lumicero/recipes-ing2inst huggingface dataset:
Title: Lane Cake
Ingredients:
- 1 butter
- 2 margarine
- 3 1/4 sugar
- 1 all-purpose flour
- 3/4 baking powder
- 1 salt
- 1 milk
- 8 vanilla extract
- 8 sugar
- 1 1/2 butter
- 1/2 margarine
- 1 pecans
- 1 raisins
- 1 flaked coconut
- 1/4 - 1/2 Bourbon
- 1/2 maraschino cherry
- 3/4 sugar
- 8 water
- 1 light corn syrup
- 1/2 salt
- 1 vanilla extract
- 1/2 pecan halves
Instructions:
1. FOR CAKE:Cream butter: gradually add sugar, beatin well.
2. Combine dry ingredients, add to creamed mixture alternately with milk, beginning and ending with flour mixture.
3. Mix well after each addition.
4. Stir in vanilla.
5. Fold in egg whites.
6. Pour batter into 3 greased and floured 9 in round cake pans.
7. Bake at 325 degrees for 25 minutes or until a wooden pick inserted in center comes out clean.
8. Cool in pans 10 minutes; remove from pans and cool completely.
9. FOR FILLING:Combine egg yolks, sugar and butter in a 2 quart saucepan.
10. Cook over medium heat, stirring constantly, about 20 minutes until thickened.
11. Remove from heat, and stir in remaining ingredients.
12. Cool completely.
13. FOR Frosting: Combine the first 5 ingredients in top of a double boiler; beat 30 seconds at low speed of electric mixer or just until blended.
14. Place over boiling water; beat constantly on high speed 7 minutes or until stiff peaks form.
15. Remove from heat.
16. Add vanilla; beat an additional 1 minute or until the mixture is thick enough to spread.
17. To assemble cake: Spread filling between layers and on top of cake; spread sides with frosting.
18. Garnish with pecan halves, if desired.
Title: Horchata Frosting
Ingredients:
- 1 butter
- 1/2 vanilla
- 1/2 confectioners' sugar
- 7 -8
Instructions:
1. sift confectioner’s sugar.
2. add horchata, vanilla, and 4 cups of confectioner’s sugar to the butterand beat until combined.
3. add remainder sugar 1 cup at a time until desired consistency/sweetness is reached.
Title: Maple Grilled Pineapple
Ingredients:
- 1 pineapple rings
- 1 maple syrup
- brown sugar
- ground cinnamon
- ground ginger
Instructions:
1. Empty drained can of pineapple rings into a flameproof dish.
2. Drizzle with maple syrup (to taste) and sprinkle with brown sugar (to taste).
3. Grill under medium-hot grill until sugar is bubbling and caramelised.
4. Serve with Greek-Style yoghurt (a strained, extra thick yoghurt), Vanilla Ice Cream or creme fraiche.
5. Sprinkle with cinnamon or ginger or other spice to personal taste.
Title: Irish Christmas Cake
Ingredients:
- 3/4 butter
- 2 butter
- 1 1/4 flour
- 2 flour
- 3/4 seedless raisins
- 1 1/4 white raisins
- 1 1/4 dried currants
- 1 1/4 angelica
- 1/2 sugar
- 2 eggs
- 1 1/4 ground allspice
- 7 salt
- 1 walnuts
- 1
Instructions:
1. Preheat oven to 300°F.
2. Brush bottom and sides of 9 x 3 springform pan with 2 tbsp butter.
3. Dust with 2 tbsp flour, tilting to coat and flipping and tapping to remove excess.
4. Combine cherries, raisins, currants, candied peel and angelica in a bowl.
5. Add 1/2 cup flour and toss to coat evenly; set aside.
6. In large bowl cream softened butter and sugar by beating with a wooden spoon against edges until light and fluffy.
7. Beat in eggs one at a time, then slowly beat in remaining flour, allspice and salt.
8. Combine nuts with fruit mixture and add to batter slowly, 1/2 cup at a time, beating well after each addition.
9. Pour batter into pan and spread evenly with spatula.
10. Bake on middle rack for 1 1/2 hours or until top is light golden or a cake tester comes out clean.
11. Cool completely before removing from pan.
Title: Fudgy Chocolate Layer Cake
Ingredients:
- 1 3/4 flour
- 1 baking soda
- 1 1/4 salt
- 1/8 butter
- 3/4 sugar
- 2/3 brown sugar
- 2/3 eggs
- 2 vanilla
- 2 buttermilk
- 1 1/2 butter
- 1/2 powdered sugar
- 1 vanilla
- 3
- 2
Instructions:
1. Line bottoms of two 9" round cake pans with waxed paper.
2. Grease paper and sides of pan.
3. Dust with flour, set aside.
4. In bowl, whisk flour, cocoa, soda and salt til mixed.
5. In large mixing bowl, beat butter and sugars at medium-speed til light and fluffy.
6. Add eggs, one at a time, beating well after each addition.
7. Add vanilla.
8. On low speed, alternately beat in flour mixture and buttermilk just til blended.
9. Divide batter equally into prepared pans.
10. Bake in 350 oven for 25-30 minutes, or til a toothpick comes out clean.
11. Cool in pans on wire rack for 10 minutes.
12. Turn cakes out onto racks.
13. Remove waxed paper.
14. Turn layers top-side up, and cool completely.
15. Frosting:
16. Beat butter and powdered sugar on medium speed til light and fluffy.
17. Add melted chocolate and vanilla.
18. Continue beating til shiny and smooth.
19. Place one cake onto serving platter.
20. Spread with frosting.
21. Top with remaining cake layer.
22. Frost top and sides.
23. Let cake stand for 30 minutes before topping with chocolate shavings, and before slicing.
Title: Essentially Fat Free Ginger Drops
Ingredients:
- 2 molasses
- 3 dark brown sugar
- 1/4 artificial sweetener
- 1 unsweetened applesauce
- 3 vanilla
- 1 whole wheat flour
- 1 1/2 baking soda
- 1 pumpkin pie spice
- 2 sea salt
- 1/2
Instructions:
1. Preheat the oven to 350F and line two baking sheets with pachment or silicone liners.
2. In a food processor, finely dice or puree the fresh ginger, then add the molasses, sugar, stevia (if using), pear puree and vanilla and blend in thoroughly.
3. Add the flour, baking soda, pie spice and sale and pulse in until blended.
4. Optional: scrape into a bowl, cover and chill 1-6 hours.
5. Scoop teaspoon-sized balls of batter and slightly flatten between your palms.
6. Bake, one sheet at a time, for 8 minutes. Cool completely on the sheets.
Title: The Best Honey Bundt Cake
Ingredients:
- 1 1/2 liquid honey
- 1 lemon zest
- 1 flour
- 2 3/4 baking powder
- 2 cinnamon
- 2 baking soda
- 1/2 ground ginger
- 1/2 allspice
- 1/4 salt
- 1/4 golden raisin
- 1 eggs
- 4 pure vanilla extract
- 1/4 brandy
- 1 sugar
- 1 icing sugar
- 1/2 fresh lemon juice
- 4 -5
Instructions:
1. Set oven to 325 degrees.
2. Set oven rack to middle position.
3. Grease a Bundt pan.
4. In a bowl, sift together flour, baking powder, cinnamon, baking soda, ginger, allspice and salt; set aside.
5. In a small saucepan bring honey JUST to a boil; remove from heat, and stir in tea and grated lemon peel; set pan aside and cool slightly.
6. In a bowl, beat eggs for about 5 minutes, or until thick, pale and frothy.
7. Beat in oil and vanilla or brandy (if using).
8. Beat in sugar 2 tablespoons at a time until well blended.
9. Alternately fold in flour and honey mixture (batter will be fairly thin).
10. Add/fold in raisins.
11. Pour batter into prepared Bundt pan.
12. Bake in center oven for 60-70 mins, or until cake tests done.
13. To make glaze: in a small bowl, whisk together, 1/2 cup icing sugar and 4 tsp fresh lemon juice to make a glaze, drizzle over cake.
Title: Guava Custard/Flan
Ingredients:
- 5 eggs
- 1 1/2 brown sugar
- 1 lemon juice
- 5 cream cheese
- 14 evaporated milk
- 12 sweetened condensed milk
- 1 vanilla
- 1 cinnamon
- 1/2 salt
- 3 guava paste
- water
Instructions:
1. Make sure all ingredients are room temperature!
2. Preheat oven at 350 degrees.
3. Place brown sugar, water and lemon juice on a small pot andd cook at medium heat until sugar changes to golden brown.
4. *Don't skip the lemon juice, it will prevent lumps on the caramel*.
