Lemon-Apricot Cake, Lemon-cream cheese pound cake

补上两样很受欢迎的又毫无技术含量的蛋糕-

这两样蛋糕是我每次请客都会一点不剩的报销掉. 我家LD是不吃甜的,说是吃了,牙会发酸. 可每次都会要求我做他们. 也会吃上一小块.

我不会做那种精雕细刻的活, 这样做蛋糕我还能对付.

Lemon-Apricot Cake

Dry ingredients whisk them in one bowl:
1 cup olive oil
1cup milk
2 large eggs

Wet ingredients mix them in another bowl:
3 cup AP flour
1 ½ cup sugar
1 tsp baking powder
½ tsp salt
3 cup coarsely chopped dried apricot

3 tsp finely grated lemon zest (from two-lemon)

-pre-heat over to 350F
-spray 9X13 cake pan with Pam (non-stick oil spray) or line bottom with parchment paper
-combine dry ingredients with wet ingredients, then fold in the dry fruit, pour into baking pan, bake 40-50 minutes, test with toothpick. Top should be golden.

Cool for 15min in cake pan, then unmolding and finishing cooling. Cut into square and serve.







这个蛋糕很健康, 杏脯有咬劲, 不甜, light and airy , moist.

Lemon-cream cheese pound cake

Cake:

3 c sugar
1 ¼ c butter, softened
1 (8 oz) pkg cream cheese, softened
3 tb lemon juice
2 tsp vanilla
1tsp lemon extract
½ tsp orange extract
1/8 tsp salt
6 eggs
2 ¾ c AP flour


glaze:
1 c powdered sugar
1 tb butter
2 tsp grated lemon zest
2 tb lemon juice


-preheat oven to 325F, spray 12-inch bundt pan or 10-inch tube pan with Pam
- in stand mixing bowl beat sugar, butter, cream cheese, at high speed until fluffy, beat in lemon juice, vanilla, lemon extract, orange extract, and salt, add egg one at a time, beating after each addition, add flour, until smooth, pour into pan and smooth the top, bake for 1 hour until toothpick come out clean. Cool for 15 min in pan then remove from pan and cool completely on rack.

Use hand mixer to beat all the ingredients for glaze until smooth, then pour on top of cake.







这个蛋糕比较rich, creamy, buttery, lemony,也不甜,柠檬的酸把甜味中和掉了.

试试吧,一定成功.


谢谢大家!