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
Ice Cream Sandwich Cake
Roasted Green Beans
This information is per serving.
Chinese Barbecued Pork
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
Orange Cranberry Bundt Cake
Photos Recipe In a highball glass almost filled with ice cubes, combine...
Photos Recipe Melt 1 tablespoon butter in a 12-inch heavy skillet over...
Copyright © 2017. Science of Cooking