East 62nd Street Lemon Cake

Ingredients:
3 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
16 Tbsp. unsalted butter,softened
2 cups granulated sugar
4 large eggs,at room temperature
1 cup milk
zest of 2 large lemons,finely
grated/chopped

For the syrup
1/3 cup fresh lemon juice
2/3 cup sugar

Preheat oven to 350
Spray a 9 or 10'' tube pan with
non-stick spray

In a medium bowl,sift together
baking powder and salt

In the large mixing bowl add softend
butter and suger.Beat until very light
and fluffy-at least 3-5 minutes.Add
eggs,one at a time,beating to incorporate
after each one.If necessary,scrape
down the bowl and cuntinue.

Mix in the dry ingredients alternately
in three additions,with the milk in two
additions,beating just until incorporated
after each addition.Gently fold in lemon
zest.

Pour batter into the tube pan.To level
the batter,quickly rotate the pan back
and forth - use a spatula to spread
and smooth it over if neaded.

Bake for 55-70 minutes,depending on
pan size,until the cake begins to pull
away from the sides and a toothpick
comes out mostly clean when inserted
into the center.Let the cake stand in
the pan for 5 minutes.Invert cake
onto a wire rack and remove pan
set over a peice of parchment or a plate
to catch the drips from the syrup.

for the syrup

In a small bowl, whisk together the
lemon juice and sugar.Brush cake all
over with the syrup until it is all
completly gone. Let cake sit for at
least 4 hours before cutting



This was a great cake.I made it for Mother's day.
very lemony and sweet.I love lemon.

Zesty Orange Bread

ingredients
Zest of 3 oranges
1/2 cup of sugar
2 Tbs. water
5 Tbs. unsalted butter
2 cups all-purpose flour
1 1/4 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 eggs
3/4 cup plain yogurt
3/4 cup milk
1 cup walnuts-add if desired
For the orange syrup
3 Tbs. sugar
3 Tbs. fresh orange juice


directions:
Preheat an oven to 350*F. Grease and flour a 1-lb. loaf pan.

In a small saucepan over medium heat,combine the orange zest, 1/4 cup of the sugar and
the water,stirring untile the sugar dissolves,about 2 minutes. Add the butter and stir untile
melted,about 1 minute. Set aside.

In a bowl,stir and toss together the flour,baking powder,baking soda,salt and the remaining
1/4 cup sugar.set aside.

In a large bowl,wisk together eggs,yogurt,milk and reserved orange mixture untile smooth.
Add the flour mixture and stir until just blended.

Spoon the batter into the prepared pan and bake until a toothpick inserted into the center of
the loaf comes out clean, 50 to 60 minutes.

Meanwhile, make the orange syrup: In a small bowl, combine the sugar and orange juice. Set
aside,stirring occasionally;dont worry if the sugar does not dissolve completely.

Remove the bread from the oven and transfer the pan to a wire rack. Using a fork,gently poke
the top in several places. Stir the syrup, then slowly drizzle it over the hot bread. Let the bread
cool for 15 minutes, then turn the loaf out onto the rack and let cool completely.Makes 1 loaf


I thought it was very good.I added walnuts to mine.I thought they gave a little crunch that the
bread neaded.Ummmmmmm you must try this.post comments please.

Busy......

Well I haven't posted in a wile been busy have been doing my share of cooking though I haven't found the time to post all of the things I've cooked will be getting them on here ASPI until then leave comments I will post a pictures. Of all the delicious foods later.

Pineapple Upside-down Cupcakes

Topping:
4 Tbsp butter
7 Tbsp dark brown sugar
1/2 c crushed pineapple
6 maraschino cherries,sliced

Cake Batter:
1/4 c sugar
1/4 c butter
1 egg,separated
1 cup of sifted cake flour
1-1/2 tsp baking powder
1/2 c pineapple juice
1/2 tsp vanilla

Melt butter in saucepan and add brown sugar. Cook over low flame untile well blended,then stir in chrushed pineapple,reserving juice.

Pour about one reaspoon of this topping into the bottom of each greased muffin cups and add a sliverof red cherry.

To prepare the batter:
Cream the butter,add the sugar,and beat untile fluffy.

Beat egg yolk and add.

sift the flour,baking powder and sift together; add alternately with the pineapple juice. Add vanilla. Beat the egg white until stiff and fold into the batter.

Pour this batter over the topping and bake in a preheated 350* oven fot 25 minutes.

Cool, then turn cupcakes carefully onto a cake plate,pineapple side up.

Makes 2 dozen mini or 1 dozen regular cupcakes

The cake was bland but the topping was very good.I'm going to try to work on the cake part of this recipe.