POWDER PINK LEMONADE RECIPES

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

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

I'm expected to bring these bars to bridal showers and family gatherings. The combination of sweet and tart tastes is sure to please. —Mary Larson, Maplewood, Minnesota

Provided by Taste of Home

Categories Desserts

Total Time 40 minutes

Prep Time 5 minutes

Cook Time 35 minutes

Yield 4 dozen.

Number Of Ingredients 11

Ingredients

3 cups all-purpose flour
3/4 cup confectioners' sugar
1/2 teaspoon salt
1-1/2 cups cold butter
TOPPING:
6 eggs, lightly beaten
3 cups sugar
1/2 cup lemon juice
1-1/2 teaspoons baking powder
1/2 teaspoon salt
Confectioners' sugar

Steps:

Preheat oven to 350°. In a large bowl, combine the flour, confectioners' sugar and salt. Cut in butter until crumbly. Pat into a greased 15x10x1-in. baking pan. Bake 16-20 minutes or until set and top is golden brown., For topping, combine the eggs, sugar, lemon juice, baking powder and salt in a bowl. Pour over crust (pan will be full). Bake 16-20 minutes or until set and top is golden brown. Cool. Dust with confectioners' sugar. Cut into squares.

Nutrition Facts : Calories 145 calories, FatContent 6g fat (4g saturated fat), CholesterolContent 42mg cholesterol, SodiumContent 128mg sodium, CarbohydrateContent 21g carbohydrate (14g sugars, FiberContent 0 fiber), ProteinContent 2g protein.

CALIFORNIA LEMON POUND CAKE RECIPE: HOW TO MAKE IT

California Lemon Pound Cake Recipe: How to Make It image

Citrus trees grow abundantly in California, and I'm always looking for new recipes which use the fruit from the orange and lemon trees in my yard. This is one of my favorites! My mother passed this recipe down to me. —Richard Killeaney, Spring Valley, California

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 25 minutes

Prep Time 15 minutes

Cook Time 01 hours 10 minutes

Yield 16 servings.

Number Of Ingredients 15

Ingredients

1 cup butter, softened
1/2 cup shortening
3 cups sugar
5 large eggs
1 tablespoon grated lemon zest
1 tablespoon lemon extract
3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1 cup whole milk
FROSTING:
1/4 cup butter, softened
1-3/4 cups confectioners' sugar
2 tablespoons lemon juice
1 teaspoon grated lemon zest

Steps:

In a large bowl, cream the butter, shortening and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon zest and extract. Combine the flour, salt and baking powder; gradually add to creamed mixture alternately with milk. Beat just until combined. , Pour into a greased 10-in. fluted tube pan. Bake at 350° for 70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a small bowl, combine the frosting ingredients; beat until smooth. Spread over top of cake.

Nutrition Facts : Calories 500 calories, FatContent 23g fat (11g saturated fat), CholesterolContent 107mg cholesterol, SodiumContent 333mg sodium, CarbohydrateContent 70g carbohydrate (50g sugars, FiberContent 1g fiber), ProteinContent 5g protein.

More about "powder pink lemonade recipes"

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

I'm expected to bring these bars to bridal showers and family gatherings. The combination of sweet and tart tastes is sure to please. —Mary Larson, Maplewood, Minnesota
From tasteofhome.com
Reviews 4.4
Total Time 40 minutes
Category Desserts
Calories 145 calories per serving

Preheat oven to 350°. In a large bowl, combine the flour, confectioners' sugar and salt. Cut in butter until crumbly. Pat into a greased 15x10x1-in. baking pan. Bake 16-20 minutes or until set and top is golden brown., For topping, combine the eggs, sugar, lemon juice, baking powder and salt in a bowl. Pour over crust (pan will be full). Bake 16-20 minutes or until set and top is golden brown. Cool. Dust with confectioners' sugar. Cut into squares.

See details

CALIFORNIA LEMON POUND CAKE RECIPE: HOW TO MAKE IT

Citrus trees grow abundantly in California, and I'm always looking for new recipes which use the fruit from the orange and lemon trees in my yard. This is one of my favorites! My mother passed this recipe down to me. —Richard Killeaney, Spring Valley, California
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 25 minutes
Category Desserts
Calories 500 calories per serving

In a large bowl, cream the butter, shortening and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon zest and extract. Combine the flour, salt and baking powder; gradually add to creamed mixture alternately with milk. Beat just until combined. , Pour into a greased 10-in. fluted tube pan. Bake at 350° for 70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a small bowl, combine the frosting ingredients; beat until smooth. Spread over top of cake.

See details

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