Lemon Bundt Cake Recipe

Anytime I ask for recipe ideas, I am bombarded with requests for a copycat recipe for Nothing Bundt Cakes’ Lemon Cake. Well, the day has finally come and all of your citrusy dreams are about to come true! 

First, you need to know that I take the development of copycat recipes very seriously. On my websites you can find the 108+ copycat recipes that I’ve developed over the last 7 years. So I was completely amped about this challenge. 

To start, I consulted the actual ingredient list from Nothing Bundt Cakes’ website. And through lots of experimenting and yummy taste tests, I finally nailed it. 

This lemon bundt cake recipe is every bit as light and refreshing as the original! It contains a tender, moist crumb that is bursting with sweet and tangy lemon and a thick, velvety smooth cream cheese frosting piped on top. I promise you’re going to love it! And bonus, it didn’t cost anywhere near $30+ to make.

Lemon Nothing Bundt Cake Ingredients

How to Make Lemon Cake

1. Preheat the oven to 350°F.
2. In the bowl of a stand mixer or with an electric hand mixer, combine the melted butter, canola oil, and granulated sugar until well combined.
3. While slowly mixing, add the sour cream. Mix until completely combined. Then add one egg at a time, allowing the mixture to combine before adding the next egg.
4. Once all of the eggs are added, add the lemon juice, lemon oil and the lemon zest. Mix well.
5. Next, add the all-purpose flour, baking soda, baking powder and salt to the bowl. Begin to mix.
6. Once the dry ingredients are about halfway mixed in, slowly add in the milk and mix until everything is well combined.
7. Spray a 9in bundt pan with non-stick spray and sprinkle flour into the pan to help the cake not stick.
8. Pour the finished batter into the prepared 9 in bundt pan.
9. Bake at 350°F for 50-60 minutes or until the cake is golden brown and a toothpick comes out with just a few moist crumbs on it.
10. Allow the cake to cool for 10 minutes before flipping it out onto a cooling rack.
11. Once the cake is cool, make the cream cheese frosting by creaming together the cream cheese and butter on high for 10 minutes.
12. Add the powdered sugar and mix well. 
13. Once mixed, stir in the clear vanilla and transfer the frosting to a piping bag.
14. Pipe stripes of the frosting starting on the outside of the bundt cake and working your way to the center. Repeat around the entire cake.
15. Use an offset spatula to smooth the frosting in the center of the bundt cake.
16. Serve and enjoy! Store in the fridge for up to 4 days.

How should I store Nothing Bundt Cake?

This lemon cake needs to be refrigerated! Store in the fridge for up to 4 days. When you’re ready to enjoy, you can allow the cake to sit at room temperature to soften prior to serving.

Lemon Lovers, Check These Out!

• Lemon Pie 
• Lemon Brownies
• Lemon Blueberry Cookies

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Lemon Bundt Cake

This is the best copycat recipe for the Lemon Bundt Cake from Nothing Bundt Cakes. It is moist and fluffy with a bright citrusy kick and a velvety cream cheese frosting.

Course Dessert

Keyword Lemon bundt Cake, lemon cake, Nothing Bundt Cakes

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Servings 16 servings

Calories 388kcal

Ingredients

• 1/2 cup salted butter, melted
• 1/2 cup canola oil
• 2 cups granulated sugar
• 2/3 cup sour cream
• 4 eggs
• 1/4 cup lemon juice
• 1 tbsp lemon oil
• zest of 1 lemon
• 2 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 2/3 cup whole milk

Cream Cheese Frosting

• 12 oz cream cheese, softened (the block kind)
• 1/4 cup butter, softened
• 4 cups powdered sugar
• 1 tbsp clear vanilla extract

Instructions

• Preheat the oven to 350°F.
• In the bowl of a stand mixer or with an electric hand mixer, combine the melted butter, canola oil, and granulated sugar until well combined.
• While slowly mixing, add the sour cream. Mix until completely combined. Then add one egg at a time, allowing the mixture to combine before adding the next egg.
• Once all of the eggs are added, add the lemon juice, lemon oil and the lemon zest. Mix well.
• Next, add the all-purpose flour, baking soda, baking powder and salt to the bowl. Begin to mix.
• Once the dry ingredients are about halfway mixed in, slowly add in the milk and mix until everything is well combined.
• Spray a bundt pan with non-stick spray and sprinkle flour into the pan to help the cake not stick.
• Pour the finished batter into the prepared bundt pan.
• Bake at 350°F for 50-60 minutes or until the cake is golden brown and a toothpick comes out with just a few moist crumbs on it.
• Allow the cake to cool for 10 minutes before flipping it out onto a cooling rack.
• Once the cake is cool, make the cream cheese frosting by creaming together the cream cheese and butter on high for 10 minutes.
• Add the powdered sugar and mix well.
• Once mixed, stir in the clear vanilla and transfer the frosting to a piping bag.
• Pipe stripes of the frosting starting on the outside of the bundt cake and working your way to the center. Repeat around the entire cake.
• Use an offset spatula to smooth the frosting in the center of the bundt cake.
• Serve and enjoy! Store in the fridge for up to 4 days.

Nutrition

Calories: 388kcal | Carbohydrates: 71g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 48mg | Sodium: 217mg | Potassium: 68mg | Fiber: 1g | Sugar: 55g | Vitamin A: 136IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg

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The post Lemon Bundt Cake  appeared first on Cookies for Days.

