Recipe Type: Bake, Cake, Citrus, Dessert, Food Processor, Ginger, Gourmet, Kidney Friendly, Lemon, Mixer, Pescatarian, Spring, Vegetarian
Ingredients: 1 1/2 tablespoons fresh lemon juice, 1 cup all-purpose flour, 1 stick (1/2 cup) unsalted butter, softened, 1 teaspoon baking powder, 1/2 cup confectioners sugar, 1/2 teaspoon vanilla, 1/4 cup whole milk, 1/4 teaspoon ground ginger,1/4 teaspoon salt, 2 large eggs, 2 tablespoons finely grated fresh lemon zest, 2 tablespoons fresh lemon juice, 3 tablespoons finely chopped peeled fresh ginger, 3/4 cup plus 2 tablespoons granulated sugar, Special equipment: a 4- to 5-cup nonstick bundt, kugelhopf, or loaf pan
This information is per serving.
Grilled Haloumi Cheese
As I mentioned in my last post, the first half of January...more
A few days over the past couple of weeks, the weather has cleared...more
This last push before Christmas always gives me a surge of energy. ...more
Photos Recipe Make the caponata: In a heavy skillet heat 2 tablespoons of the oil over moderately high heat until... more
Orange Poppy Seed Cake
Coconut Rum Cake
Photos Recipe Combine 1/4 cup water, cilantro, sliced jalapeno, lime juice and...
Photos Recipe Soak skewers in water 30 minutes. Pound garlic, chile, and...
Photos Recipe Chill two small plates for testing jam. In heavy 5-quart...
Copyright © 2017. Science of Cooking