With Easter and spring coming, this is the perfect dessert!
This is light and delicious! The buttery crust compliments the rich cream cheese and light lemon pudding perfectly!
CRUST- 2 cups flour/1 cup butter softened
Blend with pastry cutter, press into a cake pan (13×9) that is lightly greased with the butter left on the wrapper. Bake in a preheated oven at 350 for approximately 25 minutes or until lightly browned.
CREAM CHEESE LAYER –
2 8oz cream cheese bricks softened
1 cup sugar
Using a paddle, blend the softened cream cheese and sugar until smooth and spreadable.
Spread over the cooled crust
2- 3.4 oz boxes instant lemon pudding mix
3 1/2 cups milk
2 TBSP Lemon Juice (fresh squeezed is best or you can use store bought)
Using a mixer or whisk for 4 minutes
Spread over cream cheese layer
Chill the entire cake for 2-3 hours
Spread on whipped cream (or coolwhip)
Keep leftovers refrigerated with plastic wrap to keep it fresh (if it lasts long enough)!!
It doesn’t get much easier than this! This is the perfect Pound Cake, full of butter flavor, lemon flavor and moist!
These make great gifts, dessert for a party, treat for tea time, brunch, or anytime really.
The Teen Queen decided to make a batch tonight. No one in the house complained that’s for sure 🙂
Super Easy to make:
1 1/2 cups butter
3 cups sugar
2 TBSP lemon extract
1/3 cup lemon juice
3/4 cup of lemon lime soda
3 cups of flour
Cream the butter and sugar. Add the eggs mixing after each one. Mix in the extract, juice and soda. Add the flour a cup at a time and mix until incorporated.
Spoon into very well greased and floured loaf pans (2 regular or 4 mini).
Bake at 325 for approximately 45 minutes (obviously shorter for the mini loaves). A toothpick should come out clean when finished
Lemons make me happy!! I can’t help it they are so yellow and sunny. I love to look at them, I love to smell them and I love to use them in recipes for food, desserts and drinks!! I spend probably $6 a week buying lemons just so I know I have them even if I don’t have a recipe in mind. This weekend I saw a recipe for Glazed Lemon Cookies and it gave me an excuse to restock my lemon supply which was only one short but who is counting!!
These cookies were very good. It was a recipe on facebook and I changed it a little to add a little more lemon zing. Pretty simple to make and your house will smell awesome after grating the lemons!! I was hoping to pack them away for dessert for the kids lunches but my 20 something year old nephews dropped by and needless to say I have enough for two lunches tomorrow. Oh well..maybe I should buy more lemons just in case 🙂
Glazed Lemon Cookies (pictures at the end of this post)
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
5-6 tablespoons lemon zest (I love lemon but you can cut this back to 4 tablespoons or up to 6)
1 cup unsalted butter, at room temperature
1 teaspoon vanilla extract
For the glaze:
1 cup powdered sugar
5 teaspoons fresh lemon juice
Preheat the oven to 35o degrees F. Line two baking sheet with parchment paper or a silpat mat. Whisk together flour, baking powder, and salt; then set aside. In a small bowl, combine granulated sugar and lemon zest. Rub the sugar and lemon zest together with your fingers, until fragrant.
Cream the butter and sugar/lemon mixture together until light and fluffy with a mixer. Add in egg and vanilla extract. Mix until smooth. Slowly add in flour mixture on low speed until blended.
Drop dough by tablespoon onto prepared baking sheets, spacing 2 inches apart. Gently flatten dough with the palm of your hand. Bake for approximately 12 minutes or until cookies are just set and barely golden brown around the edges. Cool cookies on baking sheet for a minute and then transfer to cooking racks. Cool completely.
In a small bowl, whisk together powdered sugar and lemon juice. Dip each cookie top into the lemon glaze. Let cookies sit until icing has set. Then you can sprinkle with yellow sprinkles as my kids did if you like. Enjoy!