|Lemons, Lemons, Lemons|
|by Lalitte Scott|
The zesty scent and taste of fresh lemons serve as inspiration for this delightful two-color cookbook/gift book.
Results 1 - 10 of 213 for lemon roll cake
Preheat oven to ... flour 15"x10" jelly roll pan; or line ... egg yolks, honey, lemon juice and vanilla. ... 20 minutes. When cake is baked, invert ... down on serving dish.
Grease bottom and ... 1 inch jelly roll pan with oil; ... until thick and lemon colored; gradually add ... a towel. When cake is done, immediately ... Fold in whipped topping.
Grease a 15 x 10 x 1 inch jelly roll pan. Line with ... until thick and lemon colored, gradually add ... linen towel. When cake is done immediately ... Chill. Yield 2 cups.
Beat egg yolks until light and lemon colored; gradually add ... 1 inch jelly roll pan and line ... linen towel. When cake is done; immediately ... and creamy lemon filling.
Beat egg-yolks until lemon-colored; gradually add ... 12 minutes. Turn cake out on towel ... off the foil. Roll up cake and ... and stir; cool thoroughly.
Filling: Combine sweetened condensed milk, lemon juice, lemon rind ... x 1 jelly roll pan and line ... linen towel. When cake is done, immediately ... 9 to 10 servings.
Beat eggs at ... until thick and lemon-colored, about 3 ... peel. Sift together cake flour, baking powder, ... 1 inch jelly roll pan. Bake in ... until cake tests done.
Mix sugar, cornstarch, ... from heat; add lemon peel and butter. Stir in lemon juice and food color; cool. If filling is too soft, refrigerate until set.
CAKE ROLL: Beat sugar, pumpkin, lemon juice and beaten ... spread filling on cake, roll up, cut cake in half. Refrigerate overnight and cut into slices.
At high speed, ... and sides of cake (removed from pan ... bananas for stripes, overlapping fruit. Chill until serving, up to 2 hours. Great for 4th of July.
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