Instructor, Blogger, Author, Personal Chef, bringing tradition and authenticity of regional Italian, Spanish, Portuguese, French, Tunisian, Greek, Turkish, and Moroccan cuisine to the table. I blend traditional recipes with new and innovative ingredients to create flavorful and aromatic foods, all prepared to your tastes and desires.
Member of: Les Dames d'Escoffier and IACP (International Association of Culinary Professionals)
to 350F. Butter and flour a 9 X 12 baking pan.
In a medium
bowl combine flour, baking powder and salt.
In a small
bowl mix together milk, yogurt, vanilla, zest and lemon juice.
In a large bowl, beat
butter and sugar at medium speed until light and fluffy. Beat in eggs
one at a time, beating well after each addition. On low-speed, add and beat flour
mixture into butter mixture in 3 stages, alternating with milk mixture. Beat
well after each addition. transfer to buttered pan. Bake
for 35 minutes or until toothpick comes out clean. Cool completely. Poke holes in the
cake with a toothpick so that when the syrup is spooned on the cake, it will
penetrate a little deeper.
1 cup water
1 cup sugar
Juice ½ lemon
1 bay leaf
1/3 cup Limoncello
1-2 lemons cut in very thin slices (8-12 thin slices)
In a small saucepan, add the sugar, lemon, water and bay leaf. Bring to a boil until sugar has melted. Reduce to simmer and cook for 10-15 minutes until the syrup becomes glossy. Remove the bay leaf, and add the Limoncello and lemon slices. Simmer for 5 minutes and remove from stove. When the cake is ready, drizzle the warm syrup with a spoon on the cake. Decorate with the lemon slices. Serve as is, or with fresh strawberries.
If you like the taste of fresh lemons, this is the cake to make. It's a refreshing taste from heavy icing cakes!