Recipes with lemon extract
194 recipes
Spicy Brown Bread
Spicy brown bread made with cornmeal, whole wheat pastry flour, carob, and molasses, spiced with cinnamon, ginger, and nutmeg. A quick vegetarian bread ready in 30 minutes.
Christmas Ribbons
Christmas ribbon cookies made with a cookie press, featuring pink, green, and white striped dough. A festive butter cookie with lemon extract that makes about 60 cookies.
Buttered Rum Pound Cake
Buttered rum pound cake: a tall, tender sour cream pound cake with vanilla and lemon notes, lightened by whipped egg whites folded in at the end. A Southern holiday classic for slicing and sharing.
Old-Fashioned Double-Lemon Cake
Old-fashioned double-lemon cake: a tender butter cake made with zest-infused lemon sugar, soaked in hot lemon-sugar glaze, and finished with lemon frosting. Served with rum-kissed lemon-zested strawberries for a bright spring dessert.
Fig Honey Cookies
Fig honey cookies with dried figs, coconut, orange zest, and lemon extract in a honey-sweetened drop cookie. Chewy fruit-filled bites with a warm citrus fragrance.
Lori's Sour Cream Pound Cake
Sour cream pound cake with a triple extract blend of lemon, orange, and vanilla baked in a bundt pan. Dense, buttery, and incredibly moist with a fine, velvety crumb.
Nane Shirini
Virginia Lane of Cudahy secured this recipe, with its nice complexity of flavors, in the late '50s or '60s when she lived in Iran.
Cantonese Lemon Chicken
Authentic Cantonese lemon chicken with crispy deep-fried bird, tangy lemon-ginger sauce, black mushrooms, and bamboo shoots. A citrus-bright Chinese dinner that beats takeout.
Pineapple Cream Loaf
Pineapple cream loaf with ladyfinger-lined pan, a light sour cream and crushed pineapple filling with beaten egg whites, and a lemon extract lift. No-bake, make-ahead, keeps 2-3 days chilled.
Fat Free Lemon Poppy Seed Biscotti
Fat-free lemon poppy seed biscotti made with no added oil or butter. Crisp twice-baked Italian cookies powered by ground almonds, egg whites, and bright citrus.
Daffodil Sponge Cake
A fat-free marbled sponge cake with swirled vanilla white and lemon-yellow batters baked in a tube pan. Feather-light and elegant for any occasion.
English Fruitcake
Traditional English fruitcake loaded with raisins, candied orange and lemon peel, citron, candied cherries, and walnuts. Baked low and slow in a tube pan for over 2 hours.
Mabel's Butternut Squash Pie
Butternut squash pie with a from-scratch shortening crust, spiced with cinnamon, nutmeg, cloves, and a touch of lemon extract. A sweeter, nuttier alternative to pumpkin pie.
Plum Bread
Moist, light and delicious plum bread is good for breakfast, or can be a light and refreshing dessert after the main course.
Old Fashioned Pound Cake
Classic old fashioned pound cake with lemon extract, fresh lemon juice, and zest baked in a tube pan. Dense, buttery, and rich with six eggs and evaporated milk.
Favourite 7 Up Cake
If you want something new, then try this delicious cake that uses lemon-lime soda to give it a unique flavor.
Spicy brown bread made with cornmeal, whole wheat pastry flour, carob, and molasses, spiced with cinnamon, ginger, and nutmeg. A quick vegetarian bread ready in 30 minutes.
Christmas ribbon cookies made with a cookie press, featuring pink, green, and white striped dough. A festive butter cookie with lemon extract that makes about 60 cookies.
Buttered rum pound cake: a tall, tender sour cream pound cake with vanilla and lemon notes, lightened by whipped egg whites folded in at the end. A Southern holiday classic for slicing and sharing.
Old-fashioned double-lemon cake: a tender butter cake made with zest-infused lemon sugar, soaked in hot lemon-sugar glaze, and finished with lemon frosting. Served with rum-kissed lemon-zested strawberries for a bright spring dessert.
Fig honey cookies with dried figs, coconut, orange zest, and lemon extract in a honey-sweetened drop cookie. Chewy fruit-filled bites with a warm citrus fragrance.
Sour cream pound cake with a triple extract blend of lemon, orange, and vanilla baked in a bundt pan. Dense, buttery, and incredibly moist with a fine, velvety crumb.
Virginia Lane of Cudahy secured this recipe, with its nice complexity of flavors, in the late '50s or '60s when she lived in Iran.
Authentic Cantonese lemon chicken with crispy deep-fried bird, tangy lemon-ginger sauce, black mushrooms, and bamboo shoots. A citrus-bright Chinese dinner that beats takeout.
Pineapple cream loaf with ladyfinger-lined pan, a light sour cream and crushed pineapple filling with beaten egg whites, and a lemon extract lift. No-bake, make-ahead, keeps 2-3 days chilled.
Fat-free lemon poppy seed biscotti made with no added oil or butter. Crisp twice-baked Italian cookies powered by ground almonds, egg whites, and bright citrus.
A fat-free marbled sponge cake with swirled vanilla white and lemon-yellow batters baked in a tube pan. Feather-light and elegant for any occasion.
Traditional English fruitcake loaded with raisins, candied orange and lemon peel, citron, candied cherries, and walnuts. Baked low and slow in a tube pan for over 2 hours.
Butternut squash pie with a from-scratch shortening crust, spiced with cinnamon, nutmeg, cloves, and a touch of lemon extract. A sweeter, nuttier alternative to pumpkin pie.
Moist, light and delicious plum bread is good for breakfast, or can be a light and refreshing dessert after the main course.
Classic old fashioned pound cake with lemon extract, fresh lemon juice, and zest baked in a tube pan. Dense, buttery, and rich with six eggs and evaporated milk.
If you want something new, then try this delicious cake that uses lemon-lime soda to give it a unique flavor.
