Ingredients
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225g La Espanola Lemon Olive Oil
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5pcs Large Eggs
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1/3 cup Fresh Milk
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2 tbsp Grated Lemon Zest
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2 cups Granulated White Sugar
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2 cups All-Purpose Flour
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1 tsp Baking Powder
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1/2 tsp Riccotta Cheese
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1 tsp McCormick Iodized Salt
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1/2 cup Riccotta Cheese
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Lemon Glaze
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1/2 cup CRISCO Butter Shortening
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3 cups Powdered Sugar
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2 tsp McCormick Vanilla Extract
Directions
Steps
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1
Done
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Preheat oven to 350 F. Grease and flour pans if you will not sell them in a disposable aluminum pan. |
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2
Done
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In a large mixing bowl, combine oil, eggs, milk, lemon zest. Cream for 2 minutes. |
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3
Done
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In another bowl, combine sugar, flour, chopped pistachios, baking powder, baking soda and salt. Add this into the egg mixture while stirring continuously. |
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4
Done
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Fold in the ricotta. |
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5
Done
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Place in prepared loaf pans ¾ full. |
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6
Done
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Bake for 20 to 30 minutes or until toothpick comes out clean. |
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7
Done
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While warm, pour the glaze on. Then sprinkle additional zest or candied lemon peel , or pistachios if using them in the recipe ,etc. |
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8
Done
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GlazeCream together butter and CRISCO shortening. |
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9
Done
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Add in the powdered sugar. |
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10
Done
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Add in the milk. |
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11
Done
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Add in the vanilla extract. |
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12
Done
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Immediately spread on warm baked cakes. |
