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    Lemon Snack Cake


    Source of Recipe


    I adapted from Land O Lakes

    Recipe Introduction


    This cake is so lemony, tender, moist, and light in texture.

    Recipe Link: http://www.landolakes.com/mealideas/ViewRecipe.cfm?RecipeID=13205

    List of Ingredients




    Cake Ingredients:
    1 1/4 cups all-purpose flour
    1 1/2 teaspoons baking powder
    1/2 teaspoon salt
    1/4 cup butter -- melted or softened (I use unsalted)
    3/4 cup sugar
    2 teaspoons freshly grated lemon peel
    1 egg, at room temp.
    3/4 cup milk (I used whole), at room temp.

    Lemon Frosting:
    1 1/2 tablespoons unsalted butter, softened
    1 1/2 cups powdered sugar, approx.
    1 tablespoon or so lemon juice
    1/4 teaspoon vanilla extract (1/4 to 1/2 tsp)
    1/4 teaspoon grated lemon peel, approx.
    1 tablespoon milk, approx.

    Recipe



    Heat oven to 350°F. Grease square 8 inch pan.

    Combine flour, baking powder, and salt in a bowl. Set aside.

    Cream butter, lemon peel, and sugar using a mixer. Beat in egg.

    Add flour and milk alternately, starting and ending w/flour, while mixing. Don't over-beat though. Pour into prepared pan.

    Bake for 30 to 35 minutes (mine took 30 minutes, so check early. If you over-bake this it will be dry) or until toothpick inserted in center comes out clean w/moist crumbs attached. Cool completely.

    To make frosting:
    Cream butter in a small mixing bowl. Add powdered sugar, lemon juice, vanilla, lemon peel and milk; beat until smooth (adding more liquid or more powdered sugar to get the right consistency). Mix on high until kind of fluffy. Can also add a couple of drops of lemon oil, if desired. Frost cooled cake.

    Yield: 8 servings

    NOTES :
    2/08 I made this today and it's delicious! The cake is so tender, moist, and light in texture. You're supposed to mix the cake batter right in the pan, but I mixed it in a bowl like you would a regular cake batter. I also made sure my egg and milk were room temp. I zested two good sized lemons but I didn't measure the amount and also added a few drops of lemon oil. This was so easy to make and I will definitely be making it again and again. It might even make a nice little yellow cake if you omitted the lemon zest and added vanilla.



 

 

 


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