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Posts Tagged ‘Cake’

Are these not adorable?  My best friend gave me this cute flower silicone pan for making cupcakes.  I love how there are three different shapes.   Even though, the cakes lose some of the pan’s details, I still think they are really cute and fun.  I made a lemon pound cake, which was lighter than other pound cakes and had a great consistency and lovely taste.  I made these for my sister’s graduation and I’m planning on making them again for her grad party.  I frosted them with a lemon glaze and some simple sprinkles.  Let me know if you have any suggestions about how to decorate or frost cakes from decorative pans such as this one.  It was my first experience and as you can see, I just dripped some glaze over the top and sprinkled them.

 

Powdered Sugar Pound Cakes

Adapted from the Pampered Chef

If you are looking to making more  a lemon cake, you can feel free to add some from fresh squeezed lemon to the batter.  You can also add mix powdered sugar with lemon juice for a lemony glaze.

 

  • ¾ cup butter, softened
  • 1 ¼ cups powdered sugar
  • 2 eggs
  • ¼ cup sour cream
  • ¾ tsp vanilla
  • 1 cup all-purpose flour
  • 1/8 tsp salt
  1. Preheat oven to 350 degrees F.  Lightly spray cupcake or loaf pan with nonstick spray.
  2. Combine butter and powdered sugar.  Beat on high speed of electic mixer until mixture is fluffy, about 2 minutes.  On medium speed, add eggs, one at a time, mixing well after each addition.  Fold in sour cream and vanilla. 
  3. In small bowl, combine four, baking soda, and salt.  Stir flour mixture into sour cream mixture just until incorporated.
  4. Place one level scoop of batter into each cupcake mold or fill a loaf pan until ¾ full.  Bake 18-22 mins or until light golden brown for the cupcakes.  Remove from the oven, cool 5 mins in the pan.  Then cool completely on a cooling rack.  Glaze cakes, if desired, with a mixture of lemon juice and powdered sugar. 

 

 

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lip puckering lemon cake

Tonight I am attending an auction and they have asked for contributions to the bake sale.  I love bake sales because they are a great excuse to do lots of baking and experimenting without having to eat the results for the next few months.  One of the items I made is a lemon pound cake, it’s delicious, and it’s infused with lemon in every way – lemon zest in the batter, a lemon-sugar syrup poured over top, and to top it all off, a drizzled lemon icing.  I guess this is what happens when I find a few stray lemons in the fridge.  

digging in while still warm

Here’s the recipe…..

Lemon Cake

Adapted from Smittenkitchen.com which adapted it from ”Barefoot Contessa Parties!” by Ina Garten

2 sticks unsalted butter, at room temperature


2 1/2 cups sugar


4 extra-large eggs, at room temperature


1/3 cup grated lemon zest,6 to 8 large lemons (In my case, I used only 3 lemons)

3 cups all-purpose flour


1/2 teaspoon baking powder


1/2 teaspoon baking soda


1 teaspoon kosher salt


3/4 cup plus 3 1/2 tablespoons freshly squeezed lemon juice
 (I used the juice of 3 lemons and some bottled lemon juice)

3/4 cup buttermilk, at room temperature
 (I didn’t have buttermilk so I mixed a little lemon juice with 3/4 cup of milk and let it sit for 5 mins)

1 teaspoon vanilla extract


2 cups confectioners’ sugar, sifted (I only used 1 cup of confect. sugar and drizzled the cakes with it)

1. Heat oven to 350 degrees. Grease and flour two 8 1/2-by-4 1/4-by-2 1/2-inch loaf pans.*

2. Cream butter and 2 cups sugar in the bowl of an electric mixer fitted with a paddle attachment for about 5 minutes, or until light and fluffy. Mixing at medium speed, add eggs, one at a time, and lemon zest.

3. Sift together flour, baking powder, baking soda and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, buttermilk and vanilla. Add flour and buttermilk mixtures alternately to butter and sugar mixture, beginning and ending with flour. Divide batter evenly between pans, smooth tops, and bake for 30 to 45 minutes, until a cake tester comes out clean.

4. Combine 1/2 cup sugar with 1/2 cup lemon juice in a small saucepan, and cook over low heat until sugar dissolves.

5. When cakes are done, let them cool 10 minutes. Invert them onto a rack set over a tray, and spoon lemon syrup over cakes. Let cakes cool completely.

6. For glaze, combine confectioners’ sugar and remaining 3 1/2 tablespoons lemon juice in a bowl, mixing with a whisk until smooth. Milk can be added a few drops at a time if the glaze is still too thick.  Pour over top of cakes, and allow glaze to drizzle down the sides.

Yield: 2 cakes.

*Or in my case, this recipe yielded one bundt cake and four mini loafs.  

 

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