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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

Rice - 1 cup Gingelly Oil - 4 tbsp. Mustard - 1 tsp Urad Dhal - 1/2 tsp Bengal Gram Dhal - 1 tsp Cashew nut - 1 tbsp. Peanut - 2 tbsp. Red Chilli - 2 Asafetida - 1/8 tsp Curry Leaves Turmeric - 1 tsp Ginger - 1 tsp, grated Green Chilli - 1, minced (optional) Lemon - 1, juiced Salt Cook Rice with 2 cups Water and allow to cool down completely. Stir in 1 tsp Oil and 2 tbsp. Lemon Juice; keep aside. Heat Gingelly Oil in a large pan. Temper Mustard, Urad Dhal, Bengal Gram Dhal

Lemon juice - 1 cup Water - 2 cup Sugar - 2 cup Ginger - a small pc Salt Peel the ginger and crush it coarsely using a mortar and pestle. Combine sugar, water, and ginger pieces in a pot and boil until the sugar reaches a one-string consistency. Turn off the heat, cover, and let it cool completely. Remove the ginger. Add a pinch of salt. Strain the fresh lemon juice and mix it with the sugar syrup. The lemon syrup is now ready. Store it in a clean glass bottle. When serving,

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,