lemon extract Archives - Cooking Classy

Lemon Blueberry Cake

Jaclyn — Sat, 08 Jul 2023 21:17:23 +0000

Dreamy Lemon Blueberry Cake! It's melt-in-your-mouth tender, rich and buttery, deliciously sweet and tangy, and it's brimming with fresh blueberries and bright lemon flavor. It's utterly irresistible and the ultimate summer cake recipe! You'll lick the plate for every last crumb.

Refreshing Lemon Blueberry Cake Recipe

This zest blueberry lemon cake is the queen of cakes. It's one of our family's favorite cakes and such an excellent way to use up those flavor concentrated, sweet summer blueberries.

With its abundance of citrus, its combination of exceptional flavors, and its naturally colorful, showstopping presentation, it's practically certain to set a new standard for homemade cakes.

And of course it's one thousand times better than any store-bought lemon cake mix, don't just attempt to mix blueberries into one of those if you really want to impress.

Everyone will be savoring each delectable bite of this infinitely delicious homemade dessert!

Quick tip, I'd recommend that you plan on a generous slice per person because something this good is worthy of indulgence and celebration.

Lemon Blueberry Bundt Cake

Jaclyn — Sun, 22 May 2016 18:23:51 +0000

This Lemon Blueberry Bundt Cake is topped with the most amazing lemon cream cheese icing. The cake is dense, almost like a pound cake, but it’s super moist and irresistible. This is the perfect summer cake! Simple Lemon Blueberry Bundt Cake If I had to pick my top three favorite kinds of dessert, I think the flavors would include […]

Raspberry Lemonade Cupcakes

Jaclyn — Sun, 25 Jan 2015 19:10:41 +0000

Raspberry Lemonade Cupcakes will immediately transport you to a beautiful porch on a lovely summer day, with a treat that showcases all the flavors of my favorite sweet-and-sour summer beverage. Sweet and soft vanilla cupcakes are given a tangy twist with lemon juice and lemon zest, then topped with a homemade raspberry buttercream frosting. Try these summer cupcakes for a party or picnic where they're sure to be a hit!

Though it may still be winter why not get that summery feel we all crave and make a batch of these irresistibly delicious Raspberry Lemonade Cupcakes? These cupcakes will have you imagining you are sitting on a tropical beach somewhere with the sun shining on your face or on an afternoon picnic with the warm breeze sipping a glass of vibrantly flavored pink lemonade.

Raspberry Lemonade Cupcakes

I love to make cupcakes for gatherings like birthday parties where you don't want to stop to cut a cake. This recipe from scratch is so easy, but if you need a shortcut with time or ingredients you could always use a lemon cake mix (also helpful if you need gluten-free cupcakes). I might even just add an extra spritz of lemon into the cake batter for a true lemonade flavor.

Sweet Summertime Frosting

I used the same method for this frosting as I did with my Strawberry Buttercream Frosting. I've found the best way to get that fresh berry flavor in frosting is to concentrate it by letting the berries simmer over the stovetop to reduce the excess water in them, because with frosting you really can't add much puree or you'll get soup instead of frosting. Instead of fresh strawberries, I used raspberries, but it should work with most berries.

Another great way to get a bold flavor in a frosting is to use dehydrated fruit and real fruit extracts, I just prefer the flavor of the fresh versus the dried. The amazing thing about this frosting is that I didn't use a drop of food coloring and it's probably the most gorgeous color I've ever gotten in a frosting. I'm already dreaming up new treats I could make with this remixed vanilla buttercream frosting.

Lemon Crinkle Cookies

Jaclyn — Thu, 26 Jun 2014 16:04:40 +0000

These lemon crinkle crinkle cookies are the perfect dessert in the summer, but they also make the perfect holiday cookie in the winter. They're brimming with lemon flavor and have a delicious, soft texture. Plus, they take less than 25 minutes to prepare!

The BEST Lemon Crinkle Cookies

If it's lemon, it's all mine. So that must mean I get this entire batch of lemon crinkle cookies to store away for myself. I used to hate pretty much anything lemon-flavored when I was younger, but good thing tastes change as we get older and much wiser, right?

We grow up and realize spaghettios, boxed pop-tarts and playdough/superman ice cream aren't everything we thought them to be (I'm still totally a sucker for bubblegum ice cream and applesauce with cream and cinnamon though; some childhood favorites will just never change).

If I tried these lemon cookies as a kid though, they might have changed my mind about lemon!

Eat one of these lemon crinkle cookies warm out of the oven and your life will basically change forever. They melt in your mouth at that prime stage. I love the unique texture of these cookies, it's a texture I haven't really found in other cookies.

They just seem to have a little bit of everything. The edges are lightly crisp while the centers are slightly fluffy and lightly cakey, yet they are still chewy and their softness is simply dreamy. Indeed it is the texture you'll quickly fall in love with.

And since I'm going to call these lemon cookies, you'll definitely find an abundance of lemon flavor. I just never could get enough of it! Which is why we could say I ate my fair share of these.

