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Lemon Breakfast Bread
Breakfast

Lemon Breakfast Bread

4.0

Prep
15 min
Cook
75 min
Total
90 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease a loaf pan.
  2. 2 Stir 1 1/2 cups sugar, applesauce, oil, and eggs together in a bowl; add lemon peel and 1 teaspoon lemon extract. Pour milk into applesauce mixture and stir.
  3. 3 Whisk flour, baking powder, and salt together in a bowl. Add flour mixture to applesauce mixture; stir until well-combined. Pour batter into prepared loaf pan.
  4. 4 Bake in the preheated oven until toothpick inserted in the center of the loaf comes out clean, about 75 minutes. Let bread rest in the pan for 10 minutes before removing to a wire rack to cool.
  5. 5 Whisk 1/2 cup sugar, water, and 1/2 teaspoon lemon extract together in a saucepan over medium heat until sugar is melted and has a thick glaze consistency, 1 to 2 minutes. Poke several holes in the top of the warm bread and brush glaze over loaf.

By Yo

Raspberry Banana Bread
Breakfast

Raspberry Banana Bread

4.5

Prep
25 min
Cook
60 min
Total
115 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease a loaf pan.
  2. 2 Mash thawed raspberries in a bowl with a fork; press raspberries through a sieve to remove seeds. Mash banana in another bowl with a fork.
  3. 3 Combine flour, cinnamon, baking soda, salt, and nutmeg in a bowl. Beat sugar, eggs, raspberries, banana, and vegetable oil in a bowl with an electric mixer set on low until smooth, 2 to 3 minutes. Stir flour mixture into raspberry mixture until batter is just moistened; stir in lemon extract. Pour batter into prepared loaf pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

By thicknik

Lemon-Vanilla French Toast
Breakfast

Lemon-Vanilla French Toast

4.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Combine half-and-half, egg whites, confectioners' sugar, brown sugar, vanilla, lemon extract, and salt in a bowl; whip together with a whisk or electric whisk until well blended, about 30 seconds. Pour mixture into a large, flat container.
  2. 2 Put one bread slice in the container and flip so it is coated on both sides, almost saturated.
  3. 3 Melt 1 tablespoon butter in a frying pan over medium heat until sizzling. Add soaked bread slice to the pan; you can do more than one depending on the size of the pan. Fry until medium brown and edges are crispy, about 1 1/2 minutes per side. Continue cooking in batches, dipping bread and frying, and adding butter as necessary.
  4. 4 Serve French toast with maple syrup and add whipped cream on top.

By Christa Talbott

Poppy Seed Bread II
Breakfast

Poppy Seed Bread II

4.7

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease two 8x4 inch loaf pans.
  2. 2 Mix the flour, salt, baking powder, eggs, milk, vegetable oil, white sugar, poppy seeds, 1 1/2 teaspoons of the vanilla, lemon and butter flavoring. Stir until just combined and pour the batter into the prepared pans.
  3. 3 Bake at 350 degrees F (175 degrees C) for 1 hour. Cool for 5 minutes then poke holes in the top of the bread with a meat fork and pour glaze over tops.
  4. 4 To Make Glaze: Mix the orange juice, confectioner's sugar, and the remaining 1/2 teaspoon each of the vanilla, butter and lemon flavorings. Use immediately to pour over the still warm loaves.

By Pat Heldenbrand

Lemon Poppy Seed Zucchini Bread
Breakfast American

Lemon Poppy Seed Zucchini Bread

4.7

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 9x5-inch loaf pans.
  2. 2 Beat eggs in a large bowl. Add zucchini, sugar, oil, lemon extract, and poppy seeds. Stir to combine. Add flour, baking powder, baking soda, cinnamon, and salt. Mix thoroughly. Pour batter into the prepared pans.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center of loaves comes out clean, about 1 hour.

By Diana Karolak

Babs' Lemon Poppy Seed Muffins
Breakfast American

Babs' Lemon Poppy Seed Muffins

4.3

Prep
20 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  2. 2 Stir together flour, poppy seeds, baking powder, and baking soda in a large bowl until well combined.
  3. 3 Beat together sugar and melted butter in a large bowl with an electric mixer until well mixed. Add lightly beaten egg, then beaten egg yolk, allowing each to blend into butter mixture before adding the next.
  4. 4 Stir sour cream, vanilla, lemon peel, and lemon extract into egg mixture until well combined. Add flour mixture and stir until just moistened. Spoon batter into the prepared muffin cups, filling each cup about 3/4 full.
  5. 5 Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 15 minutes. Cool for 5 minutes before removing to wire racks.

