I’ve been making this lemonade punch for years!! It’s what I make for all my family gatherings. I love how easy it is, and my kids love it too! I’ve got all the tips to make it here plus some recipes that would go perfect at your next gathering!

This recipe makes enough for a large drink dispenser. These come in handy when you want to serve a lot of people. It’s the perfect recipe for your next backyard barbecue or your next tropical luau!

Tips for Lemonade Punch:

• Chill Sprite and pineapple juice before making punch.
• If you don’t have a large drink dispenser, either half this recipe or split it into two pitchers.
• Need a large drink dispenser? Here is one similar to mine.
• You can add in frozen fruit like frozen sliced strawberries or blueberries in the place of ice!
• Serve your lemonade punch in these cute disposable cups or these clear plastic glasses!

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Lemonade Punch

Lemonade Punch - This big batch recipe is perfect for all your gatherings, showers, and parties!

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Ingredients

• 1 qt Countrytime lemonade powder
• 1 - 2 L Sprite, refrigerated
• 64 oz pineapple juice, refrigerated
• 1 lemon, sliced
• *For a smaller pitcher, just half this recipe.

Instructions

1. Add lemonade powder to a large drink dispenser.
2. Slowly pour in pineapple juice and sprite and stir to combine.
3. Add in sliced lemons or use them for garnish on cups.

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Here are some other drink recipes you might like:

• Strawberry Limeade Punch
• Cranberry Lemonade
• Easy Summer Sangria

Here some great party foods I like to serve too!

• Hot Bean & Cheese Dip
• Stuffed Sausage Bread
• French Onion Dip
• Baked Corn & Sausage Dip
• Cilantro Dip
• Cajun 7 Layer Dip

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I’m obsessed with skillet cakes lately, and this Easy Lemon Coconut Skillet Cake is perfect for those lemon lovers! It packs a lemony flavor punch for sure! From the lemon zest and lemon juice to the sweet lemony glaze soaked into the cake, those lemon lovers will not be disappointed!

There’s just something about a skillet dessert that I love! It’s perfect when you want a little something sweet but don’t want to make a whole big cake. I’ve made my share of skillet recipes like this Lemon Blueberry Skillet Cake, this S’mores Cookie Pie, and this Peach Pecan Skillet Cake. I’d love for you to try them all!

What do you need to make this Easy Lemon Coconut Skillet Cake?

• all purpose flour
• granulated sugar
• baking powder
• baking soa
• kosher salt
• vanilla greek yogurt
• egg
• melted butter
• milk
• lemon zest
• lemon juice
• coconut

Helpful Recipe Tips:

• I recommend having 3 lemons on hand.  I can make this recipe including the glaze with only 2 lemons, but I would have 1 extra just in case one lemon isn’t very juicy!
• I like to use a 10 inch cast iron skillet for this recipe. If you don’t have one, you can make this in a smaller casserole dish, but baking time will need to be adjusted. But a cast iron skillet comes in handy in so many recipes!!! It’s one of my favorite tools in my kitchen!

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Easy Lemon Coconut Skillet Cake

Easy Lemon Coconut Skillet Cake - All lemon lovers will delight in this easy recipe with an extra lemony flavor and soaked in a sweet lemon coconut glaze.

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Ingredients

• 2 cups (240 g) all purpose flour
• 1 cup (200 g) granulated sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 1 cup vanilla greek yogurt
• 1 egg
• 1/3 cup butter, melted
• 2 tbsp milk
• 2 tbsp lemon zest
• 2 tbsp lemon juice
• 1/2 cup shredded sweetened coconut

Glaze

Toggle ingredient group

• 1/3 cup lemon juice
• 1/4 cup granulated suagr
• 1/4 cup shredded sweetened coconut

Instructions

1. Preheat oven to 400 degrees. Spray cast iron skillet with cooking spray.
2. In a large bowl, stir together flour, sugar, baking powder, baking soda, salt, and lemon zest.
3. Stir in yogurt, egg, butter, milk, and lemon juice until well combined. Stir in coconut.
4. Pour batter into sprayed cast iron skillet. Bake at 400 degrees for 8 minutes. REDUCE temperature to 350 degrees and bake another 12 to 15 minutes.
5. Make the glaze as soon as cake is out of oven by heating lemon juice and sugar until sugar is dissolved. Remove from heat and stir in coconut.
6. Poke holes with a fork all over the warm cake and pour glaze and spread over the top. Allow to cool before cutting.

