Summer cooking: Desserts
When I think summer treats, I think ice cream. But because I'm not going to make that, I also think lemon. Light, sweet and a little tangy, lemony desserts seem perfect for hot weather.
Here are two very easy recipes for iced lemon cookie and glazed lemon poppy seed pound cake. Both start with store-bought mixes; each recipe comes together in no time and will get rave reviews.
Iced lemon cookies
Ingredients:
cookies:
1 package lemon cake mix
2 eggs
1/3 C. vegetable oil
icing:
1 ½ C. powdered sugar
¼ tsp. lemon extract
1 Tbsp. milk
Directions:
Mix cookies ingredients together, blending well. Drop balls of dough onto lined cookie sheets (not greased!). Bake at 350 degrees for no more than 10 minutes. Cookies will still appear gooey or cake-ish. Meanwhile, mix icing. Once cookies have cooled completely, spread icing on flat side of cookies and press together to make cookie sandwiches. Chill before serving.
Glazed lemon poppy seed pound cake
Ingredients:
bunt cake:
1 package pound cake mix
1, 8-ounce container low-fat sour cream
2 Tbsp. poppy seeds
5 tsp. lemon extract
3/4 C. low-fat sour cream
1/4 C. water
icing:
1 C. powdered sugar
1 tsp. lemon extract
1 Tbsp. milk
Directions:
Mix cake ingredients together, blending well. Pour into a well-greased bunt pan. Bake at 350 degrees for 30 minutes, or until cooked through, being mindful not to over-bake. Meanwhile, mix icing. Once cake is cooled, ease it out of bunt pan. Drizzle icing on top, allowing it to run down the cake's sides.
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