Wednesday, May 30, 2012

Lemon Cake w/Lemon Cream Cheese Frosting

Lemon Cake
Kelley Gondring

Preheat oven 350º

In a medium bowl, lightly combine:
1/4 cup milk
6 egg yolks
2 1/4 teaspoons vanilla

Set aside.

In a large mixing bowl, combine:
3 cups cake flour
1 1/2 cups sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt

3/4 cup milk
12 tablespoons butter, softened

Mix on low speed until the dry ingredients are moistened, about 30 seconds. Increase the speed to medium and mix for 1 1/2 minutes. Scrape down the sides and add one third of the egg mixture. Mix 20 seconds. Repeat twice more.

Mix in:
2 tablespoons freshly squeezed lemon juice

Immediately pour batter into two lightly greased and floured 8" cake rounds. [It is also wise to line the bottom of each cake round with parchment paper.]

Bake 30-35 minutes or until inserted toothpick comes out clean.

Let cake cool in the pan ten minutes before transferring to wire rack. Let cool completely before frosting.

Lemon Cream Cheese Frosting
Kelley Gondring

In a large electric mixing bowl, cream together on medium high speed:
8 ounces cream cheese, softened
8 tablespoons butter, softened

Mix in:
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon salt
2 tablespoons freshly squeezed lemon juice
1 tablespoon finely grated lemon zest

Scrape down the sides and bottom of the bowl.

Mix in one half cup at a time:
2 cups confectioner's sugar
Scrape down the sides and bottom of the bowl after each half cup addition.

Eat up!

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