Lemon Cream Pie Recipe

Easy-peasy, lemon-squeezy! This flavorful lemon pie recipe is beyond simple and silky fresh. Not to gloat, but here are a few reasons this pie is easy to love: 

• It’s made with minimal ingredients (read, you may already have what you need on hand + it’s a cinch to throw together). 
• The flavor is bomb. Fresh. Light (yet rich?). Silky. We combine an explosive lemon curd with whipped topping and it’s truly divine. It kind of resembles the flavor of Chick fil A frosted lemonade in pie form YUMMM. 
• Did I mention it’s easy? We use a blender + pan to create a simple lemon curd, store-bought whipped topping (I guess you could make your own) and a pre-made graham cracker crust to keep this recipe beyond quick and easy.
• You can make this ahead of time! Once assembled, pop it in the fridge until you’re ready to serve OR freeze it for up to 3 months. Serving dessert may have never been easier??

Creamy Lemon Pie Ingredients

• Granulated sugar
• Large eggs
• Lemon juice – I just use store bought lemon juice, but feel free to juice your own if you prefer. 
• Salted butter, cold, cut into 1 tbsp portions – You want this butter to be cold! I always use salted butter, but you can use unsalted if needed. 
• Frozen whipped topping, thawed and divided
• Graham cracker crust – You *could* make your own, but I love the ease of a pre-made crust here.

What type of pie crust goes best with Lemon Cream Pie?

I used a store-bought graham cracker crust for this lemon pie recipe. It tastes great and keeps the assembly process incredibly easy.

How to make a Lemon Cream Pie

1. Combine the sugar, eggs, and lemon juice in a blender until completely combined and smooth.
2. Once blended, pour the mixture into a cold pot.
3. Turn the heat on the stove top to medium low, and heat the filling while whisking until thick. You will know it is the right thickness when you are able to scrape a silicone spatula down the center of the pan without the mixture immediately coming back together.
4. Once the mixture has thickened, remove from heat and stir in the salted butter until melted and combined.
5. Transfer to a bowl or jar, cover with plastic wrap (making sure that the plastic wrap touches all parts of the top of the lemon mixture) and then place in the fridge to set.
6. Once completely cool, fold the lemon mixture with 4 oz of the thawed whipped topping.
7. Pour the lemon cream mixture into the graham cracker crust.
8. Top the lemon layer with the remaining 4 oz of thawed whipped topping.
9. Refrigerate or freeze until ready to serve.
10. Enjoy!

Making Creamy Lemon Pie in advance

While this pie is easy to whip up, it is best served chilled! Which means it is an ideal candidate for making it ahead of time. Store it in the fridge for a day or 2 or freeze for up to 3 months before enjoying.

Simple Lemon Pie Recipe storage instructions

Does Lemon Cream Pie need to be refrigerated?

Yes, it does! This will help your pie maintain its shape and keep it fresh and safe to eat. Cover your assembled pie and store in the refrigerator for up to a week!

Freezing Creamy Lemon Pie

This pie freezes so well! Simply cover and wrap your pie tightly in cling wrap for storage in the freezer for up to 3 months. Then, when you’re ready to enjoy, just thaw and serve.

Recipe for Lemon Cream Pie FAQs

Other Pies to Love

• Simple Key Lime Pie Recipe
• Apple Pie Filling
• Banana Cream Pie Cookie 

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Lemon Pie

Light and bright, this recipe folds an ultra-fresh and incredibly silky lemon curd with whipped topping – yielding the best lemon pie ever.

Course Dessert

Keyword lemon pie

Prep Time 20 minutes minutes

Cool Time 1 hour hour

Servings 12 servings

Calories 117kcal

Ingredients

• 3/4 cup granulated sugar
• 3 large eggs
• 1/2 cup lemon juice
• 8 tbsp salted butter cold, cut into 1 tbsp portions
• 8 oz frozen whipped topping thawed and divided
• 1 10 inch graham cracker crust

Instructions

• Combine the sugar, eggs, and lemon juice in a blender until completely combined and smooth.
• Once blended, pour the mixture into a cold pot.
• Turn the heat on the stove top to medium low, and heat the filling while whisking until thick. You will know it is the right thickness when you are able to scrape a silicone spatula down the center of the pan without the mixture immediately coming back together.
• Once the mixture has thickened, remove from heat and stir in the salted butter until melted and combined.
• Transfer to a bowl or jar, cover with plastic wrap (making sure that the plastic wrap touches all parts of the top of the lemon mixture) and then place in the fridge to set.
• Once completely cool, fold the lemon mixture with 4 oz of the thawed whipped topping.
• Pour the lemon cream mixture into the graham cracker crust.
• Top the lemon layer with the remaining 4 oz of thawed whipped topping.
• Refrigerate or freeze until ready to serve.
• Enjoy!

Nutrition

Calories: 117kcal | Carbohydrates: 13g | Protein: 0.1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 60mg | Potassium: 13mg | Fiber: 0.03g | Sugar: 13g | Vitamin A: 234IU | Vitamin C: 4mg | Calcium: 3mg | Iron: 0.02mg

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The post Lemon Pie  appeared first on Cookies for Days.

These Lemon Squares are the best!

I love lemon bars because they are delightfully sweet and tangy! Perfect for any gathering, they bring a bright happy pop of color to any spread. 