By Barbara

Lemon-Ricotta Cornmeal Waffles
Breakfast American

Lemon-Ricotta Cornmeal Waffles

4.9

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat a waffle iron according to manufacturer's instructions.
  2. 2 Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt together in a large mixing bowl.
  3. 3 Whisk half-and-half, ricotta cheese, eggs, melted butter, and lemon extract together in a separate bowl until smooth. Pour into the flour mixture and mix until thoroughly combined.
  4. 4 Coat the preheated waffle iron with cooking spray. Pour batter into waffle iron in batches and cook until crisp and golden brown and the iron stops steaming, about 5 minutes.

By Kim's Cooking Now

Danish Pastry
Breakfast European

Danish Pastry

4.4

Prep
60 min
Cook
10 min
Total
190 min

Instructions

  1. 1 Cream butter and 2/3 cup flour in a medium bowl until well combined. Divide into 2 equal parts, then roll each half between 2 pieces waxed paper into a 6x12-inch sheet. Chill butter sheets in the refrigerator.
  2. 2 Mix 3 cups flour with active dry yeast in a mixing bowl; set aside.
  3. 3 Stir together milk, sugar, and salt in a small saucepan over medium heat. Heat until warm, but not hot to the touch, about 115 degrees F (43 degrees C).
  4. 4 Pour warm milk mixture over flour mixture. Add eggs, lemon extract, and almond extract. Stir for 3 minutes. Knead in remaining flour, 1/2 cup at a time, until dough is firm and pliable. Cover and let rise at room temperature until doubled in size, 30 minutes to 1 hour.
  5. 5 Cut dough in half. Roll each half out to a 14-inch square. Place one cold butter sheet over half of each dough square, off to one side, then fold dough over butter sheet like the cover of a book. Pinch the edges of dough together with your fingers.
  6. 6 Roll each piece out to a 20x12-inch rectangle. Fold into thirds like a letter. Repeat rolling and folding one more time. Wrap in plastic and refrigerate for at least 30 minutes.
  7. 7 Roll and fold each piece of dough two more times. Wrap in plastic and refrigerate for at least 30 minutes.
  8. 8 Roll dough out to 1/4-inch thickness. Cut dough into squares. Place a dollop of fruit preserves in the center. Fold 2 opposite corners over the center to form a filled diamond shape. Place danishes on an ungreased baking sheet. Allow to rise at room temperature until doubled in size, about 30 minutes.
  9. 9 Preheat the oven to 450 degrees F (220 degrees C).
  10. 10 Brush beaten egg white over pastries.
  11. 11 Bake in the preheated oven until the bottoms are golden brown, 8 to 10 minutes.

By Cindy

White Chocolate Pumpkin Spice Muffins
Breakfast American

White Chocolate Pumpkin Spice Muffins

4.8

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line 9 muffin cups with paper liners.
  2. 2 Whisk 1 ½ cups flour, white sugar, brown sugar, pumpkin pie spice, baking powder, and salt together in a large bowl until well combined. Set aside.
  3. 3 Combine pumpkin purée, oil, milk, egg, vanilla extract, and lemon extract in a separate large bowl until smooth; stir into flour mixture until batter is just combined.
  4. 4 Toss white chocolate chips and 1 tablespoon flour together in a small bowl until evenly coated; fold into batter. Spoon batter into the prepared muffin cups.
  5. 5 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 15 to 20 minutes.

By Danielle Lockley

Yummy Blueberry Breakfast Cake
Breakfast American

Yummy Blueberry Breakfast Cake

4.7

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x9-inch baking pan.
  2. 2 Combine 1 ¼ cups flour, ½ cup white sugar, baking powder, baking soda, and salt together in a bowl using a fork. Stir in ½ cup butter, milk, egg, and vanilla extract until evenly combined; pour into the prepared pan.
  3. 3 Combine ½ cup flour, ¼ cup white sugar, and 3 tablespoons butter in a separate bowl using a fork until mixture resembles crumbs; sprinkle ½ over batter in pan.
  4. 4 Stir blueberry pie filling and lemon extract together in a bowl; spread over crumb topping. Sprinkle blueberries over pie filling; top with remaining ½ crumb topping.
  5. 5 Bake in the preheated oven until cake is golden brown, about 1 hour.

