Lemon Cake

Ingredient: - Lemons 2 ½ , 4 Eggs, ¾ cup oil, ¼ cup orange juice, 2 ¼  cups flour, 1table spoon baking powder, 1 cup powdered sugar.

Lemon Cake

Method: - Preheat oven to 400*(digri) F. Remove zest from one lemon and squeeze juice from all of the lemons. Beat eggs and sugar until light and creamy. Add oil, orange juice, and ¾ of the lemon juice. Briskly stir in half of the lemon zest, flour and baking powder. Pour better into prepared pan and bake in the oven for 50-55 minutes. Sift powered sugar and mix with remaining lemon juice to make a smooth glaze. Spread into cake and sprinkle with remaining lemon zest.

Carrot Cake

Ingredient:- 4eggs, 1¼ cups sugar, ¾ cup oil, ¾ cup sweetened carrot juice, ½ cup grated carrots, 1¼ cups ground hazelnuts, 2¼ cups flour, 1 table spoons baking powder.

For the glaze and decorations:- 1 cup powdered sugar juice from ½ lemon 6 marzipan carrots.

Carrot Cake

Method:- Preheat oven to 400*F(400 digri). Beat eggs and sugar until light and creamy. Add oil and juice. Briskly stir in carrots, hazelnuts, and flour mixed with baking powder. Pour batter into prepared pan and bake in the oven for 50 minutes. Let cool. Sift powdered sugar and stir in lemon juice drop by drop to make a smooth, syrupy glaze. Spread onto cake, arrange marzipan carrots on top, and let the glaze dry. 

Sweet Buttermilk Cornbread

Ingredients:- 1½ cups cornmeal, 2 cups buttermilk, 1½ cups all purpose flour, 1 tea spoon salt, ½ tea spoon baking soda, 1 table spoon baking powder, 3 large eggs, ½ cup brown sugar, 2 table spoons honey, 3 table spoons melted butter, 1 16-ounce whole kernel corn, drained.

Sweet Buttermilk Cornbread

Method: -The night before, mix the cornmeal and buttermilk together in a medium bowl. Let it sit overnight at room temperature. Preheat the oven to 350 degrees. In another bowl, mix the flour, salt, baking soda baking powder together. In a third bowl, whisk the eggs and the sugar. Stir until combined and syrupy. Added the honey, melted butter and corn mix well. Then, added the wet mixture to the cornmeal and butter-milk mixtures. Then, added the dry ingredients one-third at a time and mix until moistened. The batter should be pourable like a cake batter. Because, this different grinds cornmeal of absorb moisture differently and because the drained corn may carry different moisture levels, you may need to adjust the better slightly with additional milk or flour. On the stove-top, melt two table spoons of vegetable shortening in an ovens- proof 11 too 12 inch ski-let until the very hot. Pour this batter place into the pan in the oven and bake for 35 minutes or until the top browned,firm and springy. (This is a moist cornbread and needs to be well cook.) Cook in the pan.

Chocolate Cake

Ingredients:- 4 eggs, 1¼ cups sugar, ¾ cup oil, ¾ cup orange juice, 2¼ cups flour, 1 table spoon baking powder, 3 table spoon cocoa powder, 1¼ cups semisweet chocolate c overtures.

Chocolate Cake

Method: -Preheat oven to 400’F. Beat eggs and sugar until light and creamy. Added oil and juice. Briskly stir in flour mixed with the baking powder and cocoa powder. Pour batter into prepared pan and bake in the oven for 40-45 minutes. Then let cool and spread cake with melted semisweet chocolate.

Nut Cake

Ingredients:- 4 eggs, 1¼ cups sugar, ¾ cup oil, ¾ cup milk, 1¼ cups ground hazelnuts, 2¼ cups flour, 1 table spoon baking powder.

For the glaze: -3 table spoon hazelnut paste (can substitute 1 table spoon hazelnut extract), ¼ cup sugar, ¼ cup water and 20 whole hazelnuts.

Nut Cake

Method: -Preheat oven to 400’F. Beat eggs and sugar until light and creamy. Add oil and milk. Briskly stir in ground nuts and flour mixed with the baking powder. Pour batter into prepared pan and bake in oven for 40-45 minutes. Meanwhile, melt hazelnut paste and sugar in water until thick enough to coat a spoon. Spread cooled cake with the hazelnut glaze and decorate with whole hazelnuts.