cooking zone: Lemon

Showing posts with label Lemon. Show all posts

Raspberry Lemonade Pound Cake

Bursting with the full flavor of 5 lemons, this Raspberry Lemonade Pound Cake is sure to be on your menu again and again! The recipe is easy to follow and one to keep in your family recipe file.

Quite possibly my favorite cake of all time. We brought this dessert to a family get together recently It is bursting with lemon and raspberries! It all starts with the zest of 4 lemons. To get every flavorful drop from the lemon I 'peeled' them and then mixed the peel with sugar to release every scrumptious drop of lemon oil. Then the juice of those lemons are mixed in.

The result is the most moist and tender pound cake you have ever eaten, bursting with lemon flavor. Ribbons of lemon zest run throughout the cake and fresh raspberries bits fill every bite.

This cake was inspired by the Cherry Limeade Cake that we posted last week. An awesome combination of flavors.

Our dinner party would not have been the same without this incredible contribution and I kid you not, when I say that after hopes and plans for a second piece of this cake, I nearly shed a tear when I was handed the empty plate to take home.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to make Raspberry Lemonade Pound Cake:

What you will need to make Raspberry Lemonade Pound Cake:

Bundt Pan-

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤

Check out more of our favorite cake recipes:

Strawberry Shortcake No-Bake Icebox Cake
Cherry Limeade Pound Cake
Perfect Peach Cobbler Dump Cake

Yield: 10-12Author: Donna Elick

Raspberry Lemonade Pound Cake

Bursting with the full flavor of 5 lemons, this Raspberry Lemonade Pound Cake is sure to be on your menu again and again! The recipe is easy to follow and one to keep in your family recipe file.

prep time: 30 minscook time: 1 hour and 15 minstotal time: 1 hours and 45 mins

Ingredients

3 cups granulated sugar
1 1/2 cups (3 sticks) unsalted butter, room temperature
1/4 cup fresh grated lemon zest (about 3-4 large lemons)
5 large eggs, room temperature
3/4 cup fresh lemon juice (about 3-4 large lemons)
3 cups all-purpose flour
1 teaspoon kosher salt
2 teaspoons baking powder
12 ounces fresh raspberries, washed and drained

GLAZE

2 cups powdered sugar
2 tablespoons fresh lemon juice
2 tablespoons fresh grated lemon zest
12 ounces fresh raspberries, washed and drained

Instructions

Preheat oven to 325°F. Butter and flour a 12-cup Bundt pan.
In a large bowl, use an electric mixer to combine lemon zest and sugar. The sugar will become yellow and the mixture will smell aromatic when it is ready. Add butter, mix until mixed. Add eggs beat until well combined. Sprinkle salt and baking powder into batter and beat until combined. Add flour 1 cup at a time, alternating with 1/2 of lemon juice. Add ½ of the raspberries (about 6 ounces), stir to combine.
Pour batter into prepared Bundt pan. Sprinkle the reserved raspberries over top and gently press into the batter with a spatula (this will help keep the raspberries from all ending up on the top). Tap pan on the counter several times to release air bubbles. Bake 1 hour 15 minutes or until a thin sharp knife comes out of the center clean. Place on a wire rack to cool for 20 minutes. Place a plate over the pan and flip cake onto plate to continue cooling completely. You may have to tap pan a few times with a knife to release from pan.
While cake is cooling prepare the glaze. Combine sugar, lemon juice and zest. Beat with an electric mixer until well combined. Glaze should be the consistency of corn syrup, add more powdered sugar (a tablespoon at a time) if necessary to thicken glaze. I added about 10 raspberries to the icing to make it pink, reserved the rest for garnish.
Drizzle the glaze over the cooled cake. Garnish with reserved raspberries.
Serve and enjoy!

https://zeromediasystem.blogspot.com//search?q=cherry-limeade-pound-cake-recipe

Inspired by Cherry Limeade Cake by RecipeGirl

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Sumber https://www.theslowroasteditalian.com

Author musicforlive

Best Ever Lemon Burst Pound Cake

Our Best Ever Lemon Burst Pound Cake is even better than your favorite coffee house version. It is a simple recipe for a fabulously moist and tender lemon cake that is bursting with flavor. It is a family favorite and a perfect dessert, anytime!

I am a lemon fanatic. I really should own a citrus company. Looking to make a fabulous summer treat for your get together? This Lemon Burst Pound Cake is exactly what you need. It is loaded with lemon flavor and a little something extra to give it a punch.