Notes

I used 2 large lemons for this recipe. Have 3 on hand in case you don't have enough juice.

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• 
  Lodge Cast Iron Skillet, Pre-Seasoned and Ready for Stove Top or Oven Use, 10.25", Black
• 
  Melamine Mixing Bowls with Lids - 6 Piece Melamine Bowls and 6 Piece Plastic Lids, Multicolor

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Other Skillet Recipes You Might Like:

• Lemon Blueberry Skillet Cake
• S’mores Skillet Cookie Pie
• Peach Pecan Skillet Cake
• Loaded Skillet Nachos
• Beer and Cheese Skillet Bread

You can find more MAIN DISH RECIPES HERE. You can find ALL RECIPES HERE. For more ideas, follow me on FACEBOOK, PINTEREST, INSTAGRAM, AND TWITTER. Get FREE recipes delivered to you by email: SIGN UP HERE!

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I have happily made and tested this Lemon Blueberry Skillet Cake recipe a few times lately to get it just right!  I’m so happy with how it came out, and I can see myself making it all the time because it’s so easy all in one bowl and one skillet!   

Lemon zest and lemon juice give it that light citrus flavor.  And I make it with melted butter and Greek yogurt which makes it wonderfully tender and moist.  It’s not a huge recipe so it’s perfect when you’re craving a little something sweet. 

And I promise, even those non blueberry fans in my house, liked it too!!  I make it in my 10 inch cast iron skillet which is one of my favorite kitchen items I have.  While its baking, I make an easy lemon glaze with just some powdered sugar and lemon juice.  Then I pour it all over the warm cake and try to restrain myself while it cools a little!

What ingredients are needed to make this Lemon Blueberry Skillet Cake?

• All purpose flour
• granulated sugar
• baking soda
• baking powder 
• salt
• zest of 2 lemons
• fresh lemon juice
• melted butter
• 1 egg
• vanilla greek yogurt
• milk
• blueberries
• For the Glaze:  powdered sugar and more fresh lemon juice

About how many lemons do I need to use for the fresh lemon juice?

• I recommend having 3 lemons on hand.  I can make this recipe including the glaze with only 2 lemons, but I would have 1 extra just in case one lemon isn’t very juicy!

Do I need a cast-iron skillet to make this recipe?

• I could go on and on about my love for my cast iron skillet.  I love making desserts like this one and this one.  I even love making pizza and skillet nachos in it too.  Buuuut, if you don’t have one, you can make this recipe in a round cake pan or a 9 x 9 glass baking dish.  Baking time may need to be adjusted slightly, so you would need to make sure you set timers and watch it!

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Lemon Blueberry Skillet Cake

Yield: 10 slices

Lemon Blueberry Skillet Cake - Super easy recipe perfect for those lemon blueberry fans.  This cake is moist and great for breakfast or dessert!

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Ingredients

• 2 cups all purpose flour
• 1 cup sugar
• 1 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• zest of 2 lemons
• 2 tbsp fresh lemon juice
• 1/3 cup butter, melted
• 1 egg
• 1/2 cup vanilla greek yogurt
• 2 tbsp milk
• 1 1/2 cups blueberries, divided

Glaze:

Toggle ingredient group

• 1 cup powdered sugar
• 3 tbsp fresh lemon juice

Instructions

1. Preheat oven to 400 degrees.
2. In a large bowl, stir together flour, sugar, baking powder, baking soda, salt, and lemon zest.
3. Stir in melted butter, egg, 2 tbsp lemon juice, vanilla greek yogurt, and milk.
4. Stir in 1 cup blueberries.
5. Spray a cast iron skillet with cooking oil spray. Pour in batter and spread to sides of pan. Top with remaining blueberries.
6. Bake at 400 for 8 minutes. Then reduce temperature to 350 and bake 20 minutes or until edges are golden brown and center is mostly set.
7. While cake is baking, make the glaze by whisking together the powdered sugar and the lemon juice. Pour over warm cake. Let cake cool slightly before cutting.