This recipe for lemon bars is quick and turns out every time. Pre-baking the crust makes sure it is tender and perfectly golden prior to adding the lemon layer.  Most recipes for lemon bars that you’ll find on the internet have a very thin layer of lemon but these have a substantial lemon curd that can stand on its own.

Lemon Bar Ingredients

How to make Lemon Bars

1. Preheat the oven to 325° F. Line a 9×13 pan with parchment paper and set aside.
2. In a bowl, combine the melted butter, granulated and brown sugars, vanilla extract and salt together until well combined.
3. Add in the flour, mixing until a thick dough forms.
4. Press mixture into the bottom of your prepared pan. Using a fork, poke holes all over the crust.
5. Bake at 325° For 20-25 minutes or until golden brown.
6. While the crust is baking, make the lemon filling.
7. Whisk together the granulated sugar and flour first.
8. Next mix in the eggs.
9. Lastly whisk in the lemon juice until completely combined.
10. Pour over the warm, baked crust and return to the oven and bake for an additional 20-25 minutes. The lemon layer should be set when the pan is nudged when they are ready to come out of the oven.
11. Allow for the bars to cool at room temperature for 2 hours and then chill in the fridge for an additional 2 hours before cutting.
12. Sprinkle with powdered sugar before serving, if desired.

How to tell when your Lemon Bar is done

When your lemon bars are done, the top lemon layer should remain set when the pan is nudged.

How to serve Lemon Bars

Once they have cooled, I like to top my lemon bars with powdered sugar,  cut them into squares (or with a cookie cutter) and serve on a tray!

When to put powdered sugar on Lemon Bars

Wait until your lemon bars are completely cooled to put powdered sugar on top! This will make sure the powdered sugar doesn’t melt into the bars.

How to cut Lemon Bars

Let your lemon bars cool completely and cut with a sharp knife.

How long can Lemon Bars sit out?

Your lemon bars will stay fresh stored in an airtight container in the fridge for up to 1 week.

How to store Lemon Bars

Store in an airtight container at room temperature for up to 24 hours or in the fridge for up to 1 week.

How long do Lemon Bars last in the fridge?

You can store lemon bars in the fridge for up to 1 week!

Can you freeze Lemon Bars?

You technically can, but I wouldn’t recommend it. These are much better when they are fresh!

Best Lemon Squares Recipe FAQs

What to serve with Lemon Bars

These are the perfect party dessert but are pretty sweet and tangy. I find it best to serve it with an assortment of salty snacks and mild beverages.

Other Dessert Bars

• 7 Layer Magic Bars
• Peanut Butter Bars Recipe
• Sugar Cookie Bars

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Best Lemon Bars

Tart, sweet and thick with the perfect shortbread crust, this is the BEST lemon bar recipe! It will be your go-to when life gives you lemons.

Course Dessert

Cuisine American

Keyword lemon bars

Prep Time 14 minutes minutes

Servings 24 squares

Calories 147kcal

Ingredients

• 1 cup salted butter, melted
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 2 tsp vanilla extract
• 1/2 tsp salt
• 2 cups all-purpose flour

Lemon Filling

• 2 cups granulated sugar
• 6 tbsp all-purpose flour
• 6 large eggs
• 1 cup lemon juice
• powdered sugar for dusting (optional)

Instructions

• Preheat the oven to 325° F. Line a 9×13 pan with parchment paper and set aside.
• In a bowl, combine the melted butter, granulated and brown sugars, vanilla extract and salt together until well combined.
• Add in the flour, mixing until a thick dough forms.
• Press into the bottom of your prepared pan. Using a fork, poke holes all over the crust.Bake at 325° For 20-25 minutes or until golden brown.
• While the crust is baking, make the lemon filling.
• Whisk together the granulated sugar and flour first.
• Next mix in the eggs.
• Lastly whisk in the lemon juice until completely combined.
• Pour over the warm, baked crust and return to the oven and bake for an additional 20-25 minutes. The lemon layer should be set when the pan is nudged when they are ready to come out of the oven.
• Allow for the bars to cool at room temperature for 2 hours and then chill in the fridge for an additional 2 hours before cutting.
• Sprinkle with powdered sugar before serving, if desired.

Nutrition

Calories: 147kcal | Carbohydrates: 31g | Protein: 3g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Trans Fat: 0.005g | Cholesterol: 47mg | Sodium: 67mg | Potassium: 45mg | Fiber: 0.4g | Sugar: 21g | Vitamin A: 68IU | Vitamin C: 4mg | Calcium: 12mg | Iron: 1mg

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The post Best Lemon Squares Recipe appeared first on Cookies for Days.

Lemon Cookie Recipe

If you’re looking for a lemony dessert that you’re sure to love, give these lemon meltaway cookies a shot! A soft, tender cookie that tastes like eating a cloud (aka it deliciously dissolves in your mouth) that is topped with zesty light icing. It is easy to be completely obsessed with them. 

These sunny cookies are delicious enough that they’ll fit in anywhere! But really, they would absolutely shine at a baby shower, engagement party, end of summer barbeque or as an after school snack. I can’t wait for you to try them out!

What Ingredients are in Meltaway Cookies?

