LEMON-ZUCCHINI BREAD
Try your hand at something new, and surprise them all with this Lemon-Zucchini Bread recipe. Incorporating a delicious mix of sweet and citrusy flavors, one slice of this Lemon-Zucchini Bread is enough to put a smile on anyone's face!
Provided by My Food and Family
Categories Home
Time 2h5m
Yield 16 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350°F.
- Combine first 4 ingredients. Beat granulated sugar, oil eggs and half the cream cheese until blended. Gradually add flour mixture, mixing well after each addition. Stir in zucchini, lemon zest and 3 Tbsp. lemon juice.
- Pour into greased and floured 9x5-inch loaf pan.
- Bake 40 to 45 min. or until toothpick inserted in center comes out clean. Cool 15 min. Remove from pan to wire rack; cool completely.
- Mix powdered sugar with remaining cream cheese and lemon juice until blended; drizzle over bread. Let stand until glaze is firm before slicing bread to serve.
Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
LEMON CREAM CHEESE BARS
Nothing brings a recipe to life like fresh lemons! For a change of pace from the standard Southern-style lemon bars, you need to look no further! This recipe is easy and the taste is divine. I have also made this with Splenda® and low-fat cream cheese and they were just as wonderful.
Provided by Pamela Souza LeBlanc
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h5m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch baking dish with aluminum foil and spray with cooking spray.
- Press 1 can crescent roll dough into the bottom of the prepared baking dish, stretching to the edges.
- Mix the zest of 1 1/2 lemons and juice from 2 lemons together in a bowl. Beat cream cheese and 1/2 cup sugar into lemon zest mixture using an electric mixer until smooth and creamy; spread over crescent roll dough layer.
- Unroll the second can of crescent roll dough and layer over cream cheese mixture, gently stretching dough to the edges. Brush melted butter over crescent roll dough layer. Mix remaining lemon zest and 3 tablespoons sugar together in a bowl; sprinkle over butter.
- Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for about 20 minutes. Lift dessert from baking dish using foil; transfer to a cutting board. Cut into squares, leaving on foil. Return dessert to the baking dish and refrigerate until chilled, at least 1 hour.
Nutrition Facts : Calories 171.1 calories, Carbohydrate 14.6 g, Cholesterol 23.1 mg, Fat 11.5 g, Fiber 0.4 g, Protein 2.9 g, SaturatedFat 5.7 g, Sodium 209 mg, Sugar 7.1 g
LEMON CHEESE BRAID BREAD
This recipe came form my mom, who is an excellent cook. It always gets rave reviews. Although fairly simple to make, when you finish you'll feel a sense of accomplishment because it tastes delicious and looks so impressive.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-14 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, eggs, salt and 2 cups flour; beat on low speed for 3 minutes. Stir in enough of remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, in a small bowl, beat all the filling ingredients until fluffy; set aside. , Punch dough down. Turn onto a lightly floured surface; roll into a 14x12-in. rectangle. Place on a greased baking sheet. Spread filling down center third of rectangle. On each long side, cut 1-in.-wide strips, 3-in. into center. Starting at one end, fold alternating strips at an angle across filling. Seal end. Cover and let rise for 30 minutes., Bake at 375° for 25-30 minutes or until golden brown. Cool on a wire rack. Combine confectioners' sugar, vanilla and enough milk to achieve drizzling consistency; drizzle over warm bread.
Nutrition Facts : Calories 284 calories, Fat 13g fat (7g saturated fat), Cholesterol 80mg cholesterol, Sodium 201mg sodium, Carbohydrate 37g carbohydrate (16g sugars, Fiber 1g fiber), Protein 6g protein.
LEMON CREAM BREAD
Make and share this Lemon Cream Bread recipe from Food.com.
Provided by PENNY
Categories Quick Breads
Time 1h20m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Cream together butter, sugar and cream cheese until light and fluffy.
- Add eggs one at a time, beating well after each one.
- Add dry ingredients alternately with milk and water, blending well.
- Fold in nuts and lemon rind.
- Pour into greased and floured 9x5x3 inch loaf pan.
- Bake at 350 degrees about 1 hour or until golden brown.
- Stir sugar with lemon juice until dissolved.
- Drip over hot loaf and let stand in pan for 30 minutes.
- Turn out on rack.
EASY LEMON CREAM CHEESE COOKIE RECIPE
This easy lemon cream cheese cookie recipe is a riff on a simple sugar cookie with two important additions: lemon (both juice and zest) and cream cheese.
Provided by Laura Sampson,Mashed Staff
Categories dessert
Time 25m
Number Of Ingredients 9
Steps:
- Cream the butter, cream cheese, and sugar until light and fluffy, two to three minutes.
- Mix in the lemon zest, then beat in the lemon juice.
- Beat in the egg.
- In a separate bowl, whisk the flour, baking powder, and salt together. Fold the dry ingredients into the wet.
- Chill the dough for 30 minutes.
- Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment or silicone baking sheets.
- Roll the dough into 1-inch balls and place on a baking sheet.
- Put extra sugar in a saucer, and use a glass dipped in sugar to press the cookies down slightly before baking.
- Bake 9 to 10 minutes or until just set.
- Cool the cookies for 2 to 3 minutes on a baking sheet, then transfer to a cooling rack.
Nutrition Facts : Calories 88 calories, Carbohydrate 12 g carbohydrates, Cholesterol 15 mg cholesterol, Fat 4 g fat, Fiber 0 g fiber, Protein 1 g protein, SaturatedFat 2 g saturated fat, ServingSize 0 g, Sodium 28 mg, Sugar 7 g, TransFat 0 g
ICED LEMON LOAF
With an extra swirl of cream cheese...better than any coffee shop, has a nice spring vibe, plus easier than you'd think to make!
Provided by Tieghan Gerard
Time 2h20m
Number Of Ingredients 14
Steps:
- 1. Preheat the oven to 350° F. Grease a (9x5 inch) loaf pan.2. In a large mixing bowl, beat together the butter, honey, and 1 tablespoon lemon zest until combined. Beat in the eggs, one at a time, until combined, then add the lemon juice, vanilla, and yogurt. It's going to look curdled. Add the flour, baking powder, baking soda, and salt. Beat until just combined. 3. In a bowl, whisk together the cream cheese and 1 tablespoon lemon zest. 4. Spoon 1/3 of the batter into the prepared pan. Dollop teaspoon size amounts of the cream cheese over the batter, using half the cream cheese. Gently swirl the cheese using a paring knife. Spoon over another 1/3 of the batter, then swirl in the remaining cream cheese, then spoon the remaining batter over. It's OK if all the cream cheese is not covered. Bake for 45 minutes, or until the center is just set. If the cake is browning, cover with foil to finish baking. 5. Let cool completely before frosting.6. Meanwhile, make the glaze. In a bowl, whisk together the powdered sugar, lemon juice, and honey. Pour the glaze over the loaf. Let set 1 hour (or so), slice and eat
Nutrition Facts : Calories 328 kcal, ServingSize 1 serving
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