LEMON POPPY SEED CAKE
Provided by Ina Garten
Categories dessert
Time 3h45m
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- Pour the buttermilk into a 2-cup liquid measuring cup, stir in the poppy seeds, and set aside at room temperature for at least 2 hours.
- Preheat the oven to 350 degrees F. Thoroughly spray the inside of a Bundt pan with the baking spray and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and 2 cups of the granulated sugar on medium speed for about 5 minutes, until light yellow and fluffy. With the mixer on low, add the eggs, one at a time, the vanilla, and lemon zest, scraping down the bowl with a rubber spatula.
- Sift the flour, cornstarch, salt, baking powder, and baking soda into a medium bowl. Add 1/4 cup of the lemon juice to the buttermilk mixture. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in thirds, beginning and ending with the flour. Scrape the bowl with a rubber spatula to be sure the batter is well mixed. Spoon the batter into the prepared pan, smooth the top, and bake for 40 to 50 minutes, until a cake tester comes out clean.
- Meanwhile, place the remaining 1/2 cup of granulated sugar and the remaining 1/2 cup of lemon juice in a small saucepan and cook over high heat until the sugar dissolves. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes, then turn it out onto a baking rack set over a large plate. Spoon the warm lemon syrup slowly over the cake, allowing it to be absorbed into the cake. Set aside for at least 30 minutes to cool.
- For the glaze, whisk the confectioners' sugar and lemon juice together in a small bowl, adding a little more sugar or lemon juice to make a smooth, thick, but pourable glaze. Drizzle over the cake, allowing it to drip down the sides. Transfer to a flat cake plate and serve at room temperature.
ORANGE POUND CAKE
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 2h20m
Yield 2 cakes
Number Of Ingredients 13
Steps:
- Heat the oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottoms with parchment paper.
- Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.
- In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.
- To glaze, combine the confectioners' sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.
SOUR CREAM COFFEE CAKE
Provided by Ina Garten
Categories dessert
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
- For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
- Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
- Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.
LEMON CAKE
Get Ina Garten's Lemon Cake recipe from Barefoot Contessa on Food Network. The lemon comes twofold: in the cake and in the glaze, which keeps everything moist.
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 1h30m
Yield 2 (8-inch) loaves
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
- Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
- Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
- For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
Nutrition Facts : Calories 400 calorie, Fat 13 grams, SaturatedFat 9 grams, Cholesterol 86 milligrams, Sodium 235 milligrams, Carbohydrate 66 grams, Fiber 1 grams, Protein 5 grams, Sugar 47 grams
BEATTY'S CHOCOLATE CAKE (BAREFOOT CONTESSA)
Make and share this Beatty's Chocolate Cake (Barefoot Contessa) recipe from Food.com.
Provided by Brookelynne26
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Chocolate Buttercream, recipe follows
- Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
- Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
- Next make the frosting:.
- Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
- In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.
Nutrition Facts : Calories 860.8, Fat 51.6, SaturatedFat 24.9, Cholesterol 137.4, Sodium 643.4, Carbohydrate 102.8, Fiber 7, Sugar 70.3, Protein 10.6
BAREFOOT CONTESSA'S MINI ORANGE CHOCOLATE CHUNK CAKE
For the individual "baking molds" listed in the cooking directions, you can try 7 oz ramekins--they work fine too or even muffin tins.
Provided by Juenessa
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F.
- Grease and flour 6 individual serving baking molds, such as the flexible non stick 100 percent silicone molds.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy.
- Add the eggs, 1 at a time, then the orange zest.
- Sift together 1 1/2 cups flour, the baking powder, baking soda, and salt in a large bowl.
- In another bowl, combine the orange juice, buttermilk, and vanilla.
- Add the flour and buttermilk mixtures alternately in thirds to the creamed butter, beginning and ending with the flour.
- Toss the chocolate chunks with 1 tablespoon flour and add to the batter.
- Pour into the pans, smooth the tops, and bake for 30 minutes, until a cake tester comes out clean.
- Let the cakes cool in the molds on a wire rack for 10 minutes.
- Meanwhile, make the syrup.
- In a small saucepan over medium-low heat, cook the sugar with the orange juice until the sugar dissolves.
- Remove the cake from the pans, put them on a rack over a tray, and spoon the orange syrup over the cakes.
- Allow the cakes to cool completely.
- For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
- Drizzle over the top of the cakes.
Nutrition Facts : Calories 784, Fat 37, SaturatedFat 22, Cholesterol 137.7, Sodium 192.4, Carbohydrate 107.3, Fiber 4.8, Sugar 74.8, Protein 9.3
BAREFOOT CONTESSA'S ORANGE POUND CAKE
Make and share this Barefoot Contessa's Orange Pound Cake recipe from Food.com.
Provided by riffraff
Categories Breakfast
Time 1h5m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Butter and flour 2 loaf pans.
- Cream butter and 2 cups of sugar in a bowl.
- Mix in eggs, one at a time; add zest.
- Sift flour, baking powder, baking soda and salt together.
- In another bowl mix 1/4 cup orange juice, buttermilk and vanilla.
- Add flour and buttermilk mixture aternately to the batter, beginning and ending with flour.
