CREAMY LEMON MILK SHAKES
Several different recipes inspired the combination of ingredients I use in these shakes, and I'm glad they did! They're so refreshing. -Carol Gillespie, Chambersburg, Pennsylvania
Provided by Taste of Home
Time 10m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a shallow dish, mix crushed lemon drops and sugar. Using 1 or 2 lemon slices, moisten the rims of four glasses; dip rims into candy mixture., Place remaining ingredients (minus lemon slices) in a blender; cover and process until smooth. Pour into prepared glasses; serve immediately with remaining lemon slices.
Nutrition Facts :
BUTTERMILK SHAKE
"This rich shake tastes like liquid cheesecake!" reveals Gloria Jarrett of Loveland, Ohio.
Provided by Taste of Home
Time 5m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Place all ingredients in a blender container. Cover and process on high until smooth. Pour into glasses. Refrigerate any leftovers.
Nutrition Facts : Calories 317 calories, Fat 16g fat (10g saturated fat), Cholesterol 63mg cholesterol, Sodium 234mg sodium, Carbohydrate 37g carbohydrate (29g sugars, Fiber 0 fiber), Protein 9g protein.
LEMON BUTTERMILK POUND CAKE
Moist and tender lemon pound cake with a lemon buttermilk glaze. This is the perfect easy cake to throw together for a last-minute gathering, brunch, or spring dessert. Works great in bundt cake pans too!
Provided by Elizabeth Marek
Categories Dessert
Number Of Ingredients 15
Steps:
- Weigh out your ingredients using a scale instead of using measuring cups for a more accurate recipe and bring your butter, eggs and buttermilk to room temperature. This is important, they should all be on the warm side to create a good texture.
- Heat oven to 350ºF and prepare a 5"x9" metal loaf pan with cake goop or another preferred pan release.
- Sift together your cake flour, baking powder, baking soda, and salt.
- Add the lemon extract and lemon zest to the buttermilk and set aside
- Cream the butter and sugar together in the bowl of your stand mixer with the paddle attachment on medium-high speed until light, white and fluffy. 2-3 minutes.
- While mixing on low, add in your room temperature eggs, one at a time, letting each mix in fully before you add in the next.
- Add 1/3 of the flour mixture to the egg mixture while mixing on low, then add 1/2 of the buttermilk and mix until barely combined.
- Add in 1/3 of the flour, 1/2 the buttermilk mixture, and the rest of your flour, then the rest of the buttermilk mixture and mix until just combined. Don't over-mix.
- Pour your batter into a prepared 5"x9" loaf pan and bake at 350ºF for 35-45 minutes or until a toothpick inserted into the center comes out cleanly. If you use a glass pan, bake for an extra 10 minutes.
- Allow the pound cake to cool in the pan until barely warm and then remove it from the pan to cool completely on a cooling rack before making the lemon glaze.
- Combine powdered sugar, salt, and buttermilk powder and lemon juice in a bowl.
- Mix with a hand mixer or whisk until smooth
- Mix in the soft butter until smooth and creamy
- Place the pound cake on a cooling rack and then onto another pan to catch the glaze runoff.
- Pour your glaze over the top of your cooled lemon pound cake and garnish with fresh lemon slices if you desire.
- Transfer your finished pound cake to a serving platter and enjoy!
Nutrition Facts : ServingSize 1 slice, Calories 464 kcal, Carbohydrate 73 g, Protein 8 g, Fat 16 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 130 mg, Sodium 245 mg, Fiber 1 g, Sugar 51 g
LEMON-BUTTERMILK ICE CREAM
Provided by William Grimes
Categories ice creams and sorbets, dessert
Time 1h
Yield 1 quart
Number Of Ingredients 6
Steps:
- In a small saucepan, combine lemon juice and 1/4 cup of sugar. Place over medium-low heat, and stir until dissolved. Remove from heat, and allow to cool.
- In a medium, heavy-bottomed saucepan, combine the milk, buttermilk, heavy cream, and 1/4 cup of sugar. Place over medium-low heat until steam rises from the surface. Remove from heat.
- In a medium mixing bowl, combine egg yolks with remaining 1/4 cup sugar. Whisk to blend. While continuing to whisk yolks, slowly drizzle about a cup of the hot milk mixture into them, to gradually warm them. Add yolk mixture to saucepan. Return saucepan to medium-low heat, and stir with a wooden spoon until mixture has thickened enough to coat the back of the spoon.
- Strain mixture into a bowl, and place in a bowl of ice water to cool. Add lemon syrup and stir well. Freeze in an ice cream maker, according to the manufacturer's instructions.
Nutrition Facts : @context http, Calories 199, UnsaturatedFat 5 grams, Carbohydrate 19 grams, Fat 13 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 71 milligrams, Sugar 18 grams
LEMON-BUTTERMILK POUND CAKE WITH AUNT EVELYN'S LEMON GLAZE
My mother's blue-ribbon pound cake recipe. It always gets rave reviews.
Provided by Sarah Copeland Sawicki
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Beat white sugar and 1 1/2 cups butter together in a bowl with an electric mixer until light and fluffy, about 10 minutes. Add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next.
