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Cooking spray 2 medium Meyer lemons, scrubbed (about 8 ounces total) 1 1/4 cups granulated sugar 3 large eggs 1/2 teaspoon vanilla extract 2/3 cup, plus 1 teaspoon fruity extra-virgin olive oil, divided 1 3/4 cups (about 7 1/2 ounces) all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 cup (4 ounces) powdered sugar 1 tablespoon unsalted butter, melted and cooled 2 to 3 teaspoons whole milk Preheat oven to 350°F. Lightly coat an 8 1/2

INGREDIENTS 2 cup milk powder ½ cup all-purpose flour – plain flour or maida ½ tsp baking soda ½ tsp baking powder ½ tsp cardamom powder 1 Tbsp sugar 8 Tbsp unsalted butter ¾ cup whole milk syrup 1 ½ cup sugar 1 cup water ¼ tsp cardamom powder ¼ tsp saffron thread 1 tsp lemon juice For serving 1 Tbsp pistachio sliced ¼ cup chocolate gnash Also need 9 ½ by 5 ½ loaf pan INSTRUCTIONS To make Gulab Jamun Cake first mix all the dry ingredients together in a bowl. Milk powder,

Tres leches, which means “three milks” in Spanish, refers to the Whole milk, Condensed milk and Evaporated milk that make up the creamy soaking sauce for the baked cake. Over time, it saturates the cake, making it soft and luscious. Serve with thick garnish of softly whipped cream and some berries or sliced fruit to complete the presentation. AP Flour - 1 1/2 cup Baking powder - 1 tsp Salt Butter - 1/2 cup Sugar -1 cup Egg - 5, at room temperature Vanilla extract - 1 tsp Who

Lemon Loaf AP Flour - 1 1/2 cup Baking powder - 1 tsp Baking soda - 1/4 tsp Salt Butter - 1/4 cup, melted and at room temperature Vegetable oil - 1/4 cup v Sugar - 1 cup Egg - 3 Vanilla extract - 1 tsp Lemon zest - 1 tsp Lemon juice - 2 tbsp. Sour cream - 1/2 cup s Lemon Icing Sugar - 1 cup, powdered Lemon juice - 1 tbsp. Cream - 2 tbsp. Preheat the oven to 350F degrees. Grease and flour a 9×5-inch loaf pan, or line it with parchment paper. In a medium bowl, mix the flour,

Butter - to grease the pans Pecans - 2 cups (8 ounces), divided All-purpose flour - 2 cups, plus extra for dusting the pans Baking powder - 2 teaspoons Baking soda - 2 teaspoons Cinnamon - 1 teaspoon Kosher salt - 1 teaspoon Vegetable oil - 1 cup Buttermilk - 1/2 cup Pure vanilla extract - 1 1/2 teaspoons Large eggs - 4 Sugar - 2 cups Carrots - 1 pound, peeled and coarsely shredded Preheat the oven to 325°F. Grease two 9-inch cake pans with butter and line the bottoms with pa