Citruspancakes Recipes

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LEMON PANCAKES



Lemon Pancakes image

These lemon pancakes have a deliciously bright & sunny flavor thanks to fresh lemon juice and lemon zest. They're extra fluffy with golden edges, and taste delicious with summer berries or syrup

Provided by Fiona Dowling

Categories     Breakfast

Time 15m

Number Of Ingredients 11

2 1/4 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 1/2 cups milk*
1/2 cup lemon juice (, freshly squeezed)
2 large eggs
2 tsp vanilla extract
3 tablespoons unsalted butter (, melted)
1/4 cup granulated sugar
2 tablespoons lemon zest

Steps:

  • In a large bowl whisk together the flour, baking powder, baking soda and salt.
  • Whisk together the milk and lemon juice.
  • In a liquid measuring cup or bowl whisk together the eggs, vanilla extract, melted butter, sugar and lemon zest.
  • Then whisk the milk mixture into the bowl with the eggs.
  • Gently fold the wet ingredients into the dry ingredients.
  • Heat a griddle to 350F degrees or a frying pan to medium-low heat. Lightly grease with oil or non-stick cooking spray.
  • Pour about 1/4 cup of batter onto the griddle/pan and fry until you see a few air bubbles form. Flip and continue to fry on the second side until both sides are golden.
  • Repeat with the rest of the batter.

CITRUS POUND CAKE



Citrus Pound Cake image

Moist and tender, this gorgeous classic has a refreshing taste of sunshine. -Lisa M Varner, El Paso, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 16

1 cup butter, softened
2 cups sugar
6 large eggs, room temperature
2 teaspoons vanilla extract
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup lemon yogurt
GLAZE:
1-1/2 cups confectioners' sugar
2 to 3 tablespoons lemon juice
2 tablespoons finely chopped candied lemon peel
2 tablespoons finely chopped candied orange peel

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in the vanilla, lemon zest and orange zest. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with yogurt. Beat just until combined., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine confectioners' sugar and enough lemon juice to achieve desired consistency. Drizzle over cake. Sprinkle with candied lemon and orange peel.

Nutrition Facts : Calories 508 calories, Fat 18g fat (11g saturated fat), Cholesterol 147mg cholesterol, Sodium 352mg sodium, Carbohydrate 80g carbohydrate (56g sugars, Fiber 1g fiber), Protein 7g protein.

CITRUS PANCAKES



Citrus Pancakes image

Williams-Sonoma pancakes with a great blend of flavors. To ensure your pancakes turn out light and fluffy, do not overmix the batter. Too much stirring will develop the gluten in the flour and produce tough pancakes. Use a griddle or a heavy nonstick fry pan and heat it thoroughly before adding the batter. Turn the pancakes only once, when bubbles appear on the surface and the bottoms are golden brown.

Provided by KellyMac6

Categories     Breakfast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

2 eggs
2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup plain low-fat yogurt
1 1/4 cups milk
4 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract
1 teaspoon finely grated orange zest
4 oranges, peeled and sectioned
honey, for serving

Steps:

  • In a bowl, whisk the eggs until frothy. Sift the flour, sugar, baking powder, baking soda and salt over the eggs and stir to combine. Stir in the yogurt, milk, butter, vanilla and orange zest until smooth.
  • Heat a griddle over medium-high heat until a few drops of water flicked onto the surface skitter across it. Lightly grease the griddle with butter or spray with nonstick cooking spray.
  • Pour 1/3 cup of the batter onto the griddle for each pancake. Cook until bubbles form on top and the batter is set, about 2 minutes. Using a spatula, flip the pancakes and cook until golden brown on the other side, about 2 minutes more. Keep warm until all the pancakes are cooked. Repeat with the remaining batter, greasing the griddle as needed.
  • Top the pancakes with orange sections and honey. Makes 12 pancakes;.

Nutrition Facts : Calories 554.8, Fat 18.5, SaturatedFat 10.5, Cholesterol 150.6, Sodium 1195.7, Carbohydrate 81.3, Fiber 4.9, Sugar 26.4, Protein 16.7

CRUNCHY PANCAKES



Crunchy Pancakes image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 15m

Yield 8 to 10 pancakes

Number Of Ingredients 11

2 cups whole-grain pancake mix, such as Bob's Red Mill
1 1/2 cups milk
2 tablespoons brown sugar
2 tablespoons vegetable oil
2 large eggs
1/2 cup granola
1 tablespoon flax seeds
1 tablespoon chia seeds
1 tablespoon sunflower seeds
Butter, for frying
Fresh berries, Greek yogurt and fresh mint leaves, for serving

Steps:

  • Make the batter by combining the pancake mix, milk, brown sugar, oil and eggs in a large bowl. Stir in the granola, flax seeds, chia seeds and sunflower seeds.
  • Heat a nonstick skillet or griddle over medium heat and add a little butter. Drop in about 1/4 cup of the batter per pancake and fry on both sides until dark golden, about 2 1/2 minutes per side. Continue with the remaining batter, adding more butter if needed.
  • Serve with fresh berries, Greek yogurt and mint.

