CANDIED ORANGE ZEST GARNISH RECIPES

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LEMON CAKE RECIPE | MARTHA STEWART



Lemon Cake Recipe | Martha Stewart image

This cheery lemon cake is perfect for festive occasions. Top it off with our Whipped Frosting that's the perfect light and fluffy complement to this moist cake.

Provided by Martha Stewart

Categories     Cake Recipes

Total Time 45 minutes

Prep Time 15 minutes

Number Of Ingredients 12

1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon lemon zest
2 cups sugar
2 large eggs plus 3 large egg yolks
1/4 cup plus 2 tablespoons fresh lemon juice
1 cup low-fat buttermilk
1 lemon, thinly sliced and seeded
Whipped Frosting

Steps:

  • Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.
  • In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.
  • Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.
  • While cakes are baking, bring remaining 1/2 cup sugar and 1/2 cup water to a boil in a saucepan. Add lemon slices and simmer 25 minutes. Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate. Stir remaining 1/4 cup fresh lemon juice into syrup.
  • Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely. Prepare frosting, substituting 2 tablespoons fresh lemon juice for vanilla extract. Frost cooled cakes and top with candied lemon slices.

HOT GINGER COFFEE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Hot Ginger Coffee Recipe: How to Make It - Taste of Home image

I like to sit by the fire and sip this coffee on a cold winter day. It's a wonderful warmup after shoveling snow, skiing, skating or snowmobiling. —Audrey Thibodeau, Gilbert, Arizona

Provided by Taste of Home

Total Time 25 minutes

Prep Time 25 minutes

Cook Time 0 minutes

Yield 6 servings.

Number Of Ingredients 6

6 tablespoons ground coffee (not instant)
1 tablespoon grated orange zest
1 tablespoon chopped crystallized ginger
1/2 teaspoon ground cinnamon
6 cups cold water
Whipped cream, cinnamon sticks and/or additional orange zest, optional

Steps:

  • Combine the coffee, orange zest, ginger and cinnamon. Place in a coffee filter and brew with the cold water according to manufacturer's directions. , Pour into mugs; if desired, garnish with whipped cream, cinnamon sticks and orange zest.

Nutrition Facts : Calories 22 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 3mg sodium, CarbohydrateContent 5g carbohydrate (2g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

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    2. Place the pan over a medium heat and add the vanilla extract, 100g of the caster sugar, clementine zest and a pinch of sea salt.
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