Table of Contents
Lemon Cake Preheat the oven to 350º F. Spray a 9×13 inch baking pan with non-stick spray. Optional, line with tinfoil for easy clean up! In a bowl combine the flour, baking powder, salt, sugar and lemon zest. In a separate bowl combine the eggs, milk, sour cream, vanilla extract, and lemon juice. Whisk lightly.
In a measuring cup with a spout, combine the milk and lemon juice. Whisk the flour, baking powder, baking soda and salt together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar and lemon zest until light and fluffy, about 5 minutes.
Line a 13x9x2-inch baking pan with Reynolds Parchment Paper, extending … is set and bars are brown around the edges. … over surface of lemon bars. Sprinkle powdered sugar over … Reynolds, used with permission.
ZESTY LEMON POUND CAKE Preheat oven 359°F. Grease and flour 10 cup bundt i pan. Melt morsels in medium … addition. Beat in lemon peel and melton morsels.
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