Lemon Sprinkle Magic: A Co-Worker's B-Day Cake

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Discussion Overview

This thread centers around the use of lemon sprinkles in various baking recipes, particularly for cakes and muffins. Participants share their personal experiences with incorporating lemon sprinkles into their baked goods and express interest in exchanging recipes.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Recipe sharing

Main Points Raised

  • One participant shares their experience of using lemon sprinkles in a cake for a co-worker's birthday, noting that it was well-received.
  • Several participants express enthusiasm for using lemon sprinkles in various recipes, including lemon poppyseed cake and lemon poppyseed bread.
  • One participant mentions a specific recipe for poppy seed cake that was popular during their high school years.
  • Another participant discusses their use of cream cheese frosting with lemon sprinkles for muffins, highlighting flavor combinations.
  • Some participants request recipes for apple muffins and lemon drop cookies, indicating a desire to try new baking ideas.
  • One participant raises a concern about the smell and taste of their lemon sprinkles, describing it as odd compared to other sprinkles.
  • Another participant inquires about the shelf life of sprinkles, sharing their experience with cinnamon sprinkles that did not smell good.

Areas of Agreement / Disagreement

Views differ regarding the quality and smell of lemon sprinkles, with some participants expressing satisfaction while at least one participant is disappointed. There is no clear consensus on the shelf life of sprinkles.

Contextual Notes

The discussion reflects a community of baking enthusiasts sharing personal experiences and recipes, with a focus on enhancing flavors through the use of sprinkles.

Who May Find This Useful

Participants within the baking community, especially those interested in experimenting with lemon-flavored ingredients and seeking new recipes.

C
cewcooks
Messages
552
I did not see a post about this so I have to share how I used the sprinkle, I make a cake for a co workers b day, I put some in the batter, and ontop of the icing and everyone loved it, they asked for the icing recipe and all I did was add the lemon sprinkle and they thought it was homemade....

next I will be trying those lemon drop cookies!
 
Nice idea!! Thanks for sharing!
 
Nice...thanks! Think I'll use the frosting tip over lemon poppyseed cake!
 
Jolie_Paradoxe said:
Nice...thanks! Think I'll use the frosting tip over lemon poppyseed cake!
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Mmmmm - I have a great recipe for a lemon poppyseed bread w/ a lemon glaze. I bet the lemon sprinkle would be wonderful on top of it!
 
ChefBeckyD said:
Mmmmm - I have a great recipe for a lemon poppyseed bread w/ a lemon glaze. I bet the lemon sprinkle would be wonderful on top of it!
Click to expand...

Make sure you share that recipe sometime you have a free moment! I'm trying to find recipes for these sprinkles and sauces, and that sounds delicious!
 
esavvymom said:
Make sure you share that recipe sometime you have a free moment! I'm trying to find recipes for these sprinkles and sauces, and that sounds delicious!
Click to expand...

Bobbi - I'll post the recipe - maybe tomorrow? It's funny, because I got the recipe from someplace else, and the name of it is "Becky's Famous Lemon Bread"....but it's not me. That was the name of it when it was given to me. :D

It is really yummy though. My little guy LOVES it!
 
Oh please do share! I LOVE Lemon Poppyseed cake....I have a good one too, need to dig it up.
 
Jolie_Paradoxe said:
Oh please do share! I LOVE Lemon Poppyseed cake....I have a good one too, need to dig it up.
Click to expand...

When you say cake - is that the same as bread? Do you make it in a loaf pan, or as an actual cake? Mine is like a Tea Bread - so maybe we need to share both recipes! :D
 
Mine is for Poppy Seed Cake....perfect for our fluted pan. We had this every Saturday night, at the Rectory, while in High School. It was loved by everyone that it was the star recipe in a collaborative cookbook. Here's the recipe, from Rectory Recipes - St. Paul's School:

Serves 24

1 Yellow Cake Mix, plain
1 Vanilla instant pudding mix
1/3 c. Poppy seeds
1 c. Sour Cream
1/2 c. Cream Sherry
1/2 c. Oil
4 eggs
Confectioner's sugar

Preheat oven to 300 degrees. Grease and flour 1 bundt pan. Mix together eggs, sherry, sour cream and oil in mixer bowl. Add cake mix, pudding and poppy seeds. Blend well for 2 minutes. Pour into prepared cake pan and bake 70 to 80 minutes or until done (pulls away from sides of pan). Unmold on rack. Cool completely. Cut into 24 slices, the dust with confectioner's sugar.

