Friday, May 3, 2013

Birthday Cake!!

So one of my neighbors is having a birthday party tomorrow, and I figured what better to take to a birthday party than a birthday cake?  Nothing, the answer to that question is nothing.  So I found this amazing recipe for Lemon Layer Cake with Chocolate Frosting at Love and Olive Oil and I'm making it.  As always, I have made a change or two based on my own laziness, so it's two layers instead of three.  And there is cream instead of whole milk because I don't really have much use for whole milk and cream at the same time.

Lemon Layer Cake with Chocolate Frosting

For the Cake:
3 Cups of Cake Flour (I actually used pastry flour because I totally thought they were the same thing and that's what they had at Harvest.  Apparently, they are not the same, but the Googles told me that it's going to be fine regardless)
2 1/2 Cups White Sugar
1 Tablespoon Baking Powder
1 Teaspoon Salt
1 1/2 Cups Butter, softened and cut into chunks (that's 3 sticks, FYI)
1 Cup Whole Milk, divided (I used cream because you need that for the frosting and I'm too cheap to buy both if the remainder is just gonna go bad)
5 Eggs
4 Teaspoons Lemon Zest (The original recipe says that's 4 lemons worth, but she was using Meyer lemons, which I think are smaller.  I did 4 lemons worth of regular and I have a lot leftover)
3 Tablespoons Lemon Juice (Again, I have a lot leftover.  Mix it with some vodka and seltzer and have a cocktail.  Also, please for the love of God use actual lemons for this, the stuff in the plastic lemon is for your hair)
1 Teaspoon Vanilla Extract

Very first, take the butter out of the fridge and cut it into cubes.  Let it sit somewhere not freezing for a while to soften.  Then go do something else for an hour or so (I cleaned my room).

Mix the flour, sugar, salt, and baking powder together in a large bowl.

Add the butter and 3/4 cup of the milk/cream.  Blend until it is evenly moist, then blend on medium until it become fluffy.  You need a really big bowl for this, I ended up switching it into a spaghetti pot.

Zest and juice the lemons.

Add the lemon zest and juice to the eggs, reminder of the cream, and vanilla.  Beat together.

Add this by thirds into the flour/butter mixture, mixing well to incorporate each time.

Put into two WELL GREASED pans.  Seriously, one of the cakes stuck and parts of it crumbled.  Tragic.

Put into an oven, preheated to 350 and bake for 30-40 minutes, until a fork comes out clean.  Add your favorite frosting and enjoy!!

Finished pictures will come with the frosting post....

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