• Salted Butter, softened – I always use salted butter. You can sub unsalted butter – just add an extra pinch of salt to the dough. 
• Powdered sugar – This (and the cake flour) is why this is called a meltaway cookie. They literally just melt in your mouth! 
• Egg
• Lemon oil– Lemon extract will also work, if needed!
• Lemon zest
• Cake flour – Cake flour will make the cookies so soft and fluffy. They can sub homemade cake flour if needed. 
• Baking powder
• Salt

How to Make Lemon Meltaway Cookies

1. Preheat the oven to 350° F. Line a cookie sheet with parchment paper and set aside.
2. In the bowl of a stand mixer or with an electric hand mixer, combine the butter, powdered sugar and egg until smooth and creamy.
3. Add the lemon oil and lemon zest, mixing until evenly distributed.
4. Add the cake flour, baking powder and salt. Mix until a sticky dough forms. Allow the dough to rest for 5 or so minutes- it will be easier to handle that way.
5. Portion out the dough into small, 1/2 tbsp portions. Roll into a ball and arrange on the cookie sheet.
6. Repeat with remaining dough.
7. Bake at 350° F for 7-9 minutes, or until the cookies have spread slightly and look dry on the top.
8. While the cookies are baking, make the icing by combining the butter and vegetable shortening until smooth.
9. Add the powdered sugar and enough lemon juice to bring the mixture together into a thick frosting.
10. Continue mixing while adding the rest of the lemon juice to thin out the icing.
11. As soon as the cookies come out of the oven, dip, spread or brush the icing onto the cookie and garnish with a little extra lemon zest, if desired.
12. Allow the cookies to cool and enjoy!

How should I store Lemon Cookies? 

Once cooled, store your cookies in an airtight container on the counter for 3-5 days!

Can I freeze these cookies?

These cookies freeze really well and can be stored in a resealable freezer bag for up to 3 months.

Can I mix up the flavors of these cookies?

You sure can! Just replace the lemon extract / zest with vanilla, almond, strawberry, or orange extract. Honestly you cannot go wrong with these meltaway cookies.

More Recipes for Lemon Lovers

• Lemon Sugar Cookies
• Lemon Brownies
• Lemon Cream Cheese Frosting

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Lemon Meltaway Cookies

Lemon meltaway cookies are packed with flavor and literally dissolve in your mouth. In short: they’re the zest.

Course Dessert

Cuisine American

Keyword lemon melt away cookies

Prep Time 15 minutes minutes

Servings 50 small cookies

Calories 79kcal

Ingredients

• 1 cup (222g) salted butter, softened
• 1 1/4 cup (137g) powdered sugar
• 1 egg
• 1 tsp lemon oil
• 1 tbsp lemon zest
• 2 1/2 cups (295g) cake flour
• 1 tsp baking powder
• 1/2 tsp salt

Lemon Glaze

• 2 tbsp salted butter
• 1/2 tbsp vegetable shortening *optional. This will help the icing to crust and get hard on the outside
• 3/4 cup (80g) powdered sugar
• 1/2 lemon juiced

Instructions

• Preheat the oven to 350° F (180°C). Line a cookie sheet with parchment paper and set aside.
• In the bowl of a stand mixer or with an electric hand mixer, combine the butter, powdered sugar and egg until smooth and creamy.
  1 cup (222g) salted butter, softened , 1 1/4 cup (137g) powdered sugar, 1 egg
• Add the lemon oil and lemon zest, mixing until evenly distributed.
  1 tsp lemon oil, 1 tbsp lemon zest
• Add the cake flour, baking powder and salt. Mix until a sticky dough forms. Allow the dough to rest for 5 or so minutes- it will be easier to handle that way.
  2 1/2 cups (295g) cake flour, 1/2 tsp salt , 1 tsp baking powder
• Portion out the dough into small, 1/2 tbsp portions. Roll into a ball and arrange on the cookie sheet. Repeat with remaining dough.
• Bake at 350° F (180°C) for 7-9 minutes, or until the cookies have spread slightly and look dry on the top.
• While the cookies are baking, make the icing by combining the butter and vegetable shortening until smooth.
  2 tbsp salted butter, 1/2 tbsp vegetable shortening
• Add the powdered sugar and enough lemon juice to bring the mixture together into a thick frosting.
  3/4 cup (80g) powdered sugar, 1/2 lemon juiced
• Continue mixing while adding the rest of the lemon juice to thin out the icing.
• As soon as the cookies come out of the oven, dip, spread or brush the icing onto the cookie and garnish with a little extra lemon zest, if desired.
• Allow the cookies to cool and enjoy!

Nutrition

Calories: 79kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.04g | Cholesterol: 4mg | Sodium: 37mg | Potassium: 14mg | Fiber: 0.3g | Sugar: 8g | Vitamin A: 19IU | Vitamin C: 0.2mg | Calcium: 7mg | Iron: 0.1mg

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The post Lemon Melt Away Cookies appeared first on Cookies for Days.

Lemon Brownies Recipe

Let’s be honest, the crisp, tangy, sweet flavor of lemon is hard to beat! But sometimes lemon bars just aren’t it. They’re too sticky or sweet or messy or all of the above. These lemon brownies take the lemon flavor you know and crave and inject it into the delicious texture of a brownie that you won’t be able to stop thinking about. 

This lemon brownie recipe puts a spin on the classic brownie by adding in white chocolate and (you guessed it) yummy lemon. And let me tell you, the combination of the white chocolate and lemon hits it out of the park. Balancing each other perfectly, the flavor profile of lemon brownies yields a dessert that is delightfully decadent, perfectly sweet and just a little bit tart – exactly the way we like it. 

