Lemon Cream Cake!

Hi everyone!

Wowie! We are getting ready for Thanksgiving but before we switch to more traditional desserts we indulged on a time honored recipe! Pudge and all the barn pals gave me the high hoof salute for the purely decadent and lemony treat! It was a three stage piece of art and took me and my goat pals hours to make and assemble but it was a true labor of love! We had so much fun making it and even more fun enjoying it!

So here you go! We hope you enjoy making it as much as we did!

Ingredients

Your Cake Batter:

2 ½ cups flour, sifted
2 cups sugar
¾ cups vegetable oil
2 ¼ teaspoon baking powder
⅔ teaspoon baking soda
1 teaspoon pure vanilla extract
2 Tbsp. lemon juice – use fresh squeezed
½ teaspoon salt
4 extra large eggs at room temperature
1 cup buttermilk

Make your Lemon Curd:

3 Tbsp. unsalted butter, softened
½ cup sugar
1 large egg
1 large egg yolk
⅓ cup fresh lemon juice
½ tsp. grated lemon zest

Make the Frosting!

4 oz. cream cheese at room temperature
4 oz. butter, softened
2 cups powdered sugar
a dash of vanilla
a dash of lemon zest (freshly grated)
a dash of lemon juice (to your taste)

Instructions

For the cake:

Preheat the oven to 350F.
Put the flour, sugar, vegetable oil, baking powder, baking soda, vanilla and salt in a large bowl. Mix on slow for a few seconds or just until the ingredients are blended together then raise the speed to low-medium and continue to mix until smooth, approximately 1 additional minute.

Add 1 egg at a time.

After all the eggs are added, continue to mix for an additional minute to ensure the eggs have been thoroughly mixed in.

Add the milk, ½ cup at a time. Continue to mix until the mixture appears smooth.

Bake for 25-28 minutes, or until a toothpick to the center comes out clean.

Lemon Curd directions:

Beat the butter and sugar well. Slowly add the eggs and yolks. Beat for 1 min. Mix in the lemon juice.
In a medium saucepan, cook the mixture over low heat until it looks smooth. Increase the heat to medium and cook, stirring constantly, until the mixture thickens.
Remove the curd from the heat; stir in the lemon zest. Transfer the curd to a bowl.
Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator. The curd will thicken as it cools.

Frosting Directions:

Cream the cream cheese and butter.
Add the powdered sugar. (Add more until it is to your desired taste.)
Add vanilla, lemon zest and lemon juice.

Assemble your cake by putting the curd between the layers and frosting the top and sides with the frosting to taste.

For added taste you may make some vanilla crumbles to put on the top and sides of the cake.

Vanilla Crumbs to top and side the cake with:

1 cup all-purpose flour
1/2 cup sugar
1 teaspoon vanilla
1/2 teaspoon cream of tartar
1/8 teaspoon salt
1/4 cup (1/2 stick) butter, melted

Sour Cream Chocolate Cake!

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Hi Everyone!!

How are you all doing!! Pudge and the barn pals have been enjoying lots of treats for Halloween and beyond. On Breeder’s Cup Saturday I decided to celebrate the wins of all the champions with a great big Sour Cream Chocolate Cake with Sour Cream Chocolate Frosting! Yum Yum!

This time honored recipe is from my Grandma’s cookbook from long ago. We used to love this on special occasions like birthdays and well Sunday dinners too! We just love it so much.

Pudge and all the barn pals ate this right up and soon I’ll need to make more since they absolutely loved it SO MUCH!

SO here you are and I hope you really enjoy it as much as we do!

Ingredients:

2 cups of flour, sifted
2 cups of granulated sugar
1 cup of milk
3/4 cup of Sour Cream ( we used Daisy Lite)
1/4 cup softened butter
1/1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla
2 eggs
4 ounces of melted semi-sweet baking chocolate

Directions:

Heat oven to 325 degrees. Grease and flour (we used cocoa powder for the flour) 3 8″ or 3 9″ round cake pans or you can use on 9X13 inch long baking pan. Measure and place all the ingredients into one bowl. Mix together on medium speed for 3 minutes but start out at a lower speed and build up to the medium speed. Pour the batter in the pans and bake until the cake springs back upon touch. It may take up to 35 minutes depending on your oven.

Sour Cream Chocolate Frosting

1/4 cup softened butter
4 ounces of semi-sweet chocolate melted
3 cups or less depending on your taste confectionary sugar
4 tablespoons of sour cream ( you may use more or less depending upon your taste)
2 teaspoons of vanilla

Directions:

Mix the butter and chocolate completely. Add the sugar gradually, then stir in sour cream and vanilla. You may also add some milk if you want a thinner consistency.

Frost the cake and keep refrigerated.