I can’t get enough lemon. Lemon is light and refreshing. I do have quite a lemon “thing.” If you’ve seen our Lemon Love Pinterest board with over 800 pins, you may have gotten a clue about my obsession. While everyone else clamors for chocolate, I would be more than happy with a lemon treat or a refreshing lemonade.

This Lemon Burst Pound Cake is loaded with lemon flavor from lemon juice and lemon zest. Almond extract really gives it a boost for brightness and a fabulous flavor complement. It was so good that it disappeared before I could hide some for later. Oh well—guess I’ll have to make more!

Our Best Ever Lemon Burst Pound Cake is even better than your favorite coffee house versi Best Ever Lemon Burst Pound Cake

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to make Best Ever Lemon Burst Pound Cake:

What you will need to make Best Ever Lemon Burst Pound Cake:

Mixing Bowls - I like a variety of mixing bowls and prep bowls and this set has them all.
Electric Mixer-
Loaf Pan -

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤

Check out more of our favorite dessert recipes:

Hawaiian Cheesecake Salad
Lemon Cloud No-Bake Ice Box Cake
Perfect Peach Cobbler Dump Cake

Yield: 12Author: Donna Elick

Best Ever Lemon Burst Pound Cake

Our Best Ever Lemon Burst Pound Cake is even better than your favorite coffee house version. It is a simple recipe for a fabulously moist and tender lemon cake that is bursting with flavor. It is a family favorite and a perfect dessert, anytime!

prep time: 10 minscook time: 1 hourtotal time: 1 hours and 10 mins

Ingredients

9 tablespoons unsalted butter, room temperature (divided)
4 tablespoons powdered sugar, divided
2 large lemons, zested and juiced (about 2 tablespoons zest and 1/2 cup juice)
1/2 cup whole milk
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups granulated sugar
3 large eggs, room temperature
1 teaspoon pure almond extract

Instructions

Preheat oven to 325°F.
Prepare a 9”x5” loaf pan by brushing with 1 tablespoon butter and then sprinkle with 2 tablespoons powdered sugar and shake the pan back and forth to coat. Shake excess into sink. Set aside.
Combine lemon and milk in a small bowl. I like to use a 1 cup measuring cup; pour in lemon juice and then add milk. Set aside.
Combine flour, baking soda and salt in a medium bowl and whisk to combine. Set aside.
In a medium bowl, combine lemon zest and sugar. Mix with an electric mixer on low until all of the sugar is coated in the oils from the lemon zest. Add the butter and beat until light and fluffy, about 3 minutes. Add eggs and almond extract. Beat with mixer until well mixed. Add milk mixture and beat until you have a smooth mixture.
With the electric mixer on low, add flour and mix until combined. Do not overmix.
Pour the batter into the prepared pan and bake for 50-60 minutes until a toothpick comes out clean. Allow to cool in baking pan for 10 minutes, then turn out to a cooling rack and allow to cool completely (or serve immediately).
Sprinkle with the remaining 2 tablespoons of powdered sugar.
Serve and enjoy!

https://zeromediasystem.blogspot.com//search?q=hawaiian-cheesecake-salad

Author musicforlive

Lemon Blueberry Cake

Lemon Blueberry Cake is delicious, bursting with fresh blueberries. Make this recipe for fluffy lemon cake with blueberries and cream cheese frosting!

Absolutely wow family and friends this summer with this fluffy lemon cake with blueberries. It's perfect for potlucks and BBQs.

Be prepared to hand out the recipe because this sheet cake will be like no other they’ve tried before!

When the cake is pulled from the oven, it’s drizzled with a fresh lemon glaze to seep down into the cake and give it even more bursts of lemon flavor.

After the cake cools completely, spread the whipped lemon cream cheese frosting all over, and sprinkle with more fresh blueberries.

Not only is Blueberry Lemon Cake over-the-top delicious, but it's also gorgeous and vibrant.

TIME SAVER SHORTCUT!

If you are short on time, the recipe includes instructions for making the lemon blueberry cake recipe with cake mix!

You'll still have some components of the cake from scratch. No one will be the wiser!

Hi friends! This is Melissa from MamaGourmand. I’m here happily contributing my favorite tried and true recipes to Donna and Chad’s TSRI lovely readers.

Blueberry Lemon Cake is absolutely spot on for this time of year. Stores and orchards are bursting with peak of the season, fresh blueberries.