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  Melamine Mixing Bowls with Lids - 6 Piece Melamine Bowls and 6 Piece Plastic Lids, Multicolor
• 
  Lodge Cast Iron Skillet, Pre-Seasoned and Ready for Stove Top or Oven Use, 10.25", Black

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 333Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 36mgSodium: 405mgCarbohydrates: 58gFiber: 2gSugar: 36gProtein: 5g

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Other Skillet Recipes You Might Like:

Smores Skillet Cookie Pie

Easy Peach Pecan Skillet Cake

Loaded Skillet Nachos

Skillet Deep Dish Pizza

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You can find ALL RECIPES HERE.
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I would say lemon desserts are right behind chocolate desserts when it comes to my favorites.  This so very easy Triple Lemon Poke Cake is just the ticket for lemon dessert lovers like me!

It starts with a box lemon cake mix, and I like to kick up the lemon flavor by adding some fresh lemon zest.  Then I use some store-bought lemon curd, and add that to the batter before baking.  No need to mix it in or anything.  It just bakes right into the cake.  After baking, I poke holes in it and fill it with more lemon curd, and finally top it with the easiest lemon icing ever!

Ingredients Needed to Make this Triple Lemon Poke Cake:

• 1 box lemon supreme cake mix plus ingredients to make cake
• zest of 1 lemon
• 1 jar lemon curd
• 3.4 oz box of lemon pudding
• milk
• whipped topping
• Optional: thinly sliced lemon

Next time you are in need of a quick and easy dessert, make this one for all those lemon lovers in your family!  PIN IT HERE TO SAVE IT!

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Triple Lemon Poke Cake

Triple Lemon Poke Cake - An easy lemon cake baked with lemon curd, filled with more lemon curd, and topped with a lemon pudding icing.

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Ingredients

• 1 box lemon supreme cake mix plus ingredients to make cake
• zest of 1 lemon
• 1 jar lemon curd
• 3.4 oz box of lemon pudding
• 2 cups milk
• 2 cups whipped topping
• Optional: thinly sliced lemon

Instructions

1. Prepare cake according to package directions with the amounts of water, eggs, and oil called for on the box.
2. Add in the zest of 1 lemon and beat as directed. Pour into a 13 x 9 pan sprayed with cooking oil spray. Top with teaspoonfuls of lemon curd on top of the batter. Do not mix these in. I put about 12 total teaspoonfuls. Bake as directed.
3. Remove cake from oven poke holes over cake with the handle of a wooden spoon.
4. Fill each hole with more lemon curd. Use a spreader to help distribute the lemon curd over the cake and into the holes. Allow cake to cool for an hour.
5. Make pudding icing by whisking lemon pudding mix with milk. Whisk it to combine milk and pudding for about 30 seconds. Allow it to set for 5 minutes and whisk again.
6. Whisk in cool whip.
7. Spread this lemon icing over top of cooled cake. Refrigerate for a few hours before serving.
8. Optional: Top with thinly sliced lemon rings.

Notes

I find the lemon curd with the pie filling in the grocery store. You can also make a homemade one, which is delicious!

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• 
  Rachel Ray 13 x 9 Pan
• 
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Other Lemon Recipes:

• Lemon Burst Muffins
• Lemon Blossoms
• Lemon Truffles
• Strawberry Lemon Dump Cake

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Y’all I have one more recipe perfect for sharing this week!  And it uses one of my most favorite ingredients:  lemons!  These Lemon Truffles remind me of those good ol’ lemon bars.  With the white chocolate mixed into these, they are more on the sweet side than the tart side.

Now I made my own lemon curd, and if you’ve read my blog for any amount of time, you know that I am not the kind of cook who takes a lot of pride in making everything homemade.  I mean I love a good box cake mix and a good tub of Cool Whip when I’m looking for shortcuts.  But there are certain times I like to go the homemade route.  And when it comes to lemon curd, that’s the road I choose to travel.  Yes, you do have to juice lemons, and you do have to sit at the stove stirring it over a double boiler.  BUT…it is just so worth it.  And most of the time, I make it in advance of when I know I’ll need it, and I just put it in the fridge.

Gimme a spoon!  Homemade lemon curd is the best thing ever!  And thank you to my sweet neighbor who has been trying to get rid of bags and bags of lemons from his backyard!

Now, if you are in a rush these next few days, and really want to make this quicker, just buy a jar of lemon curd.  You can find it with the jams and jellies.  I also rolled my truffles in toasted coconut because lemon+coconut=LOVE, but you could also roll them in finely chopped pecans (toasted or not).  I really loved the coconut ones the most!

