This simple lemon cake was a staple in Jackie Kennedy’s kitchen

For A First lady known for their deep appreciation of French cuisine And Jackie Kennedy was also surprisingly down to earth. She loved the occasional grilled cheese and famous ate the same for breakfast every day (Spoiler: It’s toast with honey).

This also led to her entertaining style. Although she organized large, formal state dinner with elegance and style, Kennedy also enjoyed that she enjoyed Throw little dinner and dance parties for you and the husband John F. Kennedy’s closest friends. And according to Marta Sgubin, the nanny and chef of the Kennedy family for more than 25 years, Kennedy took care of her guests. She made menus of her eating preferences and then made detailed notes to make sure that she would always offer something you want. One of your recipes that she liked to serve for guests? A simple, but perfectly elegant Lemon pound cake.

The cake that won the presidents

In Sgubins 1998 cooking book “Cooking for Madam: Recipes and Memories from the home of Jacqueline Kennedy Onassis” not only shared the former chef and Nanny recipes, but intimate snapshots of the Kennedy-Onassis budget. The book contains personal anecdotes with everyday recipes that she served the family, as well as more complex meals that she had prepared when Kennedy joined the host.

A recipe from the book stopped us in our tracks, and it is for a lemon pound cake that was not just a family favorite – it also brought Golden Stars from one The Clintons When they were served later.

Sgubin’s recipe contains all the usual pound cake -suspect: butter, eggs, sugar, flour and salt. But instead of normal milk, she picks up things with the addition of one level Condensed milk. Since evaporated milk is only milk, with about 60 percent of its water content removing, it brings richer, more creamier flavors and additional moisture in the cake.

It is easy to see what makes this cake so special. From sticky lemon bars to silky LemonLemoners have timeless attraction that affect the perfect balance between sweet and sour. Combine Lemon’s brightness with Pound Cake’s Signature Dense texture, and you will have a delicate, citrus -like cake that is cute – but not excessively. When Sgubin served it to the Clintons, they apparently loved it so much that they sent “very nice notes afterwards”.

Simply it is sometimes the most inconspicuous dish can be the most unforgettable. So take a page of Kennedy’s Hosting Playbook and hold this cake if you have guests on the way next time.

The lemon pound cake from Jackie Kennedy’s cuisine

This recipe was adapted by “Cooking for Madam: Recipes and Memories from Jacqueline Kennedy Onassis” by Marta Sgubin and Nancy Nicholas, 1998.

Ingredients:

• 2 sticks butter, soft
• 1 1/3 cups of sugar
• 2 eggs
• 1 1/2 cups of flour
• 1/2 teaspoon of salt
• 1/2 cup of evaporator milk
• 1 lemon, bred and juicy

Directions:

1. Preheat the oven to 175 degrees C to 350 degrees F. Grease an 8×4-inch loib pan.
2. Beat the butter and sugar lightly and fluffy and then hit the eggs one after the other.
3. Combine the flour and salt and give the butter-sugar mixture a third. Add half of the evaporated milk, then half of the remaining dry ingredients, the rest of the milk and the rest of the dry ingredients.
4. Stir in the lemon peel and juice and then pour the dough into the prepared pan.
5. Bake for 45 minutes or until a toothpick is inserted into the middle of the cake. The cake shrinks from the sides of the pan.
6. Let the cake cool in the pan for a few minutes and then turn it onto a frame. Turn the cake around to finish the right side.