By Laura Owen

Healthier Lemon Poppy Seed Donuts
Breakfast American

Healthier Lemon Poppy Seed Donuts

5.0

Prep
20 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray 2 donut pans with nonstick cooking spray.
  2. 2 Place granulated sugar substitute and lemon zest in a bowl. Mix until zest is fully coated with sugar. Add egg, butter, lemon juice, vanilla, and lemon extract. Add almond milk and mix until well incorporated.
  3. 3 Sift flour, baking powder, and salt together. Add to the sugar mixture. Fold in poppy seeds. Divide the batter evenly among the donut pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into a donut comes out clean, 10 to 12 minutes. Cool in the pans for 10 minutes. Remove from the pans and cool completely.
  5. 5 While the donuts cool, make the icing. Mix powder sugar substitute, lemon juice, almond milk, lemon zest, vanilla, and salt together in a bowl. Set a rack over a cookie sheet lined with parchment paper. Dip donuts into the icing and place on the rack until glaze sets, 2 to 3 minutes.

By Yoly

Chef John's Lemon Ice
Dessert Italian

Chef John's Lemon Ice

4.6

Prep
10 min
Cook
Total
190 min

Instructions

  1. 1 Dissolve sugar in water in a pot over medium heat, whisking while water heats up. As soon as sugar dissolves and water is clear, remove pan from heat. While water is still warm, add lemon zest. Allow to cool to room temperature before adding lemon juice.
  2. 2 Whisk in lemon juice and lemon extract. Pour into a baking pan about 9x13 inches. Place in freezer until ice starts to form around the edges, about 40 to 45 minutes. Use a fork to stir up ice. Do this every 20 to 30 minutes until lemon ice reaches your preferred texture, 2 ½ to 3 hours.

By John Mitzewich

Italian Almond Macaroons
Dessert Italian

Italian Almond Macaroons

2.5

Prep
20 min
Cook
25 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper.
  2. 2 In a medium bowl, stir together the almond paste, egg whites and lemon extract until smooth. Sift together the white sugar and confectioners' sugar, then combine sugars with the flour and salt. Stir the dry ingredients into the egg mixture along with the food coloring of your choice. Drop by teaspoonfuls, two inches apart, onto the prepared cookie sheets. Sprinkle some nuts on top of each cookie.
  3. 3 Bake for 25 to 30 minutes in the preheated oven, until cookies are golden around the edges. Cool for a few minutes on baking sheets before removing to wire racks to cool completely. Store or freeze in an airtight container.

By JANDEE

Italian Cookies with Sprinkles
Dessert Italian

Italian Cookies with Sprinkles

5.0

Prep
15 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Beat butter and sugar together until creamy. Stir in anise extract and lemon extract. Blend in eggs. Combine flour, baking powder, and salt in another bowl; blend into egg mixture until dough is almost crumbly but stays together when you roll it in your hands.
  3. 3 Form dough into 1-inch balls and place 2 inches apart on ungreased cookie sheets.
  4. 4 Bake in the preheated oven until edges are set and golden, about 15 minutes. Remove from the oven. Cool on the baking sheet briefly before removing to a wire rack to cool completely, about 15 minutes.
  5. 5 Meanwhile, combine powdered sugar and milk in a bowl. Glaze cooled cookies and top with sprinkles.

By michspad

Blueberry Ricotta Squares
Dessert Italian

Blueberry Ricotta Squares

4.3

Prep
15 min
Cook
55 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
  2. 2 In a large bowl, stir together flour, 3/4 cup sugar, and baking powder. Add milk, shortening, 1 egg, and lemon extract; beat with an electric mixer on low speed for 1 minute, then beat on medium speed for 1 more minute. Spread batter evenly into the prepared pan; sprinkle with blueberries.
  3. 3 In a medium bowl, stir together 2 beaten eggs, ricotta cheese, 1/3 cup sugar, and vanilla until well combined. Spoon over blueberries and spread evenly.
  4. 4 Bake in the preheated oven until a knife inserted into the center comes out clean, 55 to 60 minutes. Cool completely before cutting into squares to serve.

