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This is the recipe I've been using for years. If you like, use your favorite scratch recipe for the cake but I usually like to simplify all I can.
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A recipe for lemon pound cake has been handed down through a family as an Easter tradition. The tender, moist cake is full of chopped walnuts, and a hint of almond flavor adds richness.
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The bars are great and easy to make hope you like them.
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This dense cornmeal cake uses almond meal in place of flour, and is soaked with sweet lemon syrup after baking.
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Light and luscious lemony cupcakes have a lemon filling and a rich white chocolate cream cheese frosting.
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I was looking for a way to use up some zucchini, and I came up with the idea of turning it into a sorbet with lemon. It is beautiful and tasty! My son had no idea he was eating his least favorite vegetable!
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Fresh blueberries are gently folded into a lemony batter and poured into a baked pie shell. A lovely meringue is then spooned over the top, and the pie is slipped into a hot oven until golden. This recipe yields two pies.
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This pie whips up in a snap with only three ingredients: lemon juice, sweetened condensed milk, and whipped topping. Swirl the three together, pour into a prepared graham cracker crust and chill.
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Slushy, lemony and deceptively strong, this refreshing whiskey cocktail is great for a summer evening.
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Small slices of tofu are pan-fried with garlic and finished with maple syrup, soy sauce, and lemon juice. It's delicious over cooked rice and a green salad.
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Delicious individual meatloaves! The flavors are great and the topping is to die for. The lemon on top makes a nice presentation.
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These lemony Greek-inspired chicken skewers get their incredible flavor from a delicious marinade, which can also be used on vegetables.