Lemons have more uses than decorating iced tea glasses or adding zest to your summertime drinks.

Lemons also can be sweet in the dessert department.

Lemons are not only great for refreshing lemonade but add zip to pound cake and cookies.

Lemonade Cake

Cake:

1 package yellow or lemon cake mix

1 cup sour cream

1 (6-ounce) can lemonade concentrate, thawed

3 tablespoons cream cheese, softened

3 eggs

Glaze:

1/2 cup powdered lemonade mix

1/2 cup water

2 cups confectioners’ sugar

2 tablespoons melted butter

In a large bowl, combine cake ingredients. Mix at low speed of electric mixer until moist. Continue to beat at low speed for 2 minutes.

Spoon batter into a greased and floured 9-by-12-inch pan or a bundt pan. Bake at 325 degrees for 30-40 minutes. Cool for 5 minutes and remove from pan.

To prepare glaze, mix ingredients except butter in bowl. Slowly add melted butter, and blend well. Prick still warm cake with fork and pour glaze over it.

Makes 16 servings.

Lemonade Drops

1 cup sugar

1/2 cup margarine, softened

1/2 cup shortening

2 eggs

3 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 (6-ounce) can frozen lemonade concentrate, thawed

additional sugar for sprinkling cookies

Heat oven to 375 degrees. Lightly grease cookie sheets.

In a large bowl, combine sugar, margarine, shortening and eggs.; beat well.

In a separate bowl, combine flour, soda and salt. Alternately add dry ingredients and lemonade concentrate, reserving 3 tablespoons, to sugar mixture, mixing well after each addition.

Drop by teaspoons onto prepared cookie sheet. Bake at 375 degrees for 8 to 10 minutes, until lightly browned. Remove from cookie sheets.

Brush cookies with reserved lemonade concentrate; sprinkle lightly with sugar. Cool.

Makes 48 cookies.