iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Blackberry Farm Griddle Cakes

Ingredients:
1 large egg
2 cups buttermilk
1/4 cup pure maple syrup
1 cup gluten-free oat flour
2/3 cup yellow cornmeal
1/3 cup brown rice flour
1/4 cup buckwheat flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1/4 cup (1/2 stick) unsalted butter, melted
Vegetable oil (for skillet)
Ingredient info: Gluten-free oat flour
buckwheat flour
and brown rice flour can be found at natural foods and specialty foods stores and some supermarkets.

Instructions:
Whisk egg, buttermilk, and maple syrup in a small bowl. Whisk oat flour, cornmeal, rice flour, buckwheat flour, baking powder, baking soda, and salt in a large bowl.
Whisk buttermilk mixture into dry ingredients, then whisk in butter until no lumps remain.
Heat a large nonstick or cast-iron skillet over medium heat; lightly brush with oil. Working in batches, pour batter by 1/4-cupfuls into skillet. Cook until bottoms are browned and bubbles form on top of griddle cakes, about 3 minutes. Flip and cook until griddle cakes are cooked through, about 2 minutes longer.
Creamy Chive Potatoes

Ingredients:
4 large Yukon Gold potatoes (about 1 1/2 pounds), peeled, cut into 1/2" cubes
1 1/2 cups half-and-half
4 tablespoons (1/2 stick) unsalted butter
Kosher salt
1/4 cup chopped fresh chives

Instructions:
Combine potatoes, half-and-half, and butter in a large saucepan; season with salt. Bring to a boil, reduce heat, and simmer very gently, stirring occasionally, until potatoes are tender (the tip of a paring knife meets no resistance) and sauce is thick, 25-35 minutes.
Season with salt; stir in most of the chives. Top with remaining chives before serving.
Apricot Sorbet Float

Ingredients:
1 cup sugar, 1 pound apricots plus more for serving, pitted, sliced, 3/4 cup sparkling wine plus more for serving

Instructions:
Bring sugar, 1 pound apricots, 3/4 cup sparkling wine, and 2 cups water to a boil in a medium saucepan. Reduce heat and simmer, stirring occasionally, until apricots are very tender, 10-15 minutes. Let cool completely.
Transfer apricot mixture to a blender and purée until smooth. Add water to apricot mixture so it measures 4 cups. Transfer mixture to a large shallow baking dish. Freeze until solid, at least 4 hours.
To serve, scoop sorbet into coupe glasses or bowls and top with more apricot slices and some sparkling wine.
Scallops with Apple Pan Sauce

Ingredients:
2 Granny Smith apples
2 tablespoons fresh lemon juice
2 tablespoons olive oil
12 large sea scallops (about 1 pound), side muscle removed
Kosher salt, freshly ground pepper
1 tablespoon unsalted butter
1/4 cup hearty sprouts (such as daikon or sunflower) or pea shoots

Instructions:
Core 1 apple; cut into 1" cubes. Place in a blender with lemon juice and 1/4 cup water; purée until smooth. Strain juice through a fine-mesh sieve into a small bowl. Peel, core, and cut remaining apple into 1/4" cubes. Add to bowl. Set aside.
Heat oil in a large skillet over medium-high heat. Season scallops with salt and pepper. Working in batches, cook scallops until golden brown and just cooked through, about 2 minutes per side. Transfer to a plate; tent with foil to keep warm.
Add butter to skillet. Cook, scraping up browned bits from bottom of pan. Add reserved apple mixture and cook, stirring often, until juice is thickened and apple pieces are tender, about 4 minutes. Spoon over scallops; top with sprouts and season with salt and pepper.
Buttermilk Panna Cotta with Rhubarb-Strawberry Jelly

Ingredients:
1 1/4 teaspoons unflavored powdered gelatin
1 1/4 cups heavy cream
1/3 cup sugar
1/4 teaspoons kosher salt
1/4 vanilla bean, halved lengthwise
1 1/4 cups buttermilk
1 cup crème fraîche or sour cream
6 ounces strawberries, hulled (about 1 cup)
1/4 cup sugar
12 ounces rhubarb, trimmed, sliced 1/4" thick (about 3 cups), divided
1/2 teaspoons unflavored powdered gelatin