CITRUS POUND CAKE



Citrus Pound Cake image

Use both orange and lemon zest to brighten the flavor of this pound cake.

Provided by Food Network Kitchen

Time 4h

Yield 8-10

Number Of Ingredients 12

4 sticks (1 pound) unsalted butter, at room temperature, plus more for buttering the pan
3 1/2 cups all-purpose flour, plus more for dusting the pan
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon fine salt
1/4 cup half-and-half, at room temperature
1 tablespoon pure vanilla extract
1/2 teaspoon pure almond extract
8 large eggs, at room temperature
2 3/4 cups granulated sugar
2 tablespoons finely grated orange zest
2 teaspoons finely grated lemon zest
Confectioners' sugar, for dusting (optional)

Steps:

  • Position a rack in the lower third of the oven and preheat to 325 degrees F. Butter and flour a 12-cup fluted tube or Bundt pan.
  • Sift the flour, nutmeg and salt into a medium bowl. Whisk the half-and-half, vanilla and almond extracts and eggs in a large liquid measuring cup or bowl.
  • Beat the butter in a large bowl, using an electric mixer, on medium speed until smooth, about 1 minute. Reduce the speed to low and slowly add the granulated sugar. Once all the sugar is incorporated, increase the speed to medium and beat until light and fluffy, scraping down sides of the bowl occasionally, about 4 minutes. Beat in the orange and lemon zests. Reduce the speed to low, gradually beat in the flour mixture until incorporated and then slowly beat in the egg mixture. Stir a few times with a rubber spatula to ensure the batter is well mixed (it will be thick).
  • Scrape the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into cake comes out clean and the top springs back when lightly pressed, about 1 1/2 hours. Cool in the pan on a wire rack for 10 to 15 minutes, then invert the cake onto the rack to cool completely.
  • Dust the cake with confectioners? sugar if using.

CITRUS POUND CAKE



Citrus Pound Cake image

Provided by Ruth Cousineau

Categories     Cake     Mixer     Egg     Dessert     Bake     Lemon     Orange     Vanilla     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 12

2 cups sifted cake flour (not self-rising; sift before measuring)
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 tablespoon grated orange zest
1 teaspoon grated lemon zest
2 sticks (1/2 pound) unsalted butter, softened
4 large eggs, at room temperature 30 minutes
2 teaspoons fresh orange juice
1 teaspoon fresh lemon juice
1/2 teaspoon pure vanilla extract
Garnish: confectioners sugar for dusting

Steps:

  • Preheat oven to 325°F with rack in middle. Butter an 8 1/2- by 4 1/2-inch loaf pan.
  • Sift together flour, baking powder, and salt.
  • Mix together sugar and zests with an electric mixer at low speed until sugar is evenly colored, then add butter and beat at high speed until pale and fluffy, about 5 minutes.
  • Beat in eggs 1 at a time at medium speed, scraping down side of bowl frequently, then beat in juices and vanilla. At low speed, mix in flour mixture until just incorporated.
  • Spread batter in loaf pan and rap pan several times on counter to eliminate air bubbles. Bake until golden and a wooden pick inserted in center comes out clean, 1 to 1 1/4 hours. Cool in pan on a rack 30 minutes, then run a knife around edge of pan and invert cake onto rack. Cool completely, top side up.

CITRUS POKE CAKE



Citrus Poke Cake image

Old-fashioned citrus snack cake tastes even better the day after it is made. It is perfect for picnics or gatherings because it transports easily and is so good chilled.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 15 servings.

Number Of Ingredients 15

1 cup 2% milk
2 tablespoons white vinegar
1/2 cup butter, softened
1-2/3 cups sugar, divided
1 large egg, room temperature
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon salt
2/3 cup raisins
2/3 cup sweetened shredded coconut or chopped walnuts
1 tablespoon grated orange zest
2 teaspoons grated lemon zest
1/2 cup orange juice
3 tablespoons lemon juice

Steps:

  • Preheat oven to 350°. Grease and flour a 13x9-in. baking pan. In a small bowl, mix milk and vinegar; let stand 5 minutes., In a large bowl, cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Beat in milk mixture and egg. In another bowl, whisk flour, baking powder, baking soda and salt; gradually add to creamed mixture. Stir in raisins, coconut and orange and lemon zests. Pour batter into prepared pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean., Meanwhile, in a small saucepan, bring juices and remaining sugar to a boil. Reduce heat; cook and stir until sugar is dissolved. Remove cake from oven; place on a wire rack. Poke holes in warm cake with a skewer or chopstick. Pour sugar mixture evenly over cake.

