By John Mitzewich

Ingredients

• ✓ lemon extract
• almond
• butter
• white sugar
• vanilla extract
• salt
• all-purpose flour
• lemon zest
• confectioners' sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread almonds onto a baking sheet. Line a 9x13-inch baking dish with parchment paper.
2. 2 Bake almonds in the preheated oven until toasted and fragrant, 7 to 8 minutes. Chop almonds.
3. 3 Beat butter in a large mixing bowl with an electric mixer on medium-high speed for 30 seconds. Add white sugar, vanilla extract, lemon extract, and salt; beat until well combined, scraping sides of bowl occasionally. Stir flour, lemon zest, and 1/2 cup almonds into creamed butter mixture until dough is combined.
4. 4 Press dough evenly into the prepared baking dish. Sprinkle remaining almonds over dough, pressing lightly.
5. 5 Bake in the preheated oven until top is golden, about 20 minutes. Cool brittle in the dish on a wire rack. Sprinkle confectioners' sugar over brittle; break into chunks.

By AllieGeekPi