Other Ways to Use Fresh Blueberries

Fresh Blueberry Buttermilk Pie

Summer Berry Cheesecake Salad

Blueberry Zucchini Quick Bread.

Blueberry Lemon Cake Recipe Tips:

Toss fresh or frozen blueberries in 1 tablespoon of flour before baking. This helps the blueberries to stay dispersed throughout the cake and not sink to the bottom.

To make a layer cake: Divide batter between two 9 inch cake pans and bake for 20-25 minutes. Poke warm cake layers with holes and drizzle with lemon glaze. Spread the whipped lemon cream cheese frosting in between cooled layers, along with some fresh blueberries. Then frost the entire cake and sprinkle more fresh blueberries on top.

To make this recipe with cake mix: Use a yellow or lemon cake mix. Prepare according to box directions, but also add 1 teaspoon of lemon extract and 1 tablespoon of lemon zest. Before baking, fold in 2 cups frozen or fresh blueberries tossed in 1 tablespoon of flour.

For best results, use room temperature ingredients. The eggs, butter, and dairy should all be room temperature before baking. This makes the batter come together smoothly and homogeneously.

Buttermilk substitution: Pour 1 tablespoon vinegar or lemon juice in a measuring cup. Add milk until you have 1 1/4 cups total liquid. Let sit for 5-10 minutes, stir, and then use.

Whipped cream substitute: Use 2 cups Cool Whip instead of whipping heavy cream separately to fold into cream cheese frosting.

Tools for making lemon cake

Zester - An absolute kitchen essential for fresh flavor! Brighten recipes easily using this handy tool.

Hand Mixer - The key to making cakes and frosting so fluffy is a powerful hand mixer, which incorporates air and seamlessly combines ingredients.

Colander - Perfect for washing fresh summer fruit and vegetables!

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram

Check out more of our favorite cake recipes:

Perfect Peach Cobbler Dump Cake

Outrageous Cherry Dr Pepper Cake

Ooey Gooey Chocolate Insanity Cake

Best Ever Lemon Burst Pound Cake

Peach Cobbler Pound Cake

Simple Death by Chocolate Bundt Cake

blueberry lemon cake, whipped cream cheese frosting, lemon glaze, cake mix

dessert

American

Yield: 16 Author: Melissa Erdelac

Lemon Blueberry Cake

Lemon Blueberry Cake is delicious, bursting with fresh blueberries. Make this recipe for fluffy lemon cake with blueberries and cream cheese frosting!

prep time: 30 mins cook time: 25 mins total time: 55 mins

Ingredients

Lemon Blueberry Cake

3/4 cup (6 oz) unsalted butter, softened
1 3/4 cup sugar
3 eggs, room temperature
1 teaspoon Vanilla extract
1 teaspoon Lemon extract
1 tablespoon lemon zest (about 2 lemons)
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cup buttermilk
1 3/4 cups fresh or frozen blueberries, tossed in 1 tablespoon flour

Lemon Glaze

1/4 cup fresh lemon juice (use zested lemons)
1 1/2 cup powdered sugar

Lemon Whipped Cream Cheese Frosting

12 ounces cream cheese, softened
1 teaspoon lemon zest
1 teaspoon lemon extract
1 cup powdered sugar
3/4 cup heavy cream (or 2 cups Cool Whip)
1/4 cup fresh blueberries, for decorating
Lemon slices, for decorating

Instructions

For the Cake

Preheat oven to 350ºF. Grease a 13 X 9 inch baking pan. Set aside.
In a large mixing bowl beat together butter and sugar until very light and fluffy, about 4 minutes.
Add eggs, one at a time, beating well after each addition. Beat in vanilla extract, lemon extract, and lemon zest.
In a separate bowl whisk together flour, baking powder, and salt. Alternatively add flour and buttermilk to butter / sugar mixture, beating on low after each addition until just combined. Gently fold in blueberries tossed in flour.
Pour into prepared baking pan and bake 30-35 minutes, or until toothpick inserted in middle comes clean.
Remove from oven and mix together lemon drizzle ingredients. Poke holes all over warm cake using a skewer or fork. Pour drizzle over cake and let seep in. Use a spatula to spread drizzle around and evenly distribute. Allow cake to cool completely before frosting.

