NYT Orange One-Bowl Poundcake

Bahan-bahan

First, heat your oven to 350 degrees and grease and flour a loaf pan. (Or grease and line it with parchment.)

Now, get out a big bowl, and add a cup or so of sugar. If you have an orange, lime or a lemon, grate its zest into the bowl. If you need a little aromatherapy, work the zest into the sugar with your fingers. This technique is supposed to infuse the citrus into the sugar. To be perfectly honest, I’m not sure it is more effective than just whisking, but it smells amazing.

Add the wet ingredients to the bowl: 1/2 cup liquid fat (olive oil, coconut oil, sunflower oil, whatever you’ve got; I used melted butter), 2 eggs, 1/2 cup plain yogurt or buttermilk or sour cream (or whole milk and 1 tablespoon of lemon juice) along with a dash of vanilla or almond extract (or brandy), if you like, and 1/4 teaspoon grated nutmeg. (You could skip this, but I love it).

Whisk in the dry ingredients in this order: 1/4 teaspoon salt, 1/4 teaspoon baking soda, a teaspoon baking powder, and 1/2 cup cornmeal. Once smooth whisk in 1 1/4 cups flour.

Scrape the batter into the prepared pan, and bake for 45 minutes to an hour. Let it (mostly) cool in the pan. Then slice off a thick piece, butter it and let yourself be soothed.

Nota

https://archive.is/20200406161656/https://www.nytimes.com/2020/04/03/dining/pantry-poundcake-coronavirus.html#selection-563.0-619.178