3 Ingredient Lemon Glaze

6 tablespoons butter melted

3 cups powdered sugar

¼ cup lemon juice or juice of 2 lemons

Instructions

In a small microwave safe mixing bowl or large measuring cup, combine butter, powdered sugar and lemon juice until smooth.

Warm 15 seconds and whisk to remove any clumps. 

Pour over scones, cookies, cakes, pound cake and more!

Allow to set before slicing.

Tips

• Avoid organic powdered sugar. It doesn't achieve a desirable consistency.
• Warm the glaze in the microwave (you can use a measuring cup).
• Whisk until smooth to remove any lumps.
• Pour over your baked goods rather than spread for a beautiful finish.
• To Store
• Refrigerate covered for up to a week. Bring to room temperature before warming.

Note: Freezing is not recommended.

Lemon Cake with 3 Ingredient Lemon Glaze

Recipe from julieblanner.com

Whiskey Cake

1 c chopped walnuts or pecans
1 box yellow cake mix
1 box large instant vanilla pudding
1/2 c cold water
1/2 c vegetable oil
4 eggs
1/2 c whiskey, I’ve used crown royal, southern comfort and jack daniels with success
GLAZE
1 stick butter, softened.
1/4 c water
1 c granulated sugar
1/2 c whiskey

Directions
1. Preheat oven to 325°. Grease and flour 12 inch bundt or 10 inch tube pan.
2. Place chopped nuts in bottom of pan. In mixing bowl, blend cake mix, instant pudding, water, oil, eggs and 1/2 cup whiskey. Beat for 2 minutes.
3. Pour batter over nuts. Bake approximately 1 hour or until cake top springs back when lightly touched.
4. Let cool and invert onto serving dish, pricking the top of the cake with a toothpick. While cake is cooling, prepare glaze.
5. Mix butter, water and sugar together in saucepan. Boil 5 minutes, stirring constantly. Remove from heat and add the other 1/2 cup whiskey. Pour glaze slowly over cake, allowing glaze to absorb into cake.

Recipe from justapinch.com

Pistachio Bundt Cake

1 box (15 oz) yellow cake mix
1 3.4 oz package instant pistachio pudding
4 eggs
1c sour cream
½c vegetable oil
1t almond extract
¼c granulated sugar
¼c brown sugar
1t ground cinnamon
½c + 1T finely chopped pistachio nuts (omitted)
 

INSTRUCTIONS
Preheat oven to 350F degrees.
In a small bowl, combine both sugars, cinnamon and 1/2 cup chopped pistachios; set aside.
In a large bowl, combine cake mix, pudding mix, eggs, sour cream, oil and almond extract. Using a hand mixer, beat on medium speed for 2 minutes.
Pour 1/3 of the batter into a prepared 9-cup bundt pan. Sprinkle with the sugar-nut mixture. Top with the other 2/3 of batter.
Bake at 350F for 50 minutes or until done. Remove from oven and let cool for 15 minutes before removing cake from pan. Let cool entirely and then frost with icing and sprinkle with remaining tablespoon of chopped pistachios.
ICING:
Combine
1c powdered sugar
1T softened butter
2T milk
½ t almond extract (to taste - didn't use full 1/2t)
¼ t cinnamon (omitted)
Beat until smooth and pour over cooled cake.

Pineapple Upside-Down Bundt Cake

TOPPING
1 (20 ounce) can crushed pineapple, drained (reserve juice)
1⁄2 cup brown sugar
2 tablespoons butter
maraschino cherry, halves
CAKE
1(18 ounce) box pineapple cake mix or yellow cake mix 
3 eggs
1 1⁄4 cups water (use part reserved pineapple juice) (I used almost a full cup of pineapple juice)
1⁄3 cup oil

Preheat oven to 350°F.
Melt butter in bundt pan in oven.
Spray cooking spray on the parts of the pan that aren't covered by the melted butter.
Sprinkle brown sugar over melted butter.
Place maraschino cherries on top of sugar.
Spread crushed pineapple over all.
Mix cake ingredients according to the package directions regarding time and mixer speeds.
Pour cake mix over topping ingredients in pan.
Bake for 40 minutes, until golden brown.
Test for doneness, knife or toothpick inserted should come out clean.
Immediately invert onto serving platter and remove pan carefully so none of the topping stays in the pan.
Cool completely before serving.

