LEMON JUICE IN PLASTIC CONTAINER RECIPES

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LEMON SHERBET RECIPE: HOW TO MAKE IT - TASTE OF HOME



Lemon Sherbet Recipe: How to Make It - Taste of Home image

Lemon juice provides the snappy flavor in this wonderful lemon sherbet recipe from our Test Kitchen. The light, make-ahead treat looks splendid served in individual "boats" made from lemon halves. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 2 servings.

Number Of Ingredients 4

1 cup half-and-half cream
1/3 cup sugar
3 tablespoons lemon juice
1 teaspoon grated lemon zest

Steps:

  • In a small bowl, stir cream and sugar until sugar is dissolved. Stir in lemon juice and zest (mixture will thicken slightly). Cover and freeze until firm, about 8 hours or overnight. Remove from the freezer 10 minutes before serving. Spoon into lemon boats or dessert dishes.

Nutrition Facts : Calories 295 calories, FatContent 12g fat (8g saturated fat), CholesterolContent 60mg cholesterol, SodiumContent 61mg sodium, CarbohydrateContent 39g carbohydrate (38g sugars, FiberContent 0 fiber), ProteinContent 4g protein.

LEMON POUND CAKE RECIPE - PILLSBURY.COM



Lemon Pound Cake Recipe - Pillsbury.com image

Deliciously tender and moist, our scratch-made Lemon Pound Cake is perfect for both brunch and dessert. Topped with a two-ingredient lemon glaze, every sweet, citrus-kissed slice is simply irresistible. Make this delightful loaf cake to add a little sunshine to your next brunch spread!

Provided by Pillsbury Kitchens

Total Time 4 hours 0 minutes

Prep Time 25 minutes

Yield 10

Number Of Ingredients 11

1 1/3 cups granulated sugar
3/4 cup butter, softened
1 tablespoon fresh lemon juice
3 eggs
1 1/2 cups all-purpose flour
2 tablespoons lemon zest
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sour cream
1/2 cup powdered sugar
3 teaspoons fresh lemon juice

Steps:

  • Heat oven to 350°F. Grease with shortening 9x5-inch loaf pan; lightly flour.
  • In large bowl, beat granulated sugar and softened butter with electric mixer on medium speed until light and fluffy. Add 1 tablespoon lemon juice and the eggs; beat until well mixed. Beat in remaining cake ingredients on medium speed 1 to 2 minutes, scraping bowl occasionally, until well mixed. Pour evenly into pan.
  • Bake 1 hour to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Turn upside down onto cooling rack. Cool completely, about 2 hours.
  • In small bowl, mix powdered sugar and lemon juice, 1 teaspoon at a time, until thin enough to drizzle. Drizzle over cake.

Nutrition Facts : Calories 370 , CarbohydrateContent 48 g, CholesterolContent 100 mg, FatContent 3 1/2 , FiberContent 0 g, ProteinContent 4 g, SaturatedFatContent 10 g, ServingSize 1 Slice, SodiumContent 240 mg, SugarContent 33 g, TransFatContent 1/2 g

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