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.