Category : Desserts
Author : jomay
Hits : 2658
Date : 07/02/2001
6 tbsp unsalted butter 1/4 cup granulated sugar 4 egg yolks 1 1/4 cups cake flour (see note) 1 1/2 tsp baking powder 1/8 tsp salt 1/4 cup poppy seeds 1/3 cup milk 2 tsp grated lemon peel 2 tbsp lemon juice 1/2 tsp vanilla 1/2 tsp lemon extract Confectioners' sugar
Cream butter in mixing bowl. Gradually beat in sugar until light and fluffy. Beat egg yolks in separate bowl until light and lemon colored; Blend yolks thoroughly into butter mixture. Sift together flour, baking powder and salt. Add poppy seeds. Add flour mixture to butter mixture alternately with milk, blending well. Beat in lemon peel, lemon juice, vanilla and lemon extract. Pour batter into well-buttered, lightly floured 4 1/2-by-8 1/2-inch loaf pan. Bake in a preheated 350 F oven 40 minutes, or until loaf pulls away from sides of pan and tester comes out clean. Let cool on rack. Sprinkle with confectioners' sugar before serving. Yield: 6 to 8 servings. Note: Although you will not get the same result, you can substitute 1 cup minus 2 tablespoons sifted all-purpose flour for each 1 cup cake flour.
Good-quality buttercup squash will be firm, heavy for its size and have an even cream color.
Avoid product that has soft spots, dull and wrinkled (...)
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