For the Frosting

In a large bowl beat together cream cheese, lemon zest, lemon extract, and powdered sugar. Set aside.
If using heavy cream, pour into a separate clean, large bowl. Beat on high until it holds shape and peaks form, about 3-4 minutes.
Fold whipped cream (or Cool Whip) into cream cheese mixture until no streaks remain.
Spread frosting on top of cooled cake and garnish with fresh blueberries and lemon slices.

COOK'S NOTES

To make a layer cake: Divide batter between two 9 inch cake pans and bake for 20-25 minutes. Poke warm cake layers with holes and drizzle with lemon glaze. Spread the whipped lemon cream cheese frosting in between cooled layers, along with some fresh blueberries. Then frost the entire cake and sprinkle more fresh blueberries on top.
To substitute a cake mix: Use a yellow cake, prepare according to directions, but also add 1 teaspoon of lemon extract and 1 tablespoon of lemon zest. Before baking, fold in 2 cups frozen or fresh blueberries tossed in 1 tablespoon of flour.
Buttermilk substitution: Pour 1 tablespoon vinegar or lemon juice in a measuring cup. Add milk until you have 1 1/4 cups total liquid. Let sit for 5-10 minutes, stir, and then to use.

Sumber https://www.theslowroasteditalian.com

Author musicforlive

Raspberry Lemonade Yogurt Ice Pops

Raspberry Lemonade Yogurt Ice Pops are the perfect summer treat! They are refreshing and packed with vitamin c, antioxidants and power boosting protein. Just 5 ingredients and a few minutes to pop these in the freezer.

If you are looking for a tasty way to beat the summer heat, the Raspberry Lemonade Yogurt Ice Pop is just the perfect treat. Chad and I have a deep love and appreciation for all things lemon.

Whether its sweet treats, savory eats, household remedies or beauty treatments we are always happy to use lemon. We always have a fruit basket full of lemons and a good portion of the year we are fortunate enough to have a tree full of lemons.

As I was preparing these fabulously flavorful frozen treats, all I could think about was biting into one. Savoring the layers of tart lemon juice and lemon zest and contrasting sweet raspberries perfectly combined with smooth and creamy protein packed yogurt.

I very carefully constructed each popsicle. Took my time, I mean look at those raspberries, all with the end game in mind. These were mine! Chad doesn't care for popsicles that much and Munchkins palette isn't quite developed enough to really enjoy lemon yet. This creation was all for me.

That was until Chad came back from the photo shoot, I don't know what came over him. Shortly after the photo shoot was over I didn't have any more ice pops. I had 10, now I have 1. He had commandeered the entire tray, except the one in my mouth. So nice of him to save me one.

All kidding aside, Chad loved these ice pops so much that he declared these "his popsicles". We have a freezer full of ice pops for the munchkin and I. But these ones, these are for Chad. So, being the ever resourceful woman that I am... I made another batch. Thankfully raspberries are on sale so I can really stock up on these ice pops. Low calorie, healthy treat. The perfect dessert for us to eat!

You might want to hide these though. Seriously, behind the vegetables or something.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to make Raspberry Lemonade Yogurt Ice Pops:

Use fresh lemon juice. This is not the recipe for bottled lemon juice. Trust me it will make a difference.
You can use frozen raspberries in this recipe.

What you will need to make Raspberry Lemonade Yogurt Ice Pops:

Ice pop mold- I love this one. They look like you bought them from an ice pop store.

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤

Check out more of our favorite fabulous ice pop recipes:

Sublime Strawberry Popsicles
Blueberry Vanilla Yogurt Ice Pops
Green Tickles

Yield: approximately 10 ice popsAuthor: Donna Elick

Raspberry Lemonade Yogurt Ice Pops

Raspberry Lemonade Yogurt Ice Pops are the perfect summer treat! They are refreshing and packed with vitamin c, antioxidants and power boosting protein. Just 5 ingredients and a few minutes to pop these in the freezer.

prep time: cook time: total time:

Ingredients

1/4 cup granulated sugar
1 tablespoons lemon zest (zest of one lemon)
1/2 cup fresh lemon juice (about 2 lemons juiced)
1 1/2 cups plain yogurt
6 ounces fresh raspberries, cleaned (large ones cut in half)

Instructions

Evenly distribute raspberries between ice pop molds. Set aside.
In a medium bowl, combine lemon zest and sugar. Smash lemon zest with a fork until all sugar is coated in lemon. Add lemon juice and yogurt. Stir until well combined.
Pour into molds. Cover with aluminum foil and add sticks. Freeze for 4-24 hours.
Enjoy!

https://zeromediasystem.blogspot.com//search?q=sublime-strawberry-popsicles

Author musicforlive

Lemon Cloud No-Bake Icebox Cake (With Video)

Lemon Cloud No-Bake Ice Box Cake is a fun twist on a classic recipe. This cake is light, bright and utterly luscious. It is bursting with lemon flavor and is prepped in just 25 minutes. With layer upon layer of scrumptious flavors, this is your go-to cake this summer. Perfection without ever turning the oven on.

