1 - 10 of 43 for lemon crunch cake
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Cream butter until ... blended. Stir in lemon juice and rind. ... Turn on rack to cool. This cake freezes well. Is usually better second day for flavor.
Cream butter until ... in rind and lemon juice. Generously grease ... in batter. Bake in moderate oven (375 degrees) for 1 hour. Turn out on rack to cool.
Cream sugar and Crisco together. Add eggs, one at a time, beating well after each addition. Add flavoring, then flour, 1/2 cup at a time, beating ...
Grease and flour ... all ingredients to cake mix and beat ... over on rack and drizzle frosting over it. Frosting: Mix powdered sugar and a little milk.
Cream sugar and oil. Add eggs one at a time, beating each. Add flavoring then flour sifted 4 times. Add in 4 parts. Bake in tube pan at 350 degrees ...
Cream butter and ... milk. Stir in lemon juice and rind. ... cover bottom with chopped nuts. Pour in batter. Bake at 375 degrees for 1 hour and 15 minutes.
Cream sugar and ... Add eggs one at a time. Add flavoring, then cake flour that has been sifted four times. Bake in a tube pan at 350 degrees for 1 hour.
Cream butter until ... blended, and add lemon juice and rind ... which has been added 1 tesapoon rum flavoring. (Pouring slowly so as to soak in better.)
Sift flour with ... Kahlua, water and lemon juice. Beat until ... cold. Prepare Kahlua Crunch. Remove cake from pan and ... rolling pin to coarse crumbs.
Heat oven to ... or 8 inch cake pans. In small bowl, combine crunch layer ingredients until ... grated orange and lemon peel. Place one ... in refrigerator. 16 servings.
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