LEMON CREAM SODA RECIPES

Name: Gingerbread with Lemon Sauce and Whipped Cream
Prep time: 20 min
Total time: 1 h 5 min
Yield: 9
Ingredients: 2 1/3 cups Gold Medal™ all-purpose flour; 1/2 cup shortening; 1/3 cup granulated sugar; 1 cup molasses; 3/4 cup hot water; 1 teaspoon baking soda; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 3/4 teaspoon salt; 1 egg; 1/2 cup granulated sugar; 2 tablespoons cornstarch; 3/4 cup water; 1 tablespoon grated lemon peel; 1/4 cup lemon juice; 2 tablespoons butter or margarine; 1 cup whipping cream; 2 tablespoons granulated or powdered sugar; 1 teaspoon vanilla

GINGERBREAD WITH LEMON SAUCE AND WHIPPED CREAM RECIPE ...

Gingerbread with Lemon Sauce and Whipped Cream Recipe ... image

Complement spiced gingerbread with a tart lemon sauce and sweetened whipped cream.

Provided by Betty Crocker Kitchens

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Yield 9

Number Of Ingredients 19

Ingredients

2 1/3 cups Gold Medal™ all-purpose flour
1/2 cup shortening
1/3 cup granulated sugar
1 cup molasses
3/4 cup hot water
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon salt
1 egg
1/2 cup granulated sugar
2 tablespoons cornstarch
3/4 cup water
1 tablespoon grated lemon peel
1/4 cup lemon juice
2 tablespoons butter or margarine
1 cup whipping cream
2 tablespoons granulated or powdered sugar
1 teaspoon vanilla

Steps:

Heat oven to 325°F. Grease bottom and sides of 9-inch square pan with shortening; lightly flour. In large bowl, beat gingerbread ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour into pan.
Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.
Meanwhile, in 1-quart saucepan, mix 1/2 cup granulated sugar and the cornstarch. Gradually stir in 3/4 cup water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat. Stir in remaining lemon sauce ingredients. Serve warm or cool.
In chilled medium bowl, beat sweetened whipped cream ingredients on high speed until soft peaks form. Serve lemon sauce and sweetened whipped cream with warm gingerbread.

Nutrition Facts : Calories 540 , CarbohydrateContent 77 g, CholesterolContent 60 mg, FatContent 4 1/2 , FiberContent 1 g, ProteinContent 5 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 390 mg, SugarContent 43 g, TransFatContent 2 1/2 g

LEMON SOUR CREAM POUND CAKE RECIPE: HOW TO MAKE IT

Lemon Sour Cream Pound Cake Recipe: How to Make It image

Everyone raves about this pretty lemon sour cream pound cake—and it sure doesn't last long with my family. It also freezes beautifully, so why not make two and pop one into the freezer for another day? —Annettia Mounger, Kansas City, Missouri

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 15 minutes

Prep Time 20 minutes

Cook Time 55 minutes

Yield 12 servings.

Number Of Ingredients 17

Ingredients

1 cup butter, softened
3 cups sugar
6 large eggs, room temperature
5 tablespoons lemon juice
1 tablespoon grated lemon zest
1 teaspoon lemon extract
3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/4 cups sour cream
ICING:
1/4 cup sour cream, room temperature
2 tablespoons butter, softened
2-1/2 cups confectioners' sugar
2 to 3 tablespoons lemon juice
2 teaspoons grated lemon zest
additional grated lemon zest, optional

Steps:

In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in lemon juice, zest and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For icing, in a small bowl, beat the sour cream and butter until smooth. Gradually add confectioners' sugar. Beat in lemon juice and zest. Drizzle over the cake. If desired, top with additional grated lemon zest. Store in the refrigerator.

Nutrition Facts : Calories 658 calories, FatContent 26g fat (15g saturated fat), CholesterolContent 146mg cholesterol, SodiumContent 286mg sodium, CarbohydrateContent 101g carbohydrate (76g sugars, FiberContent 1g fiber), ProteinContent 8g protein.

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GINGERBREAD WITH LEMON SAUCE AND WHIPPED CREAM RECIPE ...

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Everyone raves about this pretty lemon sour cream pound cake—and it sure doesn't last long with my family. It also freezes beautifully, so why not make two and pop one into the freezer for another day? —Annettia Mounger, Kansas City, Missouri
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