Lemon Lover's Pound Cake Recipes

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Ingredients

• 1 cup butter (no substitutes), softened
• 3 cups sugar
• 6 eggs
• 5 tablespoons lemon juice
• 1 tablespoon grated lemon peel
• 1 teaspoon lemon extract
• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cups sour cream
• ICING:
• 1/4 cup sour cream
• 2 tablespoons butter, softened
• 2 1/2 cups confectioners' sugar
• 3 tablespoons lemon juice
• 2 teaspoons grated lemon peel

first Directions

1. In a large mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon juice, peel and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined.
2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. For icing, in a small mixing bowl, beat the sour cream and butter until blended. Gradually add confectioners' sugar. Beat in lemon juice and peel. Drizzle over the cake. Store in the refrigerator.
4. i like ^^

Cranberry-Macadamia Bars Healthy Lunch Recipes

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Ingredients

• 1 (1 pound 1.5 ounce) pouch Betty Crocker® sugar cookie mix
• 1/3 cup butter or margarine, melted
• 1 egg
• 1/3 cup butter or margarine
• 1/4 cup packed brown sugar
• 1 cup sweetened dried cranberries
• 1 cup macadamia nuts, coarsely chopped
• 1/2 cup white vanilla baking chips
• 1 teaspoon oil

first Directions

1. Blend cookie mix, 1/3 cup butter and egg in bowl until soft dough forms.
2. Press dough in bottom of greased 9-inch square pan. Bake at 350 degrees F for 15 minutes.
3. Heat 1/3 cup butter, brown sugar and cranberries over medium heat, stirring constantly, until mixture comes to a boil. Spoon and spread cranberry mixture evenly over partially baked cookie base. Sprinkle with nuts.
4. Bake additional 10 to 15 minutes or until golden brown. Cool completely.
5. In resealable freezer plastic bag, mix baking chips and oil; seal bag. Microwave on High 30 to 45 seconds, squeezing mixture in bag every 15 seconds until smooth. Cut 1/4-inch top from corner of bag; drizzle over bars. Store tightly covered at room temperature. 
6. I like ^^