Wednesday, January 5, 2011

Should I make this?

lemon cake

     Today is one of my close friend's birthday, so I want to make something special for her.  Tomorrow she is coming over for dinner and I want to make sure it is perfect for her.  She loves lemon desserts, so I thought perhaps that this might be the perfect birthday cake for her.  What do you think?  Sometimes I see recipes that scream for me to make them, this recipe seems  to be only loudly talking, not screaming quite yet.   I think if I make this I will definitely have a few modifications on the recipe.

     There is something about yellow desserts that I just love, they are always so inviting and refreshing, plus they are always so cheerful to look at.  Sometimes we all need something cheery and inviting, especially in the winter like this.  Anyways, I think this would make a lovely birthday cake I am thinking I will make a raspberry lemon glaze to put between the layers, and perhaps I will also use some raspberries and mint for garnish.



Lemon Cake

From Country Living Magazine

The buttermilk in this luscious lemon cake produces a moist yet fluffy crumb. Time-saver: For cake anytime, make this ahead and freeze it. Wrap completely cooled layers well in plastic wrap; store frozen for up to 4 months. Thaw and frost as desired.

Total Time: 2 hr 25 min
Prep Time: 1 hr 15 min
Cook Time: 50 min
Oven Temp: 350

Ingredients

3 cup(s) cake flour
1 1/2 teaspoon(s) baking powder
1 teaspoon(s) salt
1/2 teaspoon(s) baking soda
1 cup(s) butter, softened
2 1/2 cup(s) sugar
5 eggs
1/2 teaspoon(s) vanilla extract
1/4 cup(s) lemon juice
3/4 cup(s) buttermilk
Lemon curd, raspberry jam, or icing

Directions

Heat oven to 350 degrees F. Butter and flour 2 parchment-paper-lined 8-inch cake pans. Set aside.

Sift the flour, baking powder, salt, and baking soda together. Set aside. Beat the butter and sugar until light and fluffy using a mixer set on medium speed. Add the eggs, one at a time. Beat in the vanilla extract. Reduce mixer speed to low and add the flour mixture by thirds, alternating with the lemon juice and buttermilk.

Divide the batter between the pans. Bake until golden and a toothpick tests clean, about 45 to 50 minutes. Cool in the pans on a wire rack for 20 minutes. Unmold the cakes and cool completely.

Split cakes into 4 layers using a long serrated knife. Fill with lemon curd, jam, or icing.

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