With the fresh lemon zest, fresh lemon juice and a fair amount of lemon extract you'll find in these cookies, it ensures you're not going to take a bite of this lemon crinkle cookie without knowing right away what flavor they are.

It's a good thing I can make these anytime or I would have a very hard time not hoarding them all away for myself. Just try them, you'll see what I mean.

Lemon Crinkle Cookie Ingredients

This a super easy lemon cookie recipe that requires just a handful of ingredients, most of which you likely have in your pantry already. Here's what you need to make these lemon cookies:

All-purpose flour
Baking powder
Salt
Unsalted butter
Granulated sugar
Lemon zest
Eggs
Fresh lemon juice
Lemon extract and vanilla extract
Powdered sugar
Yellow food coloring (optional)

How to Make Lemon Crinkle Cookies

Whisk together flour, baking powder and salt.
In a separate bowl, whip together butter, sugar and lemon zest until pale and fluffy.
Mix in the egg and egg yolk, then add the lemon juice, lemon and vanilla extracts, and optional yellow food coloring. Mix until combined.
Slowly add dry ingredients and mix until combined.
Shape dough into balls, then roll in powdered sugar to evenly coat.
Bake 10-13 minutes, then cool on baking sheet for several minutes before transferring to a wire rack.

Do I Have to Use Yellow Food Coloring?

No, the yellow food coloring just helps makes these lemon cookies even brighter in color. You can omit the food coloring if desired.

Can I Use Brown Sugar Instead of Granulated?

No, for the best results you need to use white granulated sugar.

How to Store Cookies

Keep these lemon crinkle cookies on your countertop in an airtight container. You can also freeze these cookies in a freezer baggie and reheat them in the oven at a later date.

Tips for the Best Lemon Crinkle Cookies

When creaming together the butter and sugar, occasionally scrape down the bowl throughout entire mixing process.
Use freshly squeezed lemon juice for the best flavor.
Add in yellow food coloring to achieve an extra bright yellow color.

More Lemon Desserts You'll Love:

Lemon Crinkle Cookies

These lemon crinkle cookies are the perfect dessert in the summer but they also make the perfect holiday cookie in the winter. They're brimming with lemon flavor and they a delicious soft texture.

2 cups all-purpose flour ((scoop and level to measure))
2 tsp baking powder
1/2 tsp salt
10 Tbsp unsalted butter (, softened)
1 cup + 2 Tbsp granulated sugar
1 Tbsp lemon zest ((from about 2 medium lemons))
1 large egg
1 large egg yolk
1 1/2 Tbsp fresh lemon juice
3/4 tsp lemon extract
1/2 tsp vanilla extract
5 drops yellow food coloring ((optional))
1/2 cup powdered sugar

Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder and salt.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, sugar and lemon zest until pale and fluffy (occasionally scrape down bowl throughout entire mixing process if not using a paddle attachment that constantly scrapes bowl).
Mix in egg then blend in egg yolk. Add lemon juice, lemon extract, vanilla extract and optional yellow food coloring and mix until combined. With mixer set on low speed, slowly add in dry ingredients and mix just until combined.
Pour powdered sugar into a small bowl. Scoop dough out about 1 1/2 Tbsp at a time (25g each) and shape into a ball, then drop in powdered sugar and roll to evenly coat.
Transfer to a parchment paper or Silpat lined baking sheet, repeat with remaining dough and space cookies 2-inches apart on baking sheet. Bake in preheated oven 10 - 13 minutes.
Cool on baking sheet several minutes then transfer to a wire rack to cool.

Store these cookies in an airtight container at room temperature.

Recipe Source: Cooking Classy

Lemon Cupcakes

Jaclyn — Tue, 24 Jun 2014 18:04:49 +0000

These Lemon Cupcakes with Lemon Buttercream frosting are packed with fresh lemon flavor! They’re the perfect warm-weather dessert and are a total crowd-pleaser. Garnish with lemon slices for a simple, yet elegant dessert. Classic Lemon Cupcakes with Lemon Buttercream Frosting I post a lot of cupcake recipes, have you noticed? Why? Because it means I […]

Mini Fruit Pizzas with Lemon Cream Cheese Frosting

Jaclyn — Mon, 09 Jun 2014 16:26:20 +0000

I've been intending on posting a fruit pizza recipe for the last two summers (the full pizza sized kind). I'm just now getting around to it, but I decided to just do the individual portions instead. It takes out the cutting step (which equals less mess) plus they seem easier to decorate this way.

We had a combined family birthday party this past weekend (two of my brothers and I share a birthday week, all within 6 days of each other), and since everyone was bringing cakes I decided to add some cookies in there.

Every single one of these got eaten in no time! Both kids and adults alike loved them. Really who could resist? You get this soft sugar cookie that just melts away in your mouth, then it's topped with this most amazing, freshly lemon flavored cream cheese frosting, and they are finished off with plenty of fresh fruit.