Nutrition Facts : Calories 259 calories, Fat 8g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 241mg sodium, Carbohydrate 44g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.

CITRUS-GLAZED POUND CAKE



Citrus-Glazed Pound Cake image

This citrusy loaf gets a thorough coating of an intoxicating glaze that helps keep this pound cake moist.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h15m

Number Of Ingredients 11

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour (spooned and leveled), sifted, plus more for pan
1 cup granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon lemon zest plus 2 teaspoons lemon juice
1 teaspoon orange zest plus 1 tablespoon orange juice
5 large eggs
1/2 teaspoon coarse salt
1 cup confectioners' sugar
1 tablespoon lemon juice
1 tablespoon orange juice

Steps:

  • Preheat oven to 350 degrees. Lightly butter and flour a 4 1/2-by-8 1/2-inch loaf pan. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until very light and fluffy, 7 minutes. Scrape down bowl and beat 1 minute more. Add vanilla, lemon zest and juice, orange zest and juice, then gradually add eggs, beating well and scraping down bowl as needed. With mixer on low, add salt, then gradually add flour, beating well to combine and scraping down bowl as needed.
  • Transfer batter to pan and bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 65 minutes. Let cool in pan on a wire rack, 1 hour. Remove cake from pan and let cool completely on rack.
  • Make a glaze by whisking together confectioners' sugar, lemon juice, and orange juice until smooth. Pour citrus glaze over cooled cake. Slice cake and serve.
  • To store, wrap unglazed cake in plastic and keep at room temperature, up to 3 days, or wrap it in plastic and freeze for up to 3 weeks. (Thaw, wrapped, at room temperature.)

Nutrition Facts : Calories 491 g, Fat 26 g, Fiber 1 g, Protein 7 g

FLUFFY CANADIAN PANCAKES



Fluffy Canadian Pancakes image

Fluffy pancakes that melt in your mouth. Separating the eggs and folding the whipped whites into the batter, nothing is better. Grills up to a golden brown.

Provided by W King

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 20m

Yield 4

Number Of Ingredients 5

1 cup all-purpose flour
1 tablespoon baking powder
1 cup milk
3 egg yolks
3 egg whites

Steps:

  • In a medium bowl, combine flour and baking powder. Stir in milk and egg yolk until smooth.
  • In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
  • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

Nutrition Facts : Calories 197 calories, Carbohydrate 28 g, Cholesterol 158.5 mg, Fat 4.8 g, Fiber 0.8 g, Protein 9.9 g, SaturatedFat 2 g, Sodium 324.9 mg, Sugar 3.2 g

RAINBOW CITRUS CAKE



Rainbow Citrus Cake image

Tri-colored cake with a lemon layer, lime layer and an orange layer. The filling is a lemon curd and the frosting is orange.

Provided by HILARY2000

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 2h45m

Yield 12

Number Of Ingredients 16

3 ½ cups all-purpose flour
5 teaspoons baking powder
1 teaspoon salt
¾ cup shortening
2 ¼ cups white sugar
4 eggs, room temperature
1 ½ cups milk
2 teaspoons vanilla extract
2 teaspoons grated lemon zest
2 teaspoons grated orange zest
2 teaspoons grated lime zest
2 drops yellow food coloring
2 drops orange food coloring
2 drops green food coloring
1 recipe Lemon Custard Filling
1 recipe Orange Cream Frosting

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch pans. Sift together the flour, baking powder, and salt. Set aside.
  • In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, mixing until each egg is incorporated; stir in the vanilla. Beat in the flour mixture alternately with the milk. Divide batter into 3 bowls.
  • In the first bowl, stir in lemon zest and yellow food coloring; pour into prepared pan. In the second bowl, stir in orange zest and orange food coloring; pour into second prepared pan. In the last bowl, stir in the lime zest and green food coloring; pour into third prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, about 30 minutes. Let cool in pan for 5 minutes, then turn out onto a wire rack and cool completely.
  • Assemble the cake: stack the layers together with the Lemon Filling in between the layers. Frost sides and top with Orange Cream Frosting. Refrigerate until serving.

