Tuesday, May 4, 2010
Well good morning, and after all the talk about our senses yesterday what better sense to give into than taste, wow, I made this wonderful Lemon cake for a social at church Sunday, and everyone raved about it. It is so moist and so tastey. I am going to share the recipe here with you now. Hope you enjoy this as much as everyone at church did. Beings a Christian of course we have to have a little scripture to put in too, it is only fitting that God gets his rightful place before our flesh does, lol I hope you have a wonderful Tuesday, and are enlightened by all the wonderful things of creation around you. God bless you real good today and always.
Psalms 119:103 "How sweet are thy words unto my taste! yea, sweeter than honey to my mouth!"
I looked up the word taste, and you know it occurs 22 times in 21 verses in the KJV
(Exd 16:31 - Hbr 2:9) Look them all up in your spare time, I am sure it will be a blessing to you.
And we think that it is just our invention to taste, giggles, NOT...May we give God the glory for every thing he made, and made so well, and you notice most things he created in us, are to give us pleasure, we need to do a study on Godly pleasure one day, I think that will be very interesting, don't you? Well not the fabulous recipe of the lemon cake. Enjoy and be blessed, let your taste buds just tantalize, and come alive just thinking about it... Hugs
Lemon Layer Cake
2.5 cups sifted flour
2 tsp. baking powder
.25 tsp. baking soda
.25 tsp. salt (optional)
8 tbsp. unsalted butter, softened
2 tsp. lemon zest
1.25 cups sugar
3 large eggs
.5 cup milk
.5 cup lemon juice
Heat the oven to 375 degrees. Flour, line and grease 2 8-inch round cake pans.
Combine sifted flour, baking soda, baking powder and salt in a medium bowl. In a large mixing bowl combine butter and lemon zest and beat until fluffy. Gradually beat in sugar (the slower, the better) until completely combined. Add eggs one at a time, then beat 2 to 3 minutes until the batter is light and fluffy.
Beat .25 of dry ingredients into the wet batter, and then add all of the milk. Beat until combined. Add the remaining dry ingredients, alternating with lemon juice, beginning and ending with the dry.
Divide batter between the two cake pans and smooth with spatula.
Place pans on the middle rack in oven. Bake for 25 minutes or until the top springs back when lightly touched. Cool in pans on rack for 10 minutes.
Make the Lemon Butter Cream Frosting:
1 small box of instant lemon pudding
1 stick of soft butter
1 tsp vanilla
1 box of confectioners sugar
In a medium bowl, beat the butter and lemon pudding with an electric mixer on medium speed until light and fluffy. Add the confectioners sugar in batches and beat until light and fluffy. Add the vanilla and beat for one minute.
(Frost the Cake:)
Up to a few hours ahead, spread a thin layer of frosting on the cake, filling in any gaps as you go. Chill until the frosting firms up a bit, about ½ hour. Spread the remaining frosting decoratively over the top and sides of cake. Scatter with bits of lemon slices, or lemon zest, I add coconut to mine too, but garnish as you like.
Posted by Barbara at 8:08 AM