5. Cover a 9-inch round cake pan with caramel; tilt and swirl to cover bottom and sides.
6. Let cool aside.
7. Mix eggs, guava paste, cream cheese and the rest of the ingredients in blender. Mix until smooth.
8. Once caramel is hard or a bit cracked; pour the mixture into pan.
9. *Tap pan into the counter to remove air bubbles.*.
10. Place mixture pan into a larger shallow pan and fill the larger pan with hot water. Make sure it comes about halfway of the mixture pan.
11. *DO NOT COVER*.
12. Bake at 325 degrees for 50 minutes to 1 hour.
13. Flan will be done when knife inserted in the center comes out clean.
14. Remove from oven, put on a cool rack for about 2 hours.
15. Cover and refrigerate.
16. To serve, insert thin knife around the edges of the flan, cover with a shallow dish and flip pan over.
Title: Appelgebak - Baked Applesauce
Ingredients:
- 1 applesauce
- 2 butter
- 4
- 2/3
Instructions:
1. Preheat oven to 325F and lightly grease a casserole dish.
2. Mix all ingredients together thoroughly and pour into prepared baking dish.
3. Bake 45 minutes.
Title: Homemade Oreo's
Ingredients:
- 1 3/4 all-purpose flour
- 3/4 sugar
- 2/3 cocoa powder
- 1/2 baking soda
- 1/4 salt
- 12 unsalted butter
- 1 vegetable shortening
- 1/3 butter
- 5 1/2 confectioners' sugar
- 1 2/3 vanilla extract
- 1
Instructions:
1. In a large bowl, use an electric mixer on low speed, beat together the flour, sugar, coca powder, baking soda, salt, and butter until crumbly. Add egg whites and 1 tablespoon water.
2. Divide dough in half. Roll each piece into a 8 1/2-by 1 1/2 inch log. Wrap in plastic wrap; chill for 2 hours.
3. Line 2 baking sheets with parchment. Place racks in upper and lower thirds of oven and preheat to 350 degrees F. Cut each log into 48 slices (about 1/8 inch thick).
4. Bake until cookies are set 10 to 12 minutes, rotating sheets once. Let cookies cool on sheets on wire racks for 2 minutes, than transfer to wire racks to cool completely.
5. Make filling: In a medium bowl, using an electric mixer on medium speed, beat together shortening and butter until smooth. Gradually add sugar, beating on low speed until blended. Beat in vanilla.
6. Spread 1 1/2 teaspoons filling onto flat side of 48 cookies: top with remaining 48. Flat side down.
Title: Easy Apple Crisp
Ingredients:
- 5 apples
- 1/2 sugar
- 1 lemon
- 1 flour
- 3/4 brown sugar
- 1/2 salt
- 1 cinnamon
- 1/2 butter
Instructions:
1. Peel the apples and use an apple slicer to cut and core them. cut the slices in three vertically and place in an.
2. 8X8 pan with some lemon juice. the lemon juice will help keep the apples fresh and from becoming discolored.
3. Once all of the apples are in the pan put half of the sugar in with them and mix. once mixed add the second half and mix again.
4. Mix the flour, salt, cinnamon, and brown sugar thoroughly and then add the melted butter.
5. Spread the topping mix over the apples and cover in foil. place in the oven at 375 for 30 minutes.
6. Take the foil off and bake an additional 10-15 minutes.
7. Serve warm or warmed up.
Title: Tearoom Lemon Cake
Ingredients:
- 1 butter
- 1/2 eggs
- 6 heavy cream
- 1/2 water
- 1/2 lemon zest
- 1 vanilla extract
- 1 cream cheese
- 3/4 powdered sugar
- 1 1/2 fresh lemon juice
- 3 lemon zest
- 1
- 3
- 1
Instructions:
1. Preheat oven to 350 degrees F. Grease two 9 inch springform pans with 2 3/4 inch sides. Combine cake mix, butter, eggs, cream, water lemon zest, and vanilla extract and beat for about 2 minutes until smooth. Divide the batter equally between the prepared pans and bake for 25 to 30 minutes until a toothpick inserted in center of cakes comes out clean. Cool thoroughly on racks. When completely cool cut around sides of pans to loosen, release sides, and remove cakes. Cut each cake in half horizontally so you end up with four layers.