Instructions:
Place 1/4 cup cold water in a small bowl and sprinkle gelatin over; let stand until softened, about 10 minutes.
Meanwhile, combine cream, sugar, and salt in a small saucepan; scrape in seeds from vanilla bean and add pod. Bring just to a simmer. Add softened gelatin and stir until dissolved. Remove cream mixture from heat; let cool.
Remove vanilla pod from cream mixture; discard. Whisk in buttermilk, then crème fraîche. Divide mixture among eight 6-ounce jars, ramekins, or glasses. Chill until set, at least 2 hours.
Place strawberries, sugar, and 2 1/2 cups rhubarb in a medium heatproof bowl; stir to combine and cover tightly with plastic wrap, crimping plastic wrap just under rim of bowl. Set bowl over a saucepan of simmering water (plastic wrap should not touch saucepan) and cook, without stirring, until mixture looks pale and soft, 40-45 minutes.
Strain mixture through a fine-mesh sieve into a measuring cup (do not push mixture through or jelly will be cloudy); discard solids. Add water, if needed, so liquid measures 1 cup.
Place 2 tablespoons cold water in a small bowl and sprinkle gelatin over; let stand until softened, about 10 minutes.
Meanwhile, bring rhubarb-strawberry liquid to a boil in a small saucepan. Add remaining 1/2 cup rhubarb and cook, stirring occasionally, until tender, about 3 minutes; remove from heat.
Add softened gelatin to saucepan and stir until dissolved. Let jelly cool completely.
Top chilled panna cotta with jelly, dividing equally. Cover and chill until jelly is firm, 2-4 hours.
DO AHEAD: Panna cotta can be made 3 days ahead. Keep chilled.
Black Rice Salad with Lemon Vinaigrette

Ingredients:
1 cup black rice (preferably Lotus Foods Forbidden Rice)
Kosher salt
1/2 cup walnuts
1/4 cup Meyer lemon juice or 3 tablespoons regular lemon juice
2 tablespoons white wine vinegar
1 tablespoon agave syrup (nectar) or honey
1/4 cup extra-virgin olive oil
4 scallions, thinly sliced
1 cup frozen shelled edamame, thawed
1 cup grape tomatoes, halved
4 ounces green beans, thinly sliced (about 1 cup)
Freshly ground black pepper
Ingredient info: Black rice is available at natural foods and specialty foods stores and some supermarkets.

Instructions:
Preheat oven to 350°F. Cook rice in a medium saucepan of boiling salted water until tender, 35-40 minutes. Drain well, spread out on a plate or a rimmed baking sheet, and let cool.
Meanwhile, spread out walnuts on another rimmed baking sheet. Toast in oven, tossing once, until fragrant, 8-10 minutes. Let cool; chop.
Whisk lemon juice, vinegar, and agave in a small bowl. Whisking constantly, gradually drizzle in oil. Season vinaigrette with salt.
Toss rice, walnuts, scallions, edamame, tomatoes, green beans, and vinaigrette in a large bowl. Season with salt and pepper.
Quick-Pickled Shrimp

Ingredients:
1 pound shell-on medium shrimp
Kosher salt
1/2 medium fennel bulb, thinly sliced
1/2 medium onion, thinly sliced
2 garlic cloves, thinly sliced
1/2 Fresno chile or red jalapeño, thinly sliced, seeded
1/2 cup fresh lemon juice
1/4 cup apple cider vinegar
1/4 cup extra-virgin olive oil
2 tablespoons fennel fronds
Freshly ground black pepper
1/2 loaf ciabatta or country-style bread, sliced 1/2" thick, toasted
Mayonnaise (for serving; optional)

Instructions:
Cook shrimp in a large pot of boiling salted water until just opaque in the center, about 2 minutes. Drain; rinse under cold running water to cool. Peel and devein, leaving tails intact, if desired.
Combine shrimp, fennel bulb, onion, garlic, chile, lemon juice, vinegar, oil, and fennel fronds in a medium bowl. Season with salt and pepper and toss to combine. Let sit, tossing occasionally, at least 20 minutes.
Serve shrimp with toast and mayonnaise, if using.
DO AHEAD: Pickled shrimp can be made 2 days ahead. Cover and chill.
Cucumber and Radish Salad

