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| Lemon Cake
½ lb room temp. butter 2½ c sugar
4 room temp. eggs 1/3 c grated lemon zest
3 c flour ½ t baking powder
½ t baking soda 1 t salt
¾ c fresh lemon juice ¾ buttermilk room temp
1 t pure vanilla
For the Glaze
2 c powdered sugar 2½ T lemon juice
Preheat oven to 350º, Grease 2 8½ X 4½ X 2½ inch loaf pans.
Cream butter and 2 c sugar in a bowl for 5 min. With mixer on medium speed add eggs one at a time and lemon zest. In another bowl sift flour, baking powder, baking soda and salt. In another bowl combine ¼ c lemon juice, buttermilk, and vanilla. Add flour and buttermilk mixtures alternately to the batter beginning and ending with the flour. Devide between pans bake 45 min. to 1 hour or until cake tester comes out clean. Combine ½ c sugar with ½ c lemon juice in saucepan and cook over low heat until sugar dessolves. After cakes cool 20 minutes invert them on serving plate and pour lemon syrups over, let cool completely. Combine powdered sugar and lemon juice in bowl and drizzle over cooled cakes. Serve.
| Chocolate Zucchini Cake
4 oz unsweetened chocolate 4 lg eggs
3 c sugar 1½ c vegatable oil
3 c flour 1½ t baking powder
1 t salt 1 t baking soda
3 c grated zucchini 3 T powdered sugar
Preheat oven to 350º
In med sauce pan, over low heat melt the chocolate, stirring frequently. Set aside to cool. In a lg bowl, beat the eggs until thick & light colored. Add sugar, oil & melted chocolate and mix to combine. In another lg bowl, combine flour, baking powder, salt & baking soda . Add to the wet ingredients in 2 batches mixing well. Stir in zucchini. Pour batter into a greased & floured tube pan and bake for about 1 hour & 20 minutes or until cake springs back when touched & cake tester comes out clean. Cool and sprinkle with powdered sugar.
| Butterscotch Poppyseed Cake
1 box yellow cake mix 2 sm boxes instant butterscotch pudding
1 c cold water ¾ c vegetable oil
4 eggs beaten 3 T poppyseeds
Preheat oven to 350º. Mix first 5 ingredients well. Add poppyseeds. Pour batter into greased tube pan and bake for 55 min or until cake tester comes out clean. Cool and sprinkle with powdered sugar.
| Easy Citrus Poppy Seed Cake
1 pkg yellow cake mix ½ c sugar
1/3 c melted butter ¼ c water
1 c plain nonfat yogurt 4 eggs
½ c lemon juice 1/3 c poppy seeds
3 T orange zest
Preheat oven to 350º. Mix cake mix & sugar. Add butter, water, yogurt, eggs & lemon juice. Mix well. Stir in poppy seeds & orange zest. Pour batter into bundt pan coated with nonstick cooking spray. Bake 40 minutes or till toothpick comes out clean.
|Cream Cheese Pound Cake
¾ lb butter 1 8oz pkg cream cheese
3 c sugar 6 eggs
3 c flour (I use cake flour) 1 tsp vanilla
Cream butter , sugar and cheese. Add vanilla. Add eggs one at a time beating after each addition. Mix in flour a little at a time mixing well after each addition. Pour batter into greased and floured loaf or bundt pans. Put in cold oven then set to 250º to 275º for 1½ to 2 hours. Freezes well.
| Easy Tiramisu
2 pkg (3 oz each) ladyfingers, split 2 T instant coffee
1 T sugar 1 c boiling water
2 pkg (8 oz each) softened cream cheese ½ c sugar
2 T almond liqueur or brandy (optional) 2 c cool whip (thawed)
1 t unsweetened cocoa powder
Arrange 1 pkg ladyfingers on bottom of 13 X 9 baking dish. Dissolve coffee & 1 T sugar in boiling water. Brush ½ c coffee mixture over ladyfingers in dish. Beat cream cheese with electric mixer on med. until smooth. Add sugar & liqueur, mixing until blended. Gently stir in cool whip. Pour ½ of cream cheese mixture over ladyfingers. Top with remaining ladyfingers, brush with remaining coffee. Spoon remaining cream cheese mixture over ladyfingers. Dust with cocoa powder. Refrigerate 4 hours or overnight. Serves 12.
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