Note: If you’re reading this and thinking a plain white chocolate brownie also sounds divine – I’ve got you! You can check out my white chocolate brownie recipe here.

Ingredients in a Lemon Brownie

• Melted butter – We start with melted butter and granulated sugar to get that thin, flakey, shiny top on the brownies.
• Granulated sugar
• White chocolate – Use high quality white chocolate here, I’m begging you! I used 2 4oz Ghirardelli bars and it turned out delish. 
• Eggs
• Corn syrup – The corn syrup gives these lemon brownies such a good chew to them!
• Lemon oil or lemon extract  – I will always recommend using my Lemon Oil but extract would work well, too.
• All purpose flour – Just regular all purpose flour and a little salt. Notice there is no baking soda or baking powder here, that is because we want our brownies fudgey!!
• Salt

How to Make This Lemon Brownie Recipe

1. Preheat the oven to 350° F and line a 9×9 pan with parchment paper. Set aside.
2. In a microwave safe bowl, add the butter and melt completely. This will take about 40+ seconds in the microwave. 
3. Stir the granulated sugar into the butter and microwave for 1 minute.
4. Transfer the mixture to the bowl of a stand mixer or to the bowl you like to use with your electric hand mixer.
5. With the whisk attachment, slowly whisk the mixture while breaking your white chocolate bar into the butter and sugar mixture. Allow the mixer to continue mixing until all of the white chocolate has melted into the mixture.
6. Continue mixing and add two eggs to the mixture.
7. While the mixer is still on, add the corn syrup and Lemon oil. Mixing until well combined.
8. Slow your mixer down to the lowest setting and slowly add in the flour and salt. Mix until well combined.
9. Pour into the prepared 9×9 baking pan. Drop the pan on the counter several times to pop any air bubbles and even the brownie batter.
10. Bake at 350° F for 25-30 minutes or until the brownies rise, the edges start to crack and a toothpick comes out mostly clean when pressed into the center.
11. Allow the brownies to cool in the pan completely before cutting. Note: the brownies will deflate a lot once they come out of the oven, that is normal.
12. Cut and enjoy!

Can I add other ingredients to the lemon brownie batter?

Yes, you can! I think adding white chocolate chips, blueberries or raspberries would taste SO good in these. You can even take it one step further and add a glaze or frosting on top to really take these over the edge.

How do I store lemon brownies?

Store in an airtight container for 3-5 days for maximum freshness. Brownies also freeze incredibly well in a resealable freezer bag for up to 3 months!

What is the best type of white chocolate to use in lemon brownies?

Please, for the love of yummy brownies, use high quality chocolate when making this recipe. A couple of my favorite brands that you can find on the candy bar aisle of a regular grocery store are Ghiradelli, Lindt or Cadbury!

Recipes Like Lemon Brownies

• Fudge Brownies
• Brownie Frosting
• Brownie Mix Cookies

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Lemon Brownies

Lemon brownies take the chewy texture of brownies and add the sweet, tart flavor of lemon bars – giving you the dessert crossover you needed.

Course Dessert

Cuisine American

Keyword Lemon brownies

Prep Time 15 minutes minutes

Servings 16 brownies

Calories 126kcal

Ingredients

• 3/4 cup melted butter
• 1 1/4 cup granulated sugar
• 8 oz white chocolate, chopped
• 2 eggs
• 2 tbsp corn syrup
• 3/4 tbsp Lemon Oil
• 1 3/4 cups all purpose flour
• 1 tsp salt

Instructions

• Preheat the oven to 350° F and line a 9×9 pan with parchment paper. Set aside.
• In a microwave safe bowl, add the butter and melt completely.
• Stir the granulated sugar into the butter and microwave for 1 minute.
• Transfer the mixture to the bowl of a stand mixer or to your bowl you like to use with your electric hand mixer.
• With the whisk attachment, slowly whisk the mixture while breaking your white chocolate bar into the butter and sugar mixture. Allow the mixer to continue mixing until all of the white chocolate has melted into the mixture.
• Continue mixing and add two eggs to the mixture.
• While the mixer is still on, add the corn syrup and lemon oil. Mixing until well combined.
• Slow your mixer down to the lowest setting and slowly add in the flour and salt. Mixing until well combined.
• Pour into the prepared 9×9 baking pan. Drop the pan on the counter several times to pop any air bubbles and even the brownie batter.
• Bake at 350° F for 25-30 minutes or until the brownies rise, the edges start to crack and a toothpick comes out mostly clean when pressed into the center.
• Allow the brownies to cool in the pan completely before cutting- the brownies will deflate a lot once they come out of the oven, that is normal. Cut and enjoy!

Nutrition

Calories: 126kcal | Carbohydrates: 28g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.002g | Cholesterol: 20mg | Sodium: 155mg | Potassium: 23mg | Fiber: 0.4g | Sugar: 18g | Vitamin A: 30IU | Calcium: 6mg | Iron: 1mg

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The post Lemon Brownies appeared first on Cookies for Days.

Lemon Cream Cheese Frosting Recipe

Lemon is the flavor of summer and there will be absolutely no changing my mind. And because I’m slightly fanatic about this yellow citrus, I’ve racked my brain on ways I can reasonably add it to any dessert I’d like. I’ll save you the brainstorming, the answer is lemon cream cheese frosting. 