I'm going to play with this and see if I can make it a micro cake....hope you love it as much as I remember loving it. :D
 
Laurie - Ok...maybe a dumb question but what is Cream Sherry?
 
esavvymom said:
Laurie - Ok...maybe a dumb question but what is Cream Sherry?
Click to expand...

Bobbi - it's a sweet sherry wine...nicer flavor than the basic cooking sherry. :)
 
I do an apple muffin with a cream cheese frosting. I have used the caramel and cinnamon sprinkles in the cream cheese frosting to boost the flavor. If I make a lemon muffin, that same cream cheese frosting with the lemon sprinkles will make them really pop! And no, I will not use the apple sprinkles in the frosting with the apple muffins. To much apple! Maybe for a spice cake though! I think Cream Sherry is a smoother tasting sherry. It would be like comparing Coke to Vanilla Coke. It gets a smoother, sweeter taste with the addition of something. Or like Tequila compared to tequila Rose.
 
I would love to have the apple recipe and the recipe for the lemon drop cookies! If you could email them to me at [email protected] that would be GREAT!

Thanks!
 
I would love to have the apple recipe and the recipe for the lemon drop cookies! If you could email them to me at that would be GREAT!
 
This is not the thread to open and read when you're already hungry! I am going to make the cake recipe this week...and the bread one as well....as I know Becky will get it posted. ;)
 
Sooooo... any chance you could just cut and paste those recipes into this thread or a new one? I'd love them too! :-) or if you have time [email protected]
Thanks!
 
Does anyone else's lemon sprinkle smell odd? My husband and dad think mine smells like saw dust. doesn't have a great smell to it and it also really doesn't taste like much.

Was disappointed b/c all the other sprinkles smell so yummy.
 
does anyone know what the shelf life is for the sprinkles? I looked and unless I missed it, did not see an expiration date but went to use my cinnamon sprinkles but they did not smell good so I threw them out. thanks.
 

Frequently Asked Questions

What is "Lemon Sprinkle Magic: A Co-Worker's B-Day Cake"?

"Lemon Sprinkle Magic: A Co-Worker's B-Day Cake" is a delightful cake recipe that combines the zesty flavor of lemon with a sprinkle of fun, making it perfect for celebrating a colleague's birthday. It's designed to be easy to make and share, ideal for workplace celebrations.

What ingredients are needed for the Lemon Sprinkle Magic cake?

The main ingredients for the Lemon Sprinkle Magic cake typically include flour, sugar, baking powder, eggs, lemon juice, lemon zest, butter, and sprinkles for decoration. You can also add frosting or glaze to enhance the flavor and presentation.

How long does it take to prepare and bake the cake?

The preparation time for the Lemon Sprinkle Magic cake is usually around 20-30 minutes, while the baking time can range from 25 to 35 minutes, depending on your oven. Overall, you can expect to spend about an hour to an hour and a half from start to finish.

Can I customize the recipe for dietary restrictions?

Yes, you can customize the Lemon Sprinkle Magic cake recipe to accommodate dietary restrictions. For example, you can use gluten-free flour for a gluten-free version, substitute eggs with applesauce or flaxseed meal for a vegan option, and use sugar alternatives if needed.

How should I store the cake after baking?

After baking, the Lemon Sprinkle Magic cake should be allowed to cool completely before storing. You can keep it in an airtight container at room temperature for up to 2 days or refrigerate it for up to a week. If you want to store it for a longer period, consider freezing it.

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