- Sift flour, salt, and baking soda together in a bowl. Add 1/3 of the flour mixture to the butter mixture; mix well. Pour in 1/2 the buttermilk and beat until combined. Repeat adding the remaining flour mixture and buttermilk, beating well after each addition, and ending with the flour mixture. Stir lemon extract into batter. Pour batter into prepared tube pan.
- Reduce oven temperature to 325 degrees F (165 degrees C).
- Bake in the oven until a toothpick inserted into the center of the cake comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to a cake platter or plate.
- Beat confectioner's sugar, lemon juice, 2 tablespoons butter, and lemon zest together in a bowl until glaze is smooth. Pour about half the glaze over the cake; let cool. Pour remaining glaze over the cake.
Nutrition Facts : Calories 630.1 calories, Carbohydrate 91.9 g, Cholesterol 128.9 mg, Fat 27.2 g, Fiber 1.1 g, Protein 6.8 g, SaturatedFat 16.5 g, Sodium 372.2 mg, Sugar 63.5 g
LEMON & BUTTERMILK POUND CAKE
This buttermilk pound cake has a dense, moist crumb and bags of lemon flavour to cut through the richness. Make it for afternoon tea or for a summer picnic
Provided by Diana Henry
Categories Afternoon tea, Dessert
Time 1h10m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter and flour a loaf tin measuring 22 x 11 x 7cm. Sift the flour with a pinch of salt, bicarbonate of soda and baking powder. Beat the butter and sugar until pale and fluffy, then add the lemon zest. Gradually add the eggs a little at a time, beating well after each addition. Mix the buttermilk with the lemon juice. Fold the flour mixture into the batter, alternating with the buttermilk and lemon mixture.
- Scrape the batter into the loaf tin and bake for 40-45 mins, or until a skewer inserted into the centre of the cake comes out clean. Leave to sit for 10 mins, then turn out onto a wire cooling rack with a tray underneath it. Set the cake the right way up.
- To make the syrup, put the ingredients in a small saucepan and heat until the sugar has dissolved. Pierce the cake all over with a skewer then, while the cake is still warm, pour the syrup over slowly. Leave to cool.
- Gradually add the lemon juice to the icing sugar and mix until just smooth. If runny, put in the fridge for about 10 mins - you don't want it to set, you just want it become a little firmer. Pour or spread the icing over the cake (the bits that drizzle down the side will be caught by the tray under the cooling rack). This icing won't set hard, but do leave it to set a little before serving.
Nutrition Facts : Calories 291 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 34 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
LEMON-BUTTERMILK SHAKE
The difference between shakes and smoothies is all in the fruit. Stay true to ice cream, sorbets and syrups and you have a shake!!
Provided by Chef mariajane
Categories Shakes
Time 5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a blender, combine buttermilk and honey. Blend for 25 seconds.
- Add Ice cream and sorbet, then pulse several times to begin breaking them up. With blender off, use a silicone spatula to mash mixture onto blades.
- Continue pulsing and stoppng to mash until mixture is thick, smooth and moves easily in blender, about 1 minute.
Nutrition Facts : Calories 164.8, Fat 7.5, SaturatedFat 4.7, Cholesterol 30.3, Sodium 85.2, Carbohydrate 21.4, Fiber 0.5, Sugar 19.8, Protein 3.3
More about "lemon buttermilk shake recipes"
HOW TO MAKE BUTTERMILK (SUBSTITUTE RECIPE WITH MILK …
From thekitchn.com
BEST LEMON BUTTERMILK CAKE RECIPE (VIDEO) - A SPICY …
From aspicyperspective.com
BEST LEMON CAKE RECIPE - HOW TO MAKE MAIDA …
From food52.com
GLAZED LEMON BUTTERMILK CAKE (EXTRA LEMONY!) - AVERIE …
From averiecooks.com
CLASSIC LEMON-BUTTERMILK CAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
LEMON BUTTERMILK SCONES WITH LEMON GLAZE - JO COOKS
From jocooks.com
QUICK & EASY LEMON BUTTERMILK SCONES - THE UNLIKELY BAKER
From theunlikelybaker.com
LEMON-TARRAGON BISCUITS RECIPE - FOOD NETWORK KITCHEN
From foodnetwork.com
Author Food Network KitchenDifficulty Easy
BANANA-BERRY BUTTERMILK SMOOTHIE RECIPE | MYRECIPES
From myrecipes.com
35 YUMMY BUTTERMILK RECIPES FOR BREAKFAST - THERUSTYSPOON.COM
From therustyspoon.com
32 BEST BUTTERMILK RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
WHAT IS BUTTERMILK? | COOKING SCHOOL | FOOD NETWORK
From foodnetwork.com
LEMON BUTTERMILK POUND CAKE RECIPE - THE GRACIOUS WIFE
From thegraciouswife.com
LEMON BUTTERMILK CAKE - CHEF DENNIS
From askchefdennis.com
BEST RECIPES MADE USING BUTTERMILK | MARTHA STEWART
From marthastewart.com
LEMON BLUEBERRY SMOOTHIE RECIPE | AMBITIOUS KITCHEN
From ambitiouskitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #preparation #5-ingredients-or-less #beverages #easy #shakes #3-steps-or-less
You'll also love