Lemon Pound Cake Recipe - Classic Lemon Pound Cake

How to Make Italian Cream Cake and Cream Cheese Frosting
Here is a great recipe for Italian Cream Cake. This cake is easy to make and you will be rewarded with many smiles and compliments from your family and friends. An Italian Cream Cake is perfect for special occasions such as birthdays.

5 eggs
2 cups sugar
1/2 cup shortening
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 can of coconut
1 cup chopped pecans

Preheat oven to 350 degrees.

Separate eggs and set whites aside. Add the coconut and nuts.

8-oz cream cheese, softened
1 stick butter, softened
1 lb. 1 tsp vanilla extract

Stir in the vanilla extract. Fold in the chopped pecans.

Cover the top with frosting. Use remaining frosting to frost the sides of the cake. Make some decorative swirls on cake top for a pretty presentation. A small circle of whole pecans in the center adds a decorative flair.

Enjoy!

How to Make Icing Easily
Making icing is actually quite easy, and it has the advantage of being something that you can customize according to your taste. It's also fun to color in various ways that can be a lot of fun.

Cream will give your icing a slightly richer taste than milk, but will also make it a little heavier.

The thick dairy product depends on the type of flavor you might want, so you can use either butter (for the sweetest frosting) or cream cheese (for a tangier taste). There are some other options as well, like sour cream, but it's probably best to start with one of these two options.

Next, take your sugar and put it in the bowl.

Chance are, your icing is now too thick. Take another tablespoon of milk per cup of sugar and stir. This should give you the right amount of thickness, but if it is still too thick, you should probably add a third tablespoon per cup of sugar.

Now, you'll want to add your coloring and flavor.

Congratulations, you've made icing!

Tasty Desserts - Delicious Carrot Cake Recipe
Carrots have long been used to sweeten foods when other sweeteners were scarce. They are most frequently frosted with cream cheese frosting and often decorated with frosting carrots.

Some carrot cakes also have optional ingredients added, such as pineapple, coconut, raisins, or nuts.

It seems this cake is something you either love or hate. If you find you have picky eaters at your table, try making a plain carrot cake without nuts or any other added ingredients. You will most likely find that suddenly your picky eater will dig in with gusto. If you like the nuts and such, you can always add them to the frosting at the end when you are serving. This way everyone can enjoy the cake with all the trimmings that they like.

This moist, delicious cake is perfect for a spring gathering.

What You Need

2-3/4 cups granulated sugar
1 Tablespoon baking soda
2 teaspoons ground cinnamon
4 eggs, beaten
1-1/2 cups vegetable oil
2 teaspoons pure vanilla extract
2 jars carrot puree (4 oz each) from the baby food aisle

Whisk the flour, granulated sugar, cinnamon, salt, and baking soda together in a mixing bowl. Add to the dry ingredients. Add in the grated carrots and carrot puree. Stir until just mixed.

Bake about 40 to 45 minutes, or until a knife inserted into the center of each cake comes out clean. When done, move the pans to a wire rack and let them cool completely.

For the frosting, sift the powdered sugar into a medium bowl and set it aside. Add the powdered sugar a little bit at a time, beating until the frosting is light and fluffy.

Place the second layer on top, flat side up. Spread another third of the icing over the top and the final third around the sides. Decorate if you wish.

Lemon Pound Cake Recipe - Classic Lemon Pound Cake

1 cup butter (no substitutes), softened
3 cups sugar
1 tablespoon grated lemon peel
1 teaspoon lemon extract
3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

ICING

1/4 cup sour cream
3 tablespoons lemon juice
2 teaspoons grated lemon peel

Preheat oven to 350 degrees.

Pour into tube pan.

Cool for 10 minutes before removing from pan to a wire rack to cool completely.

In a small bowl, beat the sour cream and butter until blended. Drizzle over the cake.

=> Lemon Meringue Pie Recipe: Tangy Lemon Meringue Pie

Tangy pie with a light and fluffy sweet topping.

1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9-inch) pie crust, baked

Directions

Preheat oven to 350 degrees.

In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter.

Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.

Make Meringue

In a large glass or metal bowl, beat egg whites until foamy. Add sugar gradually, and continue to beat until stiff peaks form.

Bake for 10 minutes, or until meringue is golden brown.

=> Lemon Curd Recipe: Easy Lemon Curd

Directions

Remove from the microwave, and pour into small sterile jars. Store for up to three weeks in the refrigerator.