LEMON ZUCCHINI BARS RECIPES

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GLAZED LEMON CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME



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

My mother baked this moist treat when I was a child. I loved the lemon glaze and light cake as much then as my children do now. – Missy Andrews, Rice, Washington

Provided by Taste of Home

Categories     Desserts

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 12 servings.

Number Of Ingredients 7

1 package white cake mix (regular size)
1 package (3.4 ounces) instant lemon pudding mix
3/4 cup canola oil
3 large eggs, room temperature
1 cup lemon-lime soda
1 cup confectioners' sugar
2 tablespoons lemon juice

Steps:

  • Preheat oven to 350°. In a large bowl, combine the cake mix, pudding mix, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Gradually beat in soda just until blended. , Pour batter into a greased 13x9-in. baking dish. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. , In a small bowl, combine the confectioners' sugar and lemon juice until smooth; carefully spread over warm cake. Cool on a wire rack.

Nutrition Facts : Calories 378 calories, FatContent 17g fat (2g saturated fat), CholesterolContent 47mg cholesterol, SodiumContent 419mg sodium, CarbohydrateContent 53g carbohydrate (36g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

ZUCCHINI SPAGHETTI RECIPE - GOOD FOOD



Zucchini spaghetti Recipe - Good Food image

This "spaghetti" is made from zucchini, extruded through a vegetable spiraliser into long, curling strands of raw vegetable goodness. The garlic, lemon and parmesan really make it feel, and taste, like pasta.

Provided by Jill Dupleix

Categories     Dinner

Total Time 30 minutes

Yield SERVES 2

Number Of Ingredients 9

3 to 4 zucchini, ends trimmed
12 cherry tomatoes, halved
2 small pink radishes, finely sliced
2 tbsp extra virgin olive oil
sea salt and black pepper
1 tbsp grated lemon zest
2 tbsp finely chopped parsley
1 garlic clove, grated
2 tbsp grated parmesan

Steps:

  • 1. Spiralise the zucchini, or use a vegetable peeler to shave the zucchini lengthwise, then slice each shaving into long thin strips.

    2. Toss the cherry tomatoes and radishes with the olive oil, sea salt and pepper. Add the zucchini and lightly toss, then add the lemon zest, parsley, garlic and grated parmesan, and lightly toss until coated. Divide between two pasta bowls, scatter with extra parmesan and serve.

    Tip
    Swap the parmesan for ground cashews or almond pesto to make it vegan-friendly.

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