Results 1 - 10 of 1,660 for lemon pound cake from

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1. Cream butter, ... well. Stir in lemon juice and extract. ... and 15 minutes or until tooth pick inserted comes out clean. 3. Cool 15 minutes in pan.

In a large ... another bowl mix lemon pudding, milk, and ... minutes. After the cake has been set, ... the cake cool for half an hour, then finally serve.

45% calorie reduction from traditional recipe. Combine ... Equal®, cornstarch and lemon peel. Mix in ... out clean. Let cake cool in pan ... Lemon Poppy Seed Pound Cake - Prepare ... 48 packets Equal® sweetener. Equal

Mix well and ... minutes. Sift dry ingredients before adding to mixture. Mix juice with powdered sugar and let stand for a few minutes then pour over hot cake.

To prepare the pound cake: Grease and ... blended. Add the lemon juice and peel ... test clean. Remove from the oven and ... cutting into slices. 16 slices.

Mix together (beat ... 325 degrees for 1 1/2 hours. Melt butter - add milk, flavoring, lemon rind, powdered sugar - all ingredients - ice cake while warm.

Cream Crisco, butter ... and well. Add lemon and vanilla extracts. ... with toothpick after cake has baked 1 ... Combine ingredients. Glaze cake when cooled.

Cream together butter, ... minutes or until cake tests done when ... 15 minutes; remove from pan. Place cake ... repeatedly until absorbed. Yield: 12-16 servings.

Dissolve Jello in boiling nectar and cool. Add this and the oil to make mix. Add eggs, one at a time. Mix after each one; add extract. Bake 1 hour ...

Mix as directed. Pour into sheath pan. Bake 30 minutes at 350 degrees. Remove from oven. Punch holes all over cake. Pour over the top: 2 1/2 c. powdered sugar

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