Thursday, July 1, 2010

Lemon Cake, Anyone?

Well, apparently everyone loves Lemon Cake. I had so many requests for recipes & "taste tests" than I knew what to do with! I'm really glad that people automatically assume its going to be delicious! 

Any-hoo, it is by no means my most GLAMOROUS cake, but it really was deeeee-lish! 

Here's a kind of recipe. I say "kind of" because I have a hard time following recipes. For instance, the frosting was supposed to be a cream cheese frosting, but I realized I had more butter than cream cheese... so it turned into buttercream frosting. I learned the world won't end if I don't follow the recipe "to the T." 

So here it is:

Lemon Cake:
(I grouped the ingredients in the steps you'll need/use them.)

2 1/2 Cups Cake Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt

1 Cup Butter (I use salted - you also want it softened.)
1 1/2 Cups Sugar

2 Each Whole Eggs
3 Each Egg Yolks

1 Cup Lemon Juice (to taste. If you want the flavor less pronounce, obviously use less.)
1/2 Cup Whole Milk
1 Tablespoon Lemon Zest (again, to taste.)

1. Preheat your oven to 350° F. Prepare your 2 - 9inch cake pans. (I use Wilton's Cake Release instead of grease & flour seperately.)
2. Sift all dry ingredients and set aside.
3. Cream butter & sugar and until light and fluffy.
4. Add eggs & egg yolks 1 at a time until well blended.
5. alternately add the lemon juice, milk, and zest with the flour mixture to the egg/butter/sugar mixture. 
(for example, add 1/4 cup liquid, blend, then ads 1/4 cup dry stuff. blend, repeat.)
6. Pour batter evenly into the 2 prepared pans. Put the pans in the 350° F oven, and bake for 20-25 minutes. I would suggest checking them after 18-ish minutes, as everyone oven is different. 

Blackberry/Raspberry Cream Cheese Frosting

8 Ounces Cream Cheese (shouldn't be room temperature. It's best to pull it out right when you're about to use it.)
4 Ounces Butter (I use salted butter, and you want this softened to room temperature.)
3-4 Cups Powdered Sugar
1 Teaspoon Vanilla Extract
6 Ounces Raspberries
6 Ounces Blackberries
1/4 Cup Water
1/4 Cup Sugar
1/3 Cup Heavy Cream

1. In small sauce pan, start the water & sugar on medium heat and warm it until all the sugar has dissolved. Once dissolved, add both berries, and let it come to a simmer. Stir occasionally.
2. In mixer/mixing bowl, add cream cheese & butter and beat (with paddle attachment, if available) until fluffy. This could take 4-5 minutes for GREAT frosting.
3. Once fluffy, begin adding powdered sugar in small batches, until completely added to cream cheese/butter. 
4. Add Vanilla, beat until all blended.
5. With a rubber spatula, scrape down the bowl & paddle attachment, & mix. After mixing, scrape down the bowl & paddle a second time, then again, beat it on high. 
6. Back to the berries, after simmering for a while, berries will get soft and begin to break down. Grab your potato masher and begin mashing the berries until you can't anymore. Then you will strain the berry sauce through a fine mesh strainer. I saved my seeds for decoration between layers, you may do so also.
7. Return the seedless sauce to the stove and simmer. Add Heavy Cream, stir, and simmer.
*this sauce will simmer for a long time. you want it to reduce down to a syrup-like consistency. At that point, turn of the stove and let it cool for about 5 minutes. Once cooled, add the sauce to the cream cheese frosting and beat well. You should also scrape & mix once more.  VIOLA!*

Ice/Decorate to your pleasure. 

I (1) crumb coated the first layer. (2) spread the seeds on top of the bottom layer's frosting. (3) Added the second cake layer and crumb coated it. (4) let it chill in the frdge for about 25 minutes. (5) added the final layer of frosting and topped with some berries! super cute. 

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