Lemon Cake

I can't cook. Period. Whatsoever. I used to be able to kind of "experiment" in the kitchen, but the last few years I've just lost all interest in even doing that. The only time I enjoy cooking, or baking, is when it's not planned. As in, spur of the moment type cooking or baking. One of those times was to make lemon cake. It went well, but there's a few things I would change in the future. I love lemon and the recipe I followed didn't give the lemon cake enough lemon taste.


Ingredients:

1 1/2 cups all-purpose flour
1 1/2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter , softened
1 1/2 cups granulated sugar
2 Tablespoons lemon zest from about 4 medium lemons
2 large eggs
4 large egg whites
1 teaspoon vanilla extract
1/2 cup sour cream


Directions:

1. Preheat oven to 350 degrees F. 

2. Prepare your cake pans with vegetable grease (I use Spectrum brand). Be sure to get in the corners. Set aside.

3. Mix flours, baking powder, baking soda, and salt with a whisk to combine all together. Set aside.

4. In an electric mixer, combine butter, sugar and lemon zest. Add the whole eggs one at a time, mixing well after each addition. Add the egg whites one at a time, mixing well after each addition. Add the vanilla. 

5. Incorporate the dry ingredients with the wet ingredients alternating between the dry mix and the sour cream as you add them together. 

6. If making one large cake, pour cake batter into prepared pan, if baking two separate cakes, divide the batter into each pan evenly. 

7. Bake about 20-25 minutes. Check the center with a toothpick to see if it comes out clean.

8. Allow to cool for about 15 minutes and then turn out onto a wire rack to cool completely.


Lemon Frosting:

1 cup butter (2 sticks)
4-6 cups powdered sugar
1/2 cup lemon juice
1 teaspoon lemon zest

1. Mix butter with electric mixers for about 1 minute, until creamy. 

2. Add the powdered sugar, lemon juice and lemon zest. Mix until creamy. 

3. For a thicker icing, add more powdered sugar, for a runnier icing, add more lemon juice.

4. Poke holes in the top of the cake in random places and drizzle your icing over the top. If a thicker icing issued, you don't have to poke any holes, just ice the cake normally.

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