Lemon Puckers Recipes

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PUCKER UP LEMON POUND CAKE



Pucker Up Lemon Pound Cake image

Lemons, and more lemons...Tangy frosting and moist cake. General recipe from the Duncan Hines box with a lemon twist.

Provided by Kimi Gaines

Categories     Puddings

Time 2h

Number Of Ingredients 11

1 box duncan hines supreme lemon cake mix
4 large eggs
1 pkg instant lemon pudding mix
1/3 c oil
3/4 c water
1/4 c lemon juice
TANGY LEMON GLAZE
1 c powdered sugar
1 Tbsp butter
1 Tbsp or more of lemon juice
1 tsp milk

Steps:

  • 1. Preheat oven to 350F. Mix all cake ingredients in mixing bowl. On low combine and scrape bowl. Mix on medium high for 2 minutes.
  • 2. In a bundt pan sprayed with Pam, pour all cake mix evenly.
  • 3. Bake for 45-50 or when tooth pick comes out clean. Cool on rack for 20 minutes.
  • 4. Glaze: melt butter the combine all ingredients. Drizzle over cake a soon as it comes out of the pan. It will be runny.
  • 5. When cooled top with whipped cream. Zest a lemon and place on top of cake.

PUCKER-UP LEMON CAKE



Pucker-Up Lemon Cake image

Sweet and sour lemon snack cake that will definitely make you pucker up. Quick to make and it travels well! Great served slightly warm with a dollop of whipped cream.

Provided by LAURIE

Categories     Dessert

Time 43m

Yield 12-16 serving(s)

Number Of Ingredients 7

1 (18 ounce) box 2 layer size lemon cake mix
1 (3 ounce) box lemon gelatin
1 cup water
2/3 cup vegetable oil
4 eggs
2 cups sifted powdered sugar
1/4 cup lemon juice

Steps:

  • Preheat over to 350°F.
  • Grease 13x9-inch baking pan.
  • In large bowl mix cake mix, gelatin, water, eggs and oil.
  • Beat on low speed of mixer until combined.
  • Beat on high 2 minutes until smooth.
  • Pour into prepared pan.
  • Bake 35-40 minutes until toothpick inserted comes clean.
  • Cool on wire rack.
  • Stir together powdered sugar and lemon juice, adding more water if needed to make a thinner glaze for drizzling.
  • Spoon glaze over hot cake.
  • Let stand until cool or serve slightly warm.

Nutrition Facts : Calories 421.4, Fat 18.7, SaturatedFat 2.8, Cholesterol 71.3, Sodium 336.3, Carbohydrate 60.1, Fiber 0.5, Sugar 44.4, Protein 4.5

LEMON PUCKERS



Lemon Puckers image

Make and share this Lemon Puckers recipe from Food.com.

Provided by cookiedog

Categories     Dessert

Time 2h42m

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 10

1 cup butter, softened
3 ounces cream cheese
1 cup sugar
1 egg yolk
1/2 teaspoon grated lemon rind
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup finely chopped walnuts
3/4 cup sifted confectioners' sugar
3 tablespoons lemon juice (about 3 lemons)

Steps:

  • Cream the butter and cream cheese. Add the sugar and then the egg yolk. Add the lemon rind and mix well. Mix the salt with flour and add in small amounts to the butter-sugar mixture, blending well after each addition. Add the walnuts and refrigerate the dough for 2 hours.
  • When the dough is ready to bake, form it into three logs, each approximately 6 inches long, and flatten the logs slightly. Cut 12 1-by-3-inch ovals from each log.
  • Bake the cookies on a lightly greased cookie sheet at 325 for 18 to 22 minutes, until they are lightly browned.
  • Cool the cookies on racks and glaze with a mixture of the confectioners' sugar and lemon juice.

Nutrition Facts : Calories 139, Fat 8.2, SaturatedFat 4, Cholesterol 20.8, Sodium 85.5, Carbohydrate 15.3, Fiber 0.5, Sugar 8.2, Protein 1.7

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