Fashion People Are Already Requesting The Marc Jacobs
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Lemon yogurt pound cake by Ina Garten, The Barefoot Contessa
Source: [caption id="attachment_133" align="aligncenter" width="225" caption="10 minutes after coming out of the oven and before the glaze"]<img src="https://newyorkcity.kitchen/wp-content/uploads/2009/07/lemonpoundcake-225x300.jpg" alt="10 minutes after coming out of the oven and before the glaze" title="lemonpoundcake" width="225" height="300" class="size-medium wp-image-133" />[/caption] In my estimation, pound cake is not a dessert, rather it’s a snack to keep around the house when a craving for sugar occurs (which tends to happen regularly in this household). This lemon yogurt pound cake serves this purpose perfectly, because it will sit on your countertop beckoning to be sliced. And while so many pound cakes lean toward being dry and crumbly, this one, thanks to the inclusion of yogurt and oil (I used olive), is surprisingly moist. If you prefer the taste of oranges to lemons, don’t hesitate to make the substitution. Once you see how easy it is to make (and subsequently how moist and flavorful), this cake will certainly become a part of your repertoire. One thing I altered was I made vanilla glaze instead of the lemon. If you choose to do this, simply add milk instead of lemon juice to the confectioners' sugar. Either way, you'll have a hit. <strong>Ingredients</strong> 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon kosher salt 1 cup plain whole-milk yogurt 1 1/3 cups sugar, divided 3 extra-large eggs 2 teaspoons grated lemon zest (2 lemons) 1/2 teaspoon pure vanilla extract 1/2 cup vegetable oil 1/3 cup freshly squeezed lemon juice <strong>For the glaze: </strong>1 cup confectioners' sugar 2 tablespoons freshly squeezed lemon juice Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan. <strong>Make the cake </strong>Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean. Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool. For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.Marc Jacobs’ Fall 2014 collection was a study in tonality, and so were the wigs, individually dyed to match the pinks, creams, beiges, and brown shades of the clothes.
Wear it dry, and you’ve got your standard dusting of color—classic and predictable (in a good way). But wet! Wearing it wet opens a whole new world of opportunity. “What you’re doing is bringing out the pigmented nature of the shadow,” makeup artist Vincent Oquendo says. “Whenever I wet an eye shadow, it’s when I really want it to pop—but it really has to be a special kind of product to be able to blend after it sets. Because a lot of the times when it sets, you get streaking.” Nobody wants that. In order to avoid any wet shadow mishaps, follow these guidelines:
Product
First, go with the obvious: any eye shadow labeled wet-to-dry. The Nars Dual-Intensity line is the standout—the singles come in 12 different shimmery shades, and there’s a corresponding brush (then there’s the newly released Dual Intensity Blush line, which was all over Fashion Week—but that’s a product for another post). Burberry also makes a few very versatile shades specifically for this in their Wet & Dry Silk Shadows. And the technique-specific eye shadow category isn’t just a ploy to get you to buy more product. “You can’t just use any eye shadow for this,” Vincent says. “Certain ones will harden up on top and become unusable because they’re not made for this.”
Baked shadows are also fair game—we’re fans of Laura Mercier’s Baked Eye Colour Wet/Dry and Lorac’s Starry-Eyed Baked Eye Shadow Trio in particular.
For more advanced players, Vincent suggests moving on to straight pigment (MAC or even OCC’s Pure Cosmetic Pigments). With the added moisture, they’ll become easier to layer with other products. For a look with more depth, try using a cream shadow as a based before swiping with a wet powder shadow. “It’s like insurance,” Vincent says. “You’re doubling your wearability.”
Brush
This all depends on exactly what you want to do. “Mind the resistance,” Vincent says, particularly if you’re looking for uniform color across the lid. “I tend to recommend a blender brush, which is the brush that looks like a feather duster. If you do it with a stiff brush, you’re defeating yourself before you even start. The joy of a wet-to-dry is you have to get it right amount of product loaded up, and then it blends itself. If the brush is too stiff, it will leave the shadow streaky and then much harder to control.”
However, if tightlining or waterlining is in the cards, a much thinner brush is required accordingly.
Liquid
Do not, repeat, do not put eye drops, water, or any other sort of liquid directly on your eye shadow. This’ll screw up your product for later use. “Lately, I’ve been wetting the brush with the Glossier Soothing Face Mist, but Evian Mineral Water Spray is good for sensitive eyes,” Vincent says. If the top of your powder does get a little hardened by wet application, there’s a trick to remove it: Get a clean mascara spoolie and “exfoliate” your compact, Vincent recommends. This won’t crack the compact and will make it ready to go once more.
Photographed by Tom Newton.