Recipe from food.com

Banana Bread Mini Loaves

3 ripe bananas
1/3 cup melted butter
1 tsp baking soda
Pinch of salt
1 cup of sugar
1 beaten egg
1 tsp vanilla extract
1 1/2 cups of all-purpose flour
1/2 cup chopped pecans optional

Instructions
In a large bowl, mash ripe bananas and melted butter until the mixture is fairly smooth.
Add in baking soda and salt and stir.
Add sugar, egg and vanilla extract.
Mix in the flour.
Once combined, pour batter into mini loaves pan (sprinkle pecans on top if desired).
Bake at 350 for 25 - 35 minutes or until toothpick inserted into bread comes out clean.
Yields 8 mini loaves

Picture and recipe from anightowlblog.com

Easy Mini Cinnamon Muffins

1 1/3 cup flour
1/3 cup sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 egg
3/4 cup milk
2 T oil

 
Instructions
Preheat oven to 375 degrees F.
Mix dry ingredients together.
Add oil, milk, and egg. Mix until combined. Don't over mix.
Line 24 count mini muffin pan with paper liners or spray with non-stick spray.
Fill each cup 2/3 full. Sprinkle with cinnamon sugar (1/2 cup sugar, 1 T cinnamon). (I used 1/4c sugar, 1/4c brown sugar, 1 T cinnamon)
Bake at 375 degrees F. for 9-10 minutes.
Serve with homemade sweet cinnamon butter or roll in cinnamon sugar. Yields 2 dozen

Recipe from kitchencents.com

Spiced Raisin Mini Muffins

1 cup sugar
1 cup chopped raisins
1 cup water
1/2 cup butter
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped walnuts
GLAZE
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons milk
I sprinkled cinnamon sugar on top of the muffins instead of the glaze (1/4 cup sugar, 1/4 cup brown sugar, 1 T cinnamon).

Directions
In a saucepan, combine the first six ingredients. Bring to a boil over medium heat, stirring occasionally. Remove from the heat; cool to room temperature.
In a bowl, combine the flour, baking soda and salt. 

Add raisin mixture; mix well. 

Stir in walnuts. 

Fill greased or paper-line miniature muffin cups two-thirds full.
Bake at 350° for 12-16 minutes or until a toothpick comes out clean. 

Cool for 5 minutes before removing from pans to wire racks.
For glaze, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Drizzle over cooled muffins. 

Yields 4 dozen mini muffins
Recipe is from tasteofhome.com

Fresh Mango Bread

2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1⁄2 teaspoon salt
1 cup granulated sugar, can substitute 1/4 cup for dark brown sugar (better crust)
2 large eggs
3⁄4 cup vegetable oil
2 1⁄2 cups mangoes, peeled and chopped
1 teaspoon lemon juice
1⁄4 cup raisins
 

DIRECTIONS
Preheat oven to 350 degrees.
Combine all of the dry ingredients.
Beat eggs with oil and add to flour mixture.
Add mangos, lemon juice and raisins.
Mix well.
Pour into 2 greased 8x4 loaf pans. (I made one loaf and 4 mini loaves)
Bake for about 1 hour or until toothpick comes out clean.

Recipe from food.com

Sour Cream Banana Cake

1⁄2 cup unsalted butter, softened
1 cup sugar
2 eggs
1 cup banana, mashed
1⁄2 teaspoon vanilla extract
1⁄2 cup sour cream
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1⁄4 teaspoon salt 

1⁄2 cup walnuts, finely chopped

1⁄4 cups sugar (2T sugar, 2T brown sugar) 

1⁄2 teaspoon cinnamon
1⁄4 cup powdered sugar

 

DIRECTIONS
Preheat oven to 350°F 
Combine butter and 1 cup sugar in a bowl and beat with an electric mixer until light and fluffy. 
Add eggs one at a time, mixing thoroughly after each addition. 
Stir in bananas, vanilla and sour cream.
Sift flour and next 3 ingredients together in a bowl. 
Fold into butter mixture until just blended.
Combine nuts, cinnamon and remaining granulated sugar in another bowl. 
Sprinkle half of nut mixture into a buttered and floured tube or bundt pan. (I used all of it in the middle) 
Add half the batter. Sprinkle with remaining nut mixture and cover with remaining batter.
Bake 45-50 minutes until a tester comes out clean when inserted in center. 
Invert pan and cool. 
Sprinkle with powdered sugar before serving.

Recipe is from food.com