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

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Strawberry Cobbler

SCOBBLER!

Hi Everyone!!

Summertime picnics at Labor Day meant cobblers for the family! My Grandma loved to make cobblers using the fruits available all summer long. Labor Day brings back fond memories of strawberry shortcake, cobbler and ice cream! We would also make the cobbler using blueberries and fresh peaches!

Pudge has been asking for cobbler and so I made him a nice Strawberry cobbler for our Labor Day picnic just like Grandma did!

It is a very simple recipe and very very decadent!

Here you go!

Ingredients:

1 stick of butter
1 beaten egg
1 cup of 2% milk
1 cup of flour
1 cup of sugar
2 teaspoons of baking powder
1/2 teaspoon salt
2 quarts of fruit your choice
1/2 package of cream cheese

Directions:

Preheat your oven to 350 degrees. Melt the butter and pour the melted butter into a 9 x 13 glass baking dish. In a bowl mix the beaten egg, milk, flour sugar, baking powder and salt. Next, pour the batter into the baking dish directly over the melted butter.

Add the fruit in a single layer. Place pats of sliced cream cheese on top of the fruit. and bake for 45 minutes. Depending on your location and oven you may need less or more baking time, but essentially you want the top to be a nice golden brown and the sides will rise and have some bubbling to it.

This is especially delicious with a dollop of freshly whipped cream or ice cream on top!!

Enjoy!

Coffee Cake!

Coffee Cake
Moravian Coffee Cake

My Grandma saved this very old recipe from years and years ago when she was young. She used to have her friends over for card games and they used to eat this delicious cake while they sipped their coffee. We do the same thing with Pudge and all the barn pals except we don’t have coffee, but carrot juice instead!

I hope that you will enjoy this wonderful recipe with your friends and play some cards while you sip your coffee drinks or cappuccinos!

Coffee Cake!

Ingredients:

1 1/2 cups of flour
1/4 teaspoon salt
1/2 cup sugar
2 teaspoons of baking powder
2 Tablespoons of shortening
1 egg
1/2 cup milk

Directions:

Mix together dry ingredients, cut in the shortening. Add beaten egg to milk and add to all dry ingredients, mixing well. When ingredients are put into a lightly greased 8 by 8 pan, mix together the following:

1 teaspoon flour
1/2 teaspoons Cinnamon
3 Tablespoons of sugar
3 Tablespoons of butter

Spread over the top of the cake and bake at 350 degrees until done.

Enjoy!!!!!!!

Pineapple Upside Down Cake!

Chocolate Cake!
Chocolate Cake!

Hi Friends!!

How are you doing? Getting ready for all those FUN summertime picnics no doubt! My BFF Pudge luvs this time of year because it gives all the barn pals a great opportunity for Pasture Picnics! So luckily, my Grandma has given me one of the best recipes for a good old fashioned Pineapple Upside Down Cake that everyone here absolutely luvs!

So from my tack room kitchen to you!

Ingredients:

2 Cups of Flour
3 teaspoons of baking powder
1/4 teaspoon of salt
1 Cup of Sugar
1/2 Cup of Butter
3 Eggs
1 teaspoon of vanilla
2/3 cup of milk

Sift dry ingredients, cream butter and sugar. Add eggs, and add milk alternatively with flour that has been sifted with baking powder and salt.

Butter cake pan with a heavy coating of butter. Line with brown sugar.

Place in pan, slices of pineapple with maraschino cherries in center of each.

Pour over cake batter and bake from 45 to 60 minutes in a moderate oven (350 degrees F)

Serve while warm, garnish with whipped cream.