Recipes with lemon extract
194 recipes
No Bake Vinegar Pie
No-bake vinegar pie, the simplest pioneer pantry pie with a sweet-tart filling of cider vinegar and lemon extract. No eggs, no oven, just five ingredients and a pre-baked crust.
Lemon Poppyseed Cake in a Jar
Lemon poppyseed cake in a jar bakes lemon-poppyseed cake batter in pint canning jars, sealing on cooling for portable, giftable cakes with bright citrus flavor.
Buttery Honey Cookies with Orange & Lemon Zest
These citrus honey cookies are so buttery and citrus taste, they are so delicious. Make them every year before Thanksgiving and Christmas, always a big hit, everyone loves these cookies.
Elegant Lemon Cake Roll
Elegant lemon cake roll with a light sponge filled and frosted with creamy lemon filling, then coated in yellow-tinted coconut. A show-stopping spring dessert.
Blond Fruitcake (Fat-Free)
This fat-free blond fruitcake is packed with candied pineapple, dried apricots, and peaches, held together with applesauce instead of butter. Aged in orange liqueur for deep, boozy flavor.
Lemon-Poppyseed Spritz Cookies
Lemon poppyseed spritz cookies are pressed into star and swirl shapes, baked tender, then iced with a pale lemon glaze and finished with a poppyseed sprinkle.
Lemon-Poppyseed Spritz Cookies
Lemon poppyseed spritz cookies are pressed into star and swirl shapes, baked tender, then iced with a pale lemon glaze and finished with a poppyseed sprinkle.
Lemon Thins
Lemon thins made with just 5 ingredients: butter, sugar, eggs, flour, and lemon extract. A crispy, delicate drop cookie with bright lemon flavor and golden edges.
Filled Molasses Cookies
Filled molasses cookies are old-fashioned sandwich cookies with rolled molasses dough hugging a sweet cooked date filling. A Depression-era cookie jar staple with deep flavor.
Yellow Squash Pie
This old-fashioned yellow squash pie sneaks garden-fresh squash into a sweet custard filling with coconut and lemon. A Southern secret that turns summer squash into the most unexpected dessert your family will ever fight over.
Spicy Pineapple Zucchini Cake
Moist spiced zucchini cake with crushed pineapple, walnuts, currants, cinnamon, and nutmeg. Topped with an almond-lemon cream cheese frosting. A garden-to-dessert stunner.
Awesome Boston Cream Pie
If you forgot to make a cake for dessert, then try this delicious Boston cream pie that doesn't take long to make!
Persimmon, Walnut, & Coconut Cookies
Persimmon walnut coconut cookies fold ripe persimmon pulp into a soft, cake-like dough with toasted walnuts, sweet coconut, cinnamon, and allspice. A late-fall cookie when persimmons hit the markets.
Slice & Bake Sugar Cookies - More Make a Mix
Make-ahead slice and bake sugar cookies with lemon extract. Shape the dough into logs, freeze for up to 6 months, and bake fresh cookies in 10 minutes whenever the craving hits.
Light Fruitcake
Light fruitcake is the pale, buttery holiday classic: candied pineapple, cherries and citron with golden raisins, pecans and walnuts, brightened with lemon and vanilla, then brandy-soaked and aged for weeks.
7-Up Pound Cake
Classic pound cake made from scratch with butter, shortening, and 7-Up for tender crumb: baked 90 minutes in a bundt pan with vanilla and lemon extract for subtle citrus sweetness.
No-bake vinegar pie, the simplest pioneer pantry pie with a sweet-tart filling of cider vinegar and lemon extract. No eggs, no oven, just five ingredients and a pre-baked crust.
Lemon poppyseed cake in a jar bakes lemon-poppyseed cake batter in pint canning jars, sealing on cooling for portable, giftable cakes with bright citrus flavor.
These citrus honey cookies are so buttery and citrus taste, they are so delicious. Make them every year before Thanksgiving and Christmas, always a big hit, everyone loves these cookies.
Elegant lemon cake roll with a light sponge filled and frosted with creamy lemon filling, then coated in yellow-tinted coconut. A show-stopping spring dessert.
This fat-free blond fruitcake is packed with candied pineapple, dried apricots, and peaches, held together with applesauce instead of butter. Aged in orange liqueur for deep, boozy flavor.
Lemon poppyseed spritz cookies are pressed into star and swirl shapes, baked tender, then iced with a pale lemon glaze and finished with a poppyseed sprinkle.
Lemon poppyseed spritz cookies are pressed into star and swirl shapes, baked tender, then iced with a pale lemon glaze and finished with a poppyseed sprinkle.
Lemon thins made with just 5 ingredients: butter, sugar, eggs, flour, and lemon extract. A crispy, delicate drop cookie with bright lemon flavor and golden edges.
Filled molasses cookies are old-fashioned sandwich cookies with rolled molasses dough hugging a sweet cooked date filling. A Depression-era cookie jar staple with deep flavor.
This old-fashioned yellow squash pie sneaks garden-fresh squash into a sweet custard filling with coconut and lemon. A Southern secret that turns summer squash into the most unexpected dessert your family will ever fight over.
Moist spiced zucchini cake with crushed pineapple, walnuts, currants, cinnamon, and nutmeg. Topped with an almond-lemon cream cheese frosting. A garden-to-dessert stunner.
If you forgot to make a cake for dessert, then try this delicious Boston cream pie that doesn't take long to make!
Persimmon walnut coconut cookies fold ripe persimmon pulp into a soft, cake-like dough with toasted walnuts, sweet coconut, cinnamon, and allspice. A late-fall cookie when persimmons hit the markets.
Make-ahead slice and bake sugar cookies with lemon extract. Shape the dough into logs, freeze for up to 6 months, and bake fresh cookies in 10 minutes whenever the craving hits.
Light fruitcake is the pale, buttery holiday classic: candied pineapple, cherries and citron with golden raisins, pecans and walnuts, brightened with lemon and vanilla, then brandy-soaked and aged for weeks.
Classic pound cake made from scratch with butter, shortening, and 7-Up for tender crumb: baked 90 minutes in a bundt pan with vanilla and lemon extract for subtle citrus sweetness.
