PUCKER UP LEMON POUND CAKE
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
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
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
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
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
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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