Lemon Cake Take 2

Close up and in your face lemon cake! I made this cake a couple of weeks ago for Husby's birthday.  He's a huge lemon fan. The kids and I made this cake for him last year but this time we went all lemon! Lemon cake, filled with lemon curd, and topped with this lemon butter cream frosting.  The flavor is light and the frosting is creamy-It's every lemon lovers dream!  

Lemon Cake Recipe

-I doubled the recipe for the 4 layers-

• 2 cups all-purpose flour     
• 2 cups granulated sugar   
• 2 tsp. baking powder    
• 1 tsp. salt 
• 3 large eggs, at room temperature        
• 1 cup buttermilk        
• 1⁄2 cup unsalted butter, softened        
• 1⁄2 cup vegetable shortening        
• 2 tsp. finely grated lemon zest        
• 1⁄4 cup fresh lemon juice        
• 1⁄4 cup lemon-lime soda        
• 1 tsp. pure vanilla extract        

Preheat oven to 350°F. Spray two 9-inch round metal baking pans with nonstick cooking spray.

In a large bowl, whisk together flour, sugar, baking powder and salt.

Add eggs, buttermilk, butter, shortening, lemon zest and lemon juice to flour mixture.

Using a Kitchen Aid mixer on medium-low speed, mix for 1 minute, until blended. Scrape sides and bottom of bowl with a spatula. Mix on high speed for 1 minute.

Add lemon-lime soda and vanilla; mix on low speed for 15 to 30 seconds, until just combined.

Divide batter evenly between the two prepared pans.

Bake in preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let pan cool on a wire rack for 10 minutes. Run a knife around edge of pans, then invert cakes onto rack to cool completely.

Place one cake layer, flat side up, on a cake plate or platter. Spread 3⁄4 cup of the frosting (see below) evenly over bottom layer. Top with the second cake layer, flat side down. Spread the remaining frosting over top and sides of cake. Refrigerate for 1 hour before serving.

Lemon Curd

1/4 cup fresh lemon juice (usually requires 1-2 lemons)

2 teaspoons finely grated lemon zest

1/3 cup sugar

4 egg yolks

3 Tablespoons butter 

Combine all ingredients in the top of a double boiler (or in a metal bowl over a pot of simmering water).  Heat, while stirring (almost) constantly with a whisk, until mixture thickens.  It is done when it’s thick enough to coat the back of a spoon.  Remove from heat, cover and refrigerate until cool.

Lemon Frosting click here  for recipe

 It's freezing here today!  Hope you're stayin' warm where you are.  

Smore's On A Stick

My kids love to eat things on a stick.  Lollipops, cake pops, corn dogs, and now s'mores.  After spending a long weekend at the lake we have plenty of leftover fixings for s'mores and what better way to use them up then by enjoying them on a stick-right??  Anyway, we are holding onto lake life this week with these tasty snacks!  And if you really want a treat try using these homemade marshmallows that we made last fall.

S'mores On A Stick

Ingredients:

• graham crackers
• large marshmallows
• chocolate squares
• parchment paper
• baking sheet
• serrated knife
• lollipop sticks

1. Line the tray with wax paper.
2. Break the graham crackers into the four rectangles; place them wrong side up on the wax paper.
3. Skewer marshmallows with a stick.
4. Place chocolate squares onto rectangle graham crackers.  Place on parchment covered baking sheet.
5. Heat the graham crackers and chocolate in a preheated 350 degree oven for 3 minutes or just until the chocolate is soft but not melted.  
6. Place the marshmallows on a stick between the chocolate and graham crackers.
7. Let it set for about an hour, or even put it in the refrigerator, so it’s good and solid.
8. Repeat. Repeat. Repeat..until you have enough to satisfy everyone!

That’s all there is to it.  Tasty inside s'mores that are perfect for dessert any time of year!

Red, White and Blue

Looking for a super easy totally yummy 4th of July dessert?  These festive, ice cream coconut snowballs are always a hit.    If your looking for other easy to pull together 4th of July ideas click here and here.

The great thing about this no-brainer dessert is that you can make them ahead of time and whip them out when the peeps are ready for some sweets.  

Frozen Coconut Snowballs

1 pint of your favorite vanilla ice cream

1 bag of shredded sweetened coconut

strawberries and blueberries for garnish

I use a classic vanilla bean ice cream but you can use a low calorie frozen yogurt as well if you want to shave some calories.  I line my baking sheets with wax paper.  Using an ice cream scooper make scoops of vanilla ice cream and roll them in the shredded coconut.  Place them in rows on the baking sheets and place in freezer until needed.  Pull them out plate and garnish with fresh blueberries and strawberries.  

Hope this easy recipe makes your 4th super sweet!