LEMON CAKE

INGREDIENTS

1 1/2 sticks (12T) (170g) unsalted butter, softened

1 1/2 cups (300g) granulated sugar
4 large eggs, room temperature (if cold, place in a bowl of warm water for 5 min.)
2 1/2 cups (285g) cake flour *if you do not have cake flour, see note below
1/2 teaspoon (3g) salt
2 1/2 teaspoons (12g) baking powder
zest of 2 lemons
1 1/4 cups (302g) milk
2 Tablespoons (18g) vegetable oil (I used canola oil)
2 teaspoons (8g) lemon extract

*** ** If you don't have cake flour, for each cup of all purpose flour remove 2 Tablespoons of flour and replace with 2 Tablespoons of cornstarch. For this recipe, measure out 2 1/2 cups all purpose flour, remove 5 Tablespoons and replace with 5 Tablespoons cornstarch. Whisk to blend.

DIRECTIONS

Preheat the oven to 350 degrees
Grease and flour two 8 inch pans ( my pans are 2 inches deep)
In a medium sized bowl add the flour, baking powder, salt and zest of 2 lemons. Whisk to blend.
In another bowl, add the milk, vegetable oil and lemon extract. Whisk to blend.
Beat the softened butter until lightened in color and smooth. Gradually add the sugar and mix on medium speed 4 to 5 minutes until it is light and fluffy.
Add the eggs one at a time, mixing until the yellow of the yolk disappears.
Add the flour mixture and the milk mixture alternately. Begin and end with the flour (3 additions of flour and 2 of milk). Mix until combined and smooth, do not mix above medium speed or over mix. Pour the batter into the prepared pans, smoothing the tops with the back of a spoon. Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted in the center comes out clean or with only a few crumbs attached. Let the cakes cool in the pans 10 minutes then turn out.


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Carrot Cake {Recipe}

This To Die For Carrot Cake receives rave reviews for it's unbelievable
moistness and flavor! Truly the BEST CARROT CAKE you'll ever try! So easy
to make and as an added bonus, there's no oil or butter!
I know this cake will quickly become a family favorite!
Serves: 16 slices

Ingredients

Cake:
One
1¼ cups unsweetened applesauce (or oil, this is what my Nana used)
2 cups granulated sugar
3 eggs, room temperature

Two
2 cups all­ purpose flour
1 tsp baking soda
1½ tsp baking powder
½ tsp salt
1 tsp cinnamon

Three
2 cups grated carrots
1 cup shredded sweetened coconut
1 cup chopped nuts (optional)
1 tsp vanilla
1 cup Dole crushed pineapple (not drained!) {use the pineapple in JUICE not syrup}

Cream Cheese Frosting:

1 cup butter (softened)
16 oz cream cheese (softened)
2 tsp vanilla
2 lbs powdered sugar
top with toasted pecans or coconut if desired

Instructions

1. Preheat oven to 350 degrees.
2. Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients.
3. Pour into a lightly greased 9 x 13 , two 9 ­inch pans or three 8­ inch pans. (The cake is very moist so cutting parchment for the bottom of your pans will ensure they don't stick. I prefer to use the non ­stick baking spray that has the flour in it for easy cake removal.)
4. Bake for 35-­40 minutes for the 9 x13 and 9 ­inch pans and 25-­30 minutes for the 8 ­inch pans. You're looking for an inserted toothpick to come out clean.
5. Let cakes cool for 10 minutes in the pan and then remove to a cooling rack and let cool completely.

For the frosting:
1. Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar and beat until
nice and smooth.
2. Invert the cake onto a cake plate or stand.
3. Apply a generous dollop of frosting and spread...
4. Gently place the second cake on top and continue frosting. Repeat with the third cake if you made three.
5. Refrigerate for an hour before serving for best results.

Notes
The frosting recipe can be halved if you are not planning on piping a border and adding a lot of frosting decorations to the top of the cake.
Recipe by Mom On Timeout