LEMON CAKE BALLS RECIPE RECIPES
EASY LEMON CAKE COOKIES WITH ICING RECIPE | ALLRECIPES
Fast, easy, and clean up is a snap! Let your kids help with this one.
Provided by Karla Gonzalez
Categories Drop Cookies
Yield 2 dozen
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with foil.
- Mix together cake mix, eggs, and vegetable oil. Drop by rounded teaspoons onto baking sheets and bake for no more than 8 minutes. Do not overbake! Once all the cookies are done. Remove the foil. You have a no need to clean baking sheet.
- To Make Lemon Icing: Mix together confectioners' sugar, lemon extract, and milk. Mix ingredients together (more or less to your desired liking). When the cookies are warm or completely cooled, place as much icing on them as you like!
Nutrition Facts : Calories 287.1 calories, CarbohydrateContent 41.6 g, CholesterolContent 42.2 mg, FatContent 12.1 g, FiberContent 0.3 g, ProteinContent 3.6 g, SaturatedFatContent 2.9 g, SodiumContent 320.6 mg, SugarContent 28.7 g
STICKY GINGER LEMON DRIZZLE CAKE RECIPE | BBC GOOD FOOD
Adapt one of our highest-rated cakes with tangy ginger, cream cheese frosting and citrus curd
Provided by Good Food team
Categories Afternoon tea, Dessert
Total Time 1 hours 45 minutes
Prep Time 45 minutes
Cook Time 1 hours
Yield Cuts into 12 slices
Number Of Ingredients 20
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease and line a deep 20cm round cake tin with baking parchment. Put the flour, bicarb and all the spices in a food processor, add the butter and whizz until it has disappeared, then tip into a mixing bowl (or rub in the butter with your fingertips until the mixture resembles fine breadcrumbs).
- Put the sugar, treacle, golden syrup and milk in a saucepan and heat, stirring gently, until the sugar has dissolved. Turn up the heat and bring the mixture to just below boiling point.
- Pour the treacle mixture into the dry ingredients, stirring with a wooden spoon as you go. Beat in the egg until the mixture resembles a thick pancake batter. Pour into the prepared tin and bake for 50 mins-1 hr, until a skewer poked in the centre comes out clean. Leave to cool completely in the tin.
- Split the cake through the middle. For the drizzle, stir the lemon zest and juice into the sugars, then immediately spoon all over the top half of the cake.
- For the filling, mix the lemon curd with the diced ginger. For the icing, beat together the ginger syrup, soft cheese, cream and icing sugar until thick enough to hold its shape. Spread the lemon curd filling all over the cut side of the bottom cake, dollop the creamy icing on top, then sandwich with the other half of the cake. The unfilled ginger cake will mature well for up to 3-4 days if wrapped well in baking parchment then foil.
Nutrition Facts : Calories 541 calories, FatContent 27 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 71 grams carbohydrates, SugarContent 51 grams sugar, FiberContent 1 grams fiber, ProteinContent 5 grams protein, SodiumContent 1 milligram of sodium
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Reviews 4
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Reviews 4.7
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