Little Bottles of Natural Goodness 

Lemon Cake

Posted on July 28, 2017 by Bickford Flavors

Featuring Bickford Pure Vanilla and Bickford Lemon Flavor

Receipe submitted by Patty Penca, Painesville, Ohio


For Cake:

  • 1 box white cake mix
  • 1 cup all purpose flour
  • 1 cup granulated sugar
  • 1 box lemon instant pudding
  • 1/2 tsp. salt
  • 4 eggs
  • 1 1/3 cup water
  • 2 tbs. butter, melted
  • 1 cup sour cream
  • 1 tsp. Bickford Pure Vanilla
  • 1-2 tsp. Bickford Lemon Flavor
For Frosting:

Mix all cake ingredients for 2 minutes.  Scrape bowl and mix for an additional minute.  Pour into greased and floured cake pan.  Bake at 325 degrees.  Cake is done when a toothpick has some crumbs clinging to it.  While cake is cooling, mix lemon pie filling and 1 tsp. of Bickford Lemon Flavor.  Frost cake with pie filling.  Cover and refrigerate. 



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Bickford Lemon Cake

Posted on August 02, 2015 by Bickford Flavors


1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/2 cup freshly squeezed lemon juice
3/4 cup buttermilk, at room temperature

2 teaspoons Bickford Lemon Flavor
1 teaspoon Bickford Vanilla Flavor



Preheat the oven to 350 degrees F. Grease and flour 2 round cake pans. You may also line the bottom with parchment paper, if desired.

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine lemon flavoring, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Combine 1/2 cup granulated sugar with 1/2 cup lemon juice  in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.

Use the frosting of your choice and decorate as you please!

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Pomegranate Butter Cake

Posted on February 25, 2014 by Bickford Flavors

Pomegranate Butter Cake


  • 1 stick unsalted butter, softened, plus more for greasing pan
  • 1 1/2 cups flour, plus more for dusting pan
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 3 tablespoons Bickford Flavors Pomegranate Flavor, plus 1 teaspoon
  • 3/4 cup granulated sugar, plus 4 teaspoons
  • 3 large eggs
  • 1 cup confectioners’ sugar
  • 6 tablespoons light cream
  • 3/4 cup roughly chopped walnuts or pecans.



Heat oven to 350 degrees. Butter a 9-inch-square baking pan, dust lightly with flour and knock out excess. Sift together 1 1/2 cups flour, baking powder and salt. In a separate bowl, combine milk and 2 tablespoons pomegranate flavor. In a large bowl, cream together stick of butter and 3/4 cup granulated sugar with an electric mixer until light and fluffy. Add eggs one at a time, beating after each until well combined. Add flour mixture in 3 batches, alternating with milk mixture. Pour batter into pan and bake until top is golden brown and a toothpick inserted into the center comes out clean, about 35 to 40 minutes. Cool for 10 minutes, then run a knife around the edges, turn cake out onto a rack, and then turn right side up again. Whisk together confectioners’ sugar, cream, and 1 tablespoon pomegranate flavor. Brush glaze over cake, letting it drip down sides. In a small, preferably nonstick skillet over medium-high heat, combine nuts, 1 teaspoon pomegranate flavor and 4 teaspoons sugar. Stir constantly and watch carefully until sugar melts and coats nuts, about 2 minutes. Sprinkle over top of cake.


Original Recipe and Image from NYT

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