933 lemon extract recipes

Cherry pie topped with a golden coconut-almond macaroon instead of a second crust. The two-stage bake gives you sweet cherry filling under a chewy, toasted almond-coconut layer.

Gateau Russe aux Noix, a French-Russian walnut cake with almond meringue layers, coffee buttercream, rum syrup, and caramelized walnuts. A showpiece patisserie dessert.

Three-layer pecan fudge cake made with unsweetened chocolate in both the batter and frosting. Rich, dense, and loaded with chopped pecans throughout.

Passover cheesecake with a chocolate macaroon crust, creamy lemon-brightened filling studded with Brazil nuts, and a vanilla sour cream glaze. Flourless and fully kosher for the holiday table.

Lemon and coconut roulade spread with melted chocolate and rolled with whipped cream and fresh berries. A flourless sponge that's lighter than it looks.

Russian cheese babka (pashka) with cream cheese, cottage cheese, candied fruits, golden raisins, and citrus zest, molded in cheesecloth overnight. A no-bake Russian Easter dessert.

The name says it all. I got this from Sandra Lee at Food Network. I am adding it to my recipe box because I'm a sucker for ANYTHING cheesecake.

Apple cream cheese coffeecake with a tender almond-scented crumb and cinnamon-sugar apples baked right on top. The cream cheese in the batter keeps every slice moist for days.

Blueberry upside-down cake with a glossy brown sugar topping and tender white cake base. Inverted to reveal jammy purple-stained fruit on top.

Flour-free Passover cake layered with cinnamon apples and dried apricots, topped with walnuts and cinnamon sugar. Light, fruity, and made with matzoh meal.

Lindy's cheesecake, the legendary New York deli-style recipe with a vanilla bean cookie crust, 2.5 pounds of cream cheese, citrus zest, and a dramatic high-heat bake.

Light, airy cheesecake made with pressed cottage cheese and whipped cream in spiced rusk crust, topped with strawberry glaze studded with whole berries.

Lemon poppy seed muffins made with fat-free sour cream, egg substitute, and a third cup of fresh lemon juice. Sugar-dusted tops, tender crumb, lighter take.

Here I adapted an 18th century English spice cake recipe which also makes nice cupcakes.

Polish nalesniki are delicate egg-white pancakes rolled around a lemon-vanilla sour cream pudding, baked until warm, then dusted with powdered sugar. An old-world dessert.

Baked Granny Smith apples stuffed with brown sugar, cinnamon, and chopped nuts, then drenched in a maple syrup glaze. A classic Midwest fall dessert served warm with cream.