Lemon Kick Recipes
LEMON KICK-UPS
This is a traditional lemon shake-up with a kick!
Provided by ltlblondie2007
Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes
Time 10m
Yield 8
Number Of Ingredients 5
Steps:
- Cut lemons in half and squeeze juice into a 1 gallon sealable pitcher; place lemon halves in it. Add sugar, vodka, and ice; fill pitcher with cold water until half full.
- Shake thoroughly until well mixed. Fill pitcher with water until completely full and shake again.
Nutrition Facts : Calories 350.2 calories, Carbohydrate 56 g, Fat 0.2 g, Fiber 2.6 g, Protein 0.7 g, Sodium 3.2 mg, Sugar 50 g
CANTON GINGER KICK
Kick is the right word to describe this golden cocktail, which underscores the shot of ginger liqueur with ginger syrup and lemon.
Provided by Susan Feniger
Yield Makes 6 drinks
Number Of Ingredients 6
Steps:
- Stir together ginger syrup, vodka, ginger liqueur, and lemon juice in a pitcher.
- Divide among 6 (10-ounces) Old Fashioned glasses filled with ice. Top off with soda water. Spear a few slices candied ginger onto each of 6 wooden picks and add to drinks, then garnish with lemon wedges.
CAMERON'S KICK
Yield
Serves 1.
Number Of Ingredients 5
Steps:
- Combine all ingredients in a cocktail shaker and shake vigorously. Strain into a cocktail glass.
LEMON CAKE
This cheery lemon cake is perfect for festive occasions. Top it off with our Whipped Frosting that's the perfect light and fluffy complement to this moist cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.
- In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.
- Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.
- While cakes are baking, bring remaining 1/2 cup sugar and 1/2 cup water to a boil in a saucepan. Add lemon slices and simmer 25 minutes. Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate. Stir remaining 1/4 cup fresh lemon juice into syrup.
- Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely. Prepare frosting, substituting 2 tablespoons fresh lemon juice for vanilla extract. Frost cooled cakes and top with candied lemon slices.
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