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Saturday, October 27, 2012

Lemon Layer Cake

The picture isn't quite "blog ready" but what the hell - here goes. It's a delicious cake and you'll want to make one for your family.

I got the original recipe from the latest edition of my my favorite cookbook, Betty Crocker! It's a basic yellow cake recipe that can be adapted in just about any way you can think of.
I don't have a nice stand mixer so I use my food processor with the plastic blade attached. (It comes out just fine if you've ever wondered.) I also use my food processor, with the same plastic blade, to make my cookie dough.

2 cups flour
1 1/2 cups sugar
3 large eggs
1 1/4 cup milk
1 tsp salt
3 1/2 tsp baking powder
2/3 cup shortening (I like to use .....LARD!!)
2 tbs lemon zest
1 tsp lemon extract

Preheat oven to 350. Blend together dry ingredients, set aside. Prepare 2  8-in. cake pans by greasing them and flouring them lightly. Cream shortening and sugar together until fluffy. Add extract, then add eggs one at a time and mix enough to completely blend. Begin adding dry ingredients alternately with milk. Mix in lemon zest until blended. Process for about one minute on high.
Fill cake pans and bake on the middle shelf for 20 - 25 minutes or until a cake tester comes out clean. Remove at first sign of done-ness. Let cool completely before removing layers from pans.

 Here's the delicious and tangy lemon frosting:

1/2 cup butter
8 oz cream cheese
1/4 c lemon juice
zest of one lemon
4-5 cups icing sugar (powdered sugar for you stateside)

Begin by blending cream cheese and butter together until smooth. Add lemon juice and lemon zest and blend, then start adding the powdered sugar until your frosting is stiff enough to hold a peak. Frost cake when it is completely cool.
Hope this brightens up your weekend - especially with the storm threatening!

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