Here are 3 lemon recipes, two cakes and a pudding. Hope they server and your boyfriends likes whatever of them you choose
Lemon Cheese Bundt Cake
Ingredients:
2 sticks margarine, softened
1 stick butter, softened
1 8oz. package cream cheese, softened
6 eggs
3 cups cake flour, sifted
3 cups granulated sugar
1/8 tsp. vanilla extract
1/8 tsp. lemon extract
Preparation:
- Cream together margarine, butter and cream cheese in a large bowl.
- Add 2 eggs, 1 cup flour and 1 cup sugar; mix well.
- Repeat until all eggs,flour and sugar have been added.
- Add extracts and mix well.
- Place batter in a greased, floured bundt pan.
- Bake at 300ºF - 325ºF for 1 hourand 15 minutes, or until a toothpick inserted in the center comes out clean.
Glazed Lemon Cake
Ingredients:
2 1/4 sticks butter
1 1/4 cups sugar
5 eggs
Peel of 2 lemons
250 grams flour
1 or 1 1/2 tsp. double-acting baking powder
salt
Glaze:
100 grams powdered sugar dissoslved in 1 dl lemon juice (about 3-4 lemons)
Preparation:
- The glazing makes the cake very moist. Don't omit
- Preheat oven to 350°F. Have all ingredients at room temperature.
- Cream the butter adding a little at a time and alternate with sugar and eggs.
- Add the lemon, flour, baking powder, and a pinch of salt.
- Mix well. Fill a buttered and floured loaf pan.
- Bake in the middle of the oven at 350°F for 60 - 65 minutes.
- Let cool about 10-15 minutes in the pan.
- Stick the cake lots of times with a barbecue stick and pour in the glaze.
Baked Lemon Pudding
Ingredients:
1 cup sugar
1/2 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3 eggs, separated
1/2 cup sugar
2 teaspoons grated lemon rind
1/4 cup lemon juice
2 tablespoons melted butter
1 1/2 cups milk
Preparation:
- Set the over at 350 degrees. Butter a 2-quart baking dish.
- Sift together 1 cup sugar, 1/2 cup flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt.
- Separate 3 eggs. Beat the whites until stiff.
- Beat in, a spoonful at a time, 1/2 cup sugar.
- Set aside. Without washing the beater, beat the yolks until light.
- Add 2 teaspoons grated lemon rind, 1/4 cup lemon juice, 2 tablespoons melted butter, 1 1/2 cups milk.
- Stir into the flour mixture. Beat until smooth.
- Add the beaten whites and fold gently until no white flecks show.
- Pour into the baking dish.
- Set in a pan of hot water 1/2 inch deep.
- Bake 45 minutes.
- Chill at least 1 hour.
The top is cake-like. The soft lemon custard beneath provides the sauce. For a richer dessert, spread the chilled pudding with a thin layer of unsweetened whipped cream.
