SOFTEN RECIPES

Steps:

• The first step when making a soft lemon cake is to squeeze a lemon: You’ll need ½ cup (100 g) of juice 1 . Then beat the eggs and sugar 2 using an electric beater. When the mixture is frothy, add a pinch of salt and pour in the oil slowly 3 .
• Then add the zest of 2 lemons 4 and the squeezed juice 5 . Beat again to blend all the ingredients. Sift the flour and baking powder 6 into another bowl
• and fold the dry ingredients into the mixture a tablespoonful at a time 7 . Mix again to incorporate the dry ingredients evenly 8 . Now butter a 9-inch (22 cm) diameter mold and pour in the mixture 9 . Bake in a preheated conventional oven for 50 minutes at 340°F (170°).
• Do the toothpick test before taking the cake out of the oven, then let it cool and gently turn it out of the mold. Allow it to cool completely on a wire rack 10 , then dust the surface with powdered sugar 11 before serving your soft lemon cake 12 !

Steps:

• Prepare the Pumpkin Cookies: Preheat oven to 375°F with oven racks in upper third and middle positions. Line 3 large baking sheets with parchment paper, and set aside. Beat butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add egg; beat until completely combined, about 15 seconds. Add pumpkin and vanilla; beat until just combined, about 30 seconds.
• Whisk together all-purpose flour, baking powder, pumpkin pie spice, baking soda, and salt in a medium bowl. Gradually add flour mixture to butter mixture, beating on low speed until just combined, about 30 seconds. Using a 1 tablespoon cookie scoop, scoop dough, 2 inches apart, onto prepared baking sheets. Gently flatten dough with back of a spoon.
• Place 2 of the baking sheets in preheated oven, and bake until cookies are set and lightly browned, about 12 minutes, rotating baking sheets between top and middle racks halfway through bake time. Let cookies cool completely on baking sheets, about 20 minutes. Meanwhile, place 1 remaining baking sheet on middle oven rack, and bake remaining cookies for 12 minutes; let cool completely.
• Prepare the Bourbon Maple Glaze: Whisk together powdered sugar, bourbon, and maple syrup in a small bowl. Whisk in water 1 teaspoon at a time until desired glaze consistency. Dip the tops of each cookie into the glaze; return to baking sheet, glaze side up. Immediately, garnish evenly with pecans. Let stand 5 minutes. Serve or store in an airtight container up to 3 days.