The tartness of the lemon perfectly complements the sweetness of the cream cheese in a way you won’t believe until you try it. Adding cream cheese to lemon frosting creates a delightful topping that is absolutely impossible to not lick off of your fingers.

What You’ll Need for Cream Cheese Lemon Frosting

• Salted butter softened – Adding a little bit of butter helps cut the strong cream cheese flavor in this recipe. 
• Cream cheese room temperature
• Powdered sugar
• Lemon extract or lemon bakery emulsion – I love love love Lorann oils lemon bakery emulsion, but extract would work well, too.
• salt
• Milk (optional) – I don’t ever use any milk. Just be patient when mixing the cream cheese into the powdered sugar. It WILL come together.

Making Yummy Lemon Cream Cheese Frosting

1. In the bowl of a stand mixer, cream together the butter and cream cheese until mixed thoroughly.
2. Scrape the sides of the bowl and then add the remaining ingredients, adding a portion of the powdered sugar and then letting the mixer go on low until the powdered sugar is completely incorporated before adding more.
3. Repeat until all of the powdered sugar has been added.
4. Mix in the lemon bakery emulsion or extract and the pinch of salt.
5. You can adjust the consistency of the frosting by adding a touch of milk to thin the frosting or more powdered sugar to thicken the frosting. (I generally add NO liquid).
6. Enjoy! Use on cakes, cookies, brownies or simply eat by the spoonful.

What desserts or baked goods pair well with lemon cream cheese frosting?

This would be delicious on a number of baked goods! I recommend trying it out on cakes, cupcakes, on top of cookies (or sandwiched between two cookies) or brownies. You really cannot go wrong!

How do I prevent the frosting from becoming too runny or too stiff?

I would avoid using milk/other liquids, if possible. This will ensure your frosting doesn’t become too liquidy!

That being said, if you notice your frosting getting a little too thick you can add in a TINY amount of milk to help thin it out and soften it up. Be careful not to add too much powdered sugar or overmix the frosting to prevent creating a stiff consistency.

More Delicious Frostings

• Cookie Dough Frosting
• Brownie Frosting

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Lemon Cream Cheese Frosting

A cupcake with lemon cream cheese frosting piped on top. In the frosting is a lemon slice. In the background you can see full lemons.

Course Dessert

Cuisine American

Keyword Lemon cream cheese frosting

Prep Time 15 minutes minutes

Servings 24 servings

Calories 39kcal

Ingredients

• 2 tbsp salted butter, softened
• 4 oz cream cheese, room temperature
• 2 cups powdered sugar
• 1 tsp lemon oil
• 1 pinch salt
• Milk, optional

Instructions

• In the bowl of a stand mixer, cream together the butter and cream cheese until mixed thoroughly.
• Scrape the sides of the bowl and then add the remaining ingredients, adding a portion of the powdered sugar and then letting the mixer go on low until the powdered sugar is completely incorporated before adding more.
• Repeat this process until all of the powdered sugar has been added.
• Mix in the lemon bakery emulsion or extract and the pinch of salt.
• You can adjust the consistency of the frosting by adding a touch of milk to thin the frosting or more powdered sugar to thicken the frosting. (I generally add NO liquid).
• Enjoy! Use on cakes, cookies, brownies or simply eat by the spoonful.

Nutrition

Calories: 39kcal | Carbohydrates: 10g | Sodium: 2mg | Potassium: 0.2mg | Sugar: 10g | Calcium: 0.1mg | Iron: 0.01mg

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The post Lemon Cream Cheese Frosting appeared first on Cookies for Days.

Blueberry Lemon Cookie Recipe

Inspired by my Lemon Blueberry Quick Bread, these sunny cookies are sure to make any day brighter. The Blueberry Lemon Cookies boast a crunchy exterior, a delightfully chewy interior, and a gorgeous blue marbling. Really, this recipe is a total win! Easy to make, easy on the eyes, and easy to eat way too many of. 

So if you’re looking for a recipe that will impress without taking the entire day to make, Blueberry Lemon Cookies have your back. You can even make them in advance and store them on the counter for 3 days in an airtight container or up to 3 months in the freezer. They’ll be ready when you need them, whether it’s a meet up at the park, a last minute girl’s night or just a sunshiny afternoon snack.

What Ingredients are in Lemon Blueberry Cookies?  

• Salted Butter – I always use salted butter, but if you only have unsalted butter you can just add a pinch of salt to the dough. 
• Margarine – This recipe calls for both butter & margarine to give the cookies a nice buttery crunch on the outside while still being soft and chewy in the center. You can substitute for all butter, if desired, but the cookies will not spread as much. 
• Granulated Sugar 
• Brown Sugar – This recipe uses a sugar cookie base, but adding just a tiny bit of brown sugar helps make the cookies nice and chewy. 
• Egg 
• Lemon Oil or Extract – I love lemon so much but there are some really chemically tasting lemon extracts out there. Not anymore! I’ve made my very own, 100% pure Lemon Oil to keep things fresh, bright and natural. Shop all of my flavorings here! Please note: lemon juice does not work as a substitute in this recipe.
• All Purpose Flour 
• Baking soda 
• Salt 
• Frozen Wild Blueberries – Wild blueberries are much smaller in size than regular blueberries, giving tiny bursts of color and flavor to these cookies. I was able to find these in the freezer section of my local grocery store, but if you need you can substitute them for regular frozen blueberries. Note: DO NOT try to use fresh blueberries as they have a much higher liquid content and the cookies will not turn out.

