Самая большая кухня в мире
Выберите язык
Русский
English
Español
日本語
Italiano
Языковые настройки
Зарегистрироваться
Войти
Главная
Рецепты
Пользователи
Подборки и руководства
Группы
Мои страницы
Recipe box
News
Add Recipe
Preserved Lemon Ginger Pound Cake
by
The Daring Gourmet
Текущий рейтинг: 0
1
2
3
4
5
6
7
8
9
10
click to rate
0 голосов
| 522 визита
0 отзывов
|
0 комментариев
Pin It
Add to Recipe Box
Print Recipe
Рецепт
Reviews/Comments
Close this frame
.%3C/p%3E%3Cp%3EButter%20and%20flour%20a%20Bundt%20pan.%3C/p%3E%3Cp%3ESpoon%20the%20batter%20into%20the%20Bundt%20pan.%3C/p%3E%3Cp%3EBake%20in%20an%20oven%20preheated%20to%20325%20degrees%20F%20for%20about%201%20hour%20and%2010%20minutes%20or%20until%20a%20toothpick%20inserted%20into%20it%20comes%20out%20clean.%3C/p%3E%3Cp%3ELet%20the%20cake%20cool%20in%20the%20pan%20for%2010%20minutes%20and%20then%20invert%20it%20onto%20a%20wire%20rack%20to%20cool%20completely.%3C/p%3E%3Cp%3ENow%20for%20the%20glaze:%20%20Whisk%20together%20the%20powdered%20sugar,%20buttermilk,%20lemon%20juice,%20and%20minced%20preserved%20lemon.%20%20If%20too%20runny,%20add%20more%20powdered%20sugar.%20%20If%20too%20thick,%20add%20a%20little%20more%20buttermilk.%3C/p%3E%3Cp%3EDrizzle%20the%20glaze%20over%20the%20cooled%20cake%20and%20let%20it%20sit%20for%2020%20minutes%20before%20slicing.%3C/p%3E%3Cp%3EEnjoy!%3C/p%3E%3Cp%3EPreserved%20Lemon%20Ginger%20Pound%20Cake%3C/p%3E%3Cp%3EInstructions%3C/p%3E%3Cp%3EPreheat%20the%20oven%20to%20325%20degrees%20F.%20Butter%20and%20flour%20a%2010-inch%20non-stick%20Bundt%20pan.%3C/p%3E%3Cp%3ECombine%20the%20flour,%20baking%20soda,%20ginger,%20allspice%20and%20salt%20in%20a%20bowl.%20Set%20aside.%3C/p%3E%3Cp%3EIn%20a%20large%20mixing%20bowl,%20beat%20the%20butter,%20coconut%20oil,%20and%20white%20and%20brown%20sugars%20until%20fluffy.%20Add%20the%20eggs,%20one%20at%20a%20time,%20beating%20just%20until%20combined.%20Add%20the%20preserved%20lemon,%20ginger%20and%20vanilla%20extract,%20beating%20on%20low%20just%20until%20combined.%3C/p%3E%3Cp%3EAdd%20%E2%85%93%20of%20the%20flour%20mixture%20and%20beat%20on%20low%20just%20until%20combined.%20Add%20%C2%BD%20of%20the%20buttermilk%20and%20beat%20on%20low%20just%20until%20combined.%20Repeat%20(flour,%20buttermilk,%20flour).%3C/p%3E%3Cp%3ESpoon%20the%20batter%20into%20the%20Bundt%20pan%20and%20bake%20for%20about%201%20hour%20and%2010%20minutes,%20or%20until%20a%20toothpick%20inserted%20into%20it%20comes%20out%20clean.%20Let%20the%20cake%20cool%20in%20the%20pan%20for%2010%20minutes%20and%20then%20invert%20it%20onto%20a%20wire%20rack%20to%20cool%20completely.%3C/p%3E%3Cp%3ETo%20make%20the%20glaze:%20Whisk%20together%20the%20powdered%20sugar,%20lemon%20juice,%20preserved%20lemon,%20and%20buttermilk%20-%20adding%20the%20buttermilk%20one%20tablespoon%20at%20a%20time%20as%20needed.%20If%20the%20glaze%20is%20too%20runny,%20add%20more%20powdered%20sugar,%20If%20it's%20too%20stiff,%20add%20more%20buttermilk.%20Drizzle%20the%20glaze%20over%20the%20cooled%20cake%20and%20let%20it%20sit%20for%2020%20minutes%20before%20slicing.%3C/p%3E%3Cp%3E3.2.2419%3C/p%3E%3Cp%3ELike%20Loading...%3C/p%3E){kind=link}