2 cups sugar
4 large eggs (at room temperature)
3 cups flour
½ cup lemon zest
2 sticks unsalted butter (at room temperature)
½ cup lemon juice
1 cup milk
½ tsp baking soda
½ tsp baking powder
1 tsp salt
1 tsp vanilla extract
Preheat oven at 350 degrees. Grease and flour the cake pan.
Placed butter in the bowl. Cream butter until fluffy using electric mixer, add sugar and egg, 1 at the time and the lemon zest (batter)
*Combined flour; combine flour, baking soda, baking powder, and salt in the bowl. In another bowl, **Combined milk; combine milk, lemon juice, and vanilla. Add *Combined Flour and **Combine Milk alternately to the batter. Pour into the cake pan, smooth the top and bake about 35 minutes or until golden brown or until the cake tester come clean.
Glaze (if you like glaze on the top of the cake)
Combined 2 cups confectioner sugar, 3 tbsp lemon juice and 1 tbsp lemon zest. Mixing with wire whisk until smooth and pour over the top of the cake.
ROASTED EGGPLANT CAPONATA
(Adapted from Ina garten, Foodnetwork)
I was watching foodnetwork channel on tv yesterday, the chef was Ina Garten(Barefoot Contesa) and realized that I have all the ingredients. With the helped of my 12 years old daughter, we made this meal. Here is the link for the recipe: http://www.foodnetwork.com/recipes/ina-garten/roasted-eggplant-caponata-recipe/index.html. If this link doesn't work, just copy-paste^^