LEMON BLOSSOM TEA RECIPES

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LEMON POUND CAKE RECIPE - BETTYCROCKER.COM



Lemon Pound Cake Recipe - BettyCrocker.com image

Add a splash of sunshine to any spring brunch or dessert spread with this bright lemon pound cake. Yellow cake mix is combined with cream cheese and grated lemon peel for a pound cake that’s rich in flavor and bursting with refreshing citrus notes. With just six simple ingredients and only 15 minutes of prep time, you can whip up this lemon pound cake recipe when you want to bake something homemade, but don’t have all day to do it.

Provided by Betty Crocker Kitchens

Total Time 2 hours 25 minutes

Prep Time 15 minutes

Yield 12

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 package (3 oz) cream cheese, softened
1 cup water or milk
1 tablespoon grated lemon peel
3 eggs
1/4 cup Betty Crocker™ Rich & Creamy lemon frosting

Steps:

  • Heat oven to 325°F. Generously spray bottom only of 9x5-inch loaf pan with baking spray with flour.
  • In medium bowl, beat cake mix, cream cheese, water, grated lemon peel and eggs with electric mixer on low speed 1 minute, scraping bowl frequently, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack or heatproof serving plate. Cool completely, about 1 hour.
  • In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until frosting is thin enough to drizzle; stir. Spoon frosting evenly over cake, allowing frosting to drip down sides.

Nutrition Facts : Calories 200 , CarbohydrateContent 34 g, CholesterolContent 60 mg, FatContent 1 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 3 g, ServingSize 1 Slice, SodiumContent 310 mg, SugarContent 19 g, TransFatContent 0 g

EASY GLUTEN-FREE LEMON BARS RECIPE - BETTYCROCKER.COM



Easy Gluten-Free Lemon Bars Recipe - BettyCrocker.com image

The wait is finally over...Gluten Free Lemon Bars are here!

Provided by Betty Crocker Kitchens

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Yield 36

Number Of Ingredients 13

1 box Betty Crocker™ Gluten Free sugar cookie mix
1/4 cup butter, softened
1/4 cup canola oil
1 tablespoon water
1 teaspoon gluten-free vanilla
4 eggs
1 1/2 cups granulated sugar
2 tablespoons Betty Crocker™ Gluten Free rice flour blend
2 tablespoons butter, melted
3 tablespoons grated lemon peel (from 2 large lemons)
1/3 cup fresh lemon juice (from 2 large lemons)
1 teaspoon gluten-free lemon extract
1 tablespoon powdered sugar

Steps:

  • Heat oven to 350°F. In large bowl, mix Crust ingredients until crumbly. Press evenly in bottom of ungreased 13x9-inch pan. Bake 25 minutes.
  • In large bowl, beat eggs with whisk or fork. Beat in granulated sugar, flour blend and melted butter until well blended. Stir in lemon peel, lemon juice and lemon exact. Spoon mixture over warm crust; spread evenly.
  • Bake 20 to 25 minutes or until edges are light golden brown. Cool completely, about 1 hour 30 minutes. Sprinkle top of bars with powdered sugar through fine mesh strainer. Cut into 6 rows by 6 rows. Store covered in refrigerator.

Nutrition Facts : Calories 120 , CarbohydrateContent 19 g, CholesterolContent 25 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Bar, SodiumContent 90 mg, SugarContent 13 g, TransFatContent 0 g

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