Lemon Truffles

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Ingredients

• 2 cups white chocolate chips
• 3 cups vanilla wafers, crushed
• 1 cup powdered sugar
• 1 cup toasted coconut OR 1 cup finely chopped pecans
• 1 1/4 cups lemon curd

Homemade Lemon Curd:

Toggle ingredient group

• 5 egg yolks
• 1 cup sugar
• 4 lemons, zested and juiced
• 1 stick butter, cut into tablespoons

Instructions

For the Homemade Lemon Curd:

1. Set up a double boiler on stove by bringing 1 inch of water to a simmer over medium high heat in a medium sauce pan. Do not top with heat proof bowl yet. Measure lemon juice and add water to make sure liquid measures 1/3 cup. Whisk sugar and egg yolks until smooth in heat proof bowl. Add lemon juice and zest and whisk until smooth. Once water reaches simmer, reduce heat to low and place heat proof bowl on top making sure water does not touch bottom of pan. Whisk mixture until thickened about 8 minutes. Mixture should coat the back of a wooden spoon once thickened and will be pale yellow. Remove from heat and begin whisking in butter one tablespoon at a time allowing it to melt before adding another. This can be made ahead of time and stored in refrigerator for up to 2 weeks. Place plastic wrap directly onto surface of lemon curd before storing. Makes about 1 1/2 cups

For the truffles:

1. Heat chocolate in a microwave-safe bowl in 30 second intervals, stirring after each one. This should take a total of 1 minute and 30 seconds to 1 minute and 45 seconds.
2. Add crushed wafers and lemon curd to chocolate and stir. Mixture will be thick.
3. Form into 1 inch balls and roll in toasted coconut or finely chopped pecans.
4. Let chill in refrigerator for 1 to 2 hours before serving. Store in container or plastic storage bag in the refrigerator after serving.

Notes

*Homemade Lemon Curd can be substituted with 1 10 oz. jar of store-bought lemon curd.
**You can toast the pecans if you prefer.
Recipe slightly adapted from Taste of Home Magazine

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Looking for other lemon delights?

Coconut Lemon Curd Poke Cake

Lemon Blossoms

Triple Lemon Poundcake

Lemon Burst Muffins

The post Lemon Truffles appeared first on Diary of A Recipe Collector.

So my mom is not a huge lemon fan like some of my family members.  This is complete opposite of me.  I’ve blogged before about how much I just adore lemon.  I love it so much that when I’m not pregnant, I love to drink Crystal Light lemonade all the time.  I just love that tart, lemony flavor.  My former co-worker shared this recipe with me a few years ago, and I’ve been in love ever since.

Well I made some of these and brought a few to my parent’s house knowing that my dad would like them.  Well I got a call later from my mom saying how much she loved them!  She went on about how delicious they were.  I knew this recipe was good, but then this really gave me all the affirmation I needed to pass this recipe along to you.

So I declare these Lemon Burst Muffins, a perfect lemon treat even for the non-lemon loving person.

Lemon Burst Muffins

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Ingredients

• 1 3/4 cup flour
• 3/4 cup sugar
• 1 tsp baking powder
• 3/4 tsp baking soda
• 1/4 tsp salt
• 1 cup lemon yogurt (or you can use vanilla)
• 1 egg
• 1/3 cup melted butter
• 2 tbsp grated lemon zest
• 2 tbsp fresh lemon juice
• 1/2 cup coconut
• Toppping:
• 1/3 cup fresh lemon juice
• 1/4 cup sugar
• 1/4 cup coconut

Instructions

1. Preheat oven to 400.
2. In a large bowl, whisk yogurt, eggs, butter, and lemon zest.
3. Add dry ingredients and whisk just until combined.
4. Fold in coconut.
5. Spray muffin tins with cooking spray.
6. Fill muffin cups 2/3 full with batter.
7. Bake for 14-18 minutes or until toothpick comes out clean.
8. Cool in muffin tin for 5 minutes.
9. While muffins cool, begin creating lemon coconut syrup by heating sugar and lemon juice in a small sauce pan over medium heat until sugar is dissolved.
10. Remove from heat and stir in coconut.
11. Poke 10 holes in each muffin using a toothpick.
12. Spoon syrup over each muffin.
13. Let soak in for a few minutes and remove from pan.
14. Serve warm or room temperature.

