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A moist citrus cake with it’s own Sun Drop® glaze. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a tube pan. Beat white sugar, 1 cup margarine, and shortening together with an electric mixer until creamy and smooth.
Cherry Lemon Sundrop cupcakes! Freshly baked from scratch! Cherry Lemon Sundrop dessert bar Topped with Cherries, white chocolate chips, milk chocolate chips and lemon curd. Cherry Lemon Sundrop cookie iced in a lemon glaze topped with a cherry!
Directions Pat cherries dry with paper towels; set aside. In a large bowl, cream butter and sugar until light and fluffy. Pour into a greased 13×9-in. baking pan. For topping, in a bowl, beat cream cheese, lemon juice and peel until smooth. Beat in enough confectioners’ sugar until mixture achieves desired consistency.
Cherry Lemon Sundrop dessert bar Topped with Cherries, white chocolate chips, milk chocolate chips and lemon curd. Cherry Lemon Sundrop cookie iced in a lemon glaze topped with a cherry!
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