Nutrition Facts : Calories 433.6 calories, Carbohydrate 67.5 g, Cholesterol 64.4 mg, Fat 15.4 g, Fiber 1.1 g, Protein 6.9 g, SaturatedFat 4.2 g, Sodium 380.3 mg, Sugar 39.2 g

CITRUS PANCAKES



CITRUS PANCAKES image

Categories     Citrus     Breakfast     Quick & Easy

Yield 12 4 servings

Number Of Ingredients 13

2 Eggs
2 Cups All-Purpose Flour
3 TBS Sugar
2 TSP Powder
1 TSP Soda
1 TSP Salt
1 Cup Low Fat Plain Yogurt
1 1/4 Cup Milk
4 TBS Butter unsalted, melted
1/2 TSP Vanilla
1 TSP Orange Zest
4 Oranges peeled & sectioned
Honey optional

Steps:

  • In Med. bowl whisk together eggs until frothy. Sift flour,sugar,power,soda, & salt.over eggs; stir to combine. Stir in yogurt,milk,butter,vanilla,& orange zest until smooth. Heat griddle over medium-high heat;until a few drops of water dance across the surface.Lightly grease the pan with butter, or non-stick cooking spray. our 1/3 Cup batter onto griddle for each pancake.Cook until bubbles form on top and batter is set,approx 2 min. Flip pancakes;cook until golden brown on other side,aprox 2 min. more. Keep finished panckes warm. Repeat process with remaining batter. Top pancakes with orange slices & honey if desired.

CITRUS CAKE



Citrus Cake image

Make and share this Citrus Cake recipe from Food.com.

Provided by English_Rose

Categories     Dessert

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 10

1/2 cup margarine
1 1/4 cups superfine sugar
3 cups self-raising flour (all-purpose flour with baking powder)
4 eggs
1 cup orange juice, and
lemon juice, mixed
2 1/2 cups icing sugar (frosting)
3/4 cup margarine
2 tablespoons orange juice
2 tablespoons lemon juice (or lime juice)

Steps:

  • Preheat the oven to 320F
  • Mix the margarine and sugar together and cream until light and fluffy.
  • Then beat in the eggs, one at a time.
  • Stir in the fruit juices and the flour and mix well. Pour the mixture into a cake tin measuring 8"x12"x1½" which has been lined with baking parchment and spread evenly.
  • Bake in the pre-heated oven for roughly 35 minutes.
  • Allow the cake to cool in the tin before removal and storage in an air-tight container.

Nutrition Facts : Calories 739.5, Fat 31.4, SaturatedFat 5.8, Cholesterol 105.8, Sodium 963.5, Carbohydrate 107.8, Fiber 1.4, Sugar 71.2, Protein 8.4

LEMON-RICOTTA PANCAKES



Lemon-Ricotta Pancakes image

If these pancakes were any lighter, they would float off the plate--and I didn't even separate the eggs and whip the whites. Also, I used water instead of milk--and I liked them better that way. I like to serve these with a pat of butter, a pinch of lemon zest, and a drizzle of maple syrup.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 31m

Yield 2

Number Of Ingredients 12

¾ cup cold water or milk
½ teaspoon baking soda
½ cup ricotta cheese
1 tablespoon grated lemon zest (just the yellow part of the skin)
1 tablespoon vegetable oil
1 tablespoon white sugar
1 large egg
⅛ teaspoon vanilla extract
2 tablespoons melted butter
1 tablespoon lemon juice
1 cup self-rising flour
2 tablespoons self-rising flour

Steps:

  • Whisk water and baking soda together in a mixing bowl. Add ricotta cheese, lemon zest, vegetables oil, sugar, egg, and vanilla. Whisk until smooth, breaking up lumps of cheese as you mix. Add melted butter, lemon juice, and 1 cup plus 2 tablespoons self-rising flour. Whisk together, stirring until most of flour disappears into the batter.
  • Let batter sit at room temperature about 15 minutes.
  • Heat lightly greased cast iron skillet or griddle over medium-high heat. Portion out 1/4 cup scoops of batter onto skillet (cook in batches). When bubbles begin to form on the surface and the edges of the pancakes start to look dry (2 to 3 minutes), flip and cook other side until cooked through, 2 to 3 minutes. Transfer to a warm plate.

Nutrition Facts : Calories 553.8 calories, Carbohydrate 62.8 g, Cholesterol 141.2 mg, Fat 26 g, Fiber 2.2 g, Protein 16.8 g, SaturatedFat 12.1 g, Sodium 1399.4 mg, Sugar 7.1 g

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