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Almond-Lemon Pound Cake
1 tsp. plus 3/4 cup butter, softened, divided
2 tsp. confectioners' sugar
1 cup slivered almonds
1 cup sugar
2 eggs
1/3 cup sour cream
1 T. Watkins Lemon Peel
1 cup cake flour
1 tsp. Watkins Baking Powder
1/4 cup lemon juice
Topping
1 cup each frozen unsweetened raspberries, strawberries and blueberries
1/4 cup sugar
2 T. lemon juice
2 T. confectioners' sugar
Spray bottom and sides of a 9 inch round baking pan with Watkins Cooking Spray. Sprinkle with confectioners sugar; set aside. Place nuts and sugar in a blender or food processor; cover and process until finely ground.
In a small mixing bowl, cream remaining butter; beat in almond mixture until combined. Add egg, one at a time, beating well after each addition. Stir in sour cream and lemon peel. Combine flour and baking powder; add to creamed mixture alternately with lemon juice. Pour into prepared pan.
Bake at 350 degrees for 40 - 45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Invert onto a wire rack to cool completely.
For topping, in a heavy sauce pan, combine the berries, sugar and lemon juice. Cook and stir over medium-low heat for 10 minutes or until mixture begins to thicken. Sprinkle cake with confectioners' sugar. Serve with berry topping. Yield: 6 servings.
Frosty Lemon Drink
3/4 cup lemonade concentrate
1/2 cup nonfat dry milk powder
1/3 cup sugar
3/4 cup cold water
1/8 tsp. Watkins Almond Extract
16 to 18 ice cubes
3 drops yellow food coloring, optional
In a blender, combine the first five ingredients; cover and process on high until blended. Add ice cubes, a few at a time; cover and process until slushy. Add food coloring if desired. Pour into chilled glasses. Serve immediately. Yield: 4 servings
Lemon Coconut Cake
5 egg whites
3/4 cup shortening
1-1/2 cups sugar
1-1/2 tsp.Watkins Original Double-Strength Vanilla
2 cups all purpose flour
2 tsp. Watkins Baking Powder
1 tsp. salt
1 cup milk
Filling
3/4 cup sugar
2 T. cornstarch
Dash salt
3/4 cup cole water
2 egg yolks
3 T. lemon juice
1 T. butter
Frosting
3/4 cup shortening
3-3/4 cups confectioners' sugar
1 tsp.Watkins Original Double-Strength Vanilla
1/3 cup water
1-1/4 cups flaked coconut
Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes. In a large mixing bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alaternately with milk. Beat egg whites until stiff peaks form; fold into cramed mixture.
Pour into three greased and floured 9 inch round baking pans. Bake at 350 degrees for 18 - 20 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
In a heavy saucepan, combine sugar, cornstarch and salt. Stir in the water until smooth. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of filling into egg yolks; return all to the pan, stirring constantly.
Bring to a boil; cook and stir 2 minutes longer. Remove from the heat. Stir in lemon juice and butter. Cool, without stirring, to room temperature.
In a large mixing bowl, cream shortening and confectioners; sugar until light and fluffy; beat in vanilla. Gradually add water, beating until smooth. Spread filling between cake layers. Frost top and sides of cake; sprinkle with coconut. Yield: 12 - 14 servings.
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The statements made and opinions expressed on this page are those of the Independent Watkins Associate who is the publisher of this document, and are not to be construed as the statements or opinions of Watkins Incorporated.
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