Notes

Recipe adapted from Taste of Home

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Looking for other lemon treats:

Lemon Blossoms

Triple Lemon Poundcake

The post Lemon Burst Muffins appeared first on Diary of A Recipe Collector.

 Lemon Blossoms – Mini sweet, lemony muffin treats dunked in a lemon powdered sugar glaze…perfect for a party, shower, or just because.

These Lemon Blossoms are one of my favorite treats ever!  They are the perfect little lemony bite!!  It is really hard not to eat several of these little mini treats!  You kind of find yourself thinking that because they are so small, one more can’t hurt…and then you realize you’ve eaten like six of them.

These lemon blossoms come from one of my favorite cookbooks, Paula Deen and Friends.  They are perfect to serve at showers because they are just so dainty.  I’ve updated the recipe a bit since cake mixes now come smaller, and I’ve included some tips below that work well for me!!

What do you need to make these Lemon Blossoms?

• yellow cake mix
• instant lemon pudding mix
• eggs
• vegetable oil
• powdered sugar
• lemons

Tips and Tricks I Like to Use for this Recipe:

• You want to make these with plenty of time before you need them.  They take time to set up and cool.  I like to make them the day or night before I need them.
• Don’t forget to spray the muffin tin so the lemon blossoms come out of pan easily.
• Do not overfill mini muffin tins.  A little goes a long way.  This batter will rise.  I like to use a kitchen teaspoon and fill it about half way and then use another spoon to help get it into the muffin cup.
• Batter will be very thick.  This is normal.  It’s more like a cookie dough consistency than cake batter.
• I like to remove them from the oven and let cool a few minutes and then I start removing them from the pan.  Most will come out easily if you sprayed well.  Sometimes I run a knife around the edges to loosen them a little if needed.
• I like to have the glaze ready when the muffins come out of the oven.
• I have TWO muffin pans, just to make things go faster.  This is not a requirement.  You can always take the first batch out of the pan and glaze those while you bake the second batch.

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Lemon Blossoms

Yield: 48

Lemon Blossoms - Mini sweet, lemony treats dunked in a lemon powdered sugar glaze...perfect for a party, shower, or just because.

5.0 Stars (2 Reviews)

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Ingredients

• 1 15.25 oz box yellow cake mix
• 1 3.4 oz instant lemon pudding mix
• 4 large eggs
• 3/4 cup vegetable oil
• Glaze:
• 4 cups powdered sugar
• 1/3 cup fresh lemon juice
• zest of 1 lemon
• 3 tbsp vegetable oil
• 3 tbsp water

Instructions

1. Preheat oven to 350 degrees. (325 for dark, non-stick pan)
2. Spray mini muffin tins. This is really important!!! You may want two muffin tins. If you don't have two, make the first batch, and while you glaze these you can bake the 2nd batch.
3. With an electric mixer, beat cake mix, pudding mix, eggs, and oil for 2 minutes. Mixture will be thick.
4. Using a teaspoon, place a small amount of batter in each mini muffin cup. Be careful not to overfill. A little goes a long way in these cups!! I usually use a kitchen teaspoon and use another one to scrape the batter off the spoon into the muffin tin.
5. Bake for 10 -12 minutes. Watch carefully and remove once they begin to start turning golden brown around edges. Remove to a cooling rack or a towel. I like to make the glaze while they are baking so it is ready to use once they are baked. These do not need to cool but for a few minutes.
6. For the glaze, put powdered sugar into a bowl. Add lemon juice, zest, oil, and 3 tbsp water. Mix with a whisk until smooth.
7. While they are still warm, dunk each lemon blossom into glaze coating them as much as possible and return to cooling rack.
8. Using a spoon, drizzle more glaze over blossoms, if desired.
9. Let set for 1-2 hours. Store in airtight container.
10. This recipe works great if you want to make them a day ahead too!
11. Makes 4 dozen

Notes

This recipe still works well with the reduced cake mix sizes.

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• 
  Wilton 24 Ct. Mini Muffin Pan
• 
  Wilton Perfect Results Premium Non-Stick Mini Muffin and Cupcake Pan, 24-Cup

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Do you need a mini muffin pan?  We use ours all the time.  I want this 24 cup one for sure!

If you love lemon desserts, try this one:

Triple Lemon Pound Cake – It has a baked lemon curd layer!

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You can find ALL RECIPES HERE.

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