11 citrus syrup cake Recipes

cake flour (not self-rising), granulated sugar, baking powder, salt, eggs, canola oil, fresh orange juice, grated fresh orange zest, grated fresh lemon zest, vanilla, cream of tartar, sugar for sprinkling, citrus syrup

butter, softened, caster sugar, lemons , juice and rind of, finely grated, oranges , juice and zest of, finely grated, limes , juice and zest of, finely grated, eggs, gluten-free self-raising flour , sifted, almond meal, milk

butter, orange rind, grated, lemons , rind of, grated, caster sugar, eggs, separated, self raising flour, pumpkin, mashed, orange juice, lemon juice, sugar

eggs, vanilla extract, grated orange zest, grated lemon zest, unsalted butter, at room temperature, plus more for the pan, granulated sugar, kosher salt, all-purpose flour, fresh or frozen cranberries, fresh orange juice, orange liqueur (optional)

all-purpose flour (about 2 1/2 cups), baking powder, baking soda, salt, canola oil, golden cane syrup (such as lyle s golden syrup), granulated sugar, reduced-fat sour cream, eggs, grated peeled fresh ginger, ginger ale, at room temperature, baking spray with flour (such as baker s joy), kumquats, thinly sliced and seeded, granulated sugar, water, powdered sugar, salt

lemon instant pudding mix, skim milk, carton low-fat sour cream, low-sugar orange marmalade, dry sherry or unsweetened orange juice, angel food cake, cut into 3/4 cubes, mandarin oranges in light syrup, drained

courtland apples, peeled cored and thinly sliced, citrus soda, water, unsalted butter, light brown sugar, molasses, maple syrup, ground cinnamon, salt, apple brandy, chopped pecans, raisins, store-bought angel food cake

lemon instant pudding mix, skim milk, carton low-fat sour cream, low-sugar orange marmalade, dry sherry, angel food cake, cut into 3/4-inch cubes, mandarin oranges in light syrup, drained

mile high lemon meringue secrets, lemon meringue pie may be an american classic , but it can be tricky to prepare. there s the crust with all its issues, then the tart filling and the meringue itself, which is all too prone to weeping. and that topping is never, ever as tall and fluffy as we would like. we wanted to figure out how to make a perfect lemon meringue pie with a sky-high topping. here s what we discovered, make the meringue with a hot sugar syrup (what the professionals call italian-style meringue). this ensures that the meringue is cooked through and stable enough to be piled high on top of the filling. the addition of a little cream of tartar to the egg whites while mixing also helps to stabilize the meringue.flavor the filling with both lemon zest and lemon juice for the brightest citrus flavor. remember to strain the filling to remove the zest, which would mar the otherwise silky smooth filling.use a rubber spatula to spread the meringue over the filled pie, making sure to stick the meringue to the edge of the pie crust to prevent the topping from shrinking. once all the meringue is on the pie, use the spatula to make the spikes and peaks of meringue., all-purpose flour , for dusting, brisee (pie dough) for 1 single 9 inch pie crust, egg, heavy cream, cornstarch, cake flour, salt, sugar, egg yolks, lightly beaten, fresh lemon juice, lemon rind, unsalted butter, cut into small pieces, egg whites, sugar, salt