Making two quick bread type cakes tonight for a Super Bowl party tomorrow. And destroying the kitchen in the process.
The first is a Lemon Cake.
Lemon Cake:
1/4 C Butter
3/4 C Sugar
2 Eggs
2 t Lemon Zest
2 C Flour
1 t Salt
2 1/2 t Baking Powder
3/4 C Milk
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2 T Sugar
2 t Lemon Juice
Preheat to 350.
Cream Butter and 3/4 C Sugar until light and fluffy. Stir in eggs, 1 at a time, beating each well. Stir in zest. In separate bowl sift flour, salt, and baking powder. Blend flour mixture into egg mixture, alternating with milk, until combined (dry/wet/dry/wet/dry). Pour into flour dusted 9″x5″ pan. Bake 50-55 min, until toothpick inserted comes out clean.
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Dissolve sugar in Lemon Juice (it doesn’t tell you to heat it, but I would). After loaf has cooled 10 minutes, spoon glaze over loaf. Also, I skip this step. It makes the bread really sweet. I topped mine with a dusting of powdered sugar instead.
I love this recipe. But the top of the cake, which turns in to the bottom when I invert it, always poofs up over the top of the bread pan. Do I just slice it off so the cake sites level on the plate, or does anyone have a suggestion for reducing the rise?
A sprinkling of my home made candied lemon rind, and a couple of fresh lemons finish it off…..Now that I’m typing this, it occurs to me that if it weren’t so late, making some lemon curd with this would be good.
The second thing I made was a tropical themed bundt cake.
2 c. sugar
1 tsp. salt
2 tsp. baking soda
2 tsp. cinnamon
1 c. crushed pineapple with juice
1 1/2 c. Wesson oil
3 eggs
1 tsp. vanilla
2 c. soft chopped bananas
I printed and made little team flags for the game. Mainly, to prove that I do actually know who’s playing. I think I may buy strawberries on our way, and fill the center of the stadium/castle with them. Just an idea.