meyer lemon tea cake

lightly adapted from Toni Tipton-Martin. NOTE: The recipe makes one 8-inch loaf. If using a 9-inch loaf pan, start checking the cake about 10 minutes before the stated cooking time. The recipe can also be doubled to yield a 10-inch Bundt cake. ingredients FOR THE CAKE 1 stick unsalted softened butter, plus more for greasing... Continue Reading →

pumpkin tea cake with bourbon hard sauce

Ingredients 1 2/3 cups (8 oz/225 g) AP flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1 Tbsp + 2 tsp ground cinnamon 2 tsp nutmeg, freshly grated 1/4 tsp ground cloves 1 cup + 2 Tbsp (9 oz/225 g) pumpkin puree 1 cup (8 oz/250 mL) olive oil 1 cup (7.1 oz/200... Continue Reading →

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