I have made this cake 5 times already and it has received some of the best reviews ever. The comments are truly insane. My favorite comment was "it tastes like a slice of sunshine". Yes! That is absolutely the best description I could have asked for.

It all starts with a layer of fresh whipped cream topped with a layer of lemon cloud filling and then a layer of shortbread cookies. After loading it up a second time the cake is popped in the freezer and then topped with whipped cream frosting.

One of our fabulous readers messaged me to tell me that their favorite way to stabilize whipped cream for frosting was to use dry pudding mix (instead of shortening or gelatin). I jumped on that quick and easy method and incorporated that tip into the creation of this icebox cake. I have to tell you that this cake features the best whipped cream frosting I have ever eaten!

After all the testing and sampling, I have one Lemon Cloud No-Bake Ice Box Cake left in the freezer. It's destiny is a welcome gift for our new next door neighbors. I am sure they will love it as much as we do.

It probably comes as no surprise to hear me admit that I have a bit of a lemon 'thing'. If you have seen our selection of lemon dishes here on our website or our Lemon Love Pinterest board with over 800 pins you may have had a clue.

With a lemon tree bursting with fruit, I had no choice but to use my citrus bounty to create fabulous lemon dishes that are going to rock your world. We have a ton more coming in the next few weeks. What are you cooking with lemons these days?

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to make Lemon Cloud No-Bake Ice Box Cake:

For a more mild lemon flavor, skip the lemon zest. If you like a lemon burst, use the lemon zest in the cake.

What you will need to make Lemon Cloud No-Bake Ice Box Cake:

Stand Mixer-
9x5 Baking Dish-

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤

Check out more of our favorite fabulous no-bake dessert recipes:

No-Bake Strawberry Shortcake Icebox Cake
Peanut Butter Caramel No-Bake Ice Box Cake
Extreme Reese's Peanut Butter No-Bake Pie

See how easy this Lemon Cloud No-Bake Icebox Cake is to make. Watch the video!!!

Yield: 12Author: Donna Elick

Lemon Cloud No-Bake Ice Box Cake

Lemon Cloud No-Bake Ice Box Cake is a fun twist on a classic recipe. This cake is light, bright and utterly luscious. It is bursting with lemon flavor and is prepped in just 25 minutes. With layer upon layer of scrumptious flavors, this is your go to cake this summer. Perfection without ever turning the oven on.

prep time: 25 MINScook time: total time: 25 mins

Ingredients

1 (14 ounce) can sweetened condensed milk
1/2 cup fresh lemon juice (2-4 lemons)
2 tablespoons fresh lemon zest (optional)
yellow food coloring (optional)
4 cups heavy cream (divided)
1 cup powdered sugar (divided)
1 (10 ounce) package Lorna Doone shortbread cookies
1 tablespoon Jello Instant Cheesecake pudding mix (dry)

Instructions

In a tall bowl (or in the bowl of a stand mixer fitted with the whisk attachment) whip 2 cups heavy cream with an electric mixer until you can start to see a trail of the mixer through the cream. Add 1/2 cup powdered sugar. Whip until stiff peaks form. (In other words when you turn off the blender and lift the beaters out of the cream, the cream stand up on the end of the beater). Set aside.
Meanwhile, in a medium bowl combine milk, lemon juice and zest. Add a few drops of food coloring if desired to achieve a bright lemony color. Stir until combined. Add 1/2 of whipped cream mixture to bowl. Reserve the remaining whipped cream for the filling. Fold whipped cream into lemon filling. Set aside.
Line a 9 x 5-inch baking dish with parchment paper or plastic wrap. Layer 1/2 of whipped cream into pan. Smooth cream into an even layer on the bottom of the pan. Spoon ½ of lemon mixture into pan, smooth layer. Top with a layer of cookies, breaking them if necessary to make them fit.
Then add the remaining whipped cream, smoothing out evenly. Add the remaining lemon mixture and top with a layer of cookies, breaking them if necessary to make them fit. Cover with plastic wrap and freeze for 3-4 hours (or overnight).
Before serving combine 2 cups heavy cream, 1/2 cup powdered sugar and 1 tablespoon pudding mix in a tall bowl (or in the bowl of a stand mixer fitted with the whisk attachment) whip with an electric mixer until stiff peaks form. (In other words when you turn off the blender and lift the beaters out of the cream, the cream stand up on the end of the beater).
Remove cake from freezer, use the loose edges of wrap to remove from the pan. Flip cake over and remove wrap. Frost cake with whipped cream frosting and decorate cake with candied lemon slices or fresh lemon zest.
Serve and enjoy!

