Easy and Quick Recipes

Ingredients 5 tablespoons unsalted butter, softened, plus more for pan 3/4 cup, plus 3 tablespoons sugar, plus more for dusting 1 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon baking soda 3 tablespoons fresh lemon juice, plus finely grated zest of 2 lemons, plus more for garnish (optional) 1/4 cup milk 2 large eggs Directions Preheat oven to 350 degrees. Butter a 9-by-5-inch loaf pan. Dust with sugar, and tap out excess; set aside. Whisk together flour, salt, and baking soda. Stir together 1 tablespoon lemon juice and the milk. Put butter and 3/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix until pale and fluffy, about 2 minutes. Mix in eggs and zest. Working in two batches, alternate mixing in flour mixture and milk mixture. Pour batter into prepared pan. Bake until a cake tester comes out clean, about 35 minutes. Meanwhile, stir together remaining 3 tablespoons sugar and 2 tablespoons lemon juice. Upon remov...

Ingredients FOR THE CAKE Vegetable oil, cooking spray 1 1/2 cups cake flour (not self-rising), sifted 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup plus 2 tablespoons granulated sugar 1/2 cup skim milk 1/3 cup canola oil 1 1/2 teaspoons pure vanilla extract Finely grated zest of 1 lemon, plus 1 teaspoon fresh lemon juice 4 large egg whites, room temperature 1 tablespoon confectioners' sugar FOR THE LEMON CURD 4 large egg yolks, lightly beaten Finely grated zest of 1/2 lemon, plus 1/2 cup fresh lemon juice 1 1/3 cups granulated sugar 1/3 cup cornstarch Pinch of salt 1 teaspoon pure vanilla extract 1 1/3 cups blueberries, lightly crushed Directions Preheat oven to 350 degrees. Make the cake: Coat two 8-by-1 1/2-inch round cake pans with cooking spray. Line bottoms with parchment. Spray parchment; set aside. Sift together flour, baking powder, and salt into a medium bowl; set aside. Whisk together 1/4 cup sugar, the milk, oil, vanilla, lemon...

Ingredients 1 cup   butter, softened 1/2 cup   shortening 3 cups   sugar 6  large eggs 3 cups   all-purpose flour 1/2 teaspoon   baking powder 1/8 teaspoon   salt 1 cup   milk 1 tablespoon   lemon zest 1 teaspoon   vanilla extract 1 teaspoon   lemon extract Lemon Curd Glaz e Garnishes: candied lemon slices, sugared cranberries, fresh thyme sprigs Preparation 1. Preheat oven to 325°. Beat first 2 ingredients at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears. 2. Sift together flour and next 2 ingredients; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in lemon zest and next 2 ingredients. 3. Pour batter into a greased and floured 10-inch (16-cup) tube pan. 4. Bak...