Lemon Cream Soda Recipes

LEMON CREAM SCONES

Steps:

• Preheat oven to 400°. In a large bowl, whisk flour, 1/3 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk 3/4 cup cream, eggs and lemon extract until blended; stir into crumb mixture just until moistened., Turn onto a lightly floured surface; knead gently 10 times. Pat dough into an 8-in. circle. Cut into eight wedges., Place wedges on a greased baking sheet. Mix cinnamon and remaining sugar. Brush tops with remaining cream; sprinkle with cinnamon-sugar. Bake 20-25 minutes or until golden brown. Serve warm.

LEMON CREAM SODA

Steps:

• Spoon 1/4 cup lemon curd into each of 4 pint sized dessert glasses.
• Add 1/4 sparkling water and stir to combine.
• Add 2 scoops of ice cream to each glass; top with additional sparkling water.
• Serve immediately with straws.

3-INGREDIENT LEMON SCONES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet with cooking spray; lightly dust with flour.
• Sift self-rising flour into a large bowl. Combine lemon soda and cream and pour over the flour. Mix until dough is just combined. Turn dough out onto the prepared baking sheet. Flour your hands and gently pat dough into a large rectangle. Do not overwork the dough. Cut into triangles or squares.
• Bake in the preheated oven until golden, 10 to 12 minutes.

LEMON SODA

Steps:

• In a tall 10-ounce soda glass, combine the lemonade concentrate and the 1 teaspoon ice cream.
• Add a little carbonated water to mix the lemonade and vanilla ice cream, stirring the drink with a long-handled spoon.
• Top the drink with the 2 scoops of vanilla ice cream.
• Fill the glass with 1/2 to 3/4 cup carbonated water.
• Top with the cherry.
• Serve immediately with 2 straws and a spoon.

LEMON-LIME SODA CAKE AS MADE BY STEFANI RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F (160°C). Grease a 10-12 cup Bundt pan or tube pan (without a removable bottom).
• In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl with an electric hand mixer), beat the butter on low speed for 2 minutes. Add the sugar and cream on high speed for about 5 minutes, until pale yellow, light, and fluffy.
• Add the eggs, 1 at a time, and beat on low speed between each addition until just incorporated, scraping down the sides of the bowl as needed. Do not overmix. Add the vanilla, lemon zest, and lemon juice and mix for about 30 seconds, until combined. The mixture will look a little curdled, but will smooth out once the flour is added.
• Gradually add the flour and salt and mix until just combined. Using a rubber spatula, fold in the lemon-lime soda.
• Pour the batter into the prepared pan and smooth the top. Bake for 60-75 minutes, until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs attached. Remove the cake from the oven and let cool in the pan for about 10 minutes, then invert onto a wire rack and let cool completely, about 1 hour.
• Make the glaze: In a medium bowl, whisk together the powdered sugar, lemon juice, lime juice, and lemon-lime soda until completely smooth. Whisk in the lime and lemon zests.
• Drizzle the glaze over the cake and let set for 5-10 minutes before serving.
• Slice and serve.
• Enjoy!

LEMON CREAM SCONES

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, combine flour, butter, sugar, baking powder, and salt. Mix at low speed until the mixture resembles wet sand.
• In a separate bowl, whisk together 3/4 cup cream, 2 eggs, lemon zest, and vanilla. Add the cream mixture to the flour mixture, and beat on low speed until just incorporated. Turn out onto a lightly floured work surface, and form into a flat disc, about 8 inches across and 1 1/2 inches thick. Cut into 8 wedges and transfer to prepared baking sheet.
• In a small bowl, whisk together remaining egg and 3 tablespoons cream to make an egg wash. Brush scones with egg wash, and sprinkle with sugar. Bake until the tops are golden brown and firm, 40 to 50 minutes.