Lemon Cake
(Ina Garten)
2 sticks unsalted butter, at room temperature
2 ½ cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest
3 cups flour
½ tsp baking powder
½ tsp baking soda
1 tsp kosher salt
¾ cup freshly squeezed lemon juice, divided
¾ cup buttermilk, at room temperature
1 tsp pure vanilla extract
For the glaze:
2 cups confectioners’ sugar, sifted
3 ½ Tbs freshly squeezed lemon juice
Preheat the oven to 350 degrees. Line 2 loaf pans with parchment paper.
Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
Sift together the flour, baking powder, baking soda and salt in a bowl. In another bowl, combine ¼ cup lemon juice, the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops and bake for 45 minutes to 1 hour, until a tester comes out clean.
Combine ½ cup granulated sugar with ½ cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a sheet pan. Poke holes in the bottom of the loaves and spoon the lemon syrup over them. Allow the cakes to cool completely.
For the glaze, combine the confectioners’ sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
Texas Sheet Cake
2 cups sugar
2 cups flour
½ cup shortening
1 stick butter
1 cup water
4 Tbs cocoa
½ cup buttermilk
2 eggs, beaten
1 tsp baking soda
1 tsp vanilla
Sift together sugar and flour in large bowl. In a saucepan, bring to boil the shortening, butter, water and cocoa. Pour over the flour mixture while still hot. Add the buttermilk, beaten eggs, baking soda and vanilla. Pour into a large cookie sheet with sides. Bake in a 400 degree oven for 20 minutes.
Icing
1 stick butter
4 Tbs cocoa
6 Tbs milk
1 Box powdered sugar
1 tsp vanilla
1 cup walnuts
Bring to a boil the butter, cocoa and milk. Add the powdered sugar, vanilla and nuts. Cook until syrupy. Spread over the cake while both are still hot.
Biscotti
3 1/4 cups all purpose flour
1 tablespoon baking powder
1/3 teaspoon salt
1 1/2 cups sugar
10 tablespoons (1 1/4 sticks) unsalted butter, melted
3 large eggs
1 tablespoon vanilla extract
2 teaspoons aniseed, ground
1 cup whole almonds, toasted, coarsely chopped
Position rack in center of oven and preheat to 350°F.
Line baking sheet with parchment paper.
Sift flour, baking powder and salt into medium bowl. Mix sugar, melted butter, 3 eggs, vanilla extract and ground aniseed in large bowl. Add flour mixture to egg mixture and stir with wooden spoon until well blended. Mix in almonds.
Divide dough in half. Using floured hands, shape each dough half into 13 1/2-inch-long, 2 1/2-inch-wide log. Transfer both logs to prepared baking sheet, spacing apart.
Bake logs until golden brown (logs will spread), about 30 minutes. Cool logs completely on sheet on rack, about 25 minutes. Maintain oven temperature.
Transfer logs to work surface; discard parchment paper. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same baking sheet. Bake 12 minutes. Turn biscotti over; bake until just beginning to color, about 8 minutes. Transfer to rack and cool. (Can be prepared 1 week ahead. Store in airtight container at room temperature.)
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