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What else can I help you with?
Is lemon cake better than chocolate cake?
That all depends on opinions. If you mean in terms of calories, that would be lemon cake WITHOUT frosting.
You are making a dessert and it calls for lemon extract All you have is lemon juice in a bottle Will that work or will it ruin your dessert?
I have used the bottled juice for theings like that and have had no trouble
How do you use aftertaste in a sentence?
Aftertaste we had some cake for dessert In my opinion, a better sentence would be: After eating cake for dessert, we all had a wonderful aftertaste in our mouths.
Is Baked Alaska from the state Alaska?
No, Baked Alaska origins from China. this is true from wikipedia.org.
What kind of cake do you like?
My favorite kind of cake is chocolate cake. ___ German chocolate is awesome! ___ I love red velvet cake. ___ My favorite is vanilla with fudge frosting. ___ Lemon with buttercream frosting for the win! ___ Spice cake with cream cheese frosting blows them all away.
Where can I find Lemon dessert recipies.?
www.allrecipies.com is a good website to start with for all types of recipes. www.cooks.com is also another site good for all types of recipes. look under lemon desserts.
What would Victorians eat for dessert?
Here's a great website all about that - 10 Victorian Puddings Everyone Has To Try!
What are some delicious holiday dessert recipes?
I would suggest trying the holiday dessert, pumpkin cake roll! All you need is 3 eggs, 1 cup of sugar, 2/3 cups of Pumpkin, 1 tsp of lemon juice, 3/4 cups of all purpose flour, 1 tsp of baking powder, 2 tsps of cinnamon, 1 tsp of ginger, 1/2 of nutmeg, and 1/2 a tsp of salt.
What kinds of cookie recipes use cake mix as an ingredient?
Cookie recipes that use cake mix typically include ingredients like eggs, oil, and any mix-ins such as chocolate chips or nuts. The cake mix provides a base for the cookies, giving them a soft and cake-like texture. Common variations include funfetti cookies, red velvet cookies, and lemon cookies, all made with cake mix as a key ingredient.
Why are lemon cakes healthy?
Actually, no form of cake is very healthy. Nearly all contain high amounts of calories, fats, and sugars.
Cross a stick of dynamite with a lemon pie?
Well, honey, if you mix a stick of dynamite with a lemon pie, all you'll get is a messy explosion and a ruined dessert. Dynamite is made for blowing things up, not baking pies. Stick to making lemon meringue the old-fashioned way and leave the explosives out of the kitchen.
Make a Glazed Lemon Bundt Cake to Celebrate Spring?
There's no lighter, sweeter spring weekend dessert than a lemon Bundt cake drizzled with a fun and easy glaze. It has the seasonal flare of strawberry shortcake, but the guys won't feel silly asking for seconds.Tips for making Lemon Bundt CakeWhen you make this dessert, there are some things to keep in mind:To insure a light cake, sift the flour.Make sure the butter is room temperature, and cream it with the sugar very well. The result should look a pale yellow and be completely free of lumps, light and fluffy.Use a very fresh, clean lemon for grated zest, and be careful to avoid the white under layer of pith. A dedicated zester works best.As with many baked goods, cake takes much of its flavor from the extracts used. To make your cake flavorful, be sure to use real and not imitation vanilla extract.Because Bundt pans have crevices where the baking cake can stick to the pan, grease the pan generously. When you flour it, make sure to tap as much excess flour off the pan as possible.Use baking powder well within its freshness date.Have a cooling rack ready, and place a layer of wax paper under it to catch the drippings when you're ready to add frosting to the cooling cake.Lemon Bundt Cake RecipeIngredients1 cup softened butter2-1/4 cups sugar5 eggs1 cup milk2 teaspoons lemon extract1 teaspoons vanilla extract1 tablespoon grated lemon zest3 cups all-purpose flour2-1/4 teaspoons baking powder1/2 teaspoon saltIngredients for Lemon Glaze (optional)1 cup confectioners' sugar (sifted)2-1/2 tablespoons lemon juice1 teaspoon grated lemon zestDirections for Lemon Bundt CakeSift the dry ingredients (less the sugar) in a small bowl.In a larger mixing bowl, cream the butter and sugar. Add eggs one at a time, beating and blending each egg thoroughly into the mixture. You'll see the batter begin to take on a rich golden color.Combine the milk, extracts and zest into a pitcher or large measuring cup.Incorporate the dry ingredients into the butter base in four mini-batches, alternating with a quarter of the milk mixture.Pour the batter into a prepared Bundt or tube pan and bake at 350 degrees F for 60 minutes or until a toothpick inserted in the center of the thickest part of the cake comes out clean.Cool for 20 minutes in the pan, and then invert the cake onto a cooling rack. Cool an additional half hour and drizzle on the glaze (below).Directions for Lemon GlazeCombine all ingredients and stir until smooth. If the mixture is too thick, keep adding lemon juice until it's a consistency that will dribble easily from a spoon onto the cake.[video=]
