Triple Power Icy Lemon Pops

Posted by cupcakegirly on Aug 19, 2012 in lemon | 0 comments

TRhis is a perfect popcicle recipe for in the summer, but it is VERY lemony.

Ingredients

Directions

1. Place the lemon zest, lemon juice, sugar, and water in a sauce pan and heat, stirring frequently, just until beginning to simmer. Remove from the heat and stir in the lemon extract. Pour into ice pop molds.
2. Freeze until solid about 5 hours.
Makes 4-four ounce ice pops.

Brenda’s Scratch Lemon Cake

Posted by tasteandseecakesaz on Jun 13, 2011 in Uncategorized, lemon | 17 comments

After searching high and low for a good, flavorful lemon cake that did not start with a box mix, I decided to combine some other recipes I’ve found into this delicious cake. I was pleasantly surprised with how it turned out. Moist and light with the perfect amount of lemon flavor. I’ve only made it once so far (I’m posting so I won’t forget what I did!) so I’d welcome your comments and feedback!

Lemon Cake Starting with a White Cake Mix

Posted by Mama_Mias_Cakes on Feb 24, 2011 in Uncategorized, lemon | 9 comments

I used my white cake recipe to make it into a lemon cake. I do not like the fruit cake flavors in the mixes, because to me it just tastes too much like the candy artificial flavoring than the fruit itself. I also needed a lighter lemon cake to pair with a lemon fruit filling and lemon buttercream. The cake turned out great and you can taste the real lemon which is what I wanted.

Pink Lemonade Cake

Posted by Leesa1973 on Feb 24, 2011 in Uncategorized, Cake Mix Cakes, lemon | 6 comments

This is one of my personal favorites!

Lemon Cake (WLSC)

Posted by microbiology1 on Nov 15, 2010 in Uncategorized, Cake Mix Cakes, lemon | 4 comments

This is my variation on the WASC. It has a mild lemon flavor so it is great with a lemon curd filling.

Blackberry Butter Cream Icing/Filling

Posted by lutie on Nov 15, 2010 in Uncategorized, Austrian, Netherlands, Fillings, Hungarian, Spanish, Swiss, Hawaiian, Cajun and Creole, North American, Scandinavian, Indian, lemon, Angel Food Cakes, No-Bake Cakes, Birthday Cakes, White Cakes, Cakes with Nuts, Cupcakes, Dairy-Free Cakes, Ice Cream Cakes, Sponge Cakes, Bundt Cakes, Pound Cakes, Christmas Cakes, Cake Mix Cakes, Italian, German, Greek, Halloween Cakes, French, Amish/Mennonite, Canadian, Southern U.S., Asian Cakes, Australian and New Zealand Cakes, Mexican, Gluten-Free Cakes, Cheesecakes, Yellow Cakes, Pudding Cakes, Caribbean, Egg-Free Cakes, Frostings, British and Irish, Citrus Cakes, Jewish, Polish, Thanksgiving Cakes, New England, Middle Eastern | 34 comments

This is another version of my Strawberry Butter Cream Filling that has been increasing in popularity on Cake Central. This Blackberry Butter Cream is an absolutely beautiful icing and lovely filling. It sets your cakes above anyone else’s…Hope you enjoy it as much as my clients have!

Lemon Cupcakes

Posted by AddictiveCupcake on Nov 15, 2010 in Uncategorized, lemon | 0 comments

Let your inner artist shine. Cupcakes are a fun way to experiment with piping frosting and trying out new decorating ideas. If you mess up, just eat it!

Scratch Pink Lemonade Cupcakes

Posted by tristansmama on Nov 11, 2010 in Uncategorized, lemon | 1 comment

I really wanted to make a pink lemonade cupcake from scratch. I try not to use boxed cakes. I finally figured out something that I love!! Its so bright and wonderful. Then I altered topping that I found here, for my cupcake. I didn’t have some of the ingredients, so I improvised and it came out great! Enjoy!

Pink Lemonade Cake

Posted by Jackofallcakes on Aug 6, 2010 in lemon | 5 comments

This cake is perfect for a refreshing summertime treat! Goes well with anything!

Lemon Sour Cream Cake

Posted by Mrs-A on Mar 22, 2010 in lemon | 3 comments

this is an aussie recipe so i would use the measurements instead of the cup sizing as there is a difference betweent aussie & US. i made this for my office and it was completely eaten within 2hrs and people asked me for the recipe so im very happy with how it turned out.
oh, and i did add more lemon rind, about half a tablespoon more because i love lemons