Recipe(tried): Some Lemon recipes for Tammy....

Hi tammy,

Lucky you, you have an abundance of lemon extract! It is so expensive at the store...have fun making some of these desserts.

Mrs. Teddy Donohue's Lemon Cake
Lemons: A Country Garden Cookbook
Christopher Idone

serves 10

1 box Duncan Hine's Lemon Supreme cake mix
1 3 1/2 oz. jello instant lemon pudding
1/4 c. lemon juice
4 eggs
1/2 t. lemon extract
2/3 c. canola oil

Glaze:
1/4 c. lemon juice
1 t. grated lemon zest
1/2 t. lemon extract
1 c. powdered sugar

Preheat oven to 350. Mix cake and pudding well. Set aside. In a measuring cup, add lemon juice and enough cold water to make 2/3 cup. Add eggs, lemon water, and lemon extract to dry ingredients and combine. Pour in oil and beat at med. speed for 6 minutes.

Litely oil a bundt pan, pour in batter and bake 45 mts.

Prepare glaze while cake is baking. Whisk all ingred. together. When cake is done, cool down for 5 mts. and unmold. Pierce top of cake with the tines of a fork. Spoon glaze all over top and cool. Serve with fresh berries.SOUR CREAM POUND CAKE

2 sticks butter, softened
2 1/2 c. sugar
6 eggs, room temp.
3 c. flour
1/2 tsp. salt
1 t. baking powder
1 c. sour cream
1 t. vanilla
1 t. lemon extract

Cream butter and sugar. Add eggs one at a time, creaming well. Sift together dry ingredients. Add to butter/ sugar mixture. Add sour cream. Add vanilla and lemon extracts. Bake 1 1/2 hours at 325 degrees in a greased tube pan.Southern Lemon Rind Pound Cake1 1/2 Cup Butter softened at room temp.
3 Cups Sugar
1 Teaspoon Vanilla Extract
1 Teaspoon Lemon Extract
1 Tablespoon Fresh Lemon Juice
1 Teaspoon Grated Lemon Rind
6 Eggs
3 Cups All-Purpose Flour
1 Teaspoon Baking Powder
1/4 Teaspoon Salt
1/2 Cup Evaporated Milk

Heat oven to 325 degrees.
Grease and flour 10 inch tube pan.
Beat butter in large mixing bowl until light and fluffy.
Add sugar 1/2 cup at a time, creaming well after each addition.
Stir in vanilla, lemon extract, juice and rind.
Add eggs, one at a time, blending well after each addition.
Sift together flour, baking powder and salt; add to creamed mixture alternately with milk.
Stir thoroughly after each addition.
Pour into prepared pan.
Bake until wooden pick inserted in center comes out clean; about 70 to 80 minutes.
Cool 20 minutes;
remove from pan.

Yields 1 cakeSouthern Pride Sour Cream Bundt Cake1/2 pound butter, softened (room temperature)
6 eggs, separated
3 cups of white sugar
3 cups of sifted cake flour
1/4 teaspoon baking soda
1 cup sour cream
1 teaspoon vanilla flavoring
1 teaspoon almond, or butter, or lemon, or any one flavor of your choice

Grease and flour bundt pan.
Pre-heat oven to 325 degrees.
Beat egg yolks, sugar, and butter until creamy.
With beater on low speed, add sifted dry ingredients alternating with sour cream after each addition.
In a separate glass bowl, beat egg whites until stiff not dry.
Fold the stiff egg whites into blended ingredients above.
Add flavoring and blend well.
Pour into prepared bundt pan and bake for 1 hour and 15 minutes.
*DO NOT OPEN THE OVEN DURING THE BAKING PROCESS.*