Lemon Bundt Cake

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Lemon Bundt Cake
Servings
Ingredients
Lemon Icing
Servings
Ingredients
Lemon Icing
Instructions
  1. Preheat oven to 350° and grease an 8 or 9 inch bundt pan (you can also use mini bundt pans). In a large bowl combine the eggs (for egg free, leave them out), coconut milk, lemon juice and lemon zest. Pour in the entire bag of Sweet Elizabeth's Organics Vanilla Cake Mix. Whisk ingredients just until combined. Pour the batter into the greased pan and bake for 28-30 minutes (14-18 minutes for mini-bundt cakes). *When cool, drizzle with icing and ENJOY!
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Lemon Bars (Vegan)

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Lemon Bars (Vegan)
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat oven to 350 ̊and grease a 9x13 glass baking dish
  2. In a large bowl combine the coconut milk, lemon zest and juice.
  3. Pour in the entire bag of Sweet Elizabeth’s Organics Vanilla Cake Mix and combine.
  4. Pour the batter into the greased dish.
  5. Bake for 25-30 minutes.
  6. *Optional Icing* Use the remaining lemon juice and add 1 teaspoon at a time to 1 cup of organic powdered sugar until you have a thick but pourable icing. Allow your cake to cool completely and then drizzle with the icing.
  7. ENJOY!
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Lemon Blueberry Scones

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Lemon Blueberry Scones
Course Breakfast, Snack
Servings
Ingredients
Course Breakfast, Snack
Servings
Ingredients
Instructions
  1. Preheat oven to 350˚ and line a cookie sheet with parchment paper.
  2. Pour Sweet Elizabeth's Muffin or Coffee Cake Mix into a medium size bowl and cut in the butter or coconut oil. (Use either pastry cutter or two forks to incorporate into muffin mix.)
  3. Once the butter or coconut oil is really well incorporated, set aside.
  4. In a small bowl, mix together applesauce, lemon zest and juice.
  5. Add wet mixture to the flour and oil/butter mixture. Combine.
  6. Gently fold in blueberries.
  7. Shape the dough into a ball (it will be a really thick dough) and lay it on the parchment paper lined cookie sheet and begin to use your hands to pat down the dough ball into a 10” large circle.
  8. Slice the circle into 8 triangles and spread them apart onto the parchment paper lined baking sheet.
  9. Bake for 8-12 minutes or until puffed up and slightly golden brown.
  10. ENJOY!
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Lemon Cake

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Lemon Cake
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat oven to 350 ̊and grease a 9x13 glass baking dish or line 12 cupcake holders.
  2. In a large bowl combine the eggs, coconut milk, vanilla, lemon zest and juice.
  3. Pour in the entire bag of Sweet Elizabeth’s Organics Vanilla Cake Mix and combine.
  4. Pour the batter into the greased 9 x 13 baking dish or scoop into 15 cupcakes.
  5. Bake cupcakes for 18-20 minutes and the cake for 25-30 minutes.
  6. Allow to cool, top with your favorite frosting or the following lemon icing. Add 1 teaspoon at a time of remaining lemon juice and mix well into 1 cup of organic powdered sugar until you have a thick but pourable icing. Allow your cake to completely cool and then drizzle the icing or frost with frosting. If using one of Sweet Elizabeth's Organics frosting recipes you can add 1 - 2 tablespoons of lemon juice in place of the coconut milk.
  7. ENJOY!
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Lemon Blueberry Coffee Cake

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Lemon Blueberry Coffee Cake
Servings
Ingredients
*Optional Topping*
Servings
Ingredients
*Optional Topping*
Instructions
  1. Preheat oven to 350 ̊and grease a 9x13 glass baking dish.
  2. Zest and juice the lemon and add to a large bowl.
  3. Add in the remaining wet ingredients and combine well.
  4. Pour in the entire bag of Sweet Elizabeth’s Organics Coffee Cake Mix.
  5. Mix all the ingredients just to combine and pour the batter into the greased dish.
  6. If using the optional topping, place topping ingredients in a food processor and combine until just combined.
  7. Sprinkle optional topping onto batter then bake for 26-30 minutes.
  8. ENJOY!
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Lemon Blueberry Muffins

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Lemon Blueberry Muffins
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat oven to 350˚ and line 12 muffin holders.
  2. In a large bowl combine the eggs, coconut milk (or fat and water), lemon zest and lemon juice.
  3. Pour in the entire bag of Sweet Elizabeth’s Organics Mix and combine all ingredients.
  4. Gently fold in the blueberries, then scoop into the lined holders. Bake muffins for 18-22 minutes.
  5. ENJOY!
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