By AuntieJ

Chombolini (Italian Anise Cake)
Dessert Italian

Chombolini (Italian Anise Cake)

5.0

Prep
15 min
Cook
45 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt) with shortening and dust with flour.
  2. 2 Sift 3 ½ cups flour, baking powder, and salt together in a bowl.
  3. 3 Beat sugar and butter together in a bowl with a spoon until creamy. Mix in eggs.
  4. 4 Combine orange juice and milk in a separate bowl; add to sugar mixture. Stir in flour mixture, anise extract, and lemon extract until well combined. Fold in dates and walnuts; pour into the prepared pan.
  5. 5 Bake in the preheated oven until top of cake springs back when touched and a toothpick inserted in the center comes out clean, 45 to 60 minutes. Cool in the pan for 20 minutes, then transfer to a wire rack to finish cooling, 15 to 25 minutes more.

By East Village Girl

Lemon Ricotta Cake
Dessert Italian

Lemon Ricotta Cake

4.9

Prep
20 min
Cook
40 min
Total
100 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a tube cake or Bundt pan.
  2. 2 Mix cake flour, baking powder, baking soda, and salt into a large bowl.
  3. 3 Beat sugar and butter with an electric mixer on medium speed in a separate bowl until light and fluffy, about 3 minutes. Add eggs, 1 at a time, and beat until well combined. Beat in ricotta cheese, lemon juice, lemon zest, lemon extract, and vanilla extract until well blended. Add flour mixture and mix until batter is smooth. Pour batter into the prepared tube pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes before inverting on a wire rack to cool completely, about 30 minutes.
  5. 5 Meanwhile, mix powdered sugar, lemon juice, and lemon zest together. Add more lemon juice if the glaze is too thick, or more powdered sugar if it's too thin. Drizzle the glaze over the cooled cake.

By Yoly

Italian Ricotta Cookies
Dessert Italian

Italian Ricotta Cookies

4.7

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. 2 Beat 1 cup of butter and sugar together in a large bowl until light and fluffy. Beat in eggs, one at a time, then stir in ricotta cheese and vanilla. Combine flour, baking powder, and baking soda; stir into ricotta mixture.
  3. 3 Drop cookie dough by rounded spoonfuls 2 inches apart onto prepared cookie sheets.
  4. 4 Bake in the preheated oven until edge of cookies are golden brown, about 8 to 10 minutes. Allow cookies to cool on baking sheet briefly before removing to a wire rack to cool completely.
  5. 5 To make the frosting: Warm milk, 1/2 teaspoon of butter, and shortening in a small saucepan. Cook over medium heat, stirring occasionally until solids are melted. Remove from heat and gradually stir in the confectioners' sugar and lemon extract. Dip each cookie into the icing then dip in colored sugar or sprinkles.

By Lisa

Foolproof Meringue
Dessert

Foolproof Meringue

3.8

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 In a large glass or metal mixing bowl, combine egg whites, vanilla and lemon extract. Beat until foamy. Gradually add white sugar, continuing to beat until stiff peaks form. Spread meringue over pie, covering completely.
  2. 2 To bake: Preheat oven to 350 degrees F (175 degrees C.) Bake pie in the preheated oven for 10 to 15 minutes, or until golden brown.

By BELLWITCH1031

Royal Icing
Dessert American

Royal Icing

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Beat egg whites in a large glass, metal, or ceramic bowl with an electric mixer at high speed until foamy.
  3. 3 Gradually add sugar and lemon extract; continue to beat on high speed until thickened.
  4. 4 Use to pipe or decorate cookies.

By Diane

Lemon-Blueberry Cheesecake Cookies
Dessert

Lemon-Blueberry Cheesecake Cookies

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking pans with parchment paper.
  2. 2 Beat cream cheese thoroughly in a bowl until smooth. Add egg and mix until well blended. Add sugar cookie mix and lemon extract; stir until dough is well incorporated. Gently fold in blueberry chips.
  3. 3 Drop tablespoonfuls of dough 2 inches apart onto the prepared baking sheets. Lightly pat down each cookie dollop.
  4. 4 Bake in the preheated oven until edges are lightly golden, 9 to 12 minutes. Let cool.

