April 26, 2010

From Miss to Mrs.....

This lemon white cake is decorated in a bridal theme. I added a bit of vanilla extract to the buttercream icing. 3 layers with fondant icing. I added gumpaste carnations. Here's the recipe found from The Joy of Baking:

Lemon Cake Recipe:
- 1 cup unsalted butter, room temperature

- 1 cup granulated white sugar

- 4 large eggs

- 1 teaspoon pure vanilla extract

- Zest of 1 large lemon

- 2 cups all purpose flour

- 2 teaspoons baking powder

- 1/4 teaspoon salt

- 1/4 cup fresh lemon juice

Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Butter, or spray with a nonstick spray, a 9 inch (23 cm) spring form pan and then line the bottom of the pan with parchment paper. Set aside.

In the bowl of your electric mixer

(or with a hand mixer) beat the butter and sugar until light and fluffy and pale in color (about 3 minutes). Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract and lemon zest.

Sift together the flour, baking powder and salt and then add to the batter along with the lemon juice. Mix only until incorporated.

Pour the batter into the prepared pan, smoothing the top with an offset spatula. Bake about 40 - 45 minutes, or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool, then gently remove the sides of the pan.
This cake will keep for several days in an airtight container

Makes one - 9 inch (23 cm) cake

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