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Saturday, March 19, 2011

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Best Lemon Cake Ever

YELLOW CAKE
(can make this 1-2 days in advance)

2 1/2 C. all purpose flour (I use organic)
2 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2/3 C salted butter
1 3/4 C sugar (I use organic - it has a deeper flavor)
1 1/2 tsp real vanilla extract
2 eggs
1 1/2 C buttermilk

Heat oven to 375,
1. Grease and flour 2 round layer pans or a 9x13 pan.
Combine flour, b. powder, b. soda & salt - set aside.

2. In large mixing bowl beat butter on med/high speed for 30 seconds. Add sugar and vanilla; beat till well combined and looks light and fluffy (about 30 seconds). Add eggs one at a time beating 1 minute after each. Add dry mixture and milk
alternately to beaten mixture beating on low speed after each addition just till combined. Pour batter into the prepared pan(s).

3. Bake in a 375 oven for 30-35 minutes or till wooden toothpick comes out clean. Cool layer cakes in pans on wire racks for 10 minutes. Remove layer cakes from pans. Cool thoroughly on racks. Or set 9x13 pan up on rack and cool thoroughly.
Tip: Check 15 minutes before time is up.

LEMON CURD
So good, so good, so good!!! (can make this days in advance)

2/3 C sugar
4 tsp cornstarch
4 tsp finely shredded lemon peel
1/2 C lemon juice (squeeze your own - it makes all the difference!)
1/2 C salted butter (real butter)
4 beaten eggs

1. In medium saucepan combine sugar and cornstarch. Stir in lemon peel and lemon juice. Add butter. Cook and stir till thickened and bubbly.
2. Stir 1/2 of the lemon mixture into the eggs while stirring. Pour egg mixture back into the pan. (this prevents eggs from scrambling - don't skip this step!). Cook and stir 2 minutes more. Cover with waxed paper - press down right on the curd to prevent a skin from forming. Cool. Makes about 2 Cups of Curd.

Lemon Cream Cheese Frosting

1. Beat together 6 ounces cream cheese, softened; 1/2 C salted butter, softened; 2 tsp lemon juice and 1/2 tsp finely shredded lemon peel till light and fluffy. Gradually add 2 Cups sifted powdered sugar, beating well. Gradually beat in 2 1/2 to 2 3/4 C additional sifted powdered sugar to reach spreading consistency. Frosts tops and sides of two 8 or 9 inch layers. Cover and store cake in refrigerator.

Assembly

Use long bread knife to slice each round layer in half horizontally creating 4 layers - spread a layer of lemon on each cut layer and replace its top half. Next put a layer of frosting on top of bottom layer. Place second layer on top then frost entire cake. If using a 9x13 cake cut in half horizontally and frost - serve extra curd on the side.

Saturday, March 19, 2011

Family...

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True Happiness At All Costs

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Saturday, March 19, 2011

Family...

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True Happiness At All Costs

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Best Lemon Cake Ever

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