By Melissa Goff

Lemon-Lime Cupcakes
Dessert

Lemon-Lime Cupcakes

4.1

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans and line with paper baking cups.
  2. 2 Beat butter and sugar in a large bowl using an electric mixer until light and fluffy, about 15 minutes. Mix in the eggs one at a time, mixing each until well blended. Stir in the lemon extract. Stir in the flour, alternating with the lemon-lime soda, just until the batter is smooth. Spoon the batter into the prepared cups, dividing evenly.
  3. 3 Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.

By platinum designs

Ginger-Lemon Cheesecake Bites
Dessert

Ginger-Lemon Cheesecake Bites

Prep
10 min
Cook
10 min
Total
90 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a mini muffin tin with cupcake liners.
  2. 2 Beat cream cheese in a bowl with an electric mixer until smooth and light. Add sugar, eggs, lemon extract, and vanilla extract gradually.
  3. 3 Puree gingersnaps in a food processor into fine crumbs. Drop a heaping 1/2 teaspoon crumbs into each muffin cup; add a teaspoon of cream cheese mixture.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 11 minutes. Let cool in the pan until set, about 10 minutes. Chill before serving, about 1 hour.

By pho1962

Lemon Fudge with Sweetened Condensed Milk
Dessert

Lemon Fudge with Sweetened Condensed Milk

1.0

Prep
10 min
Cook
10 min
Total
80 min

Instructions

  1. 1 Line a small rimmed baking sheet with parchment paper or greased aluminum foil.
  2. 2 Combine butter, condensed coconut milk, and lemon pudding mix in a heavy saucepan over medium heat. Cook, stirring continuously, until mixture has thickened, about 10 minutes. Remove from heat.
  3. 3 Beat in sweetener and lemon extract. Pour mixture onto the lined baking sheet and spread it out to an 1/4-inch thickness.
  4. 4 Refrigerate until fudge is set, about 1 hour. Lift fudge out of the baking sheet using the parchment paper and cut into 1-inch squares. Serve chilled.

By SarahDash

Easy Lemon Cake Cookies with Icing
Dessert

Easy Lemon Cake Cookies with Icing

4.4

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with foil.
  2. 2 Mix together cake mix, eggs, and vegetable oil. Drop by rounded teaspoons onto baking sheets and bake for no more than 8 minutes. Do not overbake! Once all the cookies are done. Remove the foil. You have a no need to clean baking sheet.
  3. 3 To Make Lemon Icing: Mix together confectioners' sugar, lemon extract, and milk. Mix ingredients together (more or less to your desired liking). When the cookies are warm or completely cooled, place as much icing on them as you like!

By Karla Gonzalez

Butter Pound Cake
Dessert

Butter Pound Cake

4.4

Prep
30 min
Cook
90 min
Total
120 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
  2. 2 With an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time, and mix well.
  3. 3 Add flour, 1 cup at a time, while adding cream, a little at a time, until well mixed.
  4. 4 Add vanilla and lemon flavoring; blend well. Pour batter into the prepared pan.
  5. 5 Bake in the preheated oven for 1 1/2 hours, or until a toothpick inserted into the center of the cake comes out clean; turn out onto a wire rack to cool.

By Diana Moore

Betz's Good Sugar Cookies
Dessert

Betz's Good Sugar Cookies

3.9

Prep
20 min
Cook
10 min
Total
540 min

Instructions

  1. 1 In a large bowl, cream together the butter and sugar until fluffy. Beat in the eggs one at a time, then stir in the vanilla and lemon extracts. Combine the flour, baking powder, and salt; gradually blend into the creamed mixture to form a soft dough. Cover or wrap dough, and refrigerate overnight.
  2. 2 Preheat the oven to 400 degrees F (200 degrees C). On a floured surface, roll the dough out 1/4 inch thick. Cut into desired shapes using cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
  3. 3 Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks.

By Tricia

Yogurt Cake
Dessert

Yogurt Cake

4.7

Prep
20 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch bundt pan.
  2. 2 Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the butter mixture; add lemon extract with last egg.
  3. 3 Sift together the flour, baking soda and salt. Alternately mix in the flour mixture and the yogurt, starting and ending with the dry ingredients. Beat just until incorporated.
  4. 4 Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.

By RUTHEY