Fresh Summer Desert

1 can frozen lemonade 12oz. 1 container cool whip (1 pound) 1 container cream cheese (1 pound) Mix all three ingredients with a wire whisk. You might want to set out the cream cheese to soften. I used my hand mixer. Pour into 2 large graham cracker crust. Let stay in fridge for at least 1-2 hours. For taste and appeal you can add yellow food coloring and lemon zest. You can do this with Orange or other flavors.

Fresh Squeezed Lemonade

2 cups Lemon Juice ( around 10 lemons)
2 cups Sugar
3 quarts Water

Lemon Zucchini Bread

Ingredients

• 1 1/2 c. all purpose flour
• 1/2 tsp. baking soda
• 1/4 tsp. baking powder
• 1/4 tsp. salt
• 3/4 c. sugar
• 1 c. finely shredded unpeeled zucchini (do not squeeze or dry shredded zucchini)
• 1/4 c. cooking oil
• 1 egg
• 2 Tbsp. lemon juice
• 2 Tbsp. lemon zest

Glaze

• 1/2 c. powdered sugar
• 1 Tbsp. lemon juice
• 1 tsp. lemon zest
• *glaze can be doubled if desired

Instructions

1. In a medium mixing bowl combine flour, baking soda, baking powder, and salt; set aside.
2. In a separate mixing bowl combine sugar, zucchini, cooking oil, egg, lemon juice, and lemon zest. Stir to combine.
3. Add dry ingredients to zucchini mixture; stir just until combined.
4. Spoon batter into greased bread pan.
5. Bake at 350 degrees for 50-55 minutes or until golden brown and set.
6. Cool in pan on a wire rack 15 min, then remove from pan and cool completely.
7. Once cool, combine ingredients for glaze and drizzle over bread.

Lemon Sheet Cake

Lemon Sheet Cake

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Serves: 12-16

Ingredient 

• 1 box lemon cake mix (plus ingredients on box)
• 1 cup buttermilk
• 1 - 3 oz. package white chocolate pudding

Frosting:

• ¼ cup butter, softened
• 4 oz. cream cheese (softened)
• 2 cups powdered sugar
• 2 TB lemon jello mix
• 1 teaspoon vanilla
• 1 TB lemon juice (you can use more if you want more lemon taste)
• a few teaspoons lemon zest
• 1-2 TB milk

Instructions

1. Preheat oven to 350.
2. Add lemon cake mix and pudding mix to a medium bowl.
3. Add buttermilk plus the ingredients on the back of the cake mix box. Beat until well combined.
4. Pour into a greased 9x13 pan. Bake for 23-35 minutes. Let cool.
5. While cake is cooling make frosting by creaming together butter and cream cheese. Add powdered sugar, vanilla, jello mix, lemon juice, lemon zest and milk. Beat until smooth.
6. Frost cake and ENJOY!