Lemon Lush

Lemon Lush

Layer 1:

-1 1/2 cups Flour

-1 1/2 sticks (3/4 cup) Butter, softened

-2 T of granulated sugar

-3/4 cup chopped Pecans (optional)

Smash and smush it together and put in the bottom of a 9x13 pan. Bake at 350 for 15-20 minutes or until lightly browned. Let cool.

Layer 2:

-1 (8 oz) bar Cream Cheese

-1 cup Powdered Sugar

-1 (8 oz) container Cool Whip

Beat together until combined and spread on the first layer.

Layer 3:

-2 small boxes instant Lemon Pudding (You can make this with all kinds of pudding flavors!)

-3 cups Milk

Combine until pudding is thick. Spread as the next layer.

Layer 4:

-1 pt. of lightly sweetened heavy cream , whipped until stiff

-Or one 8 oz. container of cool whip

Spread on top

Best if made early in the day or the day before.. Sets up better that way.

Blueberry Lemon Muffin Cake

Blueberry Lemon Muffin Cake 

1 pkg plain yellow cake mix

1 pkg lemon jello

1 cup plain yogurt 

1/2 cup vegetable oil 

1 teaspoon lemon zest

4 large eggs 

1 cup fresh blueberries, rinsed & drained 

2 teaspoons confectioners sugar, for dusting, optional 

1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly grease a 10" tube pan with solid vegetable shortening, then dust with flour. 

2. Measure out 2 tablespoons of the cake mix & reserve it. Place the remaining cake mix, jello mix, yogurt, oil, water, zest and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. 

3. Toss the blueberries with the reserved cake mix. 

4. Pour two thirds of the batter into the prepared pan. Scatter the blueberries over the batter. Spread the remaining batter over the blueberries so that it covers the fruit. Place the pan in the oven. 

5. Bake the cake until it is golden brown on top and just starts to pull away from the sides of the pan, 55-65 min. Remove the pan from the oven and place the pan on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it on a rack, then onto another rack so that the cake is right side up. Allow it to cool completely 30 minutes more. 

6. Place the cake on a serving platter & drizzle confectioners glaze over cool cake. 

Lemon Breakfast Cake

Lemon Breakfast Cake

Cake:

1 cup sugar

3 eggs

4 T. oil

1 cup buttermilk

1 t. vanilla

2 c. self rising flour

1T. baking powder

Topping:

rind of one lemon

juice of one lemon

1/2 c. regular flour

1/2 c.  sugar

1 stick melted butter

Preheat oven to 350 degrees

Mix first three ingredients until light and fluffy and sugar is dissolved.

Add the flour, baking powder, buttermilk and vanilla.

Mix all the ingredients until fluffy, approx 3 min on med-high speed.

Pour into greased 11x7 cake pan.

While the cake batter is mixing.

Mix together the lemon rind, flour and sugar..

Sprinkle evenly over cake batter.

Pour melted butter over dry mixture.

Bake in oven for 30 minutes.

When taken out of oven. Prick with a fork and then pour lemon juice over cooked cake.

Sprinkle sugar over top.

Let cool for 15 min. before serving.

Lemon Sheet Cake with Lemon Glaze

1 cup melted butter

1/2 cup lemon juice

1/2 cup water

2 cups flour

2 cups sugar

2 eggs

1/2 cup sour cream

1 t. salt

1 t. baking powder

1/4 t. baking soda

1 1/2 lemon oil or lemon extract

preheat oven to 375 degrees and grease 15 inch x 10 inch baking sheet

Mix butter, lemon juice, water together.

Add flour, sugar, salt, baking powder, baking soda and mix.

Then add eggs, sour cream and lemon extract.

Mix until smooth, about 3 min on my kitchen-aid.
Pour into greased baking sheet.

Bake for 18-22 min or until toothpick comes out clean.

Glaze:

1/2 stick butter

1/2 cup half and half

2 1/2 cups sifted powdered sugar

1/2 t. lemon extract

Scald half and half in saucepain, add butter until melted.

Add powdered sugar and lemon extract and mix until smooth.

It will be thin and runny.

Spread over warm cake and let completely cool.

Keep covered with saran wrap until it has been eaten.

Lemon Bars

Crust:
1 cup unsalted butter
1 3/4 cup flour (my fav is white lily)
2/3 cup powdered sugar (plus more for dusting)

Lemon filling
1 1/2 cup plain sugar
1/4 cup flour
1 tsp baking powder
4 eggs, whisked until frothy
1/2 cup lemon juice
zest of one lemon

Preheat oven to 350 degrees
Grease and flour a 9 X 13 pan

Crust
In a bowl, stir together flour and confectioner's sugar
Cut in butter until combined and crumbly.
Press mixture into bottom of pan.
Bake for 20 minutes or until golden.

Filling:
While crust is baking, prepare topping.
In a larger bowl, add sugar, flour, and baking powder.
Then add whisked beaten eggs ,lemon zest and lemon juice.
Mix well and pour on top of warm baked crust.
Bake for 20-25 minutes.
When cool, dust with sifted powdered sugar and refrigerate.
Cut into bars and enjoy them cold