Well, I told you a few days ago that Annie and I were about to have some baking fun!! I'm SOOOO excited to say that today I did two things that I have never done before--made my own recipe and made a cake from scratch! And we had friends and family over for a Glee night and the verdict is in--the cake is DELICIOUS!!! Moist, tasty, and lemony! Here are the details...
Cake Ingredients:
1 cup butter @ room temperature
2 cups sugar
4 eggs
1 tsp vanilla extract
2 cups of cake flour
zest of 1 large lemon
1 cup evaporated milk
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup lemon juice
1 box lemon pudding
Glaze Ingredients:
3-5 teaspoons lemon juice
2 cups confectioners sugar
Step by Step:
2 cups sugar
4 eggs
1 tsp vanilla extract
2 cups of cake flour
zest of 1 large lemon
1 cup evaporated milk
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup lemon juice
1 box lemon pudding
Glaze Ingredients:
3-5 teaspoons lemon juice
2 cups confectioners sugar
Step by Step:
1. Preheat oven 350 degrees.
2. Cream butter until fluffy.
3. Add sugar and continue to cream well with butter.
4. Add eggs 1 at a time, beating well after each addition.
5. Add flour and milk alternately to creamed mixture, beginning and ending with flour.
6. Add vanilla & lemon zest & lemon juice and continue to beat until just mixed.
7. Add baking powder and salt.
8. Add pudding mix.
9. Place batter in bundt cake pan: Bake 35 minutes.
10. Cool in pan 2 minutes. Invert cake onto cooling rack.
11. Make glaze. Mix sugar and lemon juice adding more juice for tart glaze and more sugar for sweeter/thicker glaze.
12. Place cake on plate and glaze cake.
Pictures:
There ya have it!! I think next time I'm going to tweak the recipe and sub cake flour with all-purpose flour and add lemon extract to see how that comes out! I'm so pleased!!
Stepping up my baking game,
Stepping up my baking game,
SG
Update: I gave this recipe a try again with a twist. Instead of cake flour, I used all-purpose flour and I added lemon extract. Ironically enough, the all-purpose flour makes the cake taste more "cakey" than cake flour and Troy liked it even better. So, I think when I have both all-purpose flour and cake flour on hand, I'll go with all-purpose over cake flour. And definitely keep the lemon extract! Here's a picture of the cake with all-purpose. Pretty much the same!
Update: I gave this recipe a try again with a twist. Instead of cake flour, I used all-purpose flour and I added lemon extract. Ironically enough, the all-purpose flour makes the cake taste more "cakey" than cake flour and Troy liked it even better. So, I think when I have both all-purpose flour and cake flour on hand, I'll go with all-purpose over cake flour. And definitely keep the lemon extract! Here's a picture of the cake with all-purpose. Pretty much the same!
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