If a recipe calls for XL eggs and I only have L
Should I add one more egg, or just not worry about it. It's a cake recipe.
Here's the recipe. I'm going to use lemons though.
Orange Pound Cake
Â½ pound (2 sticks) unsalted butter, at room temperature
2 Â½ cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated orange zest (6 oranges)
3 cups all-purpose flour
Â½ teaspoon baking powder
Â½ teaspoon baking soda
1 teaspoon kosher salt
Â¾ cup freshly squeezed orange juice, divided
Â¾ cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
TO GLAZE ONE LOAF (OPTIONAL)
1 cup confectionersÂ sugar, sifted
1 Â½ tablespoons freshly squeezed orange juice
Heat oven to 350 degrees. Grease and flour two 8 Â½ x 4 Â½ x 2 Â½ - inch loaf pans. Line the bottoms with parchment paper.
Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.
In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine Â¼ cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to an hour (mine took 55 minutes), until a cake tester comes out clean.
While the cakes bake, cook the remaining Â½ cup of granulated sugar with the remaining Â½ cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.
To glaze, combine the confectionersÂ sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.
YIELD: 2 loaves
Source: Ina GartenÂs Barefoot Contessa: Family Style
Here is a link that might be useful: There are lovely pictures of it towards the bottom of this blog