Lemon-Apricot Cake, Lemon-cream cheese pound cake

補上兩樣很受歡迎的又毫無技術含量的蛋糕-

這兩樣蛋糕是我每次請客都會一點不剩的報銷掉. 我家LD是不吃甜的,說是吃了,牙會發酸. 可每次都會要求我做他們. 也會吃上一小塊.

我不會做那種精雕細刻的活, 這樣做蛋糕我還能對付.

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.







這個蛋糕很健康, 杏脯有咬勁, 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.







這個蛋糕比較rich, creamy, buttery, lemony,也不甜,檸檬的酸把甜味中和掉了.

試試吧,一定成功.


謝謝大家!