3. To warm the eggs, put them into a small bowl, cover them with hot water and let stand for 5 minutes. Dry the eggs and crack them into a medium bowl.

Italian lemon cream cake. Using one package of white cake mix, make the cake according to directions. Pour batter into a greased 10-inch cake or springform pan.

The first pound cake recipe dates back to the early 1700s. A recipe was published in 1796 in the first American cookbook, American Cookery . It called for a ...

1. Preheat oven to 350 degrees. Grease two 8-by-4-by-2-inch loaf pans. 2. Cream butter and 2 cups of granulated sugar for about 5 minutes or until light and fluffy. With the mixer on medium speed ...

Beat 3 of the egg whites along with the cream of tartar to soft peaks. Gradually beat in 3 tablespoons sugar until stiff peaks form. Quickly fold the beaten egg whites into the beaten egg yolks.

Mon, 14 Apr 2025 14:11:24 GMT (1744639884735) Story Infinite Scroll - News3 v1.0.0 (common) 69c80f1ee7655405ad92e63c4577173aeef8f823 ...

Heat the oven to 350 degrees. Brush a 9-by-2-inch cake pan with light olive oil. Line the bottom with a piece of parchment paper. Brush the parchment paper with additional light olive oil.; In a ...

Preheat the oven to 300 F. Either by hand or in your mixer with the paddle attachment, cream the sugar and butter. Add the beaten eggs, anise and vanilla to the butter and sugar.

This is one of my favorite cakes. Describing it, though, other than to say it’s made with a fruity Italian extra-virgin olive oil and has a terrific lemony kick — from both juice and zest ...

Editor's note: This column originally ran on Dec. 4, 2018.