|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 75 for lemon chiffon cake
Result Page: 1
Combine Graham cracker ... softened gelatin. Add lemon rind. Cool to ... overnight. Serve with blueberry or strawberry sauce, pureed fruit, or canned peaches.
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.
Bake cake according to package ... sugar gradually with lemon juice beating until ... Refrigerate about 1 hour or until serving time. Makes 10 to 12 servings.
Mix and sift ... and (if desired) lemon rind. Beat with ... formed. Gently fold cake mixture into egg ... from pan, loosen from sides and tube with spatula.
Heat oven to ... egg yolks, water, lemon peel and vanilla. ... let hang until cake is completely cool. ... at a time; until glaze is desired consistency.
Beat in 1/2 teaspoon lemon rind and 2 tablespoons lemon juice.
This light-as-air classic cake is a perfect ... yolks, orange peel, lemon peel and orange ... Sprinkle top with sifted confectioners' sugar. Makes 16 servings.
Sift flour, sugar, ... egg yolks, water, lemon juice and rind. ... rack. When cool, loosen with spatula and remove cake. Can frost with lemon icing or glaze.
Heat oven to ... egg yolks, water, lemon peel and vanilla. ... Pour into ungreased tube pan 10 x 4-inch. Bake 55 minutes at 350 degrees. Use Lemon Glaze.
Preheat oven to ... yolks water and lemon juice. Stir oil ... minutes or until cake tester comes out ... remove cake from pan to serving plate. Serves 12.
Result Page: 1
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