How to Make Lemon Blueberry Cookies

1. Begin by preheating the oven to 350° F 
2. Prep your baking sheet by lining it with parchment paper or a silicone baking mat. Set aside.
3. In the bowl of a stand mixer or with an electric hand mixer, cream together the margarine, butter and sugar until well combined. When it is ready, the mixture will be fluffier and look lighter in color. 
4. Scrape the sides of the bowl and add in the egg and lemon oil. Mix until just combined, a few seconds. 
5. Next you will add in the flour, baking soda and salt. Mix until the ingredients start to come together and a sticky dough forms.
6. Once the dough has formed, add the still frozen wild blueberries. Using a spatula, fold the blueberries into the dough to evenly distribute them. As you mix, the cookie dough will get streaks of purple in it that will turn to a dark blue after baking. Be careful not to overmix, because then the cookie dough will turn completely purple. 
7. Scoop the dough out into your desired size. For small cookies, use 1 1/2 tsp of dough (#50 scoop) or for larger cookies use 3 tbsp of dough. Roll portioned dough into balls. 
8. Place your cookie dough balls onto your prepared baking sheets. 
9. Bake at 350°F. You will know the cookies are ready to come out of the oven when the cookie flattens, spreads, and the center of the cookie no longer looks wet and glossy. For small cookies, this takes about 7-9 minutes and for larger cookies it takes about 9-11 minutes.
10. Allow the cookies to cool on the pan. 
11. Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.

Do I need to chill the Blueberry Lemon Cookie dough before baking?

The longer the dough sits at room temperature, the more the blueberries will thaw, causing the dough to get more liquidy. I suggest scooping the cookies as soon as possible and then keeping the scooped cookie dough balls in the fridge while they are waiting for their turn in the oven.

How do I freeze Lemon Blueberry Cookies?

To freeze cookies, first make sure they are completely cooled to room temperature. Then, place them in a single layer in an airtight container or freezer-safe bag, with parchment paper between each layer to prevent sticking. Label the container with the name of the cookies and the date they were frozen, and store in the freezer for up to 2-3 months. To thaw, simply remove the desired amount of cookies from the freezer and let them come to room temperature before serving.

More Blueberry Recipes to Try

If you love blueberries- you have to make my blueberry muffins! If you are hoping for more of a savory dish, try this blueberry chutney.

Recipes Similar to Keyword

• Lemon Sugar Cookies
• Crumbl Sugar Cookies
• Toffeedoodles

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Lemon Blueberry Cookies

These Lemon Blueberry Cookies are the ultimate pick-me-up! The perfect marriage of citrus and blueberry, these cookies are beautifully packed with color and flavor.

Course Dessert

Cuisine American

Keyword Lemon Sugar Cookies

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Servings 32 small cookies

Calories 158kcal

Ingredients

• 1/2 cup (111g) salted butter softened
• 1/2 cup (111g) margarine softened
• 1 cup (233g) granulated sugar
• 1/4 cup (69g) brown sugar
• 1 egg
• 1 1/2 tsp Lemon Oil
• 2 1/2 cups (380g) all purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 – 1 cup frozen wild blueberries

Instructions

• Preheat the oven to 350° F (180° C). Line you baking sheet with parchment paper or a silicone baking mat. Set aside.
• In the bowl of a stand mixer or with an electric hand mixer, cream together the margarine, butter and sugar until well combined.
• Scrape the sides of the bowl and add in the egg and lemon oil. Mix until well combined.
• Add the flour, baking soda and salt, mix until the dough forms.
• Add the still frozen wild blue berries, fold to evenly distribute the blueberries, but you’ll want the cookie dough to have streaks of purple in it. If mixed too much, the cookie dough will turn completely purple.
• Portion the dough out into your desired size. For small cookies, use 1 1/2 tsp of dough (#40 scoop) or for larger cookies use 3 tbsp of dough (#24 scoop). Arrange on your prepared cookie sheet.
• Bake at 350° F (180° C) until the cookie will flatten, spread and the center of the cookie will no longer look wet and glossy when they are ready to come out of the oven. For small cookies, about 7-9 minutes, for larger cookies about 9-11 minutes.
• Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.
• Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.

Notes

*You can substitute regular lemon extract, but the lemon extract tends to bake out of the cookies so the lemon flavor may not be as strong. 

Nutrition

Calories: 158kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 115mg | Potassium: 27mg | Fiber: 0.5g | Sugar: 9g | Vitamin A: 232IU | Vitamin C: 0.01mg | Calcium: 7mg | Iron: 1mg

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The post Lemon Blueberry Cookies appeared first on Cookies for Days.

Simple yet fancy Lemon Cookies

These cookies are great for when you want something a little fancier than a regular cookie, but without any extra work. No extra frosting or other frills, just the perfect hint of lemon that elevates a regular sugar cookie. This would be a great cookie to make for a baby shower, bridal shower, birthday party, Easter, or just to celebrate spring!

Feel free to switch up the bakery emulsion or extract here, too. Learn how to make orange extract from scratch and use it in these cookies!

