Pour mixture into an ungreased 9 x 13 pan. Don't use a smaller pan than this because the cake will overflow while baking. Bake at 350 degrees for about 20 minutes or until the top is golden brown. Add ...

these small lemon coconut squares are light, delicious and easy to make. Grease bottom and sides of a 9 x 13 inch (23 x 33 cm) baking dish. Pat dough evenly into bottom of dish. Gradually add flour ...

place the icing sugar and lemon juice in a bowl and mix well until smooth. Place the cooled cake on a board and cut into squares. Drizzle over the lemon icing and serve. Preheat the oven to 150°C ...

Line an 8- or 9-inch square pan with two perpendicular strips of parchment paper, leaving some overhang so baked lemon squares can be easily lifted from pan. In a large bowl, whisk together flour ...

Easy Lemon Cheesecake Bars made with a boxed cake mix ... We used an 8x8 baking dish for this recipe. You can use a 9x13 if ...

Autumn is finally here, and the best way to welcome the cozy fall feels is with a warm, oven-baked pumpkin dessert, right out ...

As soon as the cake is cooked pour the glaze over the top, leave to cool. Cut into squares. Remove the biscuits from the tin if keeping for a few days unless the tin is coated with Teflon.

HEAT oven to 350ºF. LINE 8-inch square pan with foil. Mix first 3 ingredients in medium bowl. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs; press onto ...

These sweet, tart lemon bars can be made for just about any occasion, whether you’re capping off a weeknight dinner or just craving something with a little pucker. The cake, which is tender ...

Mix together the icing sugar and enough lemon juice to make a pourable icing. Spread the icing over the cooled cake, scatter over some sprinkles and leave to set before cutting into squares.

Grate the zest from two of the lemons, then squeeze the juice of all three. Cream the butter with the sugar and lemon zest. Beat in the egg yolks one by one. Don't worry if the mixture curdles.