2. Make the frosting by beating all the ingredients together until smooth.
3. Place one layer, cut side up, on a cake plate. Spread with 1/4 cup raspberry preserves and 3/4 cup frosting. Repeat layers twice, then top with final layer cut side down. Frost sides and top of cake with remaining frosting. Press almonds into sides of cake and refrigerate for at least 2 hours until frosting sets.
Title: Banana Caramel Bars
Ingredients:
- 2 1/2 flour
- 1 sugar
- 1 baking powder
- 1 margarine
- 1 egg
- 2 bananas
- 1/2
Instructions:
1. For crust, combine flour, sugar and baking powder in a bowl.
2. Cut in margarine with pastry blender until mixture resembles coarse meal.
3. Slowly stir in egg, mixing with a fork until crumbly.
4. Pat half the mixture in 13 x 9 inch baking pan to form crust.
5. For filling, mash banana (should be approximately 1 cup). Stir in caramel topping and mix well.
6. Pour over crust, spreading evenly.
7. Sprinkle remaining crust mixture over banana/caramel filling. Pat gently. Bake in 375 degree oven for 35 minutes, or until golden brown.
8. Cool on rack. Cut into bars when cooled.
Title: Chunky Monkey Cake
Ingredients:
- 3 bananas
- 1 water
- 1 1/3 eggs
- 3 walnuts
- 1/3 chocolate chips
- 2/3
- 1/2
Instructions:
1. Preheat oven to 350 degrees. Spray 2 9-inch round cake pans with cooking spray.
2. Peel 2 bananas and mash them up in a bowl. Add cake mix, water, eggs and oil. Beat on low speed of mixer until well combined, about 1 minute. Increase speed to high and beat until mixture is smooth, about 3 minutes.
3. Chop remaining banana into 1/2-inch pieces. Using rubber spatula, fold bananas, chopped walnuts and chocolate chips into cake batter.
4. Divide batter evenly between pans.
5. Bake at 350 degrees for 30 minutes or until toothpick inserted in middle of cake comes out clean.
6. Cool in pans about 10 minutes. Remove from pans and cool completely.
7. Frost cake with your favourite chocolate frosting, putting icing between layers.
Title: Cinnamon Bun Cookies
Ingredients:
- 1 brown sugar
- 1 egg
- 1/2 butter
- 1/2 milk
- 2 1/2 flour
- 4 baking powder
- 1/2 salt
- 1/2 brown sugar
- 1 -2 cinnamon
- 1/4 butter
Instructions:
1. Mix the first 7 ingredients together with a wooden spoon in a bowl.
2. Roll the dough out on a well floured surface.
3. Rub with a spatula over the dough, the 1/4 cup of melted butter. Sprinkle with the cinnamon and brown sugar.
4. Roll up into a long dough rope. Cut int 1/2 inch to 1 inch pieces and place on cookie sheet.
5. Bake at 350°F for 10 - 12 minutes.
Title: Apple Stack Cake
Ingredients:
- 1/2 butter
- 1 margarine
- 1 sugar
- 3 1/2 egg
- 1 1/2 all-purpose flour
- 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 buttermilk
- 1/4 vanilla extract
- 2 butter
- 4 margarine
- 3/4 powdered sugar
- 1 water
- 1/2 sugar
- ground cinnamon
- pumpkin pie spice
Instructions:
1. For cake:
2. Beat 1/2 cup butter at medium speed with an electric mixer until creamy;gradually add sugar, beating, beating well. Add egg; beat until blended.
3. Combine flour, baking powder, soda, and salt; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed after each addition until blended. Stir in vanilla.
4. Divide dough into 6 equal portions; pat 3 portions into three lightly greased 9 inch round cake pans. Prick dough several times with a fork. (Cover remaining dough and set aside while first layers bake.)Bake at 400 for 10 minutes or until lightly browned. Carefully remove layers to a wire rack; cool completely. Repeat procedure with remaining 3 portions of dough.
5. Stack cake, spreading 1/4 cup melted butter and Dried Apple Filling between each layer. Cover and chill 8 hours or overnight before serving. Sprinkle cake with powdered sugar before serving, if desired.
6. Dried Apple Filling:
7. Combine apples and water in a large saucepan. Bring to a boil;cover, reduce heat, and simmer 35 minutes or until apples are tender. Add sugar and spices; stir well. Remove from heat. Let stand at least 10 minutes or until liquid is absorbed.
