The Waldorf-Astoria Cookbook is a culinary delight and an artistic masterpiece. The cookbook invites everyone to take a tour of the kitchens that boast seven chefs, ten sous-chefs, and 110 cooks, led by Executive Chef John Doherty. We are privy to recipes for 120 dishes (complete with chef notes) from the breakfast, lunch and dinner menus. Also informational sidebars give the hotel’s history, and the photography is stunning.
- 1 1/2 cups plus 1 tablespoon all-purpose flour
- 1 cup plus 3 1/2 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 4 medium eggs
- 1/2 cup creme fraiche
- 3 tablespoons plus 1 teaspoon freshly squeezed lemon juice
- zest of 3 lemons, grated
- 6 tablespoons butter, melted and slightly cooled
- Preheat the oven to 350F. Butter a 9-inch loaf pan.
- In the bowl of an electric mixer fitted with a paddle attachment, combine the sugar, flour, and baking powder on lowest speed. Add the eggs and continue mixing until the mixture forms a smooth paste. Mix in the creme fraiche, lemon juice, lemon zest and melted butter. Pour the batter into the buttered loaf pan and transfer to the center rack of the oven.
- Bake for 60-65 minutes or until a toothpick inserted into the center of the cake come out clean. Let the cake cool in the pan for 5-10 minutes, then turn it out onto a rack to cool.
- To prepare the glaze – In a bowl, mix the powdered sugar and lemon juice until the sugar dissolves. Brush the top of the cake with the glaze while the cake is still warm.
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