ABOUT THE AU­THOR:

Upscale Living Magazine - - Recipes -

Jill O’Con­nor is a grad­u­ate of Le Cor­don Bleu Cook­ing School in Lon­don and stud­ied at the In­ter­na­tional Pas­try Arts Cen­ter in New York. She writes a food col­umn for the San Diego Union-Tribune, is the au­thor of six cook­books, and has de­vel­oped recipes for Food & Wine, South­ern Liv­ing, Bon Ap­pétit, and Fine Cook­ing mag­a­zines

This hol­i­day sea­son bake up this crowd-pleas­ing cake!

Put the sugar in a small bowl. Us­ing a mi­croplane zester, grate the zest from the lemons into the sugar. Rub the zest into the sugar with your fin­ger­tips un­til the sugar is sandy and moist and fra­grant with lemon Set aside.

Cut the lemons in half. Us­ing a cit­rus reamer, squeeze the juice from the lemons into an­other small bowl.

In a third small bowl, whisk to­gether ¼ cup of the fresh lemon juice, (you

should have about 2 ta­ble­spoons re­main­ing; set aside for the ic­ing.) the sour cream, vanilla, and lemon oil. Set aside.

In a medium bowl, sift to­gether the flour, bak­ing pow­der, and salt.

In a stand mixer fit­ted with the pad­dle at­tach­ment, beat the but­ter and oil to­gether on medium speed just un­til creamy. Add the lemon sugar and beat un­til light and fluffy. Add the eggs, one at a time, beat­ing well af­ter each ad­di­tion and scrap­ing down the bowl as you go. De­crease the mixer speed to low and beat in the sour cream mix­ture. Add the dry in­gre­di­ents in two ad­di­tions, beat­ing on low for a few sec­onds af­ter each.

Scrape the bat­ter into the pre­pared pan and smooth the top with a spat­ula. Bake for 55 to 65 min­utes (do not check the cake un­til it has been in the oven for at least 40 min­utes, as it might sink in the mid­dle.) The cake is done when a wooden skewer in­serted into the cen­ter of the cake comes out clean. Trans­fer the loaf, still in the pan, to a wire rack to cool 10 min­utes. Grasp­ing the over­hang­ing parch­ment, lift the loaf out of the pan and set it on the rack. Cool com­pletely.

To make the ic­ing, whisk the but­ter, 2 ta­ble­spoons lemon juice, and lemon oil with the con­fec­tion­ers’ sugar un­til smooth and creamy. Spread or driz­zle the ic­ing over the cooled cake.

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