Title: Valentine's Day Vanilla Fiesta
Ingredients:
- 1/2 vanilla ice cream
- 1 1/2 chocolate ice cream
- 1 custard
- 1/2 cashews
- 1/2 pistachios
- 1/2
Instructions:
1. In a tall sundae glass, put a spoonful of chopped nuts.
2. Add a few cake squares.
3. Top with 2 tbsps.
4. of custard.
5. Next, add 1-2 tbsps.
6. of ice cream.
7. Repeat the whole process until you use up all the ingredients.
8. Garnish with nuts.
9. Serve chilled!
10. Enjoy!
Title: Mean Chef's Apple Rustic Tarts
Ingredients:
- 1 unbleached all-purpose flour
- 1 granulated sugar
- 8 unsalted butter
- 8 granny smith apples
- 1/2 unsweetened applesauce
- 2 unbleached all-purpose flour
- 1/4 granulated sugar
- 8 unsalted butter
- 1 pure vanilla extract
- 2 water
Instructions:
1. For the Streusel: In a food processor fitted with a steel blade or by hand with pastry cutter, combine ingredients into a coarse meal- Set aside.
2. To prepare dough: In a food processor fitted with the steel blade or by hand with a pastry cutter, combine ingredients in a bowl until mixture just comes together.
3. Turn dough out onto a lightly floured surface.
4. Gather into a ball, wrap in plastic wrap and chill until firm, at least 2 hours.
5. To assemble tarts: Line a baking sheet with parchment paper.
6. Lightly dust a work surface and rolling pin with flour.
7. Roll chilled dough to about 1/8-inch thickness; cut into eight 5-inch circles.
8. Gather scraps together and reroll dough if necessary.
9. Spoon 1 tablespoon applesauce onto each circle.
10. Mound 1/3 cup apples over applesauce.
11. Taking opposite sides of the dough of each pie, gently stretch each side up and over the filling, pressing dough together at the center.
12. Continue to work around the pie, repeating this process with other sections, ensuring that dough will not unfold and open during the baking process.
13. Preheat oven to 375*F.
14. Place pies at least 2 inches apart on baking sheets.
15. Mound 1/3 cup streusel on top of each pie.
16. Bake until the crust is golden brown, about 30 minutes.
17. Rustic Tarts should be served warm.
Title: Accidentally Fabulous Orange Trifle!
Ingredients:
- 1 eggs
- 3 water
- 1 instant vanilla pudding
- 1/3 milk
- 1 Cool Whip
- 1/2 clementines
- 3 1/2
- 2
- 12
- 6
Instructions:
1. Preheat oven to 350 degrees. Grease and flour your pan.
2. Prepare cake mix according to directions.
3. Remove 1 1/2 cups of the batter and set aside.
4. Pour remaining batter into the pan.
5. Stir dry orange jello into the 1 1/2 cups batter.
6. Drop this onto the batter in the pan, and cut through batter with a knife, with S-shaped curves, in one continuous motion, for a swirled effect.
7. Bake according to cake mix directions.
8. Cool and crumble.
9. Make the vanilla pudding, according to the box, with the 2 cups of milk.
10. In a trifle bowl, layer 1/3 of the cake, 1/2 of the pudding, and 1/3 of the clementines.
11. Continue for another layer.
12. For the top layer, you'll only have cake and oranges -- you'll then top that layer with the Cool Whip, and garnish (if desired) with a few clementine secions.
Title: Copycat Warm Delights Mini - Low Calorie, Low Fat
Ingredients:
- 8 water
- 7
- 22
- 1 1/2
Instructions:
1. If you have a digital scale, use it, if not then just use your measuring spoons.
2. Put cake mix in a small bowl (I usually don't use any nonstick spray, but you can try it if you want).
3. Mix water into cake mix.
4. Microwave on high for 40 seconds.
5. Top with chocolate chips (they will melt).
6. Top with small dollups of frosting.
7. Devour it! (yes It's only 135 calories and 6 grams of fat!).
Title: Chocolate Oreo Pate
Ingredients:
- 2/3 peanut butter
- 1 sweetened condensed milk
- 2 heavy cream
- 2 sugar
- 6 butter
- 1 instant coffee
- 2 oranges
- 1/2
- 5
Instructions:
1. In a large mixer, combine the peanut butter and the condensed milk and mix until smooth. Fill a pastry bag with a medium straight tube. Set aside.
2. In large saucepan, combine the heavy cream, sugar, butter and instant coffee. Bring to a boil and remove from heat. Stir in the chocolate. Dissolve it completely. Cook and stir in the 1/2 pound crumbs.