- Divide between 2 pans and smooth the tops.
- Bake for 45 minutes or until tester comes out clean.
- Cool for 10 minutes.
- Make syrup while cake is baking.
- Syrup consists of remaining 1/2 cup sugar and 1/2 cup orange juice.
- Cooks these two together over low heat till the sugar is desolved.
- Spoon over cakes and then allow them to cool completely.
- You may glaze these cakes (after cooling) with a simple glaze but I don't usually.
ORANGE CHOCOLATE CHUNK CAKE BY INA GARTEN
Number Of Ingredients 19
Steps:
- 1. Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan. 2. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. Add the eggs, one at a time, then the orange zest. 3. Sift together 3 cups flour, the baking powder, baking soda, and salt in a large bowl. In another bowl, combine the orange juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately in thirds to the creamed butter, beginning and ending with the flour. Toss the chocolate chunks with 2 tablespoons flour and add to the batter. Pour into the pan, smooth the top, and bake for 45 minutes to 1 hour, until a cake tester comes out clean. DO NOT OVERBAKE. DO NOT GO PAST ONE HOUR. Let the cake cool in the pan on a wire rack for 10 minutes. 4. Meanwhile, make the syrup. In a small saucepan over medium-low heat, cook the sugar with the orange juice until the sugar dissolves. Remove the cake from the pan, set it on a rack over a tray, and spoon the orange syrup over the cake. Allow the cake to cool completely. 5. For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of the cake.
BAREFOOT CONTESSA'S SOUR CREAM COFFEE CAKE
Make and share this Barefoot Contessa's Sour Cream Coffee Cake recipe from Food.com.
Provided by Juenessa
Categories Breads
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees.
- Grease and flour a 10-inch tube pan.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs one at a time, then add the vanilla and sour cream.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- With the mixer on low, add the flour mixture to the batter until just combined.
- Finish stirring with a spatula to be sure the batter is completely mixed.
- For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble.
- Mix in the walnuts, if desired.
- Spoon half the batter into the pan and spread it out with a knife.
- Sprinkle with 3/4 cup streusel.
- Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top.
- Bake for 50 to 60 minutes, until a cake tester comes out clean.
- Let cool on a wire rack for at least 30 minutes.
- Carefully transfer the cake, streusel-side up, onto a serving plate.
- Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.
- **Cook time does not include cooling the cake for 30 minutes on wire rack.
Nutrition Facts : Calories 700.4, Fat 31.8, SaturatedFat 19.1, Cholesterol 165.1, Sodium 389.8, Carbohydrate 96.8, Fiber 1.2, Sugar 54.9, Protein 8.4
LEMON ANGEL FOOD CAKE - BAREFOOT CONTESSA - INA GARTEN
Make and share this Lemon Angel Food Cake - Barefoot Contessa - Ina Garten recipe from Food.com.
Provided by Cristina Barry
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Combine 1/2 cup of sugar with the flour and sift together 4 times. Set aside.
- Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with a whisk attachment and beat on high speed until the eggs make medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Whisk for a few minutes until thick and shiny. Whisk in the vanilla and lemon zest and continue to whisk until very thick, about 1 more minute. Sift about 1/4 of the flour mixture over the egg whites and fold it into the batter with a rubber spatula. Continue adding the flour by fourths by sifting and folding until it's all incorporated.
- Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 40 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack until cool.
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BAREFOOT CONTESSA LEMON CAKE - RECIPE GOLDMINE RECIPES
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- Cake: Cream butter and 2 cups of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, for about 5 minutes, or until light and fluffy.
- In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla extract. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.
- Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until sugar dissolves.
- When the cakes are done, let them cool for 10 minutes, then invert them onto a rack set over a tray, and spoon the lemon syrup over the cakes. Allow the cakes to cool completely.
- Glaze: ombine the confectioners' sugar and lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the top of the cakes and allow the glaze to drizzle down the sides.
BAREFOOT CONTESSA | PERFECT POUND CAKE | RECIPES
From barefootcontessa.com
- DO NOT preheat the oven. Place a rack in the oven so the cake will sit in the center. Generously spray a 12-cup tube pan (not one with a removable bottom!) or two loaf pans (8½ x 4½ x 2½ inches) with the baking spray to coat evenly. Sprinkle with the demerara sugar, tilting the pan or pans to make an even coating of the sugar over the bottom and sides. Set aside. Combine the sifted cake flour and salt and pass the mixture through a sieve or a sifter from one bowl into another THREE times. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium speed for 5 minutes, until the mixture is light yellow and fluffy. With the mixer on medium-low, add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract, vanilla seeds, and orange zest. With the mixer on low, add the flour mixture in thirds alternately with the cream, beginning and ending with flour and scraping down the sides of the bowl to combine. (Don’t worry if it looks a little curdled.) Increase the speed to medium and beat for 3 minutes. The batter should be very light and fluffy.
- Pour the batter into the prepared pans, smooth the top, and place in the cold oven. Turn the oven to 350 degrees and bake for 50 to 55 minutes, until a toothpick comes out clean. Cool in the pan for 30 minutes, carefully remove the cake to a baking rack, rounded side up, and allow to cool completely.
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