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T&T Lemon poundcake, lemon sheet cake, Betty Crocker baklava bars, rice pudding

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Joined: Jun 15, 2006


Posted to Thread #30349 at 12:14 pm on Jun 16, 2018

with raisins, made with leftover (make extra) rice. Colleen

Shortcut Lemon Poundcake (or do make your favorite from scratch version!)
Author: Simple Nourished Living
Colleen's changes: I like to use lemon instant pudding when I can find it and juice the lemon(s) after zesting into the measuring cup before adding water to make 1 cup. I've even added 1/2 tsp of pure lemon extract ;) finding the lemon additions cut the sweetness of the cake mix. Also, have cut the 1/2 cup veg oil to 2 TBS mixed with 1/4 cup fat free yogurt

1 Duncan Hines Moist Deluxe Lemon Supreme Cake Mix
1 3.4 ounce package vanilla instant pudding mix
1/2 cup vegetable oil
1 cup water
4 large eggs
Finely grated zest of 1 or 2 lemons optional
For the Icing
1 cup confectioners sugar
2 tablespoons lemon juice

Preheat oven to 350 F. Grease and flour a 10" tube pan or bundt pan.
In a large bowl combine all ingredients and beat with an electric mixer at medium speed for 2 minutes. Pour into prepared baking pan and bake for 45-55 minutes, until center springs back when touched lightly with your fingertip. Remove from the oven and place on a wire rack to cool for about 25 min then remove the cake from pan and place it on the wire rack right side up until it cools completely.
Sprinkle with confectioner's sugar or drizzle with lemon glaze. To make the glaze for your easy lemon pound cake, blend 1 cup confectioner's sugar with 2 tablespoons of milk or lemon juice. Drizzle over the completely cooled cake.
Recipe Notes
Nutritional Estimates Per Serving (1/18th): 236 calories, 9.8 g fat, 35.4 g carbs, 0 g fiber, 2.1 g protein and 7 Weight Watchers PointsPlus Variation: To make orange supreme pound cake, use an orange supreme cake mix, orange zest (optional) and orange juice instead of lemon juice in the glaze.

NYT Lemon Sheet Cake recently posted by Judy
Yield One 9-by-13-inch cake Time 50 minutes
This pleasantly zesty lemon cake is baked in a standard 9-by-13-inch pan, no layering or trimming required, and is easy enough to bake on a weekday. Cover the cake with casual swoops of fluffy lemon buttercream for the perfect teatime or anytime treat.
For the cake:
1 cup/227 grams unsalted butter (2 sticks), softened, plus more for preparing the pan
3 cups/385 grams all-purpose flour, plus more for preparing the pan
1 ⅓ cups whole milk
¼ cup fresh lemon juice
1 ¼ teaspoons baking powder
¾ teaspoon baking soda
1 teaspoon kosher salt
2 cups/403 grams granulated sugar
4 teaspoons packed finely grated lemon zest
4 large eggs, at room temperature
For the buttercream:
¾ cup/170 grams unsalted butter (1 1/2 sticks), softened
2 cups/246 grams confectioners’ sugar
1 teaspoon finely grated lemon zest
Pinch kosher salt
4 to 5 tablespoons fresh lemon juice

Make the cake: Heat oven to 350 degrees. Line a 9-by-13-inch baking pan with parchment paper, butter and flour the paper.
In a measuring cup with a spout, combine the milk and lemon juice. Whisk the flour, baking powder, baking soda and salt together in a medium bowl.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar and lemon zest until light and fluffy, about 5 minutes. Add eggs, one at a time, mixing for about 30 seconds after each. Scrape down bottom and sides of the mixer to ensure the mixture is well combined.
With the mixer on low speed, alternately add the flour mixture and milk mixture to the bowl in three additions. Mix until just combined, then use a rubber spatula to finish mixing the batter. Pour the batter into the prepared pan, smooth the top and tap the pan on the counter a few times to release any large air pockets. Bake for 35 to 40 minutes or until puffed and golden and a cake tester inserted into the center comes out clean. Cool the cake completely on a rack before frosting.
Meanwhile, prepare the frosting: Combine the butter, confectioners' sugar, lemon zest and a pinch of salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on low until combined, then turn the mixer up to medium-high and stream in 3 tablespoons of lemon juice. Whip the frosting until very light and fluffy, about 5 minutes, adding additional lemon juice as necessary until frosting is smooth and spreadable.
Spread the frosting over the cooled cake and serve. Store leftover cake at room temperature, covered for up to 2 days.

Betty Crocker Baklava Bars
Colleen's notes: This was a 2007 Betty Crocker winner. I've made it with pecans, walnuts and almonds but we like pecans best. I use all of the fillo shells in the box - I think there are 12 - and do not garnish with honey. These are amazing!

Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/2 cup butter or margarine, softened
1/2 teaspoon grated lemon peel
1 egg
1 1/2 cups chopped walnuts (we like pecans!)
1/3 cup granulated sugar
1/4 cup butter or margarine, softened
1 teaspoon ground cinnamon
1/8 teaspoon salt
8 frozen mini fillo shells (from 2.1-oz package)
1/3 cup honey
2 tablespoons butter or margarine, softened
1 tablespoon packed brown sugar
1/2 teaspoon lemon juice
1/4 teaspoon ground cinnamon
1 teaspoon vanilla
5 tablespoons honey

1. Heat oven to 350degreesF. Spray bottom only of 13x9-inch pan with cooking spray.
2. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 minutes.
3. Meanwhile, in medium bowl, stir walnuts, granulated sugar, 1/4 cup butter, 1 teaspoon cinnamon and the salt with fork until mixture is well mixed and crumbly.
4. Sprinkle nut mixture evenly over partially baked base. With hands, crumble frozen fillo shells evenly over nut mixture. Bake 18 to 20 minutes longer or until golden brown.
5. Meanwhile, in small microwavable bowl, microwave 1/3 cup honey, 2 tablespoons butter, the brown sugar, lemon juice and 1/4 teaspoon cinnamon uncovered on High 1 minute or until bubbly. Stir in vanilla.
6. Drizzle honey mixture evenly over fillo. Cool completely, about 2 hours.
7. For bars, cut into 6 rows by 4 rows. Before serving, drizzle 1/2 teaspoon honey over each bar. Store covered at room temperature.

Link: Shortcut Lemon Poundcake

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