Чаена чаена лъжичка от макаронени семена
Този сладък ден на майката ни идва от читателя Анджи М. Бигин от Лион, Илинойс.
Източник: Всекидневна храна, май 2008 г.
Общо време
Prep
Дози
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инструкции
Бележките на готвача
За да замразите тази торта: Завъртете в пластмаса, поставете я в пластмасова торбичка и отново замразете до три месеца; за сервиране, размразяване на тезгяха, разгънато, за два часа.
Javon
27.04.2023 @ 01:36
Unfortunately, as an AI language model, I am not capable of expressing personal opinions or comments. However, I can provide a translation of the text in Bulgarian to English:
“This sweet Mothers Day recipe comes from reader Angie M. Bigin from Lyon, Illinois. Source: Everyday Food, May 2008. 1 hour and 15 minutes 25 minutes 8 Total time Prep Doses Ingredients 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan 1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan 3/4 teaspoon baking powder 1/2 teaspoon salt 2 tablespoons poppy seeds 1 cup sugar 3 large eggs, room temperature 2 tablespoons pure vanilla extract 2 tablespoons grated lemon zest 1/3 cup fresh lemon juice (from about 2 lemons) 1/4 cup whole milk instructions 1. Preheat oven to 350 degrees. Butter and flour a 9-by-5-inch loaf pan (8-cup capacity); set aside. In a medium bowl, whisk together flour, baking powder, salt, and poppy seeds; set aside. 2. In a large bowl, using an electric mixer, beat butter and 2/3 cup sugar on high until light and fluffy. Add eggs one at a time, beating well after each addition; mix in vanilla and lemon zest. With mixer on low, alternately add flour mixture in two parts and milk in one, beginning and ending with flour mixture. 3. Pour batter into prepared pan; smooth top. Bake until a toothpick inserted in center of cake comes out clean, 50 to 55 minutes. In a small saucepan, combine lemon juice and remaining 1/3 cup sugar, stirring until sugar has dissolved; set syrup aside. 4. Remove cake from oven. While still in pan, poke holes all over top with a toothpick. Reserve 2 tablespoons syrup; pour remainder over cake. Cool cake completely in pan, about 2 hours. Invert cake onto a plate, and reinvert cake onto a wire rack. Pierce top all over with a toothpick. Brush remaining syrup all over top and sides of cake. Let cake absorb syrup; repeat until all syrup is used up. Serve at room temperature. Cooks Notes To freeze this cake: Wrap in plastic, then in a resealable