3. Pour 1/4 of mix into two 9x5x3-inch loaf pans that you lined with plastic wrap. Pipe the peanut mix down the center of each pate and cover with remaining chocolate mix. Freeze overnight.
4. When ready to serve, remove from freezer and cut 1/2 inch slice for each portion. Top with one ounce of orange sauce.
5. NOTE: the cooking time is freeze time.
Title: Island Bananas Foster
Ingredients:
- 1/2 unsalted butter
- 1/2 dark brown sugar
- 2 fresh lime juice
- 2 dark rum
- 1/2 ground allspice
- 1/4 kosher salt
- 2 bananas
- 1 1/2 fresh pineapple
- vanilla ice cream
- sweetened coconut
Instructions:
1. Melt butter, brown sugar, lime juice, rum, and seasonings in a large skillet over medium-low heat.
2. Add bananas and pineapple, saute until tender but not soft, about 2 minutes.
3. Serve over scoops of vanilla ice cream and garnish with coconut.
Title: Buttermilk Spice Cake With Pear Compote and Creme Fraiche
Ingredients:
- 2 sugar
- 1 fresh lime juice
- 1 salt
- 3 bosc pears
- 1 all-purpose flour
- 1/4 cornstarch
- 1/2 salt
- 1/2 baking powder
- 1/4 baking soda
- 1/8 ground allspice
- 1/8 ground ginger
- 1/8 ground black pepper
- 1/8 star anise
- 1/2 unsalted butter
- 3/4 sugar
- 2 eggs
- 1 vanilla bean
- 1/4 lime peel
- 3/4 buttermilk
- 1 1/2 powdered sugar
- creme fraiche
Instructions:
1. For pear compote:
2. Mix sugar, lime juice, and salt in heavy large saucepan. Add pears and toss gently to coat. Cover and cook over medium-low heat until pears are just tender, stirring occasionally, 10 to 12 minutes. Transfer mixture to bowl. DO AHEAD: Can be made 1 day ahead. Chill until cold, then cover and keep chilled.
3. For buttermilk spice cake:
4. Preheat oven to 350°F Butter and flour 9-inch-diameter cake pan with 2-inch-high sides; line pan with round of parchment paper. Sift first 9 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until smooth. Beat in eggs 1 at a time, beating to blend between additions. Scrape in seeds from vanilla bean and add lime peel; beat to blend. Beat in flour mixture in 4 additions alternately with buttermilk in 3 additions, scraping down bowl occasionally. Transfer batter to prepared pan.
5. Bake cake until beginning to brown on top and tester inserted into center comes out clean, about 30 minutes. Cool cake in pan on cooling rack. DO AHEAD: Cake can be made 1 day ahead. Cover and let stand at room temperature.
6. Cut around pan sides to loosen cake. Turn cake out onto rack; peel off parchment and turn right side up onto platter. Sift powdered sugar over. Cut into wedges. Serve with pear compote and dollop of crème fraîche.
Title: LEMON FAIRY CAKES
Ingredients:
- 225 butter
- 225 margarine
- 225 self raising flour
- 1/2 bicarbonate of soda
- 2 lemon juice
- 4 lemon zest
- sour cream
- eggs
Instructions:
1. Pre-heat oven to 170°c Fan. Line two trays (12 holes each) with fairy paper cups. Set aside. In a stand mixer, beat sugar & margarine or butter until light & fluffy. Scrape down the sides a few times.
2. Break one egg at a time into a little bowl, add the egg to the sugar mix, beating well after each addition.
3. Fold in the flour that has been sifted with bicarbonate of soda, mix in the lemon juice & lemon zest. Then fold in the soured cream a tablespoon at a time, gently mix until smooth. U might not need all the sour cream. Mixture should slowly drop off the back of the spoon.
4. I use a small ice cream scoop to fill the cake cases, do not overfill, should be about 2/3s full.
5. Tap tray gently on counter a couple of times- this helps to expel excess air & helps to level the cakes.
6. Bake on the oven- shelf just above centre.
7. Bake one tray at a time, unless your oven is big enough to take two trays side by side.
8. Bake for 18-20mins, check after 18mins using the skewer test. When baked, cool in tin 5 minutes, then remove to a wire rack & cool completely.
9. Ice to your preference.
10. Will keep for 2-3days I an airtight container.