Recipes with lemon extract

Classic hard sauce made with creamed butter, powdered sugar, lemon extract, and fluffy egg white. This old-fashioned British dessert topping is the traditional partner for Christmas pudding.

Lighter zucchini bread made with whole-wheat flour, egg whites, and applesauce instead of oil, spiced with cinnamon and nutmeg, and studded with walnuts. Low-fat, kid-approved, and bakes into two adorable mini loaves.

Old-fashioned pineapple cream candy made with real pineapple, brown sugar, marshmallows, and nuts. Cooked to soft ball stage and beaten until creamy for a fruity, fudge-like confection.

Honey lemon sponge cake is a take on Japanese castella (kasutera): a tall, springy, honey-sweetened sponge brightened with lemon. Whipped eggs alone give it lift, no butter needed, for a delicate, fine-grained crumb.

Traditional yeast-raised kolachy with a homemade apricot or prune puree filling. The lemon-scented dough rises light and pillowy around a sweet cinnamon-spiced center.

Four flavor pound cake with lemon, vanilla, almond, and rum extracts in a light oil-based batter with folded egg whites. Served with fresh strawberries.

Lemon poppy seed cookies with fresh lemon zest, ground coriander, and lemon extract baked low and slow at 300F. Tender, citrusy drop cookies with a subtle crunch from poppy seeds.

Jello flavored cake made by sifting flavored gelatin right into the batter with cake flour and whipped egg whites. A light, airy ring cake you can customize with any Jello flavor.

Lemon fritters: puffy, golden drop fritters fried until crisp and showered with a bright lemon sugar sauce. An old-fashioned skillet dessert done in 30 minutes.

Lemon roll-out cookies with sour cream in the dough for a tender crumb, brushed with lemon juice and sprinkled with sugar before baking. The bright citrusy cookie cutter staple for any holiday tray.

Sour cream pound cake bakes a tall, dense Bundt-style cake with a tangy crumb from a full cup of sour cream. Vanilla and lemon extract carry the flavor, with optional coconut for chew.

Old-fashioned raisin cream pie layers a vanilla custard base with plumped raisins, all under a fluffy meringue top. A heritage Sunday-supper pie that uses the whole egg, no waste.

Lemon roll-out cookies with sour cream, lemon zest and lemon extract, brushed with fresh lemon juice before baking. Tender citrus shortbread for tea trays and gift tins.

Crispy lemon oatmeal cookies made with egg whites, brown sugar, and rice cereal for extra crunch. No butter, no yolks. A lighter, citrus-bright cookie.

Filled lemon cookies sandwich thin, buttery shortbread rounds with a bright lemon filling. Slice-and-bake icebox dough with a tea party finish dusted in powdered sugar.

Buttery spritz-style cookies flavored with vanilla, lemon and almond extracts. Tender, golden and ready to be pressed, cut, or tinted for holiday cookie trays. A family classic with a triple extract twist.