I'm sure I will be making these incredibly delicious cookies many more times this summer, especially with all the fresh fruit in season. It's one of my favorite parts of summer, that abundance of fresh fruit.

Try these soon, you know you're going to love them!

Mini Fruit Pizzas with Lemon Cream Cheese Frosting

The perfect summer treat! Soft melt-in-your-mouth cookies are topped with a bright frosting and lots of fresh fruit.

1 1/2 cups all-purpose flour*
1 1/2 cups cake flour
2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter (, softened)
1 1/4 cups granulated sugar
2 large eggs
2 tsp vanilla extract
Sliced fresh fruit (, for topping**)

Lemon Cream Cheese Frosting

8 oz cream cheese (, softened)
1/2 cup unsalted butter (, softened)
2 tsp lemon zest
1 Tbsp fresh lemon juice
1/2 tsp vanilla extract
1/4 tsp lemon extract
1 1/2 cups powdered sugar

In a mixing bowl, whisk together flour, then sift in cake flour and add baking powder and salt. Whisk 20 seconds, set aside.
In the bowl of an electric stand mixer, fitted with the paddle attachment, whip together butter and sugar until creamy and slightly pale and fluffy, about 1 - 2 minutes. Mix in eggs one at a time, then blend in vanilla. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Divide dough into two equal portions, shape each into a disk and cover with plastic wrap. Chill 3 hours or up to overnight.
Preheat oven to 375 degrees. Dust a clean working surface with a fair amount of flour, remove one dough from refrigerator, unwrap and place on floured surface. Sprinkle top with flour and roll to 3/8-inch thickness (right between 1/2-inch and 1/4-inch). Cut into 2 1/2-inch rounds then transfer to a Silpat or parchment paper lined baking sheet. Bake in preheated oven 7 - 9 minutes (cookies won't become golden so don't over-bake. You want them slightly set but they should still make an indentation when touched). Remove from oven and allow to cool on baking sheet 2 minutes, then transfer to a wire rack to cool completely. Repeat process with remaining dough.
Once cookies are cool, frost with Lemon Cream Cheese Frosting. Decorate with diced fruit just before serving.
For the Lemon Cream Cheese Frosting:
In the bowl of an electric stand mixer, fitted with the paddle attachment, whip together butter, cream cheese and lemon zest until smooth and fluffy. Mix in lemon juice, vanilla, and lemon extract. Add powdered sugar and whip mixture several minutes longer until fluffy.
*Scoop and level each flour, vs spoon an level. All of my recipes use the scoop and level method but I thought I'd throw it out there because it's very important for this recipe so your dough isn't sticky. If you live in high humidity you may even want to add in an additional 1/4 cup of flour.
**I recommend using berries (strawberries, raspberries, blueberries, blackberries, huckleberries, etc), kiwi, pineapple, peaches or mangos and dicing fruit into small pieces (except kiwis - slice those).
Recipe Source: Cooking Classy

Lemon Cream Fruit Dip

Jaclyn — Sun, 01 Jun 2014 03:13:55 +0000

Lemon Cream Fruit Dip is sweet, bright, and absolutely mouthwatering! Smooth cream cheese, fluffy marshmallow creme, and tangy lemon flavor combine to create a fruit dip you'll want to eat by the spoonful. Pair this with a fruit tray for a delicious appetizer or dessert. It's perfect for baby showers, bridal showers, or cookouts!

So, I thought this Two-Ingredient Strawberry Fruit Dip would forever be my favorite. Well, things have changed. I think it's safe to say I like this one even more. It just has more flavor and pizzazz to it. You will eat this stuff until the bowl is empty.

I was eating it by the spoonful, it was so good! Forget the fruit, just give me a bowl of this dip :). I would recommend serving this with strawberries, raspberries, or blueberries—you'll love the way it pairs with each of those fruits. It's a must-have recipe for brunch!

Lemon Cream Fruit Dip

The name for this dip might be a little deceiving... I didn't really know what to call it. It contains no cream, but it has cream cheese and marshmallow creme, so I thought it needed cream in the title somewhere, just so you could get an idea of the amazingly creamy and delicious taste.

Lemon Fruit Dip Ingredients

This dip recipe is so incredibly easy to make: it requires only 4 ingredients (I'm counting zest and lemon juice as one since it comes from the same lemon), and if you don't want to purchase the lemon extract, you could probably narrow that down to three ingredients.

This is a very easy recipe to play with. To make it sweeter, add some vanilla extract, powdered sugar, and fold in some whipped cream like Cool Whip. If you like it more tangy, add some lemon curd or substitute Greek yogurt for cream cheese.

What to Serve with Fruit Dip Recipes

Strawberries
Apples
Graham Crackers
Cookies
Bananas
Grapes
Animal Crackers
Croissants
French Toast

Trust me, you need to keep this recipe on hand this summer (and always, for that matter). I don't know of anyone who wouldn't absolutely love it! Even my brother, who wants nothing to do with sweets and desserts, loved it. Yes, just that good!