DONNA'S NOTES

For a more mild lemon flavor, skip the lemon zest. If you like a lemon burst, use the lemon zest in the cake.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new fabulous recipes!

Originally Published: 4/19/15

Sumber https://www.theslowroasteditalian.com

Author musicforlive

Lucky Lemon Seven the Best Lemonade Cocktail

Trust me this Lemonade Cocktail is not your Grandma's lemonade! This lemonade cocktail is a combination of the juices of fresh muddled lemons, 7Up and premium vodka. It packs a fabulous flavor and it completely refreshing. This is the perfect cocktail to add to any party!

The Lucky Lemon Seven cocktail recipe was created especially for me. It probably comes as no surprise to hear me admit that I have a bit of a lemon 'thing'.

If you have seen our selection of lemon dishes here on our website or our Lemon Love Pinterest board with over 800 pins you may have had a clue.

So, when I tell you that my 2 favorite cocktails of all time are both custom creations by Chad and both are lemon cocktails. I am sure you are not surprised.

At our fabulous New Year eve celebration this year, our dear friends shared a drink with us again that Chad has fallen in love with. It is simple, smooth and delicious. 7 Up with vodka and lemon. Chad really wanted to pump this one up. So, after a few days of testing in the mixology lab, he came up with this fabulous amped up twist!

It might sound mild, but this ain't your Grandma's lemonade! This one packs a punch. I love it!!! It's like having a lemonade with 7 Up, the vodka is barely noticeable. I hope you enjoy it too! It is certainly for the lemon lover. - See more at: https://zeromediasystem.blogspot.com//search?q=lucky-lemon-seven#sthash.M3jOa865.dpuf

At our New Year eve celebration a few years back, our friends YaYa and Kitty shared a drink with us again and Chad and I have fallen in love with. It is simple, smooth and delicious.

7 Up with vodka and lemon. Chad really wanted to pump this one up. So, after a few days of testing in the mixology lab, he came up with this fabulous amped up twist!

It might sound mild, but this ain't your Grandma's lemonade! This one packs a punch. I love it!!! It's like having a lemonade with 7 Up, the vodka is barely noticeable.

I hope you enjoy it too! It is certainly for the lemon lover.

Kick 'em off and pour yourself one!

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to make Lucky Lemon Seven the Best Lemonade Cocktail:

Make sure you use a good vodka, as the saying goes.... Garbage in, garbage out. Your end result will only be as good as the ingredients you use.

What you will need to make Lucky Lemon Seven the Best Lemonade Cocktail:

2 Large Glasses -

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤

Check out more of our favorite lemon cocktail recipes:

Puckered Jalapeno Frozen Margarita
Lemon Drop Martini
Lemon Cream Pie Martini

Yield: 2Author: Donna Elick

Lucky Lemon Seven the Best Lemonade Cocktail

Trust me this is not your Grandma's lemonade! This lemonade cocktail is a combination of the juices of fresh muddled lemons, 7Up and premium vodka.

Ingredients

5 small lemons, sliced thin (divided)
6 ounces premium vodka
8-16 ounces 7-Up (to taste)
8 ice cubes

Instructions

Fill a large glass (approximately 20 ounces) with the slices from 4 lemons. Add vodka, allow to set for 15 minutes and then using a muddler or similar instrument, muddle thoroughly. Your lemons should be shredded when done.
In two fresh large glasses with 4 ice cubes in each and 1/2 of the remaining lemon slices in each, pour 1/2 of the lemon vodka mixture through a strainer and into each glass. Add 4-8 ounces of 7-Up to each glass and serve

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Originally posted 5/16/13
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Author musicforlive