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Life After Brown
what's Baking!!
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<blockquote data-quote="moreluck" data-source="post: 818659" data-attributes="member: 1246"><p>Meyer Lemon Cake With Lemon-Cream Cheese Frosting</p><p></p><p>Ingredients:</p><p></p><p>***CAKE***</p><p>2 1/2 cups all-purpose flour</p><p>1 teaspoon baking powder</p><p>1/2 teaspoon baking soda</p><p>1/2 teaspoon salt</p><p>3 large eggs</p><p>2 cups sugar</p><p>1 cup canola or corn oil</p><p>1/2 cup fresh Meyer lemon juice</p><p>1 teaspoon grated lemon zest</p><p>2 teaspoons vanilla extract</p><p>1 cup sour cream</p><p></p><p>***FROSTING***</p><p>1/2 cup unsalted butter, at room temperature</p><p>6 ounces cream cheese, at room temperature</p><p>2 tablespoons fresh Meyer lemon juice</p><p>1 teaspoon grated lemon zest</p><p>1 teaspoon vanilla extract</p><p>3 cups powdered sugar</p><p></p><p>Directions:</p><p>For Cake: Position a rack in the middle of the oven. Preheat the oven to 325 degrees friend. </p><p></p><p>Oil the bottom, sides and center tube of a 9-inch or 10-inch fixed bottom tube pan with at least 3 3/4-inch-high sides. Line the bottom of the pan with wax or parchment paper and oil the paper. </p><p></p><p>Sift the flour, baking powder, baking soda and salt into a medium bowl and set aside. </p><p></p><p>In a large bowl and using an electric mixer on medium speed, beat the eggs and sugar until thickened and lightened to a cream color, about 2 minutes. </p><p></p><p>On low speed, mix in the oil, lemon juice, lemon zest and vanilla until blended. Mix in the flour mixture to incorporate it, then mix in the sour cream until no white streaks remain. </p><p></p><p>Pour the batter into prepared pan. Bake until the top feels firm and a toothpick inserted in the center comes out clean, about 1 hour and 5 minutes. </p><p></p><p>Let the cake rest in the pan for 15 minutes, then run a knife around the edge of the cake and center tube to loosen it. Invert it onto a wire rack. Discard the paper liner. Leave the cake bottom side up to cool and frost. </p><p></p><p>For Frosting: In a large bowl and using an electric mixer on low speed, beat the butter, cream cheese, lemon juice, lemon zest and vanilla until smoothly blended. Beat in the powdered sugar until the frosting is smooth and fluffy, about 2 minutes. </p><p></p><p>Use a spatula to spread the frosting over the top, sides and in the center hole of the cake. The cake can be covered and stored in the refrigerator for up to 3 days. Serve cold or at room temperature.</p></blockquote><p></p>
[QUOTE="moreluck, post: 818659, member: 1246"] Meyer Lemon Cake With Lemon-Cream Cheese Frosting Ingredients: ***CAKE*** 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3 large eggs 2 cups sugar 1 cup canola or corn oil 1/2 cup fresh Meyer lemon juice 1 teaspoon grated lemon zest 2 teaspoons vanilla extract 1 cup sour cream ***FROSTING*** 1/2 cup unsalted butter, at room temperature 6 ounces cream cheese, at room temperature 2 tablespoons fresh Meyer lemon juice 1 teaspoon grated lemon zest 1 teaspoon vanilla extract 3 cups powdered sugar Directions: For Cake: Position a rack in the middle of the oven. Preheat the oven to 325 degrees friend. Oil the bottom, sides and center tube of a 9-inch or 10-inch fixed bottom tube pan with at least 3 3/4-inch-high sides. Line the bottom of the pan with wax or parchment paper and oil the paper. Sift the flour, baking powder, baking soda and salt into a medium bowl and set aside. In a large bowl and using an electric mixer on medium speed, beat the eggs and sugar until thickened and lightened to a cream color, about 2 minutes. On low speed, mix in the oil, lemon juice, lemon zest and vanilla until blended. Mix in the flour mixture to incorporate it, then mix in the sour cream until no white streaks remain. Pour the batter into prepared pan. Bake until the top feels firm and a toothpick inserted in the center comes out clean, about 1 hour and 5 minutes. Let the cake rest in the pan for 15 minutes, then run a knife around the edge of the cake and center tube to loosen it. Invert it onto a wire rack. Discard the paper liner. Leave the cake bottom side up to cool and frost. For Frosting: In a large bowl and using an electric mixer on low speed, beat the butter, cream cheese, lemon juice, lemon zest and vanilla until smoothly blended. Beat in the powdered sugar until the frosting is smooth and fluffy, about 2 minutes. Use a spatula to spread the frosting over the top, sides and in the center hole of the cake. The cake can be covered and stored in the refrigerator for up to 3 days. Serve cold or at room temperature. [/QUOTE]
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