11
3. Put the butter into a large mixing bowl and
using Speeds 2 to 4, cream butter until
softened. Add the sugar and lemon zest.
Mix well, using Speeds 2 to 5, until very
light in color, about 2 minutes.
4. Combine the oil, lemon juice, eggs, yolk,
and sour cream in a small bowl. Mix on
Speed 1 to combine.
5. While mixing on Speeds 1 to 2, gradually
add one-third of the dry ingredients to the
butter/sugar mixture, and then half of the
wet ingredients, alternating until all of the
ingredients are added and well mixed.
6. Transfer the batter to the prepared loaf
pan and then place in the preheated oven.
Bake until cake is set in the middle and a
cake tester comes out clean, about 1 hour
and 10 minutes.
7. Allow cake to cool in pan on a cooling
rack for about 10 to 15 minutes, and then
remove from the pan and immediately
wrap in plastic wrap while cooling a
bit further.
8. While the cake is cooling, prepare the
lemon icing. Put all of the icing ingredients
into a small to medium mixing bowl and,
using Speeds 1 to 3, mix until completely
smooth, adding more sifted sugar or
cream to achieve desired consistency.
9. Once the cake is mostly cool, place it on
the cooling rack atop a baking pan (or foil
or parchment, something that will catch
excess icing). Drizzle or spread over cake
as desired. Allow icing to set and cake
to cool completely before cutting and
serving.
Nutritional information per serving:
Calories 275 (44% from fat) • carb. 36g • pro. 3g
fat 14g • sat. fat 8g • chol. 71mg • sod. 164mg
calc. 13mg • fiber 2g
Spinach Artichoke Dip
A bit of a twist on the standard spinach
artichoke dip, for the more grown-up
palate. The combination of Gruyère
and Parmesan gives the dip a pleasant
nuttiness. No special pan required – we
found that using a pie plate was the best
and quickest way to warm this dish.
Makes 2 cups
Olive oil or nonstick cooking spray
12 ounces cream cheese, room
temperature and cut into 1-inch
pieces
2 ounces Gruyère cheese, finely
grated
1 ounce Parmesan cheese, finely
grated
1 garlic clove, finely chopped
½ small shallot, finely chopped
8 ounces frozen, chopped spinach,
thawed and drained well
1 can (15 ounces) quartered artichoke
hearts, drained
2 tablespoons heavy cream
½ teaspoon crushed red pepper
1. Preheat oven to 350°F with the rack in
the middle position. Lightly coat a 9-inch
pie or cake pan with olive oil or nonstick
cooking spray; reserve.
2. Put the cream cheese in a large mixing
bowl. Mix on Speeds 2 to 4 until softened,
about 30 seconds. Add remaining
ingredients and mix on Speed 2 to fully
combine, about 20 seconds.
3. Transfer mixture to the prepared pie/
cake pan and place in the oven. Bake 20
minutes, and then broil for an additional
6 to 8 minutes, or until top is nicely
browned.
4. Serve immediately with pita chips, crusty
bread, and crisp vegetables
Nutritional information per serving
(2 tablespoons):
Calories 115 (76% from fat) • carb. 3g
• pro. 4g • fat 10g • sat. fat 6g • chol. 30mg
• sod. 218mg • calc. 71mg • fiber 1g
Creamy Mashed Potatoes
This recipe is a bit of a blank canvas.
We keep it simple, but it can easily be
changed by adding mix-ins or toppings,
such as chopped chives or scallions,
crispy bacon bits, or shredded Cheddar.
Makes about 6 cups
2½ pounds Yukon Gold potatoes,
peeled and cut into 1-inch pieces
½ cup whole milk, room temperature
3 tablespoons unsalted butter,
cut into 1-inch pieces, room
temperature
¾ teaspoon kosher salt
½ teaspoon freshly ground
black pepper
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