LEMON POUND CAKE COOKIES RECIPES

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LEMON CAKE COOKIES RECIPE - BETTYCROCKER.COM



Lemon Cake Cookies Recipe - BettyCrocker.com image

You've probably got this recipe's four ingredients in your kitchen right now, so don't wait another minute to make these zesty cookies. Ready in just 35 minutes, they're the perfect treat to whip up for a quick snack or light dessert.

Provided by Deborah Harroun

Total Time 35 minutes

Prep Time 35 minutes

Yield 30

Number Of Ingredients 4

1 box Betty Crocker™ Super Moist™ lemon cake mix
1 container (8 oz) frozen whipped topping, thawed
1 egg
1/2 cup powdered sugar

Steps:

  • Heat oven to 350°F. Spray cookie sheet with cooking spray.
  • In medium bowl, stir together cake mix, whipped topping and egg until combined. (Dough will be thick and sticky.)
  • Place powdered sugar in small bowl. Using wet hands, shape tablespoonfuls of dough into balls; roll in powdered sugar. On cookie sheet, place balls 2 inches apart.
  • Bake 10 to 12 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack.

Nutrition Facts : Calories 90 , CarbohydrateContent 16 g, CholesterolContent 5 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving, SodiumContent 110 mg, SugarContent 9 g, TransFatContent 0 g

BEST LEMON POUND CAKE RECIPE - HOW TO MAKE LEMON POUND CAKE



Best Lemon Pound Cake Recipe - How to Make Lemon Pound Cake image

The best part of lemon pound cake is arguably the deliciously bright and citrusy glaze that goes on top, and this recipe has plenty of it!

Provided by Ree Drummond

Categories     dessert

Total Time 2 hours

Prep Time 35 minutes

Cook Time 0S

Yield 16 servings

Number Of Ingredients 13

Cooking spray

3

sticks salted butter, softened

3 c.

granulated sugar

5

large eggs

1/4 tsp.

salt

3 c.

all-purpose flour

1 c.

lemon-lime soda

3 tbsp.

grated lemon zest (from 2 to 3 lemons)

2 tbsp.

grated lemon zest (from about 2 lemons)

2 c.

powdered sugar, sifted 

2 tbsp.

fresh lemon juice, plus more if needed

1/4 tsp.

salt

1 tbsp.

water

Steps:

  • For the cake: Preheat the oven to 325°. Thoroughly coat a 10-cup Bundt pan with cooking spray. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the granulated sugar on medium-high speed until light and fluffy, about 5 minutes. Add the eggs one at a time, mixing after each addition. With the mixer on medium-low speed, add the salt, then mix in the flour 1 cup at a time, mixing after each addition. With the mixer on low speed, mix in the soda and then the lemon zest. Scrape down the sides of the bowl and mix again. Add large spoonfuls of batter to the Bundt pan until the pan is filled, then smooth the top. Bake until a toothpick inserted into the cake comes out clean, 70 to 75 minutes. Let cool on a rack for 15 minutes, then carefully turn out the cake onto the rack and let cool completely. For the glaze: Spread out the lemon zest on a plate and air-dry for about 30 minutes. Combine the powdered sugar, dried lemon zest, lemon juice, salt and water in a medium bowl. Gently whisk until thick but pourable, thinning with a little more lemon juice if needed. Put the cake on a cake stand or platter and use a large spoon to drizzle the glaze all over the cake. Let it set, about 30 minutes.

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Every bite of this bright and dreamy cake from Zoë Bakes has all the enthusiasm of a spring morning. There are layers of tartness from the luxurious lemon curd, lemon zest, and pieces of baked lemon that nestle perfectly into the buttery rich batter. A light and easy drizzle of lemon syrup, made from baked lemon slices, makes a simple bite feel like the warm, sunny promise of a new day.
 

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