Lemonbuttersauceforcake Recipes
LEMON DESSERT SAUCE
While this sauce makes a wonderful topping for angel food cake, it's also great as a glazed for roasted chicken with some thyme or rosemary...or swirled in to a homemade cheesecake.-Connie Jurvevich, Atmore, Alabama
Provided by Taste of Home
Categories Desserts
Time 17m
Yield 1 cup.
Number Of Ingredients 6
Steps:
- In the top of a double boiler, beat eggs and sugar. Stir in butter, lemon juice and zest. Cook over simmering water for 10-12 minutes or until mixture reaches 160° and is thick enough to coat the back of a metal spoon. Refrigerate for up to 1 week. Serve chilled over the cake.
Nutrition Facts : Calories 241 calories, Fat 8g fat (4g saturated fat), Cholesterol 122mg cholesterol, Sodium 90mg sodium, Carbohydrate 41g carbohydrate (38g sugars, Fiber 0 fiber), Protein 3g protein.
LEMON BUTTER SAUCE FOR CAKE
This is a rich and bright sauce that is excellent with any heavy unfrosted cake. A classic from the Farm Journal magazine
Provided by Aroostook
Categories Lemon
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Add all ingredients to a small sauce pan Cook over med.
- heat, stirring constantly until it comes to a boil.
- Remove from heat, stir and cool slightly.
- Serve on cake.
LEMON BUTTER CAKE
Provided by Melissa d'Arabian : Food Network
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Cream the butter and sugar in a medium bowl using a hand mixer until light and fluffy, about 3 minutes. While still mixing, slowly add the eggs, then the vanilla. Whisk together the flour, baking powder and salt in a small bowl. Add half the flour mixture to the butter mixture and mix. Then add the lemon juice and zest. Mix, then add the remaining half cup of the flour mixture. Pour into a greased 8-inch square pan. Bake until the cake springs back when lightly pressed, about 20 minutes.
LEMON BUTTER SAUCE
Provided by Food Network
Number Of Ingredients 11
Steps:
- Heat a large nonreactive skillet over high heat. When the skillet is hot, add the wine, lemons, garlic, and shallots. Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper, Worcestershire, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes. Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce. Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately, or keep warm for a few minutes until ready to use.
LEMON CAPER BUTTER SAUCE
This simple lemon caper butter sauce is the perfect accompaniment to sauteed sole.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 1
Number Of Ingredients 6
Steps:
- Crush capers in a small bowl with the back of a spoon.
- Melt 1/2 teaspoon butter in a skillet over medium-high heat until the butter foams and is golden; saute capers until fragrant, about 15 seconds. Add lemon juice, bring to a simmer, and cook, stirring frequently, until liquid is reduced by one-third, 1 to 3 minutes. Season with salt and pepper. Remove from heat.
- Stir cold butter and savory into lemon mixture, stirring constantly until butter is completely melted and sauce is shiny and thick, about 1 minute.
Nutrition Facts : Calories 269.1 calories, Carbohydrate 24.6 g, Cholesterol 66.4 mg, Fat 25.8 g, Fiber 10.9 g, Protein 3.2 g, SaturatedFat 16 g, Sodium 594.7 mg, Sugar 0.1 g
LEMON SAUCE
Wonderful used on bread pudding, plantation pudding (also known as shoo fly pie) or on southern crumb cake.
Provided by Darlene Summers
Categories Sauces
Time 10m
Yield 1 topping for bread pudding, 10 serving(s)
Number Of Ingredients 7
Steps:
- Sift cornstarch and sugar to keep it from lumping and then combine with salt and boiling water.
- Cook over medium heat, stirring occasionally, until boiling and clear, about 5 minutes.
- Stir in remaining ingredients.
- Keep warm till ready to serve.
LEMON SAUCE II
This is a tasty lemon and honey sauce that can be served with cakes and other desserts. Pineapple juice may be used in place of the orange.
Provided by MELLY343
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 20m
Yield 8
Number Of Ingredients 5
Steps:
- In a small saucepan over low heat, whisk together the orange juice and arrowroot powder. Whisk in lemon juice and honey, and cook stirring until thickened. Stir in the lemon zest and serve.
Nutrition Facts : Calories 63.2 calories, Carbohydrate 16.5 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.3 g, Sodium 0.9 mg, Sugar 14.3 g
QUICKER LEMON ANGEL FOOD SUPREME
Boxed angel food cake speeds prep time but retains the cake's home-baked taste. And the no-cook version of sauce uses handy prepared lemon pie filling and whipped topping for fuss-free fixing and old-fashioned results.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Prepare cake batter according to package directions, adding lemon zest and extract. Bake according to package directions. After baking, immediately invert pan and cool completely. For the sauce, combine the pie filling, milk, lemon juice and extract in a bowl; beat until smooth. Fold in whipped topping. Serve with cake. Store sauce in the refrigerator.
Nutrition Facts : Calories 291 calories, Fat 4g fat (2g saturated fat), Cholesterol 49mg cholesterol, Sodium 311mg sodium, Carbohydrate 60g carbohydrate (51g sugars, Fiber 0 fiber), Protein 5g protein.
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