Best Glazed Lemon Wedges Recipes

GLAZED LEMON WEDGES

Glazed Lemon Wedges image

The unique shape of these citrus-flavored treats makes for a pretty presentation.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h40m

Yield 24

Number Of Ingredients 8

Ingredients

1 box Betty Crocker™ Super Moist™ butter recipe yellow cake mix
1/3 cup butter, softened
2 tablespoons grated lemon peel
1 egg
1 cup powdered sugar
1 teaspoon grated lemon peel
3 tablespoons lemon juice
Grated lemon peel, if desired

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of two 8-inch round cake pans with baking spray with flour, or line with foil.
In large bowl, beat cake mix, butter, 2 tablespoons lemon peel and the egg with electric mixer on low speed until crumbly. Beat on medium speed until dough forms. Press half of dough in each pan.
Bake 17 to 23 minutes or until edges are light golden brown. Cool 10 minutes.
In small bowl, mix glaze ingredients until smooth. Spoon glaze over warm shortbread; spread to edges of pans. Cool completely, about 50 minutes. Garnish with lemon peel. Cut each shortbread into 12 wedges. Store loosely covered.

Nutrition Facts : Calories 110, Carbohydrate 20 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie Wedge, Sodium 150 mg, Sugar 13 g, TransFat 0 g

GLAZED LEMON WEDGES

Glazed Lemon Wedges image

Another quick and easy potluck recipe that I've acquired over the years.

Provided by S I

Categories Fruit Desserts

Time 40m

Number Of Ingredients 8

Ingredients

1 box super moist butter recipe cake mix
1/2 c butter, softened
2 Tbsp grated lemon zest
1 large egg
GLAZE
1 c confectioners' sugar
1 tsp grated lemon zest
3 Tbsp lemon juice, fresh

Steps:

1. Preheat the oven to 350°F. Spray the bottoms and sides of two (8 inch) round cake pans with baking spray with flour or line the pans with foil.
2. In a large bowl, beat the cake mix, butter, 2 T. lemon zest and the egg with an electric mixer on low speed until crumbly. Beat on medium speed until dough forms. Press half of the dough in each pan.
3. Bake for 18 to 22 minutes or until the edges are light golden brown. Cool for 10 minutes.
4. In a small bowl, mix the glaze ingredients until smooth. Spoon the glaze over the warm shortbread; spread to the edges of the pans. Cool completely, about 45 minutes. Garnish with lemon zest, if desired. Cut each shortbread into 12 wedges.