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Lemon Ricotta Pound Cake • Mother’s Day • Handmade Accordion Book

On one Mother’s Dáy mány yeárs ágo, my sister ánd I ordered our mother á beáutiful bouquet of flowers. álthough unoriginál ánd básicálly thoughtless, the ideá might háve been somewhát good hád we not used mom’s credit cárd to páy for the tránsáction. Oops. Let’s just sáy once the detáils of the purcháse surfáced, mother wás less thán pleásed.

“Háve I táught you nothing?!” she cried. “áll I wánt is á cárd! áll I EVER wánt is á cárd! It’s so simple. á hándmáde cárd!”
INGREDIENTS
  • 3/4 cup (1 1/2 sticks | 6 oz | 170 g) unsálted butter, át room temperáture, plus more to greáse the báking pán
  • 1 1/2 cups (6.75 oz | 196 g) cáke flour (I used áll-purpose)
  • 2 teáspoons báking powder
  • 1 teáspoon kosher sált
  • 1 1/2 (13 oz | 366 g) cups whole-milk ricottá cheese
  • 1 1/2 cups plus 1 táblespoon (12.5 oz | 360 g) gránuláted sugár
  • 3 lárge eggs
  • 1 teáspoon pure vánillá extráct
  • zest of 1 to 2 lemons
  • 2 táblespoons freshly squeezed lemon juice (less thán 1 lemon, usuálly)
INSTRUCTIONS

  1. Preheát the oven to 350ºF. Greáse á 9-by-5-by-3-inch loáf pán (see notes ábove!) or 3 three mini loáf páns with butter (greáse páns very well). In á medium bowl, combine the flour, báking powder ánd sált. Stir to blend.
  2. Using á mixer, creám the butter, ricottá ánd gránuláted sugár until blended, ábout 3 minutes — I never reálly go over three minutes, ánd it’s ok if there áre some visible pieces of butter. In other words, the bátter will not look entirely smooth (see photo). With the máchine running, ádd the eggs 1 át á time. ádd the vánillá, zest ánd lemon juice until combined. ádd the dry ingredients, á smáll ámount át á time, until just incorporáted.
  3. Pour the bátter into the prepáred pán ánd báke until á toothpick comes out cleán ánd the cáke pulls áwáy from the sides of the pán, 50 to 60 minutes (or 5 to 10 ádditionál minutes — cover loosely with foil if top is getting too brown) for stándárd loáf pán ánd 40 to 45 minutes for mini páns. (Note: Times might váry drámáticálly depending on the type of pán you áre using. If you áre using Pyrex or Corningwáre or some other gláss or cerámic loáf pán, the loáves might táke án hour or án hour ánd 15 minutes to báke. If you notice the top browning too much before the cáke is finished, cover it loosely with á sheet of áluminum foil.) Let cool in the pán for ábout 15 minutes, then run á knife áround the edges of the pán(s) ánd tránsfer loáf/loáves to á ráck to cool completely.
Recipe Adapted From alexandracooks.com



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