LEMON CAKE MIX COOKIES
Steps:
- Preheat the oven to 375 degrees Fahrenheit.
- In a large bowl, stir together cake mix, eggs, oil, and lemon extract until well-combined.
- In a separate bowl, pour powdered sugar.
- Drop a teaspoonful of cookie dough into the powdered sugar. Roll the dough around until completely covered.
- Place cookies on a cookie sheet.
- Bake for 6 to 9 minutes. Expect the tops to be cracked and crinkly, the bottoms to be slightly brown, and the center soft and chewy.
- Let the cookies cool completely on the cookie sheet before serving. Enjoy!
Nutrition Facts : Calories 87 cal
LEMONY SUNSHINE CUPCAKES
Steps:
- Preheat oven to 350 degrees F. Line 2 standard muffin tins with 16 foil cupcake liners; set aside.
- Place shortbread cookie crumbs, sugar, and melted butter in a medium bowl; stir until well combined; set aside.
- In the mixing bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and sour cream until smooth. Add eggs 1 at a time and mix just until combined. Scrape down sides of the bowl. Add vegetable oil, water, and the box of lemon pudding. Mix until combined. Add cake mix and beat on medium speed for 2 to 3 minutes. Batter will be on the thick side.
- Place a slightly heaping tablespoon of shortbread cookie crumb mixture into the bottom of each prepared muffin cup. Use your fingers or the bottom of a small glass to firmly pack crumbs into the bottom of each cupcake liner. Reserve remaining shortbread cookie crumb mixture for topping.
- Use a 1/4 cup spring loaded ice cream scoop and place a level scoop full of batter into each muffin cup.
- Load the lemon curd into a small sandwich size resealable bag, removing the air from the bag before sealing. Squeeze the curd to 1 corner of the bag and use scissors to snip a 1/4- inch piece from corner of bag; set aside.
- With a damp finger or the end of a wooden spoon dipped in water, make a shallow indentation into the center of each cupcake. Pipe 3/4 to 1 teaspoon lemon curd into each indentation. Sprinkle tops of cupcakes evenly with remaining shortbread cookie crumbs.
- Bake for 21 to 23 minutes, rotating pans halfway through baking, until edges of cupcakes are lightly golden brown.
- Serve cupcakes warm from the oven or at room temperature.
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
LEMON SNOWFLAKE COOKIES
Easy and very lemony!
Provided by Jennifer
Categories Desserts Cookies Drop Cookie Recipes
Yield 72
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix the cake mix, egg and whipped topping together. Beat with an electric mixer on medium speed until well blended (batter will be sticky).
- Drop batter by teaspoonfuls into the confectioners' sugar and roll to coat. Place cookies onto ungreased baking sheets and bake at 350 degrees F (175 degrees C) for 8 to 10 minutes or until lightly browned.
Nutrition Facts : Calories 51.6 calories, Carbohydrate 9.1 g, Cholesterol 4.4 mg, Fat 1.5 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 0.8 g, Sodium 53 mg, Sugar 6.9 g
LEMON CAKE MIX COOKIES
Combine yellow cake mix and ready-to-spread frosting for these home-baked Lemon Cake Mix Cookies. Lemon peel and juice add flavor to the dough and icing.
Provided by My Food and Family
Categories Baking Ingredients
Time 56m
Yield 36 servings, 2 cookies each
Number Of Ingredients 5
Steps:
- Heat oven to 375°F.
- Beat dressing, cake mix and eggs in large bowl with mixer on low speed just until moistened. Add lemon zest. Beat on medium speed 2 min. (Dough will be stiff.)
- Drop rounded teaspoonfuls of dough, 2 inches apart, onto baking sheets sprayed with cooking spray.
- Bake 9 to 11 min. or until lightly browned. (Cookies will still appear soft.) Cool on baking sheets 1 min. Remove to wire racks; cool completely.
- Mix frosting and lemon juice until blended; spread onto cookies.
Nutrition Facts : Calories 90, Fat 3.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
ORANGE-LEMON SUNSHINE CAKE
Make and share this Orange-Lemon Sunshine Cake recipe from Food.com.
Provided by tstokley
Categories Dessert
Time 3h
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- .Preheat over to 325. Sift flour with 1/2 cup of the sugar. Repeat sifting 3 times; set aside. Beat egg whites in bowl of electric mix until frothy. Beat in cream of tarter. Add remaining 3/4 cup sugar gradually; beat until stiff peaks form. Sift flour and sugar mixture again over egg whites; fold in gently. Set aside.
- Beat egg yolks, vanilla, orange juice and lemon juice in medium bowl until thick and pale yellow. Fold egg yolk mixture, orange rind and lemon rind into egg white mixture. Scrape batter into ungreased 10 inch tube pan.
- Bake until top springs back when lightly pressed and a toothpick inserted in center comes out clean, about 1 hour and 10 minutes.
- Let cool upside down 1 1/2 hours, setting tube over a bottleneck. Slide knife around cake to detach from pan, pressing knife against pan to avoid tearing cake.
- For glaze, whisk together all glaze ingredients until smooth. Drizzle over cake allowing excess to drip down sides.
Nutrition Facts : Calories 278.2, Fat 5.1, SaturatedFat 1.6, Cholesterol 211.5, Sodium 95, Carbohydrate 51.1, Fiber 0.3, Sugar 41.2, Protein 7.3
MEMAW'S LEMON SUNSHINE CAKE
This is the BEST cake I have ever had, hands down! My Memaw used to make this for holidays from Easter to Christmas. It is a family favorite! Easy to make and delicious!
Provided by ACYGAN
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h5m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease and flour a 10-inch fluted tube pan (such as a Bundt®).
- Beat lemon cake mix, lemon pudding mix, white sugar, eggs, 1 cup peach nectar, and vegetable oil in a bowl with electric mixer on medium speed for 2 minutes.
- Pour batter into prepared cake pan.
- Bake in preheated oven until top of cake springs back when lightly pressed and a toothpick inserted into the middle of the cake comes out clean, about 50 minutes.
- Cool cake in the pan for 15 minutes before removing cake to finish cooling on rack.
- Mix confectioners' sugar, 1/4 cup peach nectar, lemon juice, and lemon peel in a bowl to make a smooth frosting.
- Place cake on a serving platter; poke holes in top of the cake with a fork. Pour frosting slowly over the cake, allowing frosting to soak into the holes and drizzle down the sides of the cake.
Nutrition Facts : Calories 445.1 calories, Carbohydrate 72.3 g, Cholesterol 73.1 mg, Fat 16 g, Fiber 0.5 g, Protein 4.7 g, SaturatedFat 3.5 g, Sodium 442.5 mg, Sugar 51.1 g
SUNSHINE LEMON POUND CAKE
Easy lemon pound/bundt cake. This is the cake portion of the McCormick lemon sunshine cake. Theirs calls for a sugar glaze in & on the cake - we found it better without anything on it. What I can say is that this is EASY, very inexpensive, and great in flavor. It's 1 bowl -- no mixing this & mixing that -- simple but BIG result. I make this all the time; to tell you how quick & easy - I made one last nite starting at 6:30 pm and my DH enjoyed a nice slice at 8:30 pm!
Provided by Trixie735
Categories Dessert
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325; generously spray a 12-cup bundt pan with cooking spray/baking spray; set aside.
- Mix all ingredients in large bowl.
- Beat with electric mixer on medium speed for 3 minutes.
- Pour into prepared pan.
- Bake 40-50 minutes or until toothpick inserted in center comes out clean.
- Remove from oven and let sit at least 30 minutes.
- Invert onto serving plate.
- Can be sliced warm but also cools very quickly.
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