LEMON GLAZED CAKE
A sweet, lemony, fabulous cake, especially good in the summer.
Provided by ANNETTER
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h25m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
- In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in oil, 1/2 cup water and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To make the Glaze: In a medium bowl, combine lemon juice and confectioners' sugar. Beat in the melted butter and 1 tablespoon water. Poke holes in the top of the cake and pour glaze over.
Nutrition Facts : Calories 451.1 calories, Carbohydrate 59.1 g, Cholesterol 78.2 mg, Fat 22.3 g, Fiber 0.4 g, Protein 5.3 g, SaturatedFat 5.7 g, Sodium 384.1 mg, Sugar 45.5 g
LEMON GLAZE FOR GLAZED LEMON POUND CAKE
Use this lemon glaze with our Glazed Lemon Pound Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 3/4 cup
Number Of Ingredients 2
Steps:
- Place confectioners' sugar in a medium bowl or liquid measuring cup; stir in lemon juice (glaze should be thick, yet pourable). Add more sugar or lemon juice, as necessary, to achieve desired consistency.
AMAZING LEMON SCONES
These are so delicious they just melt in your mouth! They have a bakery back home that has these amazing lemon scones that I was addicted to. Through much trial and error I think I've got them!
Provided by ANGELSTAR
Categories Bread Quick Bread Recipes Scone Recipes
Time 55m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix flour, white sugar, baking powder, baking soda, and salt in a bowl. Cut in cold butter with a pastry blender until mixture resembles coarse crumbs. Whisk milk, 3 tablespoons lemon juice, lemon zest, and vinegar in a small bowl and stir into flour mixture until moistened; turn out onto a lightly floured surface.
- Knead dough briefly for 5 or 6 turns. Pat or roll dough out into a 1 inch-thick round. Cut into 10 wedges and arrange on a baking sheet leaving 1 inch between each wedge.
- Bake in preheated oven until bottom edges are lightly tan, 11 to 14 minutes. Allow scones to cool for 15 minutes.
- While scones are cooling, stir confectioners' sugar, melted butter, 2 1/2 tablespoon lemon juice, and vanilla extract in a bowl until smooth. Stir water into sugar mixture, 1 tablespoon at a time, until mixture is easily drizzled.
- Drizzle glaze over warm scones.
Nutrition Facts : Calories 446.4 calories, Carbohydrate 61.9 g, Cholesterol 54 mg, Fat 20.6 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 12.9 g, Sodium 487.9 mg, Sugar 32.2 g
LEMON GLAZE
Use this glaze atop our Lemon Cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 2
Steps:
- In a medium bowl, whisk together confectioners' sugar and lemon zest and juice until smooth.
EASY LEMON GLAZE
Make and share this Easy Lemon Glaze recipe from Food.com.
Provided by Queen Puff
Categories Dessert
Time 7m
Yield 3/4 cup, 10 serving(s)
Number Of Ingredients 2
Steps:
- Combine lemon juice and powdered sugar in a sauce pan.
- Bring to a boil.
- Boil 1 to 2 minutes or until thin syrup is formed.
Nutrition Facts : Calories 37.3, Sodium 0.2, Carbohydrate 9.8, Sugar 9
EASY LEMON GLAZE FOR DESSERTS
Steps:
- Gather the ingredients.
- In a small bowl, whisk together confectioners' sugar and 2 tablespoons of milk until smooth. Test the consistency by dripping the glaze from a spoon.
- Whisk in lemon juice or lemon extract. If you'd like it a bit thinner, add more milk as needed.
- Brush or drizzle the lemon glaze on a warm or cooled cake.
Nutrition Facts : Calories 44 kcal, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 2 mg, Sugar 11 g, Fat 0 g, ServingSize 1/2 cup (10 servings), UnsaturatedFat 0 g
LEMON GLAZE
Provided by Ann Warren
Categories Low Sodium Lemon Summer
Yield Makes 1 3/4 cups glaze, enough for 1 Pecan Harvest Loaf.
Number Of Ingredients 2
Steps:
- Combine the lemon juice and sugar in a small saucepan and cook over medium heat, stirring, for 10 to 15 minutes, until transparent. Test to see if the syrup forms a "string" when dropped from a spoon. When it does, take it off the heat and spoon it over the slightly cooled pecan harvest loaf.
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