Is everyone ready for the CCCC recipe #2?! After the huge success GrandmaG had with her delicious carrot cake cupcakes, I can only hope to do as well!
I found this recipe on Food Network and thought it sounded great. Plus it received a lot of good reviews. It will need to be adapted for cupcakes. You can view the original recipe here
http://www.foodnetwork.com/recipes/ina-garten/lemon-cake-recipe/index.html
LEMON CAKES (half recipe)
Copyright 2001, Barefoot Contessa Parties!
1/4 pound (1 stick) unsalted butter at room temperature
1 1/4 cups granulated sugar, divided
2 extra-large eggs, at room temperature
4 tsp grated lemon zest lightly packed (3 to 4 large lemons - Use only fresh lemons and lemon juice)
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
6 Tbl cup freshly squeezed lemon juice
6 Tbl cup buttermilk, at room temperature
1/2 teaspoon pure vanilla extract
Preheat the oven to 350 degrees F.
Cream the butter and 1 cup granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 2 Tbl lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
Combine 1/4 cup granulated sugar with 4 Tbl lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
FRESH LEMON CREAM CHEESE FROSTING
8oz cream cheese at room temp
8 tbls butter at room temp
3 cups confectioners sugar, sifted
2 tbls fresh lemon juice
1 tbls grated lemon zest (approx. 1 lemon)
Mix cream cheese and butter together until well blended. Add confectioners sugar slowly. Mix in lemon juice and zest.
As recipe contributor this week I get to decide how long we have until the next recipe is submitted. I think we should have 2 weeks to test this recipe. So, the next recipe will post on Tuesday, September 9th.
Iâve been given the challenge of selecting the next recipe contributor. To do this, Iâve decide to ask all those who are interested to PM me with a number between 1 and 1000 before midnight on Thursday August 28th. Iâve chosen a number (which I have shared with Grandma G, just to keep things fair). The person closest to the number will be the next recipe contributor!
Happy Baking!
I found this recipe on Food Network and thought it sounded great. Plus it received a lot of good reviews. It will need to be adapted for cupcakes. You can view the original recipe here
http://www.foodnetwork.com/recipes/ina-garten/lemon-cake-recipe/index.html
LEMON CAKES (half recipe)
Copyright 2001, Barefoot Contessa Parties!
1/4 pound (1 stick) unsalted butter at room temperature
1 1/4 cups granulated sugar, divided
2 extra-large eggs, at room temperature
4 tsp grated lemon zest lightly packed (3 to 4 large lemons - Use only fresh lemons and lemon juice)
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
6 Tbl cup freshly squeezed lemon juice
6 Tbl cup buttermilk, at room temperature
1/2 teaspoon pure vanilla extract
Preheat the oven to 350 degrees F.
Cream the butter and 1 cup granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 2 Tbl lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
Combine 1/4 cup granulated sugar with 4 Tbl lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
FRESH LEMON CREAM CHEESE FROSTING
8oz cream cheese at room temp
8 tbls butter at room temp
3 cups confectioners sugar, sifted
2 tbls fresh lemon juice
1 tbls grated lemon zest (approx. 1 lemon)
Mix cream cheese and butter together until well blended. Add confectioners sugar slowly. Mix in lemon juice and zest.
As recipe contributor this week I get to decide how long we have until the next recipe is submitted. I think we should have 2 weeks to test this recipe. So, the next recipe will post on Tuesday, September 9th.
Iâve been given the challenge of selecting the next recipe contributor. To do this, Iâve decide to ask all those who are interested to PM me with a number between 1 and 1000 before midnight on Thursday August 28th. Iâve chosen a number (which I have shared with Grandma G, just to keep things fair). The person closest to the number will be the next recipe contributor!
Happy Baking!
If you are going to doubt something, doubt your limits.
If you are going to doubt something, doubt your limits.
