Tuesday, March 24

It's in the Lemon

Lemon extract is wonderful in baked goods. Add 1/8 teaspoon for rich lemon flavor in cakes, cookies, lemon chiffon cake, cheesecake, custards, or lemon meringue pie.

Here's an old-fashioned cake recipe to try:

3 cups sugar
3 sticks margarine or butter
6 eggs
3 cups all-purpose flour
3/4 cup Sprite
3 tsp. lemon extract

Cream sugar and margarine until smooth. Add one egg at a time and beat. Add flour and stir. Combine Sprite and lemon extract and mix into batter until smooth. Bake at 325 degrees in two greased-and-floured, 9- by 5-inch loaf pans (or Bundt or tube pan) for one hour or until cake tester comes out clean. Serves 10 to 12.

1 cup powdered sugar
2 tbsp. water
1 tsp. vanilla (optional)

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