Lemon Cookies Recipe Ingredients

• Salted Butter (softened) – I always use salted butter in my cookies. If you only have unsalted, just add an extra pinch of salt to the dough.
• Margarine (softened) – If needed, you can substitute the margarine for more butter. Just note that the cookies won’t spread as much.
• Granulated Sugar
• Egg
• Light Corn Syrup – Corn syrup helps the final cookie to have an extra chewy texture.
• Lemon Oil or Extract – I love lemon so much but there are some really chemically tasting lemon extracts out there. Not anymore! I’ve made my very own, 100% pure Lemon Oil to keep things fresh, bright and natural. Shop all of my flavorings here!
• All Purpose Flour
• Baking Soda
• Salt

How to Make Lemon Sugar Cookies

1. Begin by preheating the oven to 350°F.
2. Prepare a baking sheet by lining it with parchment paper or a silicone baking mat, then set aside.
3. In the bowl of a stand mixer or with an electric hand mixer, cream together the margarine, butter, and sugar until well combined.
4. Scrape the sides of the bowl to include all ingredients, then add the egg, corn syrup, and lemon bakery emulsion. Mix until combined.
5. Next add the flour, baking soda, and salt. Continue to mix until a dough forms.
6. Now portion the dough out into your desired cookie size. For small cookies, use 1 1/2 tsp of dough (#50 scoop) or for larger cookies use about 3 tbsp of dough.
7. Arrange the cookie dough balls evenly on your prepared baking sheet.
8. Bake the cookie dough at 350°F until they have flattened, spread, and the center of the cookie is no longer wet and glossy – this means they are ready to come out of the oven.
9. For small cookies, this will be about 7-9 minutes. For larger cookies, this will be about 9-11 minutes.
10. Allow the cookies to cool directly on the pan for 5 minutes before transferring to a wire cooling rack.
11. Store your lemon sugar cookies in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.

Lemon Sugar Cookie Recipe Tips and tricks

There are a couple of things I recommend to make these the best lemon sugar cookies EVER! First, don’t skip the Lemon flavoring. I will very rarely require a specialty ingredient for my recipes, so trust me when I say it is necessary. It gives these cookies the absolute best lemony flavor!

Second – make sure you do not overmix or overbake your dough! This is key to getting the perfectly chewy cookies you are hoping for!

Lemon Cookie Recipe Storage

Store your leftover cookies in a zip top bag or airtight container. They will save at room temperature for up to 3 days or in the freezer for up to 3 months.

How to freeze Lemon Cookie dough

If you’re not ready to bake your cookies immediately, you can freeze the dough and bake later. Here are my best tips for freezing cookie dough:

1. Shape the dough into balls or drop by spoonfuls onto a baking sheet lined with parchment paper.
2. Place the baking sheet in the freezer for about an hour, or until the dough balls are firm.
3. Transfer the frozen dough balls to an airtight container or resealable plastic bag.
4. Label the container or bag with the type of cookie and the date.
5. Freeze the dough for up to 3 months.

When you’re ready to bake, simply bake from frozen or allow to come up to room temperature and bake as normal.

Freezing leftover Lemon Cookies

To freeze leftover cookies, lay them in a single layer on a cookie sheet, then place in the freezer for about an hour. Once frozen for about an hour, you can then stack the cookies in a zip top bag or airtight container without them sticking together and place in the freezer again for up to 3 months.

Recipes Similar to Lemon Sugar Cookies

• Crumbl Sugar Cookies
• Chocolate Chipless Cookies
• Toffee Doodle Cookies

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The Best Lemon Cookie Recipe

Lemon Sugar Cookies are perfectly chewy sugar cookies with just the right amount of sweet lemon flavor. And I've found the BEST lemon bakery emulsion to ensure the lemon flavor is spot on every time.

Course Dessert

Cuisine American

Keyword Lemon Sugar Cookies

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Servings 32 small cookies

Calories 162kcal

Ingredients

• 1/2 cup (111g) salted butter softened
• 1/2 cup (111g) margarine softened
• 1 1/4 cup (293g) granulated sugar
• 1 egg
• 2 tbsp light corn syrup
• 1 1/2 tsp Lemon Oil
• 2 1/2 cups (380g) all purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt

Instructions

• Preheat the oven to 350° F (180° C). Line you baking sheet with parchment paper or a silicone baking mat. Set aside.
• In the bowl of a stand mixer or with an electric hand mixer, cream together the margarine, butter and sugar until well combined.
• Scrape the sides of the bowl and add in the egg, corn syrup and lemon bakery emulsion. Mix until well combined.
• Add the flour, baking soda and salt, mix until the dough forms.
• Portion the dough out into your desired size. For small cookies, use 1 1/2 tsp of dough (#40 scoop) or for larger cookies use 3 tbsp of dough (#24 scoop). Arrange on your prepared cookie sheet.
• Bake at 350° F (180° C) until the cookie will flatten, spread and the center of the cookie will no longer look wet and glossy when they are ready to come out of the oven. For small cookies, about 7-9 minutes, for larger cookies about 9-11 minutes.
• Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.
• Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.

Nutrition

Calories: 162kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 115mg | Potassium: 24mg | Fiber: 0.5g | Sugar: 10g | Vitamin A: 232IU | Vitamin C: 0.01mg | Calcium: 6mg | Iron: 1mg

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• Lemon Cutout Cookies 
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The post Lemon Sugar Cookies appeared first on Cookies for Days.