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Lemon Sparkle Cupcakes

12 Jan

2/3 cup shortening

1 cup sugar

3 eggs

1-2/3 cups all-purpose flour

2-1/2 tsp baking powder

1/2 tsp salt

2/3 cup milk

1 lemon, zest peel


1/4 cup sugar

1 TBSP lemon zest

Heat oven to 350

In a large bowl , cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Stir in lemon zest.

fill paper lined muffin cups 2/3 full. Combine topping ingredients; sprinkle a rounded 1/2 tsp on each. Bake 20 to 24 minutes or until a toothpick comes out clean. Cool 20 minutes before removing to cooling rack.


White Chocolate Lemon Cheesecake

11 Jan

1-1/4  cups all-purpose flour

2 TBSP powdered sugar

1 tsp lemon zest

1/2 cup cold butter, cubed



4 (8 oz) packages cream cheese, softened

1-1/4 cups sugar

2 TBSP all-purpose flour

2 TBSP lemon juice

2 TBSP heavy cream

2 tsp vanilla

4 eggs, lightly beaten

10 squares (1 ounce each) white baking chocolate, melted and cooled

2 tsp lemon zest


Place a 9 inch springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around bottom of pan; set aside

in a small bowl, combine flour, powdered sugar, and lemon zest; cut in butter until crumbly. Press on the bottom and 1 inch up the sides of prepared pan.. Place on a baking sheet and bake at 325 for 25 to 30 minutes. or until golden brown. Cool on a wire rack.

In a large bowl, beat cream cheese, sugar, flour, lemon juice, cream and vanilla until well blended. Add eggs; beat on low-speed just until combined. Stir in white chocolate, and lemon zest.. Pour into crust.

Place in a deep baking pan and add enough hot water to come half way up the sides of pan.. Bake at 325 for 65 to 85 minutes or until top looks set and dull. Remove pan from water bath. Cool on wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; Cool 1 hour. Refrigerate overnight. Remove sides of pan before serving.


Moist Lemon Cake

10 Jan

Zest and juice of 1 lemon

3 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

1 cup milk

1 (6 oz) container lemon yogurt

1 tsp vanilla

1 cup butter softened

1-3/4 cups sugar

3 large eggs



1-1/2 sticks butter

1 (16 oz) box powdered sugar

2 TBSP lemon juice


Heat oven to 350


Grease and flour 2 (9 inch) round cake pans. In a medium bowl combine flour, baking powder and salt. In a small separate bowl mix together milk, yogurt, and vanilla. In a large bowl, beat butter and sugar together at medium speed until light and fluffy. beat in eggs one at a time, beating well after each addition. On low-speed , beat flour mixture into butter mixture in 3 additions, alternating with milk mixture. Beat well after each addition. Fold in zest. Divide evenly into prepared pans.

bake  for 35 minutes or until toothpick comes out clean. Cool in pans on wire rack for 10 minutes. Invert onto cooling rack and cool completely.

Beat butter and 1 cup powdered sugar,  lemon juice and 2 TBSP water until smooth. Gradually beat in remaining sugar. Add 2 to 3 drops yellow food coloring if desired. beat until smooth. Refrigerate before serving.



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