Ingredients:
3/4 cup sliced almonds
1 small shallot, finely chopped
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
Kosher salt, freshly ground pepper
1 1/2 pounds English hothouse, Persian, or Japanese cucumbers, cut into 1/2" pieces
1 bunch radishes, trimmed, cut into thin wedges
2 cups fresh flat-leaf parsley leaves
1 1/2 cups coarsely chopped
1/2 cup left whole

Instructions:
Preheat oven to 350°F. Spread almonds out on a rimmed baking sheet. Toast, tossing occasionally, until golden brown, 8-10 minutes; let cool.
Whisk shallot, oil, and vinegar in a large bowl; season with salt and pepper. Add cucumbers, radishes, parsley, and almonds; toss to coat. Season with salt and pepper.
Pan-Roasted Chicken with Carrots and Almonds

Ingredients:
1 pound small carrots (about 12), peeled
1/2 cup coarsely chopped almonds
1 tablespoon honey
4 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
4 skin-on, bone-in chicken breasts (3-4 pounds total)
1 cup plain Greek yogurt
2 teaspoons fresh lemon juice
1/2 small shallot, finely chopped
2 tablespoons coarsely chopped fresh tarragon

Instructions:
Preheat oven to 375°F. Toss carrots, almonds, honey, and 2 tablespoons oil on a large rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until carrots are tender, 15-20 minutes.
Meanwhile, heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook chicken, skin side down, until golden brown, 5-8 minutes. Turn chicken over, transfer skillet to oven, and roast until cooked through, 10-15 minutes longer.
While chicken and carrots are roasting, mix yogurt and lemon juice in a small bowl. Season with salt and pepper.
Remove chicken and carrots from oven; transfer chicken to a large plate. Add carrots, shallot, and tarragon to skillet and toss to coat in pan drippings. Serve with lemon yogurt.
Banana Cream Pie

Ingredients:
2 ounces bittersweet chocolate, 2 teaspoons vegetable oil, Prebaked 9" pie crust, 3 large egg yolks, 1/2 cup sugar, 3 tablespoons cornstarch, Pinch of salt, 2 cups whole milk, 2 tablespoons unsalted butter, 2 teaspoons vanilla extract, 3 sliced bananas, 1 cup chilled heavy cream, 2 tablespoons sugar, 1/4 teaspoons vanilla extract

Instructions:
Melt 2 ounces bittersweet chocolate with 2 teaspoons vegetable oil and brush over a prebaked 9" pie crust; chill until set. Meanwhile, whisk 3 large egg yolks, 1/2 cup sugar, 3 tablespoons cornstarch, and a pinch of salt in a medium saucepan, off heat, until smooth. Gradually whisk in 2 cups whole milk. Whisking constantly, bring to a full boil over medium heat and boil until thickened, about 1 minute. Remove from heat and whisk in 2 tablespoons unsalted butter and 2 teaspoons vanilla extract. Fold in 3 sliced bananas and let cool slightly. Pour filling into prepared pie crust, cover with plastic wrap, and chill until firm, at least 3 hours and up to 1 day. Beat 1 cup chilled heavy cream with 2 tablespoons sugar and 1/4 teaspoons vanilla extract until firm peaks form; spoon over pie and swirl decoratively.
Pistachio Shortbread

Ingredients:
1 cup unsalted, shelled raw pistachios (about 4 1/2 ounces)
1 1/4 cups all-purpose flour
3/4 cup sugar
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2" pieces
1 teaspoon kosher salt
1/4 teaspoons vanilla extract

Instructions:
Pulse pistachios in a food processor until finely ground but not a paste, about 30 seconds. Add flour, sugar, butter, salt, and vanilla; pulse until mixture is the consistency of cornmeal. With machine running, drizzle in 2 tablespoons ice water (a crumbly dough should form; do not overprocess).
Transfer dough to a sheet of parchment paper and pat into a rectangle. Top with another sheet of parchment and roll out to a 12x8" rectangle. Transfer dough (in parchment paper) to a baking sheet and chill until firm, about 1 hour.
Place racks in upper and lower thirds of oven; preheat to 350°F. Remove top sheet of parchment paper from dough and discard. Cut dough lengthwise into 8 equal strips, then each strip crosswise into quarters, forming 32 rectangles. Place rectangles on 2 parchment-lined baking sheets, spacing 1" apart.
Bake shortbread until golden brown, rotating sheets halfway through, 18-20 minutes. Transfer to wire racks; let cool.
DO AHEAD: Shortbread can be made 5 days ahead. Store airtight at room temperature.
Miss Ora's Fried Chicken

Ingredients:
1 3 to 4-pound chicken, cut into 10 pieces (breasts halved crosswise)
1/2 teaspoon kosher salt plus more for seasoning
1/2 teaspoon freshly ground black pepper plus more for seasoning
2 cups all-purpose flour
2 tablespoons cornstarch
Canola or vegetable oil (for frying; about 4 cups)
2 ounces fatback, sliced 1/2" thick, rinsed (optional)
A deep-fry thermometer

Instructions:
Season chicken with salt and pepper. Cover; chill at least 4 hours or overnight.
Combine flour, cornstarch, 1/2 teaspoons salt, and 1/2 teaspoons pepper in a large bag. Working in batches, shake chicken in bag to coat well; transfer to a plate.
Fit a large deep heavy straight-sided skillet with a deep-fry thermometer; add oil to measure 3/4". Heat over medium-high heat until thermometer reads 350°F.
Working in batches and maintaining oil at 350°F, fry chicken and fatback (if using) until crisp and chicken is cooked through, 5-7 minutes per side. Drain on paper towels and season with salt.
Poached Arctic Char with Basil-Tarragon Mayonnaise

Ingredients:
2 large egg yolks*
2 tablespoons fresh lemon juice
1 tablespoon mustard powder
1/4 cup fresh basil leaves
1/4 cup fresh tarragon leaves plus 2 sprigs
3/4 cup extra-virgin olive oil plus more for serving
1 garlic clove, smashed
2 tablespoons kosher salt plus more
6 6-ounce arctic char steaks, each about 1 1/4" thick
2 bunches asparagus (about 1 1/2 pounds), trimmed
Flaky sea salt (such as Maldon)

Instructions:
Blend egg yolks, lemon juice, and mustard powder in a blender. Add basil and 1/4 cup tarragon. With machine running, drizzle in 3/4 cup oil; blend until smooth. Transfer mayonnaise to a small bowl, cover, and chill.
Combine tarragon sprigs, garlic, 2 tablespoons kosher salt, and 6 cups water in a large deep, lidded skillet and bring to a boil. Add fish, cover, and remove skillet from heat. Let stand until fish is just opaque in the center, 6-8 minutes.
Meanwhile, cook asparagus in a large pot of boiling salted water until crisp-tender, about 3 minutes; drain
Serve fish with asparagus; top with mayonnaise, drizzle with some oil, and sprinkle with sea salt.
DO AHEAD: Mayonnaise can be made 2 days ahead. Keep chilled.
White Bean and Radish Salad

Ingredients:
2 anchovy fillets packed in oil, drained
3/4 cup extra-virgin olive oil
2 tablespoons drained capers
2 1/2 cups (packed) fresh flat-leaf parsley leaves, divided
1/4 cup (or more) white wine vinegar
Kosher salt, freshly ground pepper
1 bunch radishes, trimmed, cut into thin wedges
2 scallions, thinly sliced
3 15-ounce cans cannellini (white kidney) beans, rinsed
3/4 cup oil-cured black olives
pitted
quartered

Instructions:
Blend anchovies, oil, capers, and 1 cup parsley in a blender until a coarse purée forms. Transfer to a large bowl, mix in 1/4 cup vinegar, and season with salt, pepper, and more vinegar, if desired.
Add radishes, scallions, beans, olives, and remaining 1 1/2 cups parsley to bowl and toss to combine.
DO AHEAD: Salad can be made 4 hours ahead. Cover and chill.
Pot-Roasted Artichokes

Ingredients:
1 lemon, halved
3 1/2 pounds baby artichokes (about 18)
1/4 cup olive oil
2 garlic cloves, thinly sliced
Kosher salt
1 1/2 cups dry white wine (such as Sauvignon Blanc)
1 tablespoon drained capers
1/4 cup torn fresh mint leaves
2 tablespoons fresh flat-leaf parsley leaves

Instructions:
Squeeze lemon into a large bowl of cold water. Working with 1 artichoke at a time, pull off tough dark outer leaves until mostly yellow leaves remain. Using a serrated knife, cut 1" off from top. Trim stem, leaving at least 1/2" of stem intact; using a paring knife or vegetable peeler, remove tough outer layer from stem. Dip artichoke in lemon water to prevent discoloration. Pry open leaves to expose choke. Using a small spoon, scrape choke from artichoke and discard. Place artichoke in lemon water.
Drain artichokes and set stem side up on a paper towel-lined baking sheet. Let stand about 2 minutes to drain; pat dry.
Heat oil in a wide heavy pot over medium-high heat. Place artichokes, stem side up, in pot and reduce heat to medium-low. Scatter garlic over, season with salt, and cook, without stirring, just until garlic is golden, about 3 minutes.
Add wine; cover pot, reduce heat, and simmer, without stirring (which could cause artichokes to fall apart), until artichoke hearts are very tender, 25-30 minutes.
Add capers, bring to a boil, and cook, uncovered, until wine has evaporated, about 2 minutes. Add mint and parsley and cook (it's okay if a few artichokes tip over), reducing heat if necessary to prevent scorching, until artichoke tops are deep golden brown, about 3 minutes.
Serve artichokes warm or room temperature, drizzled with pan juices.
DO AHEAD: Artichokes can be made 2 hours ahead. Let stand at room temperature.
Woodman Cheese and Crackers

Ingredients:
1 1/2 cups (13 oz / 363 g) whole milk
1/2 cup (4.1 oz / 116 g) heavy cream
1/2 teaspoon Maldon sea salt
1 1/2 tablespoons fresh lemon juice
1/2 cup (2.5 oz / 70 g) whole wheat pastry flour
1/2 cup (2.1 oz / 60 g) rye flour
1 tablespoon sugar
1 teaspoon Maldon sea salt
1 teaspoon baking powder
1 teaspoon caraway seeds
4 tablespoons (2 oz / 56 g) cold unsalted butter, cut into small chunks
1/4 cup (2.1 oz / 60 g) whole-milk plain yogurt
Colorful edible flower petals, for garnish
Maldon sea salt
for garnish

Instructions:
To make the ricotta cheese, line a colander with a double layer of cheesecloth and set the colander over a bowl.
Combine the milk, cream, and salt in a small saucepan and cook over medium-low heat, stirring often to prevent scorching, until the mixture registers 190°F on a digital thermometer.
Remove the pan from the heat and gently stir in the lemon juice. Let stand for 5 minutes, and then pour the curds and whey through the cheesecloth-lined colander. Let drain at room temperature until the cheese is thick and spreadable, about 1 hour.
Transfer the cheese to a container, cover tightly, and refrigerate.
Combine the whole wheat flour, rye flour, sugar, salt, baking powder, and caraway seeds in the bowl of a stand mixer fitted with the paddle attachment. Mix briefly on low speed to blend. Add the butter and mix on low speed until the mixture resembles coarse meal, 1 to 2 minutes. Add the yogurt and continue mixing just until the dough comes together into a ball, 10 to 20 seconds.
Turn out the dough onto a large sheet of parchment paper and press it into a flat, even rectangle measuring about 5 by 6 inches. Lay a second sheet of parchment paper on top and roll out the dough to an even 1/8-inch thickness. Remove the top sheet of parchment and, using a chef's knife, cut the dough into rough 2 by 4-inch rectangles. The dough will be sticky, so don't try to remove the rectangles until after chilling. Slide the parchment with the dough onto a baking sheet and refrigerate until the dough is firm, at least 30 minutes or up to 1 week.
To make the crackers, position racks in upper and lower thirds of the oven. Preheat the oven to 400°F and line two baking sheets with parchment paper.
Using a small spatula, carefully remove the crackers and place them on the prepared baking sheets, spacing them 1 inch apart.
Bake, rotating the baking sheets midway through baking, until the crackers are golden brown and crisp, 10 to 12 minutes. Let cool for 10 minutes on the baking sheets, and then use a spatula to transfer the crackers to a wire rack to finish cooling.
To serve, spread a layer of ricotta cheese about 1/8 inch thick onto each cracker. Scatter a few edible flowers over the ricotta and sprinkle with sea salt.
Laskey Lemon Soda with Bay Ice Cubes

Ingredients:
Grated zest of 2 small lemons
1/4 cup (1.8 oz / 50 g) sugar
2 tablespoons fresh lemon juice
1 1/2 cups (12.9 oz / 360 g) cold water
3/4 cup (6.4 oz / 180 g) water
1 tablespoon sugar
2 bay leaves
4 cups (34.4 oz / 960 g) cold sparkling water

Instructions:
To make the lemon soda concentrate, combine the zest and sugar in a mortar and crush with a pestle until fragrant, moist, and tinted yellow.
Transfer the mixture to a small pitcher or lidded container and pour in the lemon juice and water. Stir until the sugar dissolves. Cover and refrigerate, agitating the mixture from time to time, until cold and infused with lemon flavor, about 2 hours.
To make the ice cubes, combine the water, sugar, and bay leaves in a small saucepan and bring to a boil, stirring to help the sugar dissolve. Boil for 1 minute, remove from the heat, and let stand for 20 to 30 minutes.
Strain the infused water through a fine-mesh sieve set over a liquid measuring cup. Pour into ice cube molds, and freeze until solid, about 2 hours.
To serve, place 3 to 5 ice cubes in each of eight 8-ounce drinking glasses, and then add 3 tablespoons (or more, to taste) of lemon concentrate per drink. Pour in 1/2 cup (4.3 oz / 120 g) of the sparkling water per serving and stir gently. Serve immediately.
Kelly Fudge Pop

Ingredients:
8 ounces (227 g) high-quality bittersweet chocolate (62% to 70% cacao), coarsely chopped
1 tablespoon vanilla extract
1 1/4 cups (10.4 oz / 290 g) heavy cream
1 cup (8.6 oz / 242 g) whole milk
1/4 cup (1.8 oz / 50 g) sugar
4 teaspoons natural (not Dutch-processed) unsweetened cocoa powder
1 teaspoon kosher salt

Instructions:
Have ready 10 ice-pop molds. If your molds are flexible like the ones we use at the museum, set them on a rimmed baking sheet.
Place the chocolate in a large heatproof bowl, add the vanilla extract, and set aside.
In a medium, heavy-bottomed saucepan, combine the cream, milk, sugar, cocoa powder, and salt. Cook over medium-low heat, whisking often to break up the lumps of cocoa powder, until bubbles start to form around the edges and the temperature of the mixture registers 180°F to 190°F on a digital thermometer.
Immediately pour the cream mixture over the chocolate and stir with a whisk or blend with an immersion blender until the chocolate is completely melted and the mixture is a smooth liquid (a thoroughly emulsified mixture will yield the most creamy fudge pop). Strain the mixture through a fine-mesh sieve set over a liquid measuring cup.
Pour the chocolate mixture into the ice-pop molds and freeze until solid, at least 4 hours or up to 2 weeks; follow the manufacturer's instructions for inserting the sticks. If you don't have ice-pop molds, pour the chocolate mixture into ice cube trays; freeze until partially frozen, about 30 minutes, and then insert a toothpick or short wooden skewer into each ice pop. Continue freezing until solid.
Unmold the fudge pops, dipping the molds into warm water to loosen, if needed, and serve.
Linda's Lemon Drizzle Cake

Ingredients:
flour for dusting the pan, 1 stick butter, softened, plus more for greasing the pan, 3/4 cup superfine sugar, 2 large, free-range eggs, beaten, finely grated zest and juice of 3 lemons, 1 1/2 cups all-purpose or light spelt flour, 2 teaspoons baking powder, 1/4 cup milk, "1/2 cup confectioners sugar, sifted"

Instructions:
Preheat the oven to 350°F. Butter and flour a 9-inch non-stick loaf pan.
In a medium mixing bowl, cream the butter and sugar together with a wooden spoon (or use an electric mixer). Gradually beat in the eggs and mix until light and fluffy. Stir in the lemon zest, flour, and baking powder, and mix well. Add 2 tablespoons of the lemon juice and mix well again. Then beat in the milk.
Pour the cake batter evenly into the prepared loaf pan and bake for 45 minutes.
In the meantime, mix the remaining lemon juice and the confectioner's sugar together in a small bowl to make a glaze.
When it's ready, take the cake out of the oven and cool in the pan for 5 minutes. Then turn it out onto a plate. Pierce the top of the cake all over with a thin skewer. Spoon the lemon glaze carefully